The Bowline

This elegant wine will pair well with a wide range of flavours such as grilled line fish, roast chicken, coq au vin blanc, chicken casserole with green olives and prunes, crispy pork belly, pork terrine, duck pate, black forest or parma ham and a creamy brie .

After fermentation, the Sauvignon Blanc and Semillon are matured on their fine lees for 10 months, and then blended together; 67% Sauvignon Blanc and 33% Semillon.

Sauvignon Blanc and Semillon grapes are hand-harvested in the early morning at 22.5–23.5°B and vinified separately. The winemaking process is done in reductive conditions with the use of dry ice and carbon dioxide gas. Grapes are crushed at 8°C with approximately six hours of skin contact before a light pressing. Juice settling for two days is followed by the Sauvignon Blanc being racked to stainless steel tanks and the Semillon to 4th fill 400l French oak barrels. The Sauvignon Blanc is then inoculated with a cultured yeast and ferments in tank for three to four weeks at 11°C. The Semillon undergoes a natural fermentation in barrel at 13°C for four to five weeks.

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.