# Elgin Highlands Wild Ferment Sauvignon Blanc (2024)

- **Producer:** Iona Wines
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc, Sémillon
- **Region:** Western Cape, South Africa
- **Style:** Classic
- **Alcohol:** 13.3%
- **Average price:** €25
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** quince, orange, peach, apricot, fennel, grass, lemon, brioche, butter, toast, dried apricot, honey, almond

## About this wine

Iona Vineyards was established in 1997 by Andrew Gunn, who discovered a remote, run-down apple farm on a high-altitude mountain plateau in the Elgin Highlands. Named after the isolated Scottish island of Iona to honor Gunn's heritage, the estate is situated 420 to 450 meters above sea level, making it South Africa's coolest winegrowing region. Co-managed by Andrew and his artist wife, Rozy, with winemaking led by Werner Muller and assistant winemaker Nik Siimes, the estate operates under a philosophy of minimal intervention, acting as custodians of the unique cool-climate fruit.

## Interesting facts

- Iona is located on a high-altitude mountain plateau 420-450 meters above sea level, making it South Africa's coolest winegrowing region.
- Pests in the vineyards are managed entirely naturally using a resident flock of geese.
- The estate was founded by a mining engineer who searched 40 properties before finding this remote, run-down apple farm.

## Food pairing

The high acidity and textured, medium-plus body of this wild-fermented Sauvignon Blanc make it an exceptional partner for rich seafood and poultry. The subtle oak integration and Sémillon blend handle creamy textures, while the vibrant cool-climate acidity cuts through fats and complements herbal, citrus, and mild spice notes in South-East Asian cuisine.

## Wine making process

The grapes are hand-picked in the early morning and whole-bunch pressed. Spontaneous fermentation is carried out using 100% indigenous wild yeasts in large wood formats at temperatures between 18–22°C. The Sémillon portion is fermented in seasoned 500L French oak barrels to build mid-palate structure. The wine is aged for 11 months on the primary lees in seasoned, older French oak barrels (2nd, 3rd, and 4th fill) to prevent dominant oak flavors. It is then racked, blended, and kept for an additional 3 months in stainless steel tanks for natural clarification before bottling.