Footprint Sauvignon Blanc (750ml)

  • Wine Type

    White Wine

  • Size


  • Vintage


  • Country

    South Africa

  • Region

    Western Cape

  • Sub-Region


  • Grape

    Sauvignon Blanc

  • Farming Method

    ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More

  • ABV


  • Food Pairing

    AperitifCold SaladsSeafood

The idea for African Pride Wines came in 2002, with a goal to create a range of wines that offer great value and character while staying true to South African wine style and terrior. With grapes sourced from contacted producers in Stellenbosch, Worcester, Wellington, and Paarl, the portfolio has grown since its inception and their wines are now available in over 30 countries with 100,000 cases produced per year. 

Footprint, Forager, and Just Nuisance make up their core lineup and all are overseen by winemaker and shareholder Mike Graham. Some 44+ harvests under his belt (the majority in South Africa and some in France), Mike was one of the first “flying winemakers,” alluding to his stints at different wineries in both Europe and home in South Africa.

Tasting Notes

On the nose, beautifully fragrant and reminiscent of fresh cut spring grass with rich passion fruit nuances. The palate is fresh and lively with notes of green apple and nettle. Medium weight with clean and crisp finish. Serve well chilled and enjoy as an aperitif or with a variety of grilled seafood dishes and salads.


Made from 100% Sauvignon Blanc, the grapes are very light crushed and the mash was cold soaked for a few hours before allowing the juices to free run. Pressing was done very gently to minimize extraction of phenols and pressed juice was vinified separately from the free run. The juice was settled for 36 hours to ensure maximum clarity and the racked, clear juice was inoculated with a selected yeast strain and fermented at 11°C for approximately 3-4 weeks. After ferment the wines were racked, blended and stored on fine lees prior to bottling.  

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