After establishing Thelema Mountain Vineyards as an iconic Stellenbosch winery, winemaker Gyles Webb started Sutherland Vineyards as an exciting new venture in the cool-climate region of Elgin. Crafted from the finest lots, the Reserve Collection bears tribute to Gyles’ four beloved granddaughters.
Quietly confident and complex with the promise of blossoming over time, this wine is named after Sarah Rose Webb, Gyles’ third granddaughter. The Sarah Red ushers in the third generation of family and a new season to explore the exceptional.
Pairs best with nearly all red meat, including prime rib, New York strip and filet mignon. Also try lamb or pepper-crusted ahi tuna.
Quietly confident and complex with the promise of blossoming over time, this wine is named after Sarah Rose Webb, Gyles’ third granddaughter. The Sarah Red ushers in the third generation of family and a new season to explore the exceptional.
Pairs best with nearly all red meat, including prime rib, New York strip and filet mignon. Also try lamb or pepper-crusted ahi tuna.
Cool summer days with very little rain, resulting in ideal growing conditions for grapes.
The grapes were gently de-stemmed, retaining as many whole berries as possible, after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavor profile.
Fermentation is done in stainless steel fermenters, and a combination of aerative pump overs and punch down techniques are used to ensure optimal color, tannin, and flavor extraction. Once fermentation is complete the wine is drained off the skins and moved to a holding tank to be barreled down. Malolactic fermentation takes place in the barrels. The wines age gracefully in place for 18 months in 55% new 225L French oak barrels.
The grapes were gently de-stemmed, retaining as many whole berries as possible, after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavor profile.
Fermentation is done in stainless steel fermenters, and a combination of aerative pump overs and punch down techniques are used to ensure optimal color, tannin, and flavor extraction. Once fermentation is complete the wine is drained off the skins and moved to a holding tank to be barreled down. Malolactic fermentation takes place in the barrels. The wines age gracefully in place for 18 months in 55% new 225L French oak barrels.
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