GPS Cape South Coast Semillon Sauvignon Blanc

Its fresh, citrus profile and mineral texture makes it perfect with seafood dishes, fish and spring vegetables. Richard enjoys it with Tuna sashimi with a delicate lime & ginger or Asian dipping sauce; Oysters ( Walvis Bay here are fab); Asparagus & peas in a pasta primavera work well or Goats cheese, white asparagus & chorizo (lightly spiced) pizza; alternatively, a ‘posh’ Fish pie or Poached salmon with peas & frothy hollandaise (not too heavy on the butter), Cod & chips, or Beer battered haddock; for meat lovers, Gammon on the bone with broad beans in a parsley sauce; a light Thai green curry with pork or chicken (but go easy on the curry spice).

The winter preceding the 2020 vintage was cooler than average helping leaf-fall occur later and enabling a proper accumulation of nutrient reserves. The premature onset of winter in Elgin saw an early awakening of the vines from dormancy, and early budding. However, total cold units for winter were below average and milder conditions in July and August led to soils warming up, budburst up to 14 days earlier in some blocks, and uneven initial growth in September. In Hemel-en-Aarde overall conditions during the flowering and berry set period in mid-October were significantly better than the previous season’s extreme temperature fluctuations, with moderate temperatures that promoted the fertilisation process. In early summer, there were constant blustery conditions in Elgin and Hemel-en-Aarde with regular drizzle, showers and cool conditions. These controlled the vigour and had a positive restriction on vegetative growth and berry size. Everything slowed down in December though, and cool, wet conditions resulted in some downy mildew pressure, in particular on bunches and young leaves, with canopy management needed. In January we finally saw the back of the 4–5-year drought, with the Hemel-en-Aarde receiving more than 140 mm of rain and Elgin 90mm over two days. This helped replenish soil reserves but coupled with relatively cool day and night temperatures also delayed the ripening process significantly, but the extended hang time allowed for the retention of more acidity and better flavour accumulation. Both parcels of grapes were picked towards the middle of March.

All together the wine stayed on its lees for around 4 months after which the batches were individually tasted and blended with a light fining and bottled.

Grapes were hand-picked into small lug baskets. The Sauvignon Blanc was whole bunch pressed using a light sparkling wine pressing cycle before going to tank for 2 days of cold settling. After racking off the clean juice a small amount of light fluffy lees was added back, and the wine inoculated using a mix of yeasts. Meanwhile the Semillon grapes were destemmed and crushed before being gently pressed into a stainless-steel tank. Natural fermentation started (with no yeasts added) and after 2 days the fermenting Semillon juice was racked into oak barrels, of which 2/3rds were new and the 1/3rd had only been used previously for 4 months. The Sauvignon Blanc was fermented cool, between 12-14oC enabling a long, cool ferment to preserve all the delicate volatiles that exist in the must. The Semillon fermented between 15-20oC to allow better oak integration and allow some of the norisoprenoids to release. A light sulphuring followed to stop malolactic, and the lees was stirred using heavy dry ice blocks on the Sauvignon Blanc tanks and a bâtonnage rod for the Semillon.

“Our commitment is to make the best wines possible from the vine clones best suited to our unique terroir. Our grapes are grown in the cool climate vineyards of Elgin in the Western Cape of South Africa. We produce only a very limited number of cases of Kershaw Elgin Chardonnay and Kershaw Elgin Syrah each vintage. Our aim always is to produce some of the best wines of their style in South Africa.” - Richard Kershaw