South Africa 2021

A blend of grapes from Greyton and Cape South Coast. Lovely energy here, with fynbos and tapenade notes, and then a core of dark fruit. Very nicely done.

The 2018 Barrel Fermented Sauvignon Blanc comes from a blend of fruit from the Lismore vineyards, and also from a vineyard overlooking Walker Bay. Creamy, with notes of nettle and manuka honey, and a lovely lifted grapefruit finish. This is textured and poised, with a persistent finish. Really rather lovely.

The 2020 Phoenix Chenin Blanc comes from a single old vine, organically-farmed vineyard in Paarl, planted with bush Chenin Blanc vines. 70% was vinified in tank, with 30% in barrel (the barrel component was aged at Radford Dale while Sam’s cellar was rebuilt, and hence the wine isn’t labelled organic - Radford Dale isn’t organic). The wine is brilliant. Focussed and textured, with real vibrant energy and an incredibly long finish, it’s not to be missed. 

Sam is probably South Africa’s best Viognier producer. This shows why. Bot River, Elgin, Stellenbosch and Sutherland fruit makes up the blend, and the wine is peachy, with pear skin complexity and stem ginger, too. Lovely.

30% Greyton fruit, with the rest donated after the fire, this is complex and savoury, with plenty of grapefruit, and then spice from the oak. Really lovely, but needs a little time in bottle.

The Chardonnay blocks survived the fire, so this is all Greyton fruit. It’s so complex, with notes of nectarine, toast, and then a floral element comes in too. It’s so good to see Sam so quickly back on form. Don’t miss this.