Professor Black loved his peaches. In fact, he would use Warwick land to carry out agricultural experiments involving peach trees for the University of Stellenbosch. Today, the peach trees are gone, but his legend lives on in a wine as vibrant today as he ever was.

Complex nose of elderflower, peach, lime, green fig, and herbs. As the wine opens aromas of citrus blossom, fresh cut grass and fynbos appear. The palate is well balanced and full of energy with lime, herbs, green figs, and passionfruit, beautifully textured with bright lingering acidity.

This wonderful Sauvignon Blanc comprises two blocks situated high on the Simonsberg in Stellenbosch, one planed in 2003 and the other in 1985. Multiple pickings resulting in five different components ultimately making up the final blend, all to add extra complexity, aromatics, and texture. Each component was picked early in the morning and crushed to stainless steel for skin contact ranging from 6-12 hours before a gentle pressing. Cold fermentation in stainless steel with aromatic yeasts and aged on the lees before blending, stabilization and bottling at the end of June 2022.