Wild Ferment Sauvignon Blanc

The whiter mushrooms and soft creamy sauce with a fresh fennel touch.

Once fermentation is completed, the barrels are matured for up to 10 months with a monthly bâtonnage of the lees. No malolactic fermentation takes place. 13% 1st fill, 29% 2nd fill, 29% 3rd fill and 29% 4th fill tight-grain barrels with a medium toast.

Grapes are hand-harvested in the early morning at 23.5 Balling. A portion of the grapes is whole bunch pressed; the rest goes through the destemmer and is crushed for skin contact. One day of settling and then barrelled in 400l French oak barrels. Natural fermentation takes place over the next 40 to 60 days at 13°C.

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.