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Sauvignon Blanc
Sauvignon Blanc
Wine of Greater Cape, South Africa
Tasting notes: sourced from jaw droppingly beautiful vineyards in the Greater Cape. The grapes for this zesty, lip-smacking Sauvignon Blanc are hand-picked and blended by Praisy Dlamini, one of the brightest stars in the wine industry.
"Amandla" she cried, to which the crowd joyously responded "Awethu". A rallying cry - 'Power within us' - Amandla looks to the future, celebrating African people and in particular the incredible women who make this wine.
Drink this wine with your best friends, or use it as an excuse to make new ones! Thank you for joining us on our journey.
E (100 ml) E = 314 kJ / 75 Kcal
Allergy Advice
Contains Sulphites
Produced by:
Her Wine Collection.
Serving suggestion: Crisp & Zesty. Flavours of Passion Fruit, Pineapple & Lemon
Country of origin: South Africa
Bottle
Alcohol by volume: 12.5%
Alcoholic content: 9.4 units
Agent: Bosman Wines UK Ltd
Grape variety: Sauvignon Blanc
Producer: HER WINE COLLECTION
Winemaker: Praisy Dlamini
Wine colour: White
Type of closure: Screwcap
Storage instructions: This wine is ideal for drinking now but can be kept for up to 1 year
History: South African wine business 'HER Wine Collection' headed up by Praisy Dlamini, is a wine company run entirely by a passionate team of black wine industry women - from winemakers, & viticulturists to admin and finance.
The Amandla range is a bold, unique, and progressive new wine brand, a celebration of the rich history of South Africa, and the collective stories of the team behind it; championing FREEDOM, the POWER within women, Africa, and the exciting opportunities the FUTURE holds.
Regional information: Wine of origin Greater Cape: The Sauvignon Blanc grapes are from the Worcester, Upington and Upper Hemel-en-Aarde Valley vineyards.
Vinification: The Sauvignon Blanc grapes from the three regions are harvested in the early hours of the morning and processed as cool as possible. Grapes are pressed to stainless steel fermentation tanks, the juice is handled reductively at all times. Tanks are inoculated with cultured yeast and the fermentation is cooled to allow for maximum flavour development. Post ferment, the wines are kept on fine lees, then the component parts from the different vineyards are blended prior to bottling.
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