Q: What cellar practices do you use that brings out the best in your Sauvignon blanc?
A: A good cellar team plays by far the most important role in making good wine. Our team has worked together for a long time. Anthony Kock help me with the white wine making and we work as a team. A clean cellar with an effective cooling system is paramount.
Q: What is your fermentation regime (temperature, yeast nutrition etc.)?
A: I use two different yeast strains, CKS 102 and VIN7. I like a longer fermentation period, that is why I ferment cold between 12-14°C.
Q: What settling technique do you use, and is there special criteria such as how clean the juice, temperature or time involved?
A: I settle juice overnight in horizontal tanks at around 12°C. I like to start fermentation with clean juice. The fermentation must start smoothly, but I like to extend the fermentation time from around 8 °Balling.
Q: Are there any techniques you practice consciously to prolong the shelf life of your wine?
I like to work with the lees after fermentation. A small percentage of the wine will ferment in old oak, it helps with the shelf-life too, but the most important thing is the quality of the grapes and the bottling process.