The Bowline

Enjoyed with roast chicken or fresh seafood.

Early morning hand harvested, sauvignon blanc 22 - 23.5°B, semillon at 22.5°B

In oak for 10 months. 30% 1st, 30% 2nd & 30% 3rd fill French oak barrels used 61% sauvignon blanc , 39% semillon; Barrel maturation: Barrels are medium toast; tight grain – Burgundy coopers, 400l barrels

Each cultivar has been vinified separately – made in a reductive style; Fermentation: Grapes are cold crushed at 8°C, skin contact for 8 hours, pressing, only free run juice used, settle for 2 days at 10°C; Lees contact: 41% sauvignon blanc fermented and kept in stainless steel tank for 10 months before blending with 20% wooded sauvignon blanc & 39% wooded Semillon.

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.