Syrah

This wine will complement an array of pork dishes from simple crumbed pork chops to celebratory roast pork belly with crispy crackling. Add grilled black mushrooms and baked aubergine for a feast! Pair it with hearty Tuscan bean soup for a winter flavour sensation or with your charcuterie platter for summer alfresco dining. Also pairs well with black olives, olive tapenade and most aged hard cheeses.

Malolactic fermentation is completed and further maturation takes place over 15 months.

Grapes are hand-harvested at 24 °B; 20% whole clusters are added to the tank, the rest destemmed and crushed. Cold soaked for two days then inoculated with yeast, during fermentation colour and flavour extraction takes place with six-hourly pumpovers and manual punchdowns of the grape cap, reaching a maximum temperature of 27 °C. Two weeks of extended skin maceration takes place before pressing and transferring into 15% 1st and 85% 3rd fill 225l French oak barrels.

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.