Wild Ferment Sauvignon Blanc

This wine pairs well with tomato-based dishes, grilled fish with lemon dressing, or fresh asparagus with Parmesan. It is also a great match for goat cheese, oysters, and tempura prawns​.

Grapes are hand-harvested in the cool coastal region of Elim, known for its deep lime-rich soils and gravel deposits. These soils, combined with the cooling southeasterly breezes, contribute to the vibrant acidity and minerality of the wine​.

Aged for 10 months in 400-liter French oak barrels​.

The wine is naturally fermented in 400-liter French oak barrels, with 10 months of aging and regular bâtonnage (lees stirring). The wild ferment process adds layers of complexity and richness, distinguishing it from typical Sauvignon Blancs​.

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.