Winery Details

  • Cronier Wines

    • First Floor, Cronier Building, Zomerlust Estate, Bergriver Boulevard, Paarl, 7646, South Africa
    • sales@cronierwines.com
    • +27 21 872 2643

About the Winery

Allow me to introduce Cronier Wines, which makes wines of distinction in Wellington, South Africa and distributes it to wine connoisseurs worldwide. Cronier Wines captures the character and vibrancy of Cape Winelands, steeped in history and bearing the rich legacy and cultivation of world-class wines.

 

In 1698, the two Cronier brothers arrived at the Cape of Good Hope on the ship, Driebergen. Shortly after their arrival, they were granted ownership of the farms Olyvenhout and Champagne (known today as the town of Wellington).

 

The vines planted in this fertile soil and excellent winemaking terroir produce the very best grapes for making fine wines.

 

In that tradition, Cronier Wines brings you a pledge of quality and the art of winemaking in every bottle.

 

VISION

 

We are passionate about our products. Each time we enter into a relationship with our clients our aim is to deliver a professional and excellent experience. We are working to meet the needs that customers have today and innovating to meet the needs they’ll have tomorrow. This means getting closer to our customers, understanding their needs and their business/market, and establishing a long term relationship with them. We hope that every time we deal with a customer/possible customer, their experience reflects our vision. We are pro-active and easy to do business with.

Cronier Wines Sauvignon Blanc

About the wine

Full ripe for gooseberry, pear and litchi flavours and slightly greener for the distinctive asparagus nose that carries through to the palate.

Export

AGOA, SADC

FOB

$2.30

Region

Coastal

Segment best suited for

Off premise, Retail

Tasting Notes

Gooseberries, litchi, Pear

Vintage

2020

Volume

750ml

White Grapes

Sauvignon Blanc

Price Band:E

Winemaking process

Sauvignon Blanc grapes are harvested at low, early morning temperatures and brought directly to the cellar. At the cellar the grapes are destemmed and crushed and skin contact is allowed for a few hours. The grapes are then pressed  for juice extraction, and the free run juice kept separate. The Sauvignon Blanc juice is allowed to settle for two days before the clear juice is racked and inoculated with a yeast culture to start fermentation.

Fermentation takes place at 13°C for approximately 14 days. After fermentation, the Wine is allowed to undergo prolonged lees contact to ensure fullness and complexity on the palate.

Cellaring

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