At 420m above sea-level, set high above the picturesque Elgin Valley Andrew Gunn founded Iona. It is here overlooking the Atlantic ocean that he has secured some of the coolest vineyards in the Cape.
In a country where cool climate vineyards are like gold dust, these vineyards are veritable nuggets. There is an extremely long growing season, allowing Andrew to create wines with complex flavours and a fresh, elegant style. The approach is hands off and the land is farmed according to organic and biodynamic practices with a particular focus on ensuring the health of the soils whilst pests are kept under control by the resident flock of geese that roam the vineyards.
Each soil type and aspect of the Sauvignon blanc vineyards are matched with different clones to ensure they capture the endless flavours of the variety in the vineyards. These are retained in the cellar, with each block being vinified separately. The harvest of the Sauvignon blanc stretched from middle March to early April which provides a perfect long ripening period to develop the intense concentrated flavours.
Grapes are pressed. Juice was settled for 24 hours, racked to French oak barrels for 11 months. Spontaneous fermentation. After blending the wine spent a further 3 months in a stainless steel tank.
A rich creamy texture with white fruit and mineral undertones.
Great with shellfish, fish, spring vegetables, oysters, seafood in general!, Salads with goats cheese.