Free Run Sauvignon Blanc 2017
Our Flagstone Free Run has been described as the most “technical” of our wines. Technical it may be, but as with all great wine, it has to start in the vineyard. We've sourced most of our cool climate grapes from the southern most tip of Africa – a small ward called Elim.
While Sauvignon Blanc can be grown virtually everywhere, there are very few places that can produce a Sauvignon Blanc of stunning quality. This illusive essence is largely determined by where the vines are planted, the soil type, slope, aspect and the mesoclimate that influences the vineyard.
As the Sauvignon Blanc vineyards of Elgin reach a balanced maturity we have been picking exceptional quality from there. For the 2011 vintage two Free Run Sauvignon Blancs will be produced and separately labeled – a 100% Elim wine and an Elim and Elgin Blend.
Juice that runs freely from the press
The wine is made from the juice that runs freely from the press to produce an exceptional crisp, fresh and lingering quality in the wine. It ages magnificently and the best vintages can be enjoyed 10 years from bottling.
Creating a top class Sauvignon Blanc is a very technical process and requires precise and careful handling throughout in achieving a balanced, crisp white wine. What we're chasing is an ethereal aroma and long, lingering, yummy flavours.
Fanatical attention to flavour retention
We treat the fruit with fanatical care to retain as much of the natural, zesty, floral freshness as possible. Once our grapes are softly destemmed they are gently transferred into a skin contact tank named Rebecca. This overnight skin contact imbues them with intense flavour and aroma. From here the grapes are pumped into a press. As they enter the press, some of the juice runs through the drain of the press naturally – this is the freerun juice. We use lots of inert gas to chase oxygen away at every stage. It is mostly this juice, with ultra low levels of phenolic substances that we use in our Free Run Sauvignon Blanc.
This risky method means we are able to capture the ethereal essence and zing of the Sauvignon Blanc grape. We use a traditional stirring of the lees once fermentation has finished to craft a succulent, mouth-watering, balanced and above all, drinkable wine.
What’s in a Name?
The name Free Run comes from the method of using only the first, free-flowing, free run juice to make this wine.
We’ve selected an ancient Celtic symbol representing the cycles and seasons of life to emblazon our bottle as, at this level of Flagstone, we really want wines to represent the climate and our passing interaction with our environment. Each season of Sauvignon is a cycle of nature within the Flagstone brand, capturing the nuances of life, love and friendship.
Clean, brilliant pale with a hint of limey greenness around the rim.
A Complex nose of green pepper, fig leaves, passion fruit and limey aromas is followed by a distinctive, bright flintiness.
The complexity of the nose is expressed on the palate giving this wine a full, crisp and lively mouth-feel, with an after taste that lingers.
Stainless Steel Tanks
Enjoy now or keep for up to 5 years
Love For Free Run Sauvignon Blanc 2017
- 4.5 Stars 2014 Platter’s South African Wine Guide
- 4.5 Stars 2013 Platter’s South African Wine Guide
- Double Gold 2013 Veritas
- Gold 2012 International Wine Challenge Catavinum
- Gold (Elgin Reserve) 2012 Veritas
- Diamond 2012 Winemakers Choice Awards
- 4 Stars 2011 John Platter Wine Guide
- Gold 2011 International Wine Challenge Catavinum
- Gold 2010 Veritas
- 4 Stars 2009 WINE Magazine
- Double Gold 2009 Michelangelo International Wine Awards
- Grand Prix Runner Up Trophy 2009 Michelangelo International Wine Awards
- Gold 2008 Michelangelo International Wine Awards
- 100% Sauvignon Blanc
Pairs well with foods that offer a certain amount of zest, combining particularly well with veal lemone and grilled calamari. Also try it with steamed asparagus, a spaghetti vongole, an avocado soup or an herbed risotto!
Sunny afternoons idling on the deck of a west coast beach house.
- Alcohol 13.5%
- Residual Sugar 2.6 g/l
- Total Acid 6.5 g/l
- pH 3.15