At 420m above sea-level, set high above the picturesque Elgin Valley Andrew Gunn founded Iona. It is here overlooking the Atlantic ocean that he has secured some of the coolest vineyards in the Cape.
Each of the 9 blocks are harvested and vinified separately. 10% skin contact for between 8-12 hours. After gentle pressing, the must was settled, maintaining a temperature of 6-8°C. Fermentation occurred at 14-16°C, using different commercial yeast strains particularly suited to Sauvignon Blanc. The wine was kept on the gross lees for 5 months and stirred regularly to enhance the richness of the mid-palate. The 4% Sémillon component was fermented naturally in 2nd and 3rd fill 500L French oak barrels to enhance the mid palate weight and to add complexity to the wine. A selection of different Sauvignon Blanc vineyard sites were naturally fermented in 500L French oak barrels. The barrel fermentation component made up 4% of the final blend.
Fragrance of pure white grapefruit, intense tropical fruit, ripe gooseberry and fleshy kiwi fruit over-lay Iona’s distinctive herbal and floral undertone. The palate is keenly balanced showing cut green apples and lime marmalade followed by great minerality and length.
Varieties:
Sauvignon Blanc 91%
Semillon 9%
Oaked
Time: 4 Months
Type: French 500L
% wine oaked: 4
% new oak: None
ABV - 13.5%
