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Information about "Spier 21 Gables Sauvignon Blanc 2023"

With a pale straw color and a lime-hued rim, the Spier 21 Gables Sauvignon Blanc enchants with an alluring ‘cool climate’ bouquet. Aromas of fresh grass, zesty citrus, kiwi, and subtle herbal notes awaken the palate. This wine showcases a splendid concentration and rich texture, culminating in a delightfully saline finish that lingers.

Treatment in the cellar

The grapes were meticulously hand-selected and cooled prior to destemming and crushing. Skin contact was limited to six hours, with juice resting overnight before fermentation with selected yeasts. The fermentation occurred at controlled temperatures of 12-14 °C, followed by four months of aging on the lees before bottling.

Properties "Spier 21 Gables Sauvignon Blanc 2023"
Main grape varietal: Sauvignon Blanc
Wine region: Durbanville
acidity level: low
bottle closure: screw cap
bottle size [liter]: 0,75
certification labels: Vegan
country of origin: South Africa
fairtrade | organic | vegan: Vegan
ratings: Decanter Gold (95 - 97 Punkte), John Platter 4.5 Sterne, Veritas Silber (85 - 89 Punkte), Tim Atkin 89/100
single varietal / blend: mono varietal
vinification and maturation: steel barrel
vintage: 2023
wine style: dry
wine type: white wine

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Wine Awards:
  • John Platter: 4.5 Stars / 94 Points
  • Tim Atkin 2025: 89 Points
  • Decanter Awards 2025: Silver
  • Veritas Awards 2025: Silver
Awards of previous vintages:
  • 2022 Vintage - John Platter: 4.5 Stars
  • 2021 Vintage - Tim Atkin 2022: 91 Points
  • 2021 Vintage - Veritas 2022: Double Gold
Legal drinking age 16
Distributor Curry Premium Wines oHG, D-86938 Schondorf
Recommended dishes Weichkäse, Jakobsmuscheln, Gegrillte Pilze, Ceviche
Grape varietals Sauvignon Blanc
Serving temperature [°C] 10 °C
Storable up to (at perfect conditions) 2030
Winemaker Johan Jordaan
Address: Spier R310 Baden Powell Dr, Stellenbosch, 7603
Phone number: +27 (21) 809 1100
Mail: info@spier.co.za
Nutrition allergens enthält Sulfite
Alcohol concentration [Vol%]: 13.63
Residual sugar [g/l] 1.6
pH-value 3.3
Acid content [g/l] 6.2