Amica

Green thai curry and seared SASSI approved tuna.

In 1984 Neil Ellis sourced grapes from vineyards not of his own and produced wine in rented cellar space. These grapes were sourced in the Stellenbosch district and meant a lot of nosing around the restrictive quota system prevalent at the time. His vision the pursuit of quality extended out of the cellar and into the vineyards where varieties would excel and best express a particular style of wine reflective of their environment. Today the experience and knowledge of the past are applied to modern techniques and technologies for a new generation of winemaking. “Our vision remains to make distinctive refined wines that are expressive of their terrain and rank amongst South Africa’s finest. A pursuit of quality nothing less.” Neil Ellis

The source of the fruit is a single vineyard site from the Jonkershoek Valley, Stellenbosch. The soil consists of decomposed granite and quartz.

The wine spent 8 months in 500 ℓ French oak barrels.

Winemaking rules were broken to create a sophisticated style of South African Sauvignon Blanc. The grapes were whole bunch pressed using a Champagne pressing cycle to ensure only the finest quality juice being used. The fermentation occurred naturally in 500 ℓ puncheons of which 20% was new.