(2019) All from estate vineyards on decomposed sandstone and granite, made in steel. A small proportion of Semillon blended in. A nice gentle leafiness, rounded more weighty than the Cape Town bottling, apple and lime fresh fruit. Textured, with still a very crisp and vibrant acidity driving the palate.
(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) There's a little Semillon blended in (10%) and this was 20% barrel fermented in 600-litre old barrels. There's a lovely juiciness and passionfruit to this, some lychee and mango tropicality, the herbaceous character in the background, and plenty of fruit and freshness on the palate, a really nice, tight, mineral acidity and lemon squirt of acidity.
(2013) Tank fermented, with just 4% in barrel. Lovely fragrance here, the passionfruit and gooseberry again, the tropical subsumed by a little more pyrozene green too, but not at all overdone. Very tangy, lovely acidity again cutting through the nectarine and guava fruit.
(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.
(2013) With only 12.5% abv, this blends 71% Syrah, 21% Grenache and 8% Cinsault from maritime properties in Darling, Piekenierskloof and a small vineyard near Cape Point. Plenty of herbaceous, olive and lightly green and earthy aromas, a touch of something resiny, but very pleasing and inviting. The fruit has a fine, dry, tight black cherry and blackcurrant fruit, but very tight. Really brightly focused fruit, the Cinsault giving a real tight, red fruit cut, then the riper, more svelte black fruit takes over, the acidity crunchy and juicy, the gentle spice and then lovely cherry ripe note to the fruit is what lingers.