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Information about "De Krans Garden Route Sauvignon Blanc 2025"

With its clear and crisp, translucent colour, De Krans Garden Route Sauvignon Blanc releases fresh aromas of green peppers, crisp grassy notes and delicious tropical fruit. These tropical and green notes can also be found on the palate, paired with nuances of freshly cut grass and a long-lasting finish that is rounded and resonant with mineral pebble notes.

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Treatment in the cellar

Die Trauben werden mit äußerster Sorgfalt behandelt und nur die besten Beeren werden von Hand ausgewählt. Im Keller werden die Trauben entrappt und in einem geschlossenem Tank leicht zerkleinert und auf der Schale gelassen. Danach wird der Saft abgetrennt und leicht gepresst wonach die Gärung beginnt. Der Wein ruht noch weitere sechs Monate auf der Hefe vor dem Abfüllen.

Properties "De Krans Garden Route Sauvignon Blanc 2025"
Main grape varietal: Sauvignon Blanc
Wine region: Upper Langkloof
acidity level: low
bottle closure: screw cap
bottle size [liter]: 0,75
country of origin: South Africa
ratings: John Platter 4.5 Sterne, Veritas Silber (85 - 89 Punkte)
single varietal / blend: mono varietal
vinification and maturation: steel barrel
vintage: 2025
wine style: dry
wine type: White wine

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Wine Awards:
  • John Platter: 4.5 Sterne / 91 Punkte
  • Veritas Awards 2025: Silber
Awards of previous vintages:
  • Jahrgang 2024 - John Platter: 4.5 Sterne 
  • Jahrgang 2024 - Tim Atkin 2024: 91 Punkte
  • Jahrgang 2023 - Veritas 2023: Silber
Legal drinking age 16
Distributor Curry Premium Wines oHG, D-86938 Schondorf
Recommended dishes Salate, Patês, Gegrillter Fisch
Grape varietals Sauvignon Blanc
Serving temperature [°C] 6 - 8 °C
Storable up to (at perfect conditions) 2028
Winemaker Christoff de Wet
Ingredients Trauben, Konservierungsstoff (Sulfite)
Calories 80 kcal / 331 kj
Carbs 1.3
Sugar < 0.5
Fat < 0.5
saturated Fat < 0.1
Salt < 0.01
Nutrition allergens Enthält Sulfite
Link to QR-Label
Alcohol concentration [Vol%]: 13.5
Residual sugar [g/l] 2.7
pH-value 3.4
Acid content [g/l] 6.3