Pofadderbos Sauvignon Blanc

Asian-style pan-fried Corvina sea bass with Sauvignon Blanc-simmered leeks and Shiitake mushrooms.

The Sauvignon Blanc grapes are grown on a cool, south-easterly facing slope in the Elim wine ward. Surrounded by native Elim fynbos, the vineyard is situated on almost 100% yellow ferricrete rocky soils. The site is known as “Pofadderbos” for its frequent puff adder sightings. The 21-year-old vines benefit from constant cooling Atlantic winds, which slow ripening while preserving flavour concentration. In 2024, the growing season began with severe storms and flooding over Heritage Weekend, causing widespread damage to early-budding varieties, though Sauvignon Blanc was spared thanks to later pruning. The remainder of the season saw dry easterly winds that kept mildew pressure low, followed by February heat spikes and wildfire threats. Despite the challenges, the vintage produced exceptional Sauvignon Blanc.

Lees contact for six months in stainless steel, preserving fruit purity and adding subtle complexity without oak influence.

After harvesting, the grapes underwent cold fermentation with selected yeast strains. The wine was matured on its lees for six months to enhance mouthfeel and complexity. Innovative winemaking techniques were applied to preserve the cool-climate aromatics while adding textural depth.

Strandveld Vineyards lies between Elim and Cape Agulhas, just 9km from the sea, shaped by strong winds, cool temperatures, and a maritime climate. Its unique terroir of coastal conditions and diverse soils gives the wines their distinctive character. Inspired by early explorers, the vineyards were established in 2001 by pioneers drawn to this rugged, promising landscape.