Sonop ORGANIC TERROIR Sauvignon Blanc

Organic. Bundles of zingy fruit are the hallmark of this wine. Unoaked and therefore showing the classic Chardonnay grape in its purest form. Ripe grapefruit with hints of apple and lemon, give a refreshing and delicious wine. (12 x 75 cl)

The two components of this wine were aged separately on their lees before being blended together and given a short time with French Oak. The result is a pale coloured wine with a tint of yellow. Showing a hint of tinned peaches with light oak on the nose and aftertaste, this is a lightly structured, well-balanced, smooth tasting wine. Stellar Winery is situated 275 km north of Cape Town on the road to Namibia. The winery makes use of a semi-arid climate, unrivalled refrigeration capacity and extensive in-house engineering skills to produce modern, Fairtrade organic wines. Stellar Winery was the first organic vineyard and cellar operation to receive the highly sought after Fairtrade accreditation. Fairtrade companies undertake to empower economically disadvantaged workers and ensure that a fair price is paid for the product along the whole supply chain. Stellar Winery undertakes a big commitment with both farm and cellar staff transported to and from work, while families receive health care and the permanent services of a community worker. Workers receive free housing, electricity and water as well as subsidised schooling and child-care facilities. Finally, a percentage of the wholesale price of the wine is paid directly back to the Stellar Fairtrade Workers' Trust. The wine is made in the sparsely populated Namaqualand region and does not suffer the light pollution that plagues urban areas around the world. The dark nights and clean air result in a breathtaking cosmic display with the aptly-named Milky Way at its centre and the producer pays homage to this phenomenon with the Stellar Range. The wines are assembled from different farms, ferments and yeasts. Each wine in the blend starts with deep colour and ripe fruit and tannins. Individual nuances arise from organic agriculture, saline irrigation water, cooling afternoon winds, wild ferments and other still-to-be-discovered influences. Lightly wooded for structure rather than flavour, these wines offer a tasting experience that will provide a convincing argument for the ascendancy of organic over conventional wines. (12 x 75 cl)

Deeply coloured wine with rich fruit and an inviting aroma of baked bread make this a lovely example of a full-flavoured wine from the south (12 x 75 cl)

Colour A bright greeny-yellow colour Nose A zesty wine filled with scents of tropical fruit. Palate A grassy edge coupled with a minerally freshness is complimented with a lingering aftertaste. (12 x 75 cl)

Quite racy and zesty to start this dry wine then develops beautifully in the glass to deliver a balanced berry fruit flavour and sweetish taste, but with a strong crisp lime and lemon finish. (12 x 75 cl)

This first release of our unwooded Chardonnay is very intense with tropical fruit and orange blossoms. Very well balanced with up front pineapple and a zesty lime finish. Handled with absolute care and bottled early, this Chardonnay captures the fruit of the Cape. (12 x 75 cl)

Colour Deep red, full colour to the rim. Nose Quite aromatic with blackcurrant and black cherry flavours.The smoky nose reveals cigar box and cedarwood aromas. Palate This full (6 x 75 cl)

Avondale Estate GRAHAM Cabernet Sauvignon Merlot Shiraz Paarl South Africa from South Africa, Paarl by Avondale Estate (12 x 75 cl)

TASTING NOTES Lively, tropical range of pineapple, peach, mango and lichee held up by zest, racy, acidity. Fully concentrated mid palate with citrus, grapefruit twist on the finish. Long aftertaste is full and ripe. IN THE VINEYARD The vineyards located on cool hillside slopes extending into a spectacular valley. These relatively young vineyards embrace the full bouquet of ripe concentrated fruit and combine to produce a truly distinctive wine. THE HARVEST The grapes were harvested in January . IN THE CELLAR Destemming without crushing. Juice was settled for 24 hours at 10ºC before being racked and inoculated with selected commercial yeast cultures. Fermentation at 12º (6 x 75 cl)