Bergsig Sauvignon Blanc 2004
Nose: Pleasant herbal nose.
Palate: The beautiful balance between natural acids and sugars ensures a long, smooth finish.
Food Pairing: Ideal wine to serve with roast duck, poultry, creamy pasta dishes & light lunches.
Bergsig Estate comprises more than 250 hectares planted with vines, making it one of the largest in Southern Africa. Its unique climate and large variety of soils ensure the production of wines of exceptional quality and unique character. The climate is created by a narrow strip of the Breede River Valley flanked on either side by the towering mountain peaks. The basin boasts a rich combination of alluvial soils of the Breede and Wagenboom Rivers and the Redhill soils of Kleinberg.
The mountain slopes cradling the Estate are home to indigenous fynbos and a rich diversity of flora and fauna. Winters are cold with an average rainfall of 1 015 mm. The summers with their abundance of sunshine are temperate and dry.
Modern viticultural methods are applied throughout the vineyards. The sole purpose is to produce superior wines. In the cellar, too, the latest technology ensures perfection. Tried and tested French winemaking traditions are maintained and continually refined. Only the best selected oak barrels are imported for the maturation of the white wines, red wines and port.
With an important wine renaissance in full swing, impressive red and white bargains abound in South Africa. The country has a particularly long and rich history with winemaking, especially considering its status as part of the “New World.” In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century.
Today, however, South Africa is increasingly responsible for high-demand, high-quality wines—a blessing to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot. But the Benguela Current from Antarctica provides brisk ocean breezes necessary for steady ripening of grapes. Similarly, cooler, high-elevation vineyard sites throughout South Africa offer similar, favorable growing conditions.
South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for red-fruit-driven, spicy, earthy reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following close behind.