Semillon

"The wine’s layered structure calls for dishes with equal depth and savoury nuance. Think grilled line fish with lemon and green peppercorn sauce, or herbcrusted baby potatoes; roast chicken thighs with prunes and olives; or a simple snack of baked feta with honey and thyme. A versatile match for Mediterranean fare and herb-driven cuisine. Serve lightly chilled at 10–12 °C to showcase its full aromatic and textural expression." Sandy Harper CWM

Finally, the wine is matured on the fine lees for another 10 months with a monthly bâtonnage before the final blending and bottling.

Grapes are hand-harvested in the early morning between 22.8–23.5 °B. Following a reductive winemaking process, grapes are crushed at 8 °C with eight hours of skin contact before a light pressing. Two days of juice settling is followed by racking and the addition of yeast. Thereafter, 12% of the juice is fermented and matured in 225l French oak barrels for five months; 66% is tank fermented at 11 °C for 24 days; and 22% is fermented in a concrete egg.

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.