Amica

Green thai curry and seared SASSI approved tuna.

The source of the fruit is a single vineyard site from the Jonkershoek Valley. The soil consists of decomposed granite and quartz.

The wine spent 9 months in 500 ℓ French oak barrels.

Grapes were harvested at 22.2ºB with a total acidity of 7.8 g/ℓ and pH of 3.02. Yield: 7.5tons/Ha Winemaking rules were broken to create a sophisticated style of South African Sauvignon Blanc. Made through wild fermentation and oaking in old French oak, the grapes were whole bunch pressed using a Champagne pressing cycle to ensure only the finest quality juice being used. The fermentation occurred naturally in 500 ℓ puncheons of which 20% was new.

Neil Ellis is a South African wine producer built on the belief that each variety should be matched to the site where it performs best. Working across distinctive Cape vineyards, the range is known for precise, site-expressive wines spanning Sauvignon Blanc, Chardonnay, Cabernet Sauvignon and more.