# Trizanne Signature Wines Sondagskloof White (2022)

- **Producer:** Trizanne Signature Wines
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc
- **Region:** Western Cape, South Africa
- **Style:** Natural
- **Alcohol:** 12.5%
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Aromas & flavours:** kiwi fruit, grapefruit, elderflower, passion fruit, vanilla, fennel, cloves

## About this wine

The Trizanne Signature Wines Sondagskloof White 2022 is a 100% Sauvignon Blanc from the W.O. Sondagskloof appellation in the Western Cape, South Africa. Produced by Trizanne Signature Wines, the wine's unique character stems from its origin in the secluded and biodiverse Sondagskloof valley. Winemaker Trizanne Barnard founded her label in 2008, focusing on wines that express their terroir, often sourcing from cooler regions. This particular wine is distinguished by its dual vinification process, combining skin-fermented and whole-bunch pressed components, and its ten-month aging period on lees in French oak.

## Interesting facts

- The wine's name, Sondagskloof, means 'Sunday's Ravine'.
- It uses a dual approach: skin fermentation and whole-bunch pressing.
- Wild yeasts were used for fermentation.
- Aged for 10 months on lees in French oak.

## Food pairing

The wine's vibrant acidity cuts through the richness of creamy sauces and fatty fish, while its subtle herbal and mineral notes complement the natural flavors of shellfish and white cheeses. The complexity from skin contact and oak aging allows it to stand up to more nuanced dishes.

## Wine making process

The Trizanne Signature Wines Sondagskloof White 2022 is produced using a dual vinification method. Fifty percent of the Sauvignon Blanc grapes are fermented warm on their skins in an open-top fermenter, with daily punch-downs until dry, followed by basket pressing and racking to new 500L French oak barrels. The remaining fifty percent are whole-bunch pressed and fermented in older French oak. Both components undergo bâtonnage for one month after primary fermentation and are aged on their lees for a total of ten months in French oak. Wild yeasts are utilized for fermentation, adding another layer of complexity to the winemaking process.