Amphora Sauvignon Blanc

Sauvignon Blanc that doesn't stick to expectations: Gabriëlskloof ferments and ages this wine exclusively in clay amphorae — a process that gives the wine an oxidative depth and an earthy tension that stainless steel or wooden barrels would not produce in this way.

The winery is located in the Overberg in the Western Cape, one of South Africa's cooler growing regions, where the influence of the Atlantic ensures slow ripening and vibrant acidity. This freshness is clearly noticeable in the glass: the acid structure keeps the wine taut without making it seem sharp. The nose reveals wet stone and passion fruit, complemented by a ripe pear note — in addition to varietal-typical hints of blackcurrant, which rarely emerge so clearly in Sauvignon Blanc. The slightly yeasty mouthfeel fills the mid-palate and gives the wine a texture that is hardly known from classic Sauvignon Blancs.

It is best enjoyed at 10–12 °C — with grilled sea bass with herbs, goat cheese salad, or a light vegetable curry with coconut milk.