Hand-harvested in the early morning at 22.5–23.5 °B and vinified separately, the winemaking process is done in reductive conditions using dry ice and carbon dioxide gas. Grapes are crushed at 8 °C with two to four hours of skin contact before a light pressing. Juice settling is followed by the Sauvignon being racked to stainless steel tanks and the Semillon to 4th fill 400l French oak barrels. After fermentation, both cultivars are matured on their fine lees for 5 months and then blended together; 61% Sauvignon Blanc and 39% Semillon
Ghost Corner The Bowline
This flagship Bordeaux-style white blend shows Sauvignon taking the lead on the nose with dusty coastal fynbos and black currant leaf, while on the palate the Semillon fleshes out with fresh quince and ripe pear to deliver a creamy, textural palate. The presence of this complex wine lingers long after the last sip.
Already showing its pedigree, this wine should preferably be held for a year or so to allow the Semillon to develop its exquisite waxy, honeyed character while the Sauvignon will retain the balanced acidity and structure for the wine to perform its magic.
(Tasting Note by Sandy Harper CWM)