SOME OF US would buy it just for the label! That ‘The Bowline’ combination of Sauvignon Blanc and Semillon in the ‘Ghost Corner’ range of wines from David Nieuwoudt’s Cederberg Private Cellar has an interesting story behind it, is another plus. And, it’s Classified as consistently one of South Africa’s very best white blends. The latest endorsement of its quality and interest value: a gold medal for the 2016 vintage at the international Concours Mondial du Sauvignon 2018 – an achievement matched by the 2016 vintage of Ghost Corner Wild Ferment Sauvignon Blanc, one of the producer’s three single-varietal Sauvignons with great track records over the past 10 years.

The Nieuwoudts’ winery and home farm is in the Cederberg mountains, 1000 metres above sea level, east of Citrusdal and about 250km north of Cape Town. However, the grapes for the Ghost Corner range are trucked in from vineyards outside Elim, some 200km southeast of the Mother City in the Cape Agulhus district and not that far from the southern tip of Africa where the Indian and Atlantic oceans meet. This coastline was notorious for shipwrecks a few hundred years ago, with many people having lost their lives in the waves and plenty of ghastly, ghostly tales to be told. Although ‘the bowline’ used in the name of Nieuwoudt’s white blend refers not to a vessel but to a sailors’ knot, symbolising how the varieties Sauvignon and Semillon are tied together.

Ghost Corner The Bowline 2016
“Ripe asparagus notes from the Sauvignon Blanc complement the green fig and dusty elements from the Semillon. Complex… refreshing… smooth finish.” Wooded. Best in three to five years. Alc 13, R/S 2.7, TA 6.6, pH 3.4. R210 a bottle. Recommended with roast chicken or seafood.

Ghost Corner Wild Ferment Sauvignon 2016
Natural fermentation (no yeast culture added). “Aromas of fleshy white pear and quince,” wooded, good length. Best enjoyed on release but with the potential to age for up to five years. Alc 13.2, R/S 3.8, TA 6.5, pH 3.5. R220 a bottle. Recommended with seafood or creamy pasta.