Semillon

This wine is especially well suited for strong seafood flavours such as yellowtail, scallops or snoek, as well as lightly smoked meat and rich pork dishes.

Barrel maturation: Medium toast barrels – Allier forests – Burgundy coopers, 225l barrels.

Reductive style, cold crush 8°C, skin contact for 8 hours, pressing, only free-run juice used, settle for 2 days at 10°C; Fermentation: 28 days in stainless steel tank, – 70%, 30% fermented in 1st fill 225l French oak barrels for 3 months at 12°C with selected yeast strains before blending 5-month lees contact, weekly tank and barrel bâttonage.

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.