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    Altima
    Sauvignon Blanc

    COGH Altima Sauvignon Blanc

    Altima Sauvignon Blanc 2023

    The nose is bold and uncompromising in its intensity with nettles and grapefruit zest most prominent. The palate boasts a thrilling tension and vivacity. Taut, tangy lemon-lime and grapefruit twist. It’s light, crisp, and soft in a powerful yet lean way .Vivid acidity but beautifully balanced by the fruit flavours and lees. Lovely and crisp in its freshness with ample lip-smacking verve and zip. A deceptively light but powerful wine with a lingering tail. It will age well too.

    Accolades: 5 Stars – Platters 2024, 92 Points – Tim Atkin MW

    COGH Altima Sauvignon Blanc

    Altima Sauvignon Blanc 2022

    Cool climate origins are apparent in the nettle and pea pod notes which vie with granadilla on the nose. Th e palate is deliciously crisp, tangy and succulent. Grapefruit flavour with a zippy lemon skin and a subtle pea nuance. Taut and genuinely thrilling with vivid acidity and a lightly smoky lees element. Adding to the complexity is distinct minerality presenting river pebble and slate interest. Well-structured and long lasting.

    Accolades: 91 Points – James Suckling, 95 Points – Platter’s SA

    COGH Altima Sauvignon Blanc

    Altima Sauvignon Blanc 2021

    A light flinty, gravel note underpins granadilla and grapefruit aromas on the nose. A Taut and zingy lemon and grapefruit vivacity is immediately apparent in the mouth. Adding to the complexity is a slate and mineral nuance. The palate is fresh and succulent with lively acidity. Unmistakably Sauvignon Blanc, this wine is focussed, crisp and balanced with good concentration, body and length of flavour.

    Accolades: 92 Points – Tim Atkin MW

    COGH Altima Sauvignon Blanc

    Altima Sauvignon Blanc 2020

    Cool climate origins are apparent in the flinty, herbaceous, snapped green bean and grapefruit zest aromas. The same gravelly elements are found in the mouth. Vibrant and lively with zippy acidity and bags of grapefruit, lemon zest and pea shoot flavours. It then morphs into a rounder, focused and cohesive mouthful with a balanced but crisp, dry and resolved finish.

    Accolades: Tim Atkin – 92 points, Platters – 5 star.

    COGH Altima Sauvignon Blanc

    Altima Sauvignon Blanc 2019

    Aromas of intense asparagus and green pepper are followed by upfront passion fruit and gooseberry equally on the nose.

    The palate is rich and full of the same intense and powerful flavour, beautifully balanced by the tangy acidity which gives length and vibrancy to the succulent tropical sweetness. A lip smacking wine with a long, juicy finish.

    Accolades: 92 Points – Tim Atkin, Silver – Concours Mondial du Sauvignon, 4½* – John Platter, Double Gold – Veritas.

    COGH Altima Sauvignon Blanc

    Altima Sauvignon Blanc 2018

    Appealing aromas of granadilla and grapefruit zest with a tinge of peach blossom too.

    The mouthful is succulent and fresh with lively acidity which is balanced by the tangy and tropical flavours of granadilla and stone fruit. Delicious citrus zip is added by grapefruit and yuzu notes. Vibrant yet nicely rounded and balanced. Not a one-dimensional Sauvignon blanc this! Long, lingering finish.

    Accolades: 93 Points – Tim Atkin.

    COGH Altima Sauvignon Blanc

    Altima Sauvignon Blanc 2017

    Appealing aromas of granadilla and grapefruit zest with a tinge of peach blossom too.

    The mouthful is succulent and fresh with lively acidity which is balanced by the tangy and tropical flavours of granadilla and stone fruit. Delicious citrus zip is added by grapefruit and yuzu notes. Vibrant yet nicely rounded and balanced. Not a one-dimensional Sauvignon blanc this! Long, lingering finish.

    COGH Altima Sauvignon Blanc

    Altima Sauvignon Blanc 2016

    Appealing aromas of granadilla and grapefruit zest with a tinge of peach blossom too.

    The mouthful is succulent and fresh with lively acidity which is balanced by the tangy and tropical flavours of granadilla and stone fruit. Delicious citrus zip is added by grapefruit and yuzu notes. Vibrant yet nicely rounded and balanced. Not a one-dimensional Sauvignon blanc this! Long, lingering finish.

    Winemaking

    The grapes were hand-picked in the early morning at their optimum ripeness levels and transported to the cellar in refrigerated trucks. To maximise flavour extraction, all of the fruit was de-stemmed, crushed, and given some skin contact. After settling for two days, the free-run juice was fermented separately in stainless steel tanks. The wine spent 3 to 5 months on the lees to develop a full, well-rounded palate before being blended and bottled.

    Vintage Notes

    The 2023 harvest was preceded by a warm and dry winter, with fairly even budding occurring slightly earlier than the previous year. The warm weather continued throughout the growing season, resulting in an overall lighter crop in most regions. Heavy rains in early December provided much relief and ensured that the vines were in good condition in time for harvest. For the most part of the season, conditions were ideal, and the fruit quality was exceptional. The unusually high and continuous rainfall in March posed some challenges for later-ripening regions and varietals. Overall, a fantastic vintage that promises to produce some outstanding wines.

    Origin of Fruit

    Elandskloof

    Winemaking

    The grapes were harvested by hand in the early morning at optimum ripeness levels, and transported to the cellar in refrigerated trucks. All the fruit was de-stemmed and crushed before an overnight skin contact period allowed for the maximum extraction of flavour. The free run juice was settled for 2 days, then fermented separately in stainless steel tanks. The wine spent 3 – 4 months on the lees in order to build a full, well rounded palate before being blended and bottled.

    Vintage Notes

    Another cold, wet winter resulting in good dormancy and healthy water levels prior to the growing season. The cool, wet weather continued into spring which in turn resulted in delayed but relatively even bud break, flowering and fruit set. Very favourable conditions for mildew persisted during the growing season which added pressure to canopy management. Very cool conditions during the early summer period delayed ripening and ensured that the vineyards were in very good condition going into another late vintage. Early January saw the arrival of warm temperatures which continued throughout the vintage well into March, allowing for good flavour development and gradual ripening, while maintaining the high levels of bright, vibrant acidity. An exceptional vintage which promises to deliver outstanding, age worthy wines.

    Origin of Fruit

    Elandskloof

    Winemaking

    The grapes were harvested by hand in the early morning at optimum ripeness levels, and transported to the cellar in refrigerated trucks. All the fruit was de-stemmed and crushed before an overnight skin contact period allowed for the maximum extraction of flavour. The free run juice was settled for 2 days, then fermented separately in stainless steel tanks.The wine spent 4 months on the lees before being blended and bottled.

    Vintage Notes

    “Late, slow and steady” is the best way to describe the 2021 vintage. The preceding winter was cold and wet, resulting in good dormancy and healthy dam levels prior to the growing season. The cool weather continued into spring which in turn resulted in a delayed but relatively even bud break, flowering and fruit set. The moderate summer temperatures slowed the ripening period and resulted in harvest starting about two weeks later than normal. The usually hot month of February was uncharacteristically cool, allowing for the gradual ripening of fruit with good flavours and acidity. An exceptional vintage which promises to deliver outstanding wines.

    Origin of Fruit

    Elandskloof

    Winemaking

    The grapes were harvested by hand at the optimum level of ripeness. Individual parcels contribute to flavours ranging from grassy, green peppers to riper tropical fruits. Grapes were hand-picked into small lug-boxes in the early morning and transported to the cellar in refrigerated trucks. All the fruit was de-stemmed and crushed/ before Overnight skin contact period allowed for the maximum extraction of flavour. The free run juice was settled and fermented separately in stainless steel tanks. The wine spent 8 months on the lees before being blended and bottled.

    Vintage Notes

    Cool climate origins are apparent in the flinty, herbaceous, snapped green bean and grapefruit zest aromas. The same gravelly elements are found in the mouth. Vibrant and lively with zippy acidity and bags of grapefruit, lemon zest and pea shoot flavours. It then morphs into a rounder, focused and cohesive mouthful with a balanced but crisp, dry and resolved finish.

    Origin of Fruit

    Elandskloof

    Winemaking

    The grapes were harvested by hand at optimum ripeness levels, with each parcel contributing flavours ranging from grassy, green peppers to riper tropical fruits. Grapes were hand-picked into small lug-boxes in the early morning and transported to the cellar in refrigerated trucks. All the fruit was de-stemmed and crushed before an overnight skin contact period allowed for the maximum extraction of flavour. Each parcel’s free run juice was settled and fermented separately in stainless steel tanks, and the wine spent 7 months on the lees before being blended and bottled.

    Vintage Notes

    The initial aromas of intense asparagus and green pepper are followed by upfront passion fruit and gooseberry equally on the nose. The palate is rich and full of the same intense and powerful flavour, beautifully balanced by the tangy acidity which gives length and vibrancy to the succulent tropical sweetness. A lip smacking wine with a long, juicy finish.

    Origin of Fruit

    Elandskloof

    Winemaking

    Three different parcels were picked at intervals, each contributing a range of flavours from grassy, green peppers to passion fruit, melon and gooseberries. Grapes were hand-picked into small lug-boxes in the early morning and transported to the cellar in refrigerated trucks. All the fruit was de-stemmed and crushed before an overnight skin contact period allowed for the maximum extraction of flavour. Each parcel’s free-run juice was settled and fermented separately in stainless steel tanks with selected yeast strains. e wine spent 6 months on the lees before being bottled in October.

    Vintage Notes

    Despite the continuing severe drought conditions in the Western Cape, the 2018 harvest yielded very healthy fruit with beautiful flavour and good acidity. Relatively cool conditions and intermit- tent rainfall during the growing season resulted in the harvest being 7 – 8 days later than the previous 3 vintages. Overall a very good vintage, albeit that yields were significantly lower.

    Origin of Fruit

    Elandskloof

    Winemaking

    Three different parcels were picked at intervals, each contributing a range of flavours from grassy, green peppers to passion fruit, melon and gooseberries. Grapes were hand-picked into small lug-boxes in the early morning and transported to the cellar in refrigerated trucks. All the fruit was de-stemmed and crushed before an overnight skin contact period allowed for the maximum extraction of flavour. Each parcel’s free-run juice was settled and fermented separately in stainless steel tanks with selected cultured yeast strains. The wine spent 6 months on the lees before being bottled in October.

    Vintage Notes

    Although the drought conditions persisted, ideal weather conditions throughout the growing season and harvest resulted in healthy fruit and small berries with great flavours and exceptional acids.

    Origin of Fruit

    Elandskloof – Overberg

    Winemaking

    Three different parcels were picked at intervals, each contributing a range of flavours from grassy, green peppers to passion fruit, melon and gooseberries. Grapes were hand-picked into small lug-boxes in the early morning and transported to the cellar in refrigerated trucks. All the fruit was de-stemmed and crushed before an overnight skin contact period allowed for the maximum extraction of flavour. Each parcel’s free run juice was settled and fermented separately in stainless steel tanks with selected cultured yeast strains. The wine was carefully blended and allowed to spend time in contact with the lees before being bottled.

    Vintage Notes

    Warmer, drier conditions than usual between March and November with below average rainfall. Acid levels were slightly lower due to the warmer conditions. The vineyards again delivered fruit of exceptional purity and flavour, so unique to this site.

    Origin of Fruit

    Elandskloof – Overberg