The Sand Erf Vermentino comes from young vines in Koekenaap, just 15 kilometres from the cold Atlantic Ocean on South Africa’s West Coast. The vineyard was planted in 2017 on sandstone soils next to Sakkie’s Revenge of the Crayfish Chenin Blanc vineyard. Vermentino is a Mediterranean variety that is still a rarity in the Cape, and this small planting is part of a push to find new grapes that suit the dry, ocean-influenced conditions of the West Coast. The sandy soils give the wine a direct, floral and mineral character.

In the cellar, the grapes were picked early in the morning to preserve freshness, cooled down, then destemmed and crushed the next morning. The destemmed fruit stayed on its skins for 12 hours before being gently pressed in an old basket press. The clean juice was racked and fermentation got underway after two days, continuing for about a month at a cool 18°C. Once dry, the wine was racked into 54 litre glass demi-johns and aged for five months on its gross lees, a small, inert vessel that builds texture without any oak flavour. It was bottled with just a little sulphur, unfined and unfiltered. The short skin soak is what Sakkie credits for the wine’s striking salty intensity.

Tasting Notes: Light, airy and electric, the Sand Erf opens with a lifted nose of white blossom, fresh lime zest and white peach, underscored by wet stone and a distinctive whiff of sea kelp that speaks directly of its Atlantic address. The palate is light in frame but intense in flavour, with crunchy citrus and orchard fruit layered over a striking sensation of saltiness, the signature of the short skin contact, that lingers like sea spray on the lips. A fine thread of acidity keeps everything taut and energetic, while five months on the gross lees add a quiet roundness and gentle texture without ever weighing the wine down. At just 11.59% alcohol it feels almost weightless, and the finish is long, mineral and saline, calling for another sip. As the wine warms in the glass the peach and floral notes come forward, making this a vivid, distinctly West Coast take on Vermentino.

Food Pairing: Born within sight of the ocean, this is a wine that wants seafood. Freshly shucked oysters, West Coast rock lobster grilled with lemon butter, garlic prawns, salt and pepper calamari and line fish crudo or ceviche all echo the wine’s salinity and citrus lift, while sushi and sashimi are a natural match, as is a pot of mussels steamed in white wine and herbs. Beyond the sea, the wine’s freshness and gentle texture suit grilled courgette, a shaved fennel and citrus salad, burrata with basil and good olive oil, linguine with pesto or lemon and chilli, and young goat’s milk cheese. With its low alcohol and bright acidity it is equally good as an aperitif on a warm afternoon. Serve well chilled at 8 to 10°C.

100% Vermentino. W.O. Koekenaap. Vines planted in 2017 on sandstone soils, 15 km from the Atlantic. 12 hours skin contact, fermented at 18°C, five months on gross lees in 54 litre glass demi-johns. Unfined and unfiltered.

ANALYSIS: ALC 11.59% | TA 6.1g/L | pH 3.30 | RS 1.4g/L