Trizanne has just released two very exciting new wines under the brand new Sondagskloof label. She has been working with growers in the nearby ward of Elim for years and has seen the potential in this new cool-climate area. The farm she is working with is converting to biodynamic farming.
The two wines are a skin fermented Sauvignon Blanc and a Syrah, both from the Sondagskloof (“Sunday’s Glen” in English) ward in Stanford.
Out of stock
Sauvignon Blanc 100%
Sondagskloof WO (Sunday’s Glen WO)
50% of grapes were fermented on skins in an open top fermented with daily punch downs until dry after which it was basket pressed and racked to new 500L French oak. The other 50% was whole bunched pressed and fermented in older French oak. Both parcels were blended together after 6 months in oak and racked back to barrel for a further 10 months of maturation. Thereafter bottling took place in July 2019
Tim Atkin Report 2019 – 95 Points: “A new wine from a new region for the talented Trizanne Barnard, this is a wonderful Sauvignon Blanc, right up there with the most complex examples of the variety in South Africa. Combining skin and barrel-fermented components, with wild yeasts adding another dimension, this has notes of hay, aromatic spices, grapefruit, fresh toast and impressive palate length. 2020-24”