Winery Profile: Neil Ellis was one of the first winemakers in South Africa to go the "virtual winery" route, leasing cellar space and sourcing fruit from a range of different areas and mesoclimates. Also one of the first to look to the cooler, less fashionable areas to source his grapes, such as Groenekloof, near Darling on the west coast, and Elgin, traditionally an apple growing region; these areas are now acknowledged to be among the finest in the Cape for the production of Sauvignon Blanc and Chardonnay. Now based (since 1993) at the Oude Nektar estate in the beautiful Jonkershoek valley in Stellenbosch, Neil continues to push his wines to new heights, all with his much admired hallmark elegance with richness and power.

Description: Predominant flavours are those of tropical fruit with herbaceous overtones, whilst the overall impression is of elegance and delicacy with a long flavoursome finishJancis Robinson: Tasted Aug 2009 - Tasted immediately after some Marlborough Sauvignons, this seemed refreshingly bright-fruited and dry. Well done! Juicy and refreshing. A wine with a beginning, middle and end to its appeal. I saw this cited somewhere recently as one of the world's finest Sauvignon Blancs, in a new wine magazine called Tor(?), I think.
Wine Spectator: Issue Mar 31, 2009 - This South African white is very fresh and racy, with floral, white peach, fleur de sel and lime notes that crackle all the way through the lengthy finish. Focused and pure, with a nice herb-tinged spine. Drink now.  –JMStephen Tanzer: Mar/Apr 2009 by stephen Tanzer - Bright, pale yellow. Subdued but pure aromas of lemon drop, fresh pineapple and flinty minerality. Chewy, tactile and serious, with intense flavors of minerals, citrus peel and anise. Finishes dusty and strong. Rich for this bottling but also structured, pure and gripping. Finishes with a brisk note of tangerine. A steal at this price.Wine Enthusiast, 90pts - "Fresh and zingy, with aromas of lemon/lime, tropical fruit and flowers. On the palate, expressive waves of fruit, minerals and herbs give the wine complexity and lift. Balanced, clean and intriguing". — S.K. (9/1/2009)
Vinification: The juice was handled reductively and left to settle for 3 days after which it was racked and inoculated to ferment at low temperatures. Left on the lees for 3 months before blending and bottling.