West Coast Sauvignon Blanc

Ideal with fresh seafood: oysters, ceviche, sashimi, grilled shellfish, as well as salads and grilled chicken. The wine’s zesty acidity and saline character make it a superb match.

Grown in the Bamboes Bay ward, roughly 300 km north of Cape Town in Doringbaai, the vineyard lies just 500 m from the Atlantic Ocean. It sits on western slopes with heavily decomposed granitic soils, exposed to sea breezes and cold mists that moderate the climate and reduce disease pressure.

Fermented and held on lees in stainless steel tanks. No oak involvement reported; focus is on fresh, mineral‑driven character.

Grapes are harvested in cool late evenings/early mornings and gently crushed before fermenting in temperature‑controlled stainless steel. Post-fermentation, the wine is left on lees to enhance mouthfeel and texture.

Fryer’s Cove is a distinctive South African wine estate located in the remote Bamboes Bay ward on the Cape West Coast, just 500 meters from the Atlantic Ocean. Founded in 1999 on the Laubscher family farm near Doringbaai, the brand has earned acclaim for producing terroir-driven wines shaped by the region’s extreme maritime climate and mineral-rich soils. Often described as one of the world’s most ocean-influenced vineyards, Fryer’s Cove harnesses the cool sea mists and salty air to craft Sauvignon Blancs of piercing freshness and minerality. The winery itself is uniquely housed in a repurposed crayfish factory perched above the ocean, where icy seawater is pumped in to cool fermentation tanks. Now part of the DGB portfolio, Fryer’s Cove continues to champion low-intervention winemaking and community empowerment, offering wines that are truly “forged of the earth, tempered by the sea.