(2019) Classic white Bordeaux from the Pessac-Léognan Cru of Graves, this is Sauvignon Blanc, fermented and aged in barrel. From a very good year - the third warmest since 1900 - with above-average monthly temperatures. The oak is very discreet, giving just a sheen of almond nuttiness to the cool orchard fruit and lemon, a little hint of something like soft, leafy herbs in the background. In the mouth pure and sweet fruit drives this, quite a full texture, a lemon and mint freshness, and tapers to a fine point in the finish. It is a discreet, elegant and understated style with nothing too showy, but beautifully done. Watch the video for more information and food-matching ideas.
(2019) Chenin and Viognier is the blend. Lovely, racy, mineral and fruit-skin and chalky aromas, and a touch of tobacco and light spice. In the mouth it has spicy, very fresh lemon and crunchy apple fruit, it is also long with a tangy grapefruit and salt finish that is hugely appealing.
(2019) Some oak on this, but otherwise broadly similar in its style - but everything notched up: creamy, intense, luxurious, but dazzling fruit. More delicately oaked than a typical Pessac, which it reminds me of, but more vibrant and vivacious too. Again from Groenkloof in Stellenbosch.
(2019) Dry farmed vineyards in Darling are the source for this pleasing wine with its herbal note - soft, elegant green leafy herbs rather than vegetal - with a touch of limey fruit. Really nice texture and then a flood of ripe fruit, but loads of zesty lime and terrific acidity not clashing with the fruit, but steely to finish.
(2019) Durbanville and Stellenbosch fruit, vines aged between 35-55 Years. Eight months in French, older barrels. Creamy and waxy lanolin notes, the palate full textured and leesy, rich, a lovely fat lemon acidity and fine lime leaf and floral notes flitting about as it develops. Lovely.
(2019) Durbanville, Stellenbosch and Swartland are the sources for this Chenin, with an average vineyard age 42. Old 500-litre barrels and wild yeasts for fermentation. Dry, lightly nutty and citrussy, the palate super dry with pithy dry acidity, lemon and buttery toffee, but fresh citrus into a eamless, long finish.
(2019) Chenin, Semillon, Sauvignon, part of the Chenin Blanc and the Semillon were fermented in new French Oak. Ian says "13 years after bottling, this wine has finally entered its ideal drinking window." Delicious creaminess and the Sauvignon (only 9%) not too green, giving this lovely ripeness and rich texture.
(2019) Stellenbosch fruit from a vineyard planted in 1982, and this has a lovely sense of warmth, a little toffee note, the ripeness here steps up a gear, with nectarine lusciosness as well as that lemon rind grip and plenty if zest. A multi-layered wine of great texture and flavour.
(2019) Lovely waxy, lemon rind quality, lanolin and hints of butteriness in this cool Elgin Semillon. There is a creamy smokiness too in the background from some French oak. Packed with orange and orange blossom notes, that sheer and dry lemony acidity drives this lovely wine.
(2019) Also made in the old Vaselin press, fully oxidised. Several picks through the vineyard on thick clay soils, with a bit of elevation. Whole bunches, no sulphur added during winemaking, and no malolactic. Wild yeast, and only around 5% of the 500-litre oak is new, plus around 7% made in amphora. Such a beautifully subtle, lightly kaolin and earthy character, that oatmeal touch to the orchard fruit, such lovely fragrance. The fruit so opulent and sweet on the palate, but the apple skin tang of the orange and lime.