(2019) From three specific plots, barrel-fermented with 3% Semillon. There is a richness and creaminess here, a little gravelly character that reminds me of Pessac. Lime marmalade, a charm about the fresh and ripe fruit, but the acidity and sheer, clean finish, rounded by a touch of barrel, makes for a terrific wine. No retail stockists in the UK at time of review.

(2019) A single block on a very exposed site, blending Sauvignon and 24% Semillon. 600-litre barrels for the SB, clay amphora for the Semillon. Blended into barrel and then steel for ageing. Riandri says the berries are tiny and taste salty when you taste them from the vine. Delicious leesy, rich style, lanolin and cream, but a gravel character again and lime skins and juice. The palate is so intense, with loads of grip and texture, pithy and dry, but juicy and salty into a long finish. A terrific wine and the one that cemented Cape Point's reputation, so what a shame that again I can see no UK retailers at this time.

(2013) Just taken out of the older barrels where it had been "for a year or so." Whole bunch pressed, and fermented with 50/50 natural and inoculated yeasts. Has more wild yeast character, with a gently earthy note, perhaps from the stems too, with a touch of clove and wheat, the palate showing a really tight lime fruit.

(2013) 25% Semillon here, along with a specific block of Sauvignon Blanc, blended straight after fermentation. It spent 10 months in 600-litre barrels, half new and half second fill. Much more open and passionfruity, delicious notes of guava and a lightly almondy, creamy character in the background. The palate has superb precision but balanced with a really lovely, poised, svelte character showing that blend of creamy richness and mineral precision and grapefruit cut.

(2013) "We were going to yank out the Chardonnay," says Duncan, "but we have such a big following here." Big, creamy, hazelnut nose, with lots of creaminess to the orchard fruits and lemon peel, lots of lime and tangerine to the acidity, the oak creamy and round and those hints of pineapple and riper, tropical fruit are delicious and it has good length. This wine doesn't come to the UK.

(2013) >From more inland vineyards, this blends 70% Sauvignon Blanc from vineyards that are 700 metres above sea level in Kaimansgaat, Walker Bay, with 30% Semillon from 50-year-old vineyards in Clanwilliam on the west coast. Lovely thin layer of cashew or almond over ripe and apple fruit, but with a little spice and a little gooseberry, tight and mineral. The palate has superb clarity and freshness, but there's a limpid, racy fruit quality to the acidity as opposed to the Isliedh's overt minerality, and that lovely gentle nuttiness.

(2012) Nicely developed toast here, very classical. Juicy lemon freshness and vitality on the palate. terrific.

(2010) Barrel fermented in 600 litre French oak, this is a single vineyard Sauvignon Blanc blend with a 18% Semillon. Very gently waxy and toasty, little seed notes. Lovely Sauvignon character. There are tiny floral nuances and lots of green herb nuances. The palate has lovely waxy lime leaf and lemon fruit, with constrained, restrained concentration.

(2010) Big, bold, burnished orange notes are dramatic, with the waxy lemon fruitiness beneath and a smoky, almost mineral touch to Sauvignon's more punchy herbaceousness. The palate hints at greater ripeness than the 2008, with lovely acids keeping it subtle and composed. A lovely style for the future.