Dry Sauvignon Blanc (<5g/l or up to 9g/l if TA <2g/l lower)

Tropical fruity notes such as kiwi and guave are well balanced with subtle wood nuances that continue to blend in with the wine's intense complexity from spending 100 days on the lees. The ideal levels of acidity ensure that the wine delivers a cacophony of flavours.

Set the mood with crisp table linen, Cape Salmon, citrus gremolata and asparagus tempura. This Sauvignon blanc from 35-year old vines plays off goat cheese souffle's creaminess. It calls for a little summer salad of heirloom tomato, cling peaches and burrata or roasted butternut with fennel and fried sage.