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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
The juice was handled reductively and left to settle for 3 days after which it was racked and inoculated to ferment at low temperatures. Left on the lees for 3 months before blending and bottling.
Predominant flavors are those of tropical fruit with herbaceous overtones, whilst the overall impression is of elegance and delicacy with a long flavorsome finish.
"Bright, pale yellow. Subdued but pure aromas of lemon drop, fresh pineapple and flinty minerality. Chewy, tactile and serious, with intense flavors of minerals, citrus peel and anise. Finishes dusty and strong. Rich for this bottling but also structured, pure and gripping. Finishes with a brisk note of tangerine. A steal at this price. "
International Wine Cellar
"Supertaut and bony, with lots of chive, chalk dust and dried thyme notes backed by a long, white asparagus-filled finish. This has mouthwatering acidity. Begs for food. Drink now."
"Fresh and zingy, with aromas of lemon/lime, tropical fruit and flowers. On the palate, expressive waves of fruit, minerals and herbs give the wine complexity and lift. Balanced, clean and intriguing. Editors Choice."
"Fresh and zesty in the middle, with floral scents of orange blossoms, this finishes with a little grape-skin weight. A clean sauvignon to serve with grilled calamari."
Wine & Spirits
In 1986, Neil Ellis took a calculated leap of faith into the wine negociant
arena, buying and vinifying grapes from selected vineyards and marketing these hand-reared wines under his own label. Mindful that exceptional terroir and assiduous vineyard cultivation form the bedrock of great wine, Neil forged long-term supply partnerships
with top grape-growers in premium areas.
In...Read More About Neil Ellis
A long history of growing grapes and making wine, but less of a history on exporting it, and even lesser on
the quality aspect.
At the turn of the century (1900, that is), a surplus of wine in South Africa created a hierarchy of cooperatives, the
biggest and best known being KWV. This organization seemed to favor quantity over quality and had most...Read More About South Africa
One of the most distinctive grapes, Sauvignon Blanc is a highly aromatic variety
that does well in both the old and new world. From the Loire
Valley of France to Marlborough
in New Zealand, Sauvignon Blanc has found many regions that bring out its unique
and delicious flavors.
Sauvignon Blanc's home...Read More About Sauvignon Blanc
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