TOP WINE SA Hall of Fame, one of the Top 100 in the 2022 SA Wine Classification, among South Africa’s Top 10 white blends and one of the country’s Wines of the Year in 2021. The barrel-fermented Sauvignon Blanc Semillon combo from Cape Point Vineyards, the “world class winery by the sea” in Noordhoek, owned by Sybrand van der Spuy and with Riandri Visser at the helm in the cellar. Consistently top quality, always interesting. Outstanding!

Named after Van der Spuy’s first grandchild and pronounced ‘Ai-Lay’, the wine was introduced to the market in 2004 with 2003 being the maiden vintage, all Sauvignon back then. The 2004 vintage was judged best in class at the Trophy Wine Show (SA), Semillon was included from 2005, and the blend has gone on to become one of the country’s most highly regarded. Up on the slopes with a view of the beach, the cellar remains the only one south of the Constantia Wine Route on the Cape Peninsula. At the outset, the label proclaimed Wine of Origin Cape Point, this changed to WO Cape Peninsula, and this has been changed to WO Cape Town. Oh well.

The current release, the 2020 vintage, was scored 97/100 and selected as one of the Wines of the Year in Platter’s SA Wine Guide. Some of the previous accolades just over the past 10 years: also a Wine of the Year in Platter’s with the 2019 vintage and 5 Stars in the guide for the 2018, 2017, 2016 and 2012; a trophy and gold medal laureate at the Trophy Wine Show (SA) for the 2017 and 2018 vintages respectively; gold medals at the International Wine Challenge (UK) for the 2018, 2016, 2015 and 2013 vintages; a trophy at the Decanter World Wine Awards (UK) for the 2012 vintage, plus gold medals for the 2016 and 2015…

CAPE POINT ISLIEDH 2020
WO Cape Town: a blend of single-vineyard Sauvignon Blanc (80%) and single-vineyard Semillon (20%) grown on the slopes of Noordhoek, around the corner from Chapman’s Peak Drive in close proximity to the Atlantic Ocean. Vertical-shoot trellising in both the Sauvignon and Semillon vineyards, 20 and 15 years old respectively at the time of harvest. Whole-bunch pressing. Spontaneous fermentation (no added yeast) in 600L French oak barrels. Unlike previous vintages, no amphorae were used during the fermentation of this vintage. 40% of the wine spent 14 months in new oak, 30% spent 15 months in second-fill barrels and 30% spent 15 months in third-fill barrels. 6793 bottles in total.
Alc 13.9 | RS 2.3 | TA 7.4 | pH 3.3
Winemaker’s Tasting Notes: Floral notes of white orchid, rose and peach blossom. On the nose, white fruits, white nectarine, pink grapefruit, figs and lemon curd. Hints of floral oak spice combined with fresh thyme. Layered. Rich. Saline. Textured. Long-lasting mineral finish. “Will age gracefully, far beyond 2028.”