Robertson is a warmer region, so we have to work a bit harder to produce a great Sauvignon Blanc. About 35% of the grapes are harvested very early at low sugar levels. The wine made from these grapes is high in acidity and has prominent grassy aromas but is low in body and fruity flavours. The remaining grapes are harvested at higher sugar levels for fruit flavours and body. Generally, the Sauvignon Blanc at Excelsior grows on alluvial terraces. Grapes are harvested by hand for greater quality control. The grapes are immediately destemmed and cooled. Skin contact was maintained for 6 hours, and then the grapes were carefully pressed in order to avoid bitter phenols. The wine is then cold fermented for 15 days. Lees contact was maintained for 3 months to give greater fullness to the final wine. The various components were blended after ageing. 

Yellow-green colour. The nose is complex with passion fruit, grapefruit, and ripe fig aromas. The palate is fruity with a zesty acidity.