Predominant flavours are those of tropical fruit with herbaceous overtones, whilst the overall impression is of elegance and delicacy with a long flavoursome finish.

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week.

Platter's South African Wine Guide - 4.5 stars.

Country of origin: South Africa.

Contains Sulphites.

Suitable for Vegans. Suitable for Vegetarians.

Brand: Neil Ellis. Mindful that no single vineyard can satisfy the needs of all grape varieties, Neil Ellis set out to identify distinct terroir in which individual varieties will excel. He placed the emphasis not only on the environment but also on caring viticultural practices by a dedicated team of growers which extends through to the winemaking practices.

Grape variety: Sauvignon Blanc.

Current vintage: 2024.

Regional information: Bush vines grown on the rolling hills of Groenekloof farm near Darling yield the distinctive fruit used to make this Sauvignon Blanc. The terroir is marked by the cooling effect of the Benguela Current and the ever-present south-east wind, while a moody morning mist leaves the most delicate imprint of salinity on the grapes. These conditions are perfect for slow, gentle ripening and create the ideal balance between fruit flavours and freshness.

Tasting notes: A ripe yet focused style of Sauvignon Blanc, with tropical fruit and herbaceous overtones. Delicate in the mouth, yet with no lack of intensity. Energetic and refined through to the crisp finish.

Alcohol by volume: 13.5. Units: 10.1.

Producer: Neil Ellis Wines. Winemaker: Neil Ellis.

Vinification details: High-tech cellar equipment and attention to detail complement the meticulous care the grapes receive in the vineyard. After a careful selection process at the cellar, crushing takes place and the juice is fermented with neutral yeasts at cool fermentation temperatures to allow for a beautiful mouthfeel and persistence. The wine spends extended time on its lees to create texture and viscosity. This results in a Sauvignon Blanc that drinks beautifully while young yet is able to mature and even with age, leave a lasting impression like West Coast memories. Harvest commenced on the 11th February and carried through to the 19th February. Grapes were harvested between 21.6 and 22.8°B with a total acid of 8.0 g/l and a pH of 3.2-3.4. The juice was cleaned by means of flotation after it was racked and inoculated to ferment at low temperatures. The wine was left on the lees for 3 months before blending and bottling.