Sauvignon Blanc

This is a wine that will stand up to many of those foods that are often tough to pair. Capers are always a tough one – this is your wine. Aahh! Salad niçoise or a great tartare and Mexican salsas (raw) – do the dance afterwards or during. Asparagus in all shapes and ways. Tartare sauce

Finally, the wine is further maturated on fine lees for additional four months with a monthly battônage of tank before the final blending and bottling.

Grapes are hand harvested early morning at 21-23.5 balling. Winemaking processing is done in reductive conditions with the use of dry ice and carbon dioxide gas. Grapes crushed at 8°C with approximately five hours skin contact before a light pressing. Two days of juice settling followed by racking and addition of selected yeast. Fermentation is at 11°C for approximately 24 days.

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.