Wild Ferment Sauvignon Blanc

This wine has a personality all of its own. Its complexity pairs effortlessly with a wide range of flavours – from grilled line fish or herb-crusted goat’s cheese crostini to creamy garlic mussels. Brilliant with veal limone. Or simply enjoy it with a voluptuous oyster and let the salty, creamy moment transport you to the Agulhas coast. This wine defies the norms – let it be wild!

Matured in 10% 1st, 10% 2nd and 10% 3rd fill and 70% older, medium-toast barrels.

Grapes are hand-harvested in the early morning at 23.5 °B. A portion is whole-bunch pressed; the rest goes through the destemmer and is crushed for skin contact. After one day of settling, the juice is transferred into 400l French oak barrels where natural fermentation takes place over 40–60 days at 13 °C. Fermentation completed, the wine is matured in the barrels for up to 10 months with a monthly bâtonnage of the lees. No malolactic fermentation takes place.

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.