The Bowline

Smoked salmon, mussels enjoyed with roast chicken, a well-made vegetable soup, asparagus soup, chicken vindaloo

Sauvignon Blanc and Semillon grapes are vinified separately. Early morning hand-harvested at 22.5-23.5 balling.

10% Sauvignon blanc and 40% Semillon racked to barrel for natural fermentation and maturation in 400l French oak barrels for a total of 10 months. After maturation, the blend is made. 60% Sauvignon Blanc, 40% Semillon, 50% tank fermented, 50% barrel fermented: 20% new oak, 10% 2nd, 10% 3rd and 10% 4th fill tight grain barrels with medium toast.

Winemaking processing is done in reductive conditions with the use of dry ice and carbon dioxide gas. Grapes crushed at 8°C with approximately six hours of skin contact before a light pressing. Two days of juice settling followed by 50% of Sauvignon blanc racked to tank for fermentation.

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.