Wanting Sancerre? Definitely try this! 

The Wild Air Project was born in 2016 and initially 100% exported to the United Kingdom. With its focus on Sauvignon Blanc from an exceptional, 30 year old low-yielding vineyard in the Hemel-en-Aarde Valley, we honour the terroir and let nature’s intricate balances do their work. This approach gives way to a most  enjoyable and unique Sauvignon Blanc - always understated, while accentuating the Bokkeveld shale-derived clay soils of the vineyard.

The unique character and personality of this wine arise from it being fermented and aged in clay amphorae and old french oak barrels, undergoing spontaneous alcoholic fermentation (four months to completion), some malolactic fermentation here and there, periodic bâtonnage during barrel maturation. It is neither flashy, nor overly herbaceous, but has plenty of fruit, minerality and character.

Tasting Notes: Brilliant freshness with a textured, "zippy" mouthfeel. It is known for its concentration, combining vibrant fruit specifically gooseberry, green apple, and melon with a refined, clean structure. Barrel-fermented, this wine is often described as a "serious" style, with subtle, integrated oak adding depth and a slight creamy texture without overpowering the fruit.  Long, with a distinctive mineral or stony, flinty length, reminiscent of top-tier Sancerre but with distinct, rich South African character.

Food Pairing: Crisp, textured, and mineral-driven profile, featuring notes of gooseberry, tropical fruit, and citrus. This style, often compared to a New World Sancerre, is exceptionally food-friendly, making it ideal for dishes with high acidity, fresh herbs, and bright flavours. Seafood: Grilled prawns, calamari, oysters, ceviche, and white fish like kingklip or kabeljou. Vegetarian: Green dishes like asparagus, pea risotto, and salads with tangy vinaigrettes. International Cuisine: Thai fish cakes, Asian herbs (cilantro, lime), Mexican food, or Greek dishes with olives and tomatoes. Smoked Meats: Smoked chicken, pork, or turkey.

ANALYSIS: ALC 13.23% | TA 6.4g/L | pH 3.21 | RS 3.0g/L