Sauvignon Blanc

This Sauvignon Blanc pairs beautifully with tricky-to-match dishes like capers, asparagus, or fish with tartar sauce. It also complements dishes like salad niçoise and tuna tartare​.

Grapes are hand-harvested in the early morning from vineyards in the Elim area, known for its deep, lime-rich soils with slate and gravel deposits. These soils contribute to the wine's intense minerality​.

The winemaking is done under reductive conditions using dry ice and CO₂ to preserve the freshness. The grapes undergo a short period of skin contact before being lightly pressed. The juice ferments at a cool 11°C over 24 days, followed by maturation on fine lees for four months, with bâtonnage (lees stirring) performed monthly​.

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.