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Neil Ellis, Sauvignon Blanc West Coast Cape West Coast, 2024

White Wine from South Africa, South Africa
by Neil Ellis
$18.99
Taxes and shipping calculated at checkout.
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Sauvignon Blanc grown a short drive from the cold Atlantic, where the Benguela current and a relentless southeasterly wind keep the bush vines cool enough to hold onto their acidity. The fruit comes from Groenekloof, in the hills near Darling on South Africa's west coast, on decomposed granite and clay. Neil Ellis made his name in the 1980s doing something almost nobody in South Africa was doing then — seeking out the best sites across the Cape and buying their fruit rather than farming one estate — and Warren Ellis has run the winemaking since 2006. This is not pure Sauvignon: about fifteen percent Chenin Blanc fills out the middle, and the wine is fermented cool in stainless steel with neutral yeasts, then left on its lees for texture. At 12.5% it stays light on its feet.

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Wine Spectator

88 points

"A bright, lithe white, fragrant with hints of chive blossoms, lime zest and white pepper that accent the crunchy white peach and pear fruit flavors through the snappy, stony finish. Drink now."

Wine Enthusiast

88 points

"A lively mix of floral and grapefruit aromas shape the nose of this Sauvignon Blanc. Gentle acidity backs flavors of Meyer lemon that disappear slowly in a grassy finish." —Jesica Vargas

More about Neil Ellis

Neil Ellis pioneered South African négociant winemaking in the early 1980s—seeking out interesting parcels and making wines under his own name. Now, 40 years in, his son Warren shares duties as winemaker and viticulturist. Their estate-grown wines from Jonkershoek, Groenekloof, and Elgin are elegant, site-specific, timeless.

Wine Details

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Tasting Notes & Food Pairings

Perfect Pairings

Oysters, grilled sardines, warm goat cheese salad, Cape Malay fish curry, or white fish crudo with plenty of green herbs.

Tasting Profile

Melon, passionfruit and citrus peel with a grassy edge. Light-bodied and dry, with bright acidity, a subtle creaminess from the lees and a salty, lingering finish.

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