SPRINGFIELD ESTATE

SPRINGFIELD ESTATE

ON R317 BONNIEVALE ROAD, ROBERTSON #Sauvblancday Tasting & Cellar Tour Springfield Estate invites you to taste and experience our different way of vinifying our Sauvignon Blanc on 7 or 8 May at Springfield Estate. Taste the terroir-driven difference between the...
ELGIN VINTNERS

ELGIN VINTNERS

Ridgelands Farm, Appletiser Road, Elgin #Sauvblancday Sauvignon Blanc Weekend Programme Various activities will be offered and presented at Elgin Vintners on 7, 8 and 9 May – this includes a Sauvignon Blanc Masterclass tasting, a Sauvignon Vineyard Fun Run, Sauvignon...
RICKETY BRIDGE WINERY

RICKETY BRIDGE WINERY

R45 Main Road, Franschhoek #Sauvblancday Sauvignon Blanc Showdown Pop into Rickety Bridge Winery for a Sauvignon Blanc Showdown – wooded vs. unwooded from 7 – 9 May. In celebration of Sauvignon Blanc weekend, they’ll be serving complimentary Sauvignon Blanc...
GROOTE POST VINEYARDS

GROOTE POST VINEYARDS

Darling Hills Road, Darling #Sauvblancday Vertical Tasting & Canapes Pairing Join us for a celebration of Sauvignon Blanc on Saturday 8 May at Groote Post, where we will be celebrating International Sauvignon Banc Day. Winemaker Lukas Wentzel will be presenting 6...
Consumer research with impact – Wine consumers – Part 3

Consumer research with impact – Wine consumers – Part 3

Dr. Nadia van der ColffConsumer Solutions5 March 2021   In this blog post (the third in the Wine Consumer Series brought to you by Sauvignon Blanc SA), guidelines for consumer research with impact will be provided. Considering the pearls and pitfalls of consumer...
The South African “Wine Culture” – Wine consumers – Part 2

The South African “Wine Culture” – Wine consumers – Part 2

Dr. Nadia van der ColffConsumer Solutions3 March 2021   In this blog post (the second in the Wine Consumer series brought to you by Sauvignon Blanc SA), the South African “wine culture”, with some wine trends are discussed. Significant findings are reported to...
It’s all about perception – Wine consumers – Part 1

It’s all about perception – Wine consumers – Part 1

Dr. Nadia van der ColffConsumer Solutions1 March 2021   This article is the first of a series of blogs about wine consumers. Important themes of consumer behaviour, with relevance for strategic marketing of wine and/or Sauvignon blanc, will be covered in the...
PVPP under the spotlight

PVPP under the spotlight

Dr. Carien Coetzee Basic Wine 18 December 2020   What are the effects of different fining agents on the chemical and sensory composition of Sauvignon blanc?   This is a question that often arises. In a previous blog post, the effect of bentonite fining on...
LADYBUG TAINT: PART 2

LADYBUG TAINT: PART 2

Dr. Carien Coetzee Basic Wine 24 November 2020   Ladybug infestations in 2001 led to major product loss in grape-growing areas such as Ontario. Linda Franklin, executive director of the Wine Council of Ontario, a trade association of wineries, said that about 20%...
LADYBUG TAINT: PART 1

LADYBUG TAINT: PART 1

Dr. Carien Coetzee Basic Wine 23 November 2020   Ladybugs, also known as ladybirds or lady beetles, are generally considered beneficial insects. They are a significant source of biological control for aphids, tiny plant-sucking insects that damage several major...
Technical Vlog #4: Dr Carien Coetzee

Technical Vlog #4: Dr Carien Coetzee

The Sauvignon Blanc SA Top10 in a nutshell Dr. Carien Coetzee is an Oenologists who completed her PhD in Oenology at the University of Stellenbosch in 2014. Her dissertation focussed on the effect of oxidation and ageing on Sauvignon Blanc chemical and sensory...
Technical Vlog #3: Matija Lesković

Technical Vlog #3: Matija Lesković

Is copper the solution to fixing reductive wines? Post-bottling results from a recent study shed some light on the exact effects Matija Lesković is an oenologist and third-year oenology PhD student at Stellenbosch University, mentored by Professor Wessel du Toit. His...
Technical Vlog #2: Lida Malandra

Technical Vlog #2: Lida Malandra

Enartis Nutriferm X – Bringing POWER to thiol production For more information, e-mail Lida at lida.malandra@enartis.co.za Lida Malandra is the General Manager of Enartis South Africa. In 2003, Malandra completed a Masters degree in molecular microbiology at...
Technical Vlog #1: Dr Jeanne Brand

Technical Vlog #1: Dr Jeanne Brand

Profiling the aromatic evolution in a glass: differences between premium and ultra premium Sauvignon blanc wines (originally presented at the 42nd SASEV Conference 2020) For more information, e-mail Dr Jeanne Brand at jeanne@sun.ac.za Dr Jeanne Brand holds a PhD in...
Sauvignon Blanc SA launches November technical vlogs

Sauvignon Blanc SA launches November technical vlogs

MEDIA RELEASE            13 October 2020 Sauvignon Blanc SA is to present a series of technical vlogs (video blogs) by experts over four days in November. The association decided to add vlogs to their popular monthly technical blogs to replace this year’s annual...
Sauvignon Blanc and plant water status

Sauvignon Blanc and plant water status

Dr. Carien CoetzeeBasic Wine27 October 2020   Water stress, due to insufficient water supply, may have direct and/or indirect effects on the physiology of the vine and the composition of the berries. Some of the physiological responses to water stress include1...
Tien van die bestes van SA se topverkoper

Tien van die bestes van SA se topverkoper

Deur Suzaan Potgieter, Die Burger Versnit Drinkers van sauvignon blanc kan solank hul lysie van gunstelinge vir die warmer dae opstel, met die wenners van 2020 se Sauvignon Blanc Suid-Afrika Top-10 boaan hul lys. Vanjaar se tien wenners is verlede Woensdag aangekondig...
Grapevine Leafroll Disease and the effect on Sauvignon Blanc

Grapevine Leafroll Disease and the effect on Sauvignon Blanc

Dr. Carien Coetzee Basic Wine 17 October 2020   Grapevine leafroll disease (GLD) is one of the major diseases affecting the grapevine and occurs in all vine-growing regions of the world. Grapevine leafroll-associated virus 3 (GLRaV-3) is the main virus mostly...
These are South Africa’s Top 10 Sauvignon Blanc wines

These are South Africa’s Top 10 Sauvignon Blanc wines

DOWNLOAD the 2020 Sauvignon Blanc SA Top 10 – RESULTS Sauvignon Blanc South Africa has revealed the winners of the 2020 Sauvignon Blanc SA Top 10 competition and this year’s champion wines come from no less than seven different regions. This exciting result for...
ESTERS 101 – PART 2

ESTERS 101 – PART 2

Dr. Carien CoetzeeBasic WineSeptember 2020   In Esters 101 Part 1, the aromatic contribution of the main wine esters and how they are produced are briefly discussed. The formation of esters during fermentation is a dynamic process, with numerous variables...
ESTERS 101 – PART 1

ESTERS 101 – PART 1

Dr. Carien CoetzeeBasic WineSeptember 2020   When it comes to Sauvignon Blanc aroma, the possibilities for creating wines with different aromatic profiles are almost endless. Aroma groups such as the volatile thiols and methoxypyrazines are known to be typical to...
Top 20 finalists for 2020 Sauvignon Blanc SA Top 10

Top 20 finalists for 2020 Sauvignon Blanc SA Top 10

Sauvignon Blanc South Africa is pleased to announce the top 20 contenders in the 2020 Sauvignon Blanc SA Top 10 Competition, South Africa’s only competition exclusively devoted to Sauvignon Blanc. A total of 96 producers submitted 149 wines for this year’s...
How dissolved carbon dioxide protects wine from oxygen

How dissolved carbon dioxide protects wine from oxygen

Dr. Carien CoetzeeBasic Wine19 August 2020   It is widely accepted that the presence of dissolved carbon dioxide will help protect the wine from oxygen pickup (and subsequent oxidation reactions). Often, wines with higher dissolved carbon dioxide content, such as...
Carbon dioxide and its sensory influence

Carbon dioxide and its sensory influence

Dr. Carien Coetzee Basic Wine 11 August 2020 The concentration of dissolved carbon dioxide (CO2) can have a major influence on the sensory perception of wine. Attributes commonly associated with CO2 in beverages include “tingling”, “prickling”, “burning”, “fizzy” and...
The influence of bottle colour and light on Sauvignon Blanc

The influence of bottle colour and light on Sauvignon Blanc

Dr. Carien CoetzeeBasic Wine30 July 2020 Producers often choose a bottle colour to increase marketability and brand name recognition. However, the colour of the glass is also important when it comes to protecting the quality and integrity of the wines. Bottled wines...
Entries now open for 2020 Sauvignon Blanc Top 10

Entries now open for 2020 Sauvignon Blanc Top 10

Entries for the 2020 Sauvignon Blanc Top 10 are now open. Sauvignon Blanc South Africa invites producers of this popular cultivar to enter their best wines by Tuesday 18 August 2020 for the annual competition. Late entries will be accepted until Friday 21 August 2020....
Viticultural and oenological influences on volatile thiols

Viticultural and oenological influences on volatile thiols

Dr Carien Coetzee Basic Wine   This table serves as a general indication of the effects of various viticultural and winemaking techniques on the precursors and their aromatic volatile thiols in the must and wine. A few things need to be considered when consulting...
Removing copper-H2S complexes using membrane filtration

Removing copper-H2S complexes using membrane filtration

Dr. Carien Coetzee Basic Wine 30 June 2020 FOCUS ON H2S: Part 6 The entire Focus on H2S series has highlighted the importance of removing the copper-H2S complex from wine, especially in cases where copper was added as a remedial treatment for the removal of reductive...
Removing copper-H2S complexes using PVI/PVP

Removing copper-H2S complexes using PVI/PVP

Dr. Carien CoetzeeBasic Wine28 June 2020 FOCUS ON H2S: PART 5 In Part 1 of this Focus on H2S series, the implications of fining a reductive wine with copper(II)sulphate were discussed. Cu2+ will bind with H2S to form a copper-H2S complex, however, contrary to popular...
Copper and SO2 used together – effect on H2S

Copper and SO2 used together – effect on H2S

Dr. Carien CoetzeeBasic Wine20 May 2020   FOCUS ON H2S: PART 4COPPER AND SO2 USED TOGETHER – EFFECT ON H2S The mechanisms involved in the formation of hydrogen sulfide (H2S) post-bottling are not yet as well defined as those involved during fermentation. However,...
The effect of pH on H2S formation

The effect of pH on H2S formation

Dr. Carien CoetzeeBasic Wine20 May 2020   FOCUS ON H2S: PART 3THE EFFECT OF pH AND COPPER ON THE FORMATION OF H2S POST-BOTTLING As described in Part 1 and Part 2 of this Focus on H2S series, copper (Cu2+) plays an important role in post-bottling formation of...
Latent H2S formation – how is it possible?

Latent H2S formation – how is it possible?

Dr. Carien Coetzee Basic Wine 23 April 2020 FOCUS ON H2S: PART 2 In Part 1 of this Focus on H2S series, the role of copper for the remediation of hydrogen sulphide (H2S) and the difficulties in removing the resulting copper-H2S complex, were studied1. It is...
Rethinking Copper for the treatment of H2S

Rethinking Copper for the treatment of H2S

Dr. Carien CoetzeeBasic Wine23 April 2020   FOCUS ON H2S: PART 1 The occurrence of reductive sulphur compounds in wine is a concern to winemakers. As with most wine defects, it is always better to act preventively, but in some instances, there is no other option...
Freezing Sauvignon blanc grapes increases volatile thiols in wines

Freezing Sauvignon blanc grapes increases volatile thiols in wines

Article summary by Karien O’KennedyWinetech This study had three aims: To investigate the presence of intraregional variation in volatile thiol concentrations; to determine the relationship between amino acid concentrations in juice and thiol precursor concentrations,...
Increasing volatile thiol precursors with sources of sulphur

Increasing volatile thiol precursors with sources of sulphur

Article summary by Karien O’KennedyWinetech   The aim of the study was to determine the influence of different sulphur sources on the consumption of thiol precursors and the formation of volatile thiols.   EXPERIMENTAL LAYOUT All experiments were conducted...
Sauvignon blanc from a consumer perspective. A true brand?

Sauvignon blanc from a consumer perspective. A true brand?

“…with more people consuming Sauvignon blanc over the years, people know the product…so, they know what it tastes like, they know what to expect…so that’s a safe bet…” – Gauteng wine consumer. Dr. Nadia van der Colff Consumer Solutions Introduction In one of the...
How SO2 speeds up oxygen removal – A research summary

How SO2 speeds up oxygen removal – A research summary

Dr. Carien Coetzee Basic Wine 23 March 2020 For the most part, oxygen exposure during the production of Sauvignon Blanc wines is detrimental to the aromatic composition and quality. An increase in dissolved oxygen and the subsequent consumption due to oxidation...
Oxygen consumption by yeast lees

Oxygen consumption by yeast lees

Dr. Carien Coetzee Basic Wine 18 March 2020 Allowing contact with the yeast lees post-fermentation is often used as a winemaking tool to obtain specific stylistic goals. Other than the improved mouthfeel and structure, the yeast cells can absorb dissolved oxygen...
Free-run vs pressing? The effect on the volatile thiols

Free-run vs pressing? The effect on the volatile thiols

Dr. Carien Coetzee Basic Wine 18 February 2020 In the previous blog post, the effect of mechanical harvesting on the volatile thiol content of the resulting wines was discussed and compared to the thiol content of wines made from hand-harvested grapes. Mechanical...