A taste of Kay and Monty's 2015 SAV

Kay and Monty is an award-winning, boutique wine farm outside Plettenberg Bay with just five hectares under grape. Our intention is to keep production small, allowing our winemakers to continually innovate and deliver unique, hand-crafted wines. Read on to find out how we made our delicious 2015 SAV, along with our tasting notes and food pairing suggestions for this fresh, crisp white wine.

VINES and VINEYARDS

The Kay and Monty farm was bought by Chick Legh in 2004 and, as an avid polo player, Chick decided to convert it into a polo estate. Subsequently it was one of the first estates to start planting vines, and slowly but surely the infrastructure has taken shape. We have a total of five hectares under grape with an array of varietals, namely Chardonnay, Sauvignon Blanc and Pinot Noir. The first vines were planted in 2004 and, after lots of hard work, the first wines were produced in 2012.

OUR WINEMAKING TEAM

Lloyd Kasimbi is our farm manager and viticulturist. He oversees all vineyard operations and has the art of growing grapes down pat. Thanks to Lloyd’s hard work, we had an incredibly successful harvest in 2015. After a warm season, the sauvignon blanc grapes were harvested by hand at optimum ripeness on the 24 of February, at 22° Balling to offer more tropical flavours such as pineapple, lime and passionfruit. The grapes reached the cellar in a perfect condition to ensure cultivar flavours were retained. Lloyd works hand in glove with our award-winning winemaker, Anton Smal, who vinified the grapes for our 2015 SAV from press up to bottling and it was ready for drinking come September that year.

TASTING NOTES

Light straw in colour with a bouquet of lime and green apple with slight white peach notes. The palate is alive with zesty lime and mineral notes, rounded off with typical Sauvignon Blanc green apple acidity and melon.