- First Floor, Cronier Building, Zomerlust Estate, Bergriver Boulevard, Paarl, 7646, South Africa
- +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.
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.
|Segment best suited for||
Off premise, Retail
Gooseberries, litchi, Pear
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.