Sauvignon Blanc

This wine can stand its own against any great seafood or poultry dishes.

Reductive style, cold crushed at 8ºC, skin contact for 6 hours, only free run juice used, settle for 2 days at 10ºC; fermented for 21 days at 11ºC with selected yeast strain; lees contact for 4 months, tank bâttonage weekly.

Winemaker David Nieuwoudt created the Ghost Corner brand in 2007, initially starting off with a Semillon and Sauvignon Blanc and adding three new wines in 2012: The Bowline, a Sauvignon blanc and Semillon blend; Ghost Corner Pinot Noir; and Wild Ferment Sauvignon Blanc, a Sauvignon blanc naturally fermented in older barrels. Every year David selects a small quantity of grapes from vineyards in the Elim ward near Cape Agulhas on the southernmost tip of Africa. Ghost Corner takes its name from this treacherous coastline where more than 130 ships have been shipwrecked through the ages. The deep lime-rich soil with plentiful slate and gravel deposits in Elim’s maritime climate gives rise to exceptional white wines.