Adamastor

Pairs well with seafood, particularly shellfish (mussels, clams, prawns, scallops, oysters), roast chicken or creamy chicken dishes, pork, veal, mild curries and Asian flavoured dishes.

Nestled between Elim and Cape Agulhas and just 9km from the sea lies the secluded Strandveld Vineyards. This wind-swept winery derives its name from the belt of land which spans the tempestuous tip of Africa’s southernmost coastline. At almost 35 degrees below the equator this part of our fair Cape is characterised by severe winds billowing mist and below average temperatures. A unique combination of maritime climate alternating sites and diverse soil types work together to create the terroir which distinguishes the wines of Strandveld Vineyards. It was in 1488 that Bartholomeu Diaz and his team of Portuguese sailors first laid eyes on this corner of the continent. Centuries later similarly intrepid explorers in their infinite wisdom realised the potential such a richness of environment could produce. Inspired by these individuals it was in 2001 that a group of enthusiastic wine lovers turned to the original navigation maps to seek out potential new vineyard sites equally undeterred by the fierce storms and blustering gales that now give rise to the characteristic grapes and consequentially distinctive Strandveld Vineyards wines.

Prior to the harvest we had a good winter with enough cold units and good rain, but when spring set in we noticed that the winter unfortunately didn't stop. It was still cold and wet with lots of rain in the Cape South Coast region in November, which is not ideal conditions for the development of severe Downy Mildew throughout the region. This can have a devastating effect on the canopy and in the grape bunches and can cause a dramatic loss of crop. Our vines were still sensitive after last year's hail damage, their reserves were not what it should be. Fortunately for us not all our vines vineyards were affected. The result was a very low yield but very good quality.

The Semillon was barrel fermented and matured for 10 months on the lees in 500 litre mostly older French oak barrels.

Innovative wine making techniques - the Sauvignon Blanc component was cold fermented with selected yeast strains in stainless steel tanks.