Winemaker Chris Groenewald, who until recently worked on marketing at Mullineux & Leeu Family Wines, is the producer of Bringing Back the Joy Sauvignon Blanc. He created this wine using grapes grown in Polkadraai (from Danie Carinus), and the cellars of Lukas van Loggerenberg.
His aim was to produce a wine as naturally as possible. he says: ‘I believe Sauvignon Blanc is a great grape, but unfortunately it has fallen into a one style wonder (usually anyway) where it is fermented with Vin 17 yeast and tastes more or less the same. I wanted to make Sauvignon Blanc in a more natural style, where I do as little to the wine as possible to show the true colors of the grape’.
The grapes were destemmed, crushed and fermented in a plastic egg for two weeks. They were then pressed and returned to the egg and left until bottling. Very little sulphur was added only a few days before bottling.