Creative Block 2

Butter-roasted free-range chicken with seasoned goat cheese under the skin, or battered SASSI-friendly fish nuggets with anchovy mayonnaise.

Four different vineyards planted on an altitude between 204 and 295 metres above sea level. All the vineyards are farmed dryland and have a naturally low yield. The ocean breeze moderates the heat, giving the berries a longer hanging time on the vine. These conditions create concentrated grapes with intense flavours.

The wine matured for six months on the lees before bottling.

Grapes were hand-harvested early in the morning in 10kg lug boxes and pre-cooled before hand-sorting, destemming and crushing. Skin contact was limited to six hours and the free-run juice drained off to settle overnight before inoculation with a selected yeast strain. The fermentation took place in stainless steel tanks under controlled temperatures between 12° and 14°C. A small portion of the Sémillon fermented in French oak barrels to add complexity to the wine.

Spier, near Stellenbosch, is one of South Africa’s oldest wine farms with a recorded history dating back to 1692. While rooted in this heritage, we've got a vibrant and conscious energy, and are home to one of the largest collections of contemporary South African art. Our wines are among the most awarded in the country. Visit us, and enjoy them paired with wholesome, tasty food made with ingredients grown either on our farm or by trusted, nearby farmers. If you feel like lingering, our Hotel and conferencing facilities offer inspiring Winelands getaways in the tranquillity of nature.