From one of the highest vineyards on the Western Cape (780m), this is very much along the lines of an ‘old world’ Sauvignon Blanc, think Loire Valley.  Barrel fermented, nnonetheless it has fresh citrus aromas with wafts of gooseberry and blackcurrant leaf.  The Palate has searing acidity and mouthwatering crispness.  Ideal with shellfish, it is similar to the upper Loire Sauvignons in that it works perfectly with goats cheese ( though who dared to try that in the first place, we’ll never know!)