Thoroughbred wines with a winning track record

Excelsior Estate is an intriguing blend of vineyards and horses. The fourth and fifth generations of the De Wet family currently farm the land of their ancestors and continue an equine tradition dating back over a century. The estate turns out several full-bodied, fruity whites and lush, supple reds, and gives tribute to its horse-breeding origins with an equine-themed label. The picturesque Robertson Valley is nestled in the shadow of the majestic Langeberg mountains, close to the Breede (“Broad”) River. In addition to fine wine, the area is recognized for roses and horse breeding. It was here that the De Wet family purchased a large tract of land in 1859, subsequently channeling the river and planting the region’s first vineyards. In 1870, the land was divided among the founder’s three sons, and the youngest named his portion “Excelsior.” Today the estate is owned by Freddie and Peter de Wet, the fourth and fifth generation of De Wets to farm the property. Robertson’s limestone-rich calcareous clay soils, ideal for quality wine production, possess excellent water retention properties. Excelsior boasts over 495 acres planted to noble grape varietals, with a focus on Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, and Shiraz. One of the most visible South African brands in the US marketplace, Excelsior has established a winning track record of quality and value. As Robert Parker’s Wine Advocate recently noted, “Excelsior…represents another of those South African instances where one wonders how the wines can possibly be well-made, distinctivelypackaged, exported to the States, and still sell for a mere ten dollars.” Crafted in a ripe, juicy style and packaged under screwcap, the wines have garnered consistent “Best Buy” accolades.

It is the philosophy at Excelsior that good wine is made in the vineyards. The De Wets have always embraced innovation and technology, and Excelsior was the first wine estate in South Africa to install drip irrigation. Careful regulation of irrigation and rigorous canopy management are key aspects of their vineyard management program. Winemaker Johan Stemmet, who earned a degree in Cellar Technology at Elsenberg Agricultural College, has been crafting the wines of Excelsior since 2003. In addition to producing a series of delicious and approachable value wines, Excelsior has a long history of horse breeding. In the days before the advent of the automobile, the farm
was known as a source of the finest hackney carriage horses. The De Wets eventually turned from hackneys to championship thoroughbred racehorses, and Excelsior quickly established a reputation as one of South Africa’s most distinguished stud farms. The estate’s longstanding horse breeding tradition is reflected in the equine theme on the
Excelsior labels.

ESTABLISHED: 1859
OWNERS: Freddie and Peter de Wet (Fourth and fifth generation owners of the estate)
APPELLATION: Robertson
LOCATION: Breede River Valley, approximately 100miles east of Cape Town.
SOILS: Limestone-rich calcareous clay
CLIMATE: Warm Mediterranean climate, with abundant sunshine throughout the growing season. Daytime heat in the summer is tempered by cooling afternoon sea breezes that sweep through the vineyards.
ACRES UNDER VINE: Just over 495, or approximately 80% of the estate
WINES IMPORTED: Sauvignon Blanc, Chardonnay, Cabernet Sauvignon , Syrah
Vegan Friendly

Excelsior - Sauvignon Blanc 2022: An enticing bouquet of passion fruit, lime and ripe fig leads to complex flavors of citrus, herbs and gooseberry on the palate. A bracing acidity and long fruity finish balance out this invigorating, vibrant Sauvignon Blanc.

Varietal Blend: 100% Sauvignon Blanc
Location: South Africa
Appellation: Robertson
Alcohol Content: 13.52%
TA 6.7 g/l
pH 3.18
RS 1.7 g/l

Certifications: Integrated Production of Wines (IPW) Certified

VINEYARDS:
Approximately 30% of the Sauvignon is grown in limestone-rich calcareous clay soils, which give bright citrus and tropical fruit flavors. 35% comes from alluvial soils which contribute minerality and crisp green fruit flavors. The remaining 35% derives from high altitude vineyards where the soils are shale based. This component imparts a fresh herbal and fynbos character along with passionfruit notes. All estate fruit, the Sauvignon Blanc vines range in age from 6-18 years. Cool afternoon breezes sweep through Robertson Valley in the summer, providing natural air conditioning in the vineyards on hot days.

VINTAGE:
Due to a cool, wet spring, budding was 7-14 days later than on average but was still consistently good and even. The cool weather also delayed initial shoot growth. Most vines started to catch up by flowering, which occurred about five days later than usual. As temperatures remained moderate throughout the rest of the season vineyards took their
time to reach optimum ripeness, delaying harvest 10-14 days compared to previous years.

VINIFICATION AND MATURATION:
The grapes were hand harvested in the cool, early mornings, then immediately destemmed and cooled. After six hours of skin contact, the grapes were gently pressed. The wine was cold fermented for 15 days at temperatures between 54⁰F and 59⁰F. Each parcel was vinified separately, and the wine was then aged on its lees for three months
before blending.

TASTING NOTES:
An enticing bouquet of passion fruit, lime and ripe fig leads to complex flavors of citrus, herbs and gooseberry on the palate. A bracing acidity and long fruity finish balance out this invigorating, vibrant Sauvignon Blanc.