Ken Forrester Sauvignon Blanc Reserve 2015
Technical Analysis
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Characteristics
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Accolades
Ken Forrester Sauvignon Blanc Reserve 2015
FNB Sauvignon Blanc Top 10 2016
Ken Forrester Sauvignon Blanc 2013
Platter 2014 – 3½ stars
Ken Forrester Sauvignon Blanc 2012
Platter 2013 – 3½ stars
Ken Forrester Sauvignon Blanc 2011
Platter 2012 – 3½ stars
Stephen Tanzer International Wine Cellar - 87 points
Ken Forrester Sauvignon Blanc 2010
Wine Spectator – 87 points
Robert Parker – 87 points
Ken Forrester Sauvignon Blanc 2009
Wine Magazine - Best Value
Tasting Notes
This wine shows lovely complexity with mix of tangy grassy notes, fig leaf, and peach and nectarine nuances. Brisk acidity with minerality on the palate which is typical of the long hang time in our cool region.
Blend Information
100% Sauvignon Blanc
Food Suggestions
Very good while preparing a meal or out on the patio. Ideal with fish, chicken and pasta and friends.
In The Vineyard
Region : Stellenbosch, Elim and Darling
Soil : Combination of decomposed granite, “Koffieklip”, Yellow Ferricrete, Red Ferricrete and White quartz
Vineyard Aspect North-East/South-West/North-South
Soil : Combination of decomposed granite, “Koffieklip”, Yellow Ferricrete, Red Ferricrete and White quartz
Vineyard Aspect North-East/South-West/North-South
About The Harvest
Yield : Between 4 and 9 t/ha
In The Cellar
We always look for a hint of tropical ripeness, as well as a crisp clean backbone to carry the wine. To achieve this, grapes are hand-picked from 3 vineyards, approximately 300 miles apart. This gives three unique flavour profiles; all made separately and then blended straight after being drained off the lees.
After crushing, pumped through mash-cooler straight to press for draining. Free-run juice settled and fermented separately from pressings. Extended lees contact after fermentation for about 8 weeks to increase “creamy” character.
Juice/wine handled reductively throughout process.
After crushing, pumped through mash-cooler straight to press for draining. Free-run juice settled and fermented separately from pressings. Extended lees contact after fermentation for about 8 weeks to increase “creamy” character.
Juice/wine handled reductively throughout process.
Additional Information
Other Vintages
Ken Forrester Sauvignon Blanc Reserve 2017 | Ken Forrester | Sauvignon Blanc |
Ken Forrester Sauvignon Blanc Reserve 2016 | Ken Forrester | Sauvignon Blanc |
Ken Forrester Sauvignon Blanc Reserve 2015 | Ken Forrester | Sauvignon Blanc |