Luddite Saboteur White 2023

Sabotages desires to drink anything else

Chenin Blanc, Viognier, and Sauvignon Blanc

$59.00

Quantity

Learn More

Citrus Fruit, Floral, Mineral, and Stone Fruit, Creamy / Buttery

BODY: Medium
DRYNESS: Dry
ACIDITY: Medium
TANNIN: Light
ALCOHOL (%):

Origin: Coastal Region (Stellenbosch, Franschhoek, Swartland, Constantia & More), South Africa

Grape Varietals:

Chenin Blanc, Viognier, and Sauvignon Blanc

Winemaking:
Minimal Interventionist Winemaking
Charmat Method

Maturation: 7-12 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Ratatouille, goat's cheese, avocado and prawns on sourdough crackers

ASIAN FOOD PAIRING
Chinese Har Gau, Hai Nan chicken rice, Vietnamese crispy spring rolls

Description

Luddite Saboteur White 2022

Luddite Saboteur is a serious, well-structured yet refreshingly fruity white wine. Pale straw colour with golden hues. The nose is full of orange blossom, apricot and peach aromas. A rich mouthfeel with stone fruit flavours on the entry and a salty, citrus finish.

71% Chenin Blanc, 15% Viognier and 14% Blanc Fumé. The fruit comes from three different vineyards: Chenin Blanc from Barton, Viognier from Gabriëlskloof, and Sauvignon Blanc from Elgin Ridge.

The Chenin and Viognier spent 10 days on skins with morning and evening punch-downs. After pressing, as much lees and sediment as possible is taken to the barrel to complete fermentation. A small portion of the Chenin Blanc went through tank fermentation for extra primary fruit. Direct pressing of the Sauvignon Blanc without settling to ferment. All the components spent 7 months in old French Oak barrels with regular batonnage.

Youthful & Spritzy Sparklings

Light, citrus driven & fun, a lot of these sparklings tend to have floral or tree fruit aromas like green apples. In more crisp styles, they are often more floral or citrus driven, and can be slightly sweet in more apple or pear driven fizzante styles

Charmat Method

Often called the tank method, the wine is made sparkling by conducting second fermentation in large pressurised tanks. It forces carbon dioxide to carbonate the wine as it cannot escape, and is the method to make Prosecco.
They tend to be slightly fruitier and have less fine bubbles compare to sparklings made in the traditional method