(2021) The fruit for this wine is sourced from Elgin, the cool region that is arguably the Cape's prime Sauvignon country. It's certainly punchy, passion fruity and tropical on the nose, with an oily suggestion of green bean too. In the mouth a really very quaffable style, the lychee and mango tropicality giving lots of mouth-filling flavour, and the zesty lime of the acidity pushing through in the finish. Good value.
(2015) Has a little touch of very cool pea shoot character, but also some wax and minerals, the palate is just off dry, with a beautiful balance, lime but hinting at ginger and more complex characters. Not in UK at time of writing.
(2015) A blend of 60% Sauvignon and 40% Semillon. A lovely hint of buttery ripeness, rich and a touch leesy and lanolin. The barrel component adds such beautiful nuttiness but in a very graceful style. Not in UK at time of writing.
(2015) Lovely nose, with all the crushed oatmeal and gentle almond, a little orange and lemon juiciness too. Very finely wrought but does seem to have the clarity of a a very cool climate Chardonnay. Very racy and fresh on the palate. Does it verge on a touch of dilution? No, it is fine with a salty mineral finish, and pure. Could be something like a 1er Cru Chablis, but I think this is most probably Elgin. Tasted Blind.
(2015) Back in a very seductive and perfumed oatmeal and gentle toast/coffee mould. The palate again has that pure, mountain-stream clarity of Elgin. Vivid green apple and citrus and that hint of minerals. Reminiscent of wine one, a little richer, but from the same place: Elgin. Tasted blind.
(2013) The apple and pear orchards of the Elgin Valley are now being overtaken by vineyards, as this cool climate area east of Cape Town gains more and more followers for its classy Sauvignon Blanc, Riesling and Pinot Noir. I have been hugely impressed by the Sauvignons from producers like Iona Estate in the past, but this new name for me has turned in a cracking 2011. There is a tropical, full ripe fruitiness on the nose, but a tugging core of citrus and gooseberry too. In the mouth it is vibrant and zingy, with a flood of fruit that is crunchy and bold, but not at the expensive of texture and a certain dry, savoury, quite mineral quality and enough restraint to make it smoked salmon and - of course - goat's cheese friendly.