Wild Winds Sauvignon Blanc

Enjoy with fresh seafood, oysters or salads.

Situated at the tip of the African continent at the Cape of Good Hope in the renowned Stellenbosch district Vergelegen is nestled between the Helderberg and Hottentots Holland mountains with views of Cape Town Table Mountain and False Bay. This fertile valley protected by granite cliffs enjoys a mild climate of long warm days that bring the fruit to full ripeness and cooling afternoon ocean breezes that lengthen the growing season intensifying the depth of fruit flavor in grapes. Favored with 21 soil types Vergelegen is rich ground for cultivating the breadth of noble varietals and clones essential for crafting the estates brilliant world-class wines. The estate has a rich and storied cultural history dating back to 1700. The philosophy at Vergelegen is simple: “To strive to produce the best possible wines by careful decision-making that maximizes the synergy between vineyard and winery.”ed at the tip of the African continent at the Cape of Good Hope in the renowned Stellenbosch district Vergelegen is nestled between the Helderberg and Hottentots Holland mountains with views of Cape Town Table Mountain and False Bay. This fertile valley protected by granite cliffs enjoys a mild climate of long warm days that bring the fruit to full ripeness and cooling afternoon ocean breezes that lengthen the growing season intensifying the depth of fruit flavor in grapes. Favored with 21 soil types Vergelegen is rich ground for cultivating the breadth of noble varietals and clones essential for crafting the estates brilliant world-class wines.

Sourced from the Schaapenberg and lower Schaapenberg vineyards which are the highest on the farm. They are southerly-facing and overlook False Bay, leading to natural stress conditions due to strong winds. These also keep the vineyards cool and impart a sense of salinity to these wines.

All grapes are hand-picked over an extended period, given the site of the vineyards. They are destemmed in the cellar and undergo a combination of inert and oxidative pressing. The juice is then settled and taken to stainless steel tanks for fermentation using a variety of yeasts to draw out various characteristics. Regular lees stirring balances the natural high acidity and low PHs. Then we blend, filter and bottle.