Sauvignon Blanc

Ideal for long summer lunches, yet with the depth to enjoy year-round. Pair with oysters, salmon ceviche, grilled calamari or line fish finished with lemon and olive oil. Its generous fruit profile complements seared prawns with a citrus and fennel salad, while its bright acidity makes it a beautiful match for goat’s cheese – try it on toasted baguette, topped with fresh rocket (arugula). Or simply pour a chilled glass and enjoy with friends in the sunshine.

Finally, the wine is further matured on the fine lees for an additional four months with a monthly bâtonnage before the final blending and bottling.

Grapes are hand-harvested in the early morning at 21–23 °B. The winemaking process is done in reductive conditions using dry ice and carbon dioxide gas. Grapes are crushed at 8 °C with approximately five hours of skin contact before a light pressing. Two days of juice settling is followed by racking and the 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.