White

Some say he prefers this white served with canned sardines and apricot jam but you can enjoy it with any char-grilled seafood, white meat, or starchy vegetables, particularly if accompanied by fruit-based sauces or a bit of aromatic spice.

Blended from a hand-picked selection of bespoke barrels secretly gesmokkel from some of the Cape’s most prestigious cellars. Consisting of Stellenbosch and Paarl Chenin Blanc with a touch of old vine Franschhoek Semillon. Completely destemmed, gently pressed into concrete kuipe, spontaneously fermented at cool temperatures, settled and racked into old oak barrels where it lay undisturbed on the fine lease for seven months before being blended and bottled.

Legend has it he was conceived on a hillside vineyard at dawn on the first day of bud-break. Touched by the Goddess Demeter. Born on the damp floor of a cool cellar under a full moon on a sweltering autumn equinox at perfect phenolic ripeness. The bastard love child of a visionary winemaker and a cantankerous sommelier. Raised on nothing but bread, wine and hopeful aspirations. A vinous révolutionnaire employing his mythical knowledge of the finest terroir to smokkel the most sought after parcels from the Cape of Good Hope. The answer to prohibition and the age-old adage, ’n Boer maak ’n plan. All we know is, he’s called The Smokkelman.”