Vineyard planted high on the foothills of the Groenland Mountain in Elgin. Cold climate and slowly ripened Sauvignon Blanc, which rested 3 months on the lees. A splash of barrel-fermented Semillon was added to give the palate more weight. Aromas and flavours of scrubby fynbos, refreshing grenadilla, ending with a pinch of white pepper and lingering oystershell. Long and lively finish.
Serve with raw or lightly cooked shellfish, eg oysters and prawns, fresh crab or grilled fish such as sea bass. Pair with gazpacho or young goats cheeses. Fine match with sushi and sashimi, seafood-based steamed and fried dim sum and smoked salmon. Think asparagus or fresh aperitif.