Morgenster White is made in a classic Bordeaux style to complement what people expect from a Morgenster red blend: elegance with concentration,complexity and longevity.
This graceful Bordeaux white offers bright, fresh aromas and flavors of apricot, pineapple and litchi, with subtle hints of quince, citrus and caramel. It balances ripe fruit and perfectly integrated oak with a mouth watering minerality. Fresh acidity gives it great staying power and adds a well crafted focus and length.
The winemaker punts this vintage as having all the makings of a great partner to Morgenster red blend in terms of age-ability, with a bright future ahead of it.
58% Sauvignon Blanc, 42% Semillon
This is a versatile wine, delicious on its own, yet enhancing a wide range of food. It pairs well with seafood, goat’s cheese, oysters, grilled fish, sushi, pasta, pesto and mixed salads and will reward serving with salmon, seared tuna and mussels cooked in white wine.
In The Vineyard
Situated just a few miles from the sea, Morgenster’s trellised vines are set in decomposed granite and rocky, weathered shale soils. Morgenster White is blended from Sauvignon Blanc and Semillon grown less than one mile from the Morgenster cellar door. The Sauvignon Blanc comes from western facing vines on decomposed granite while the Semillon is from older north-north-west facing vines on decomposed granite. Temperatures are about four degrees cooler than that of the town of Stellenbosch, which allows for long, even ripening periods.
The 2014 vintage was marked by a cooler than normal growing season. Record rainfalls occurred in August and November 2013, early in the growing period. Moderate summer temperatures followed, with very cool evenings and none of the typical summer heatwaves. A nice pre-harvest rain in January lifted the freshness of the vines. The vintage produced wines of great freshness and elegance.
In The Cellar
Winemaker Henry Kotzé works in collaboration with Morgenster’s winemaking
consultant, Pierre Lurton of Chateau Cheval Blanc. The grapes were handpicked in the
cool early morning. They were whole bunch pressed and fermentation was initiated
in stainless steel tanks after a light colloidal settling of the juice. The two varietals
were fermented separately and blended at the end of fermentation. The wine was
then racked to French oak barrels (25% new, 20% 2nd fill, 20% 3rd fill and 35% 8th
fill), where it remained for 10 months. It was lightly fined and filtered before bottling.
Certifications: Biodiversity & Wine Initiative (BWI) Member | Integrated Production of Wines (IPW) Certified
Other: Vegan Friendly