Winery Details

  • Carmen Stevens Wines

    • Distillery Road, Stellenbosch Central, Stellenbosch, South Africa
    • carmalitast@gmail.com
    • +27 82 557 1476

About the Winery


Carmen Stevens Wines was established in 2011 with our maiden vintage in 2014. Carmen Stevens has been involved in the South African Wine Industry since qualifying in 1995. Carmen graduated as the first black South African to study the art of winemaking in South Africa. In January 2019 Carmen registered the first 100% black-owned winery in South Africa in the picturise Stellenbosch.


Our label displays a “tiger” on closer inspection three figures are seen.
A man on the right side of the “tiger”, a bird with a red beak on the left side of the “tiger” and a face of a dog between the man and the bird all taken together by the body and colour of the “tiger”.

Our label is an expression of how different people experience wine. Some people pick up a glass and identify all characteristic immediately while others take time to “see” all the wine is expressing in the glass.

The “Tiger” is very special to me. My eldest daughter, Caitlin, painted “tiger” at school when she was only 6 years old and I love it!

Carmen Stevens Sauvignon Blanc 2019

About the wine

The Carmen Stevens Sauvignon Blanc is a zesty and fresh wine.  Flowed by a fusion of figs and passion fruit aromas. The palate entrance is crisp, clean and concentrated. This Sauvignon Blanc has a great balance between fruit expression, lovely depth of character, zesty acidity with a fullness of palate to cut through the crisp acidity. A beautiful example of a Sauvignon Blanc from the cool climate region in South Africa.

Awards won

Michelangelo Double gold

Exclusive

No

Export Volume

500 x 12

Food Pairing

Fish, Roasted Vegetables

Region

Cape Town, Western Cape

Segment best suited for

Boutique, Off premise, On premise, Retail

Vintage

Yes

Volume

750ml

White Grapes

Sauvignon Blanc

Year

2019

Tasting Notes

Mineral, Passion Fruit, Ripe Fig, Zesty

Price Band:

Winemaking process

Fruit are hand-sorted and destemmed using dry ice as protection to preserve the purity of fruit that is expected. High natural acidity and very cold temperatures result in successful juice settling overnight. Clean juice is separated the next day and a bigger % are fermented with a pure yeast culture. The balance is barrel fermented and stirred on a regular basis after fermentation.

Cellaring

Two to three years.

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