Black Elephant Vintners Two Dogs a Peacock and a Horse

The grapes come from various Sauvignon Blanc vineyards around the Western Cape. Each growing area contributes a different flavor profile to the final blend due to the diverse soil types and slopes. Each vineyard is harvested separately, and the grapes are vinified individually to achieve the highest level of complexity. Hand-harvested in the early morning, the grapes are processed reductively to preserve the perfection of the fruit. After destemming, the skins are left in the must for a specific period based on chemical analysis and phenolic ripeness. Following a gentle pressing, the must is cold settled for three days to clarify the juice. The grape juice from each vineyard is inoculated with selected yeasts that match the respective flavor profile. Fermentation lasts nearly a month. This is followed by three months of contact with the lees to give the wine fullness and texture. The components are then blended and stabilized before bottling.

The wine is translucent with a bright green hue. Its nose is lush with aromas of melon, granadilla, pear, citrus, and lychee. The palate is vibrant and concentrated, featuring flavors of tropical fruits, gooseberry, creamy fullness from extended lees contact, and a lingering finish with fresh acidity and minerality.