Sauvignon tends to best express its varietal characteristics when grown in cool sites. So rather than use his estate grown grapes for KC, winemaker Adam Mason headed to South Africa’s most southerly coastal regions, Elgin, Elim and Walker Bay, where temperatures during the Summer months are the coolest anywhere in the Cape. Adam used to help Jean-Marc Sauboua make our Trophy-winning Bordeaux Sauvignons a decade or so ago, so he really is expert at bringing out that perfect balance of tropical fruit and grassy freshness. KC has pungent gooseberry, asparagus and tropical notes (typical for this grape) countered by a bracing sea spray complexity. Calls for grilled fish with a fruity salsa, chilli prawns or chicken and pineapple kebabs.

The fruit for this wine was picked early to retain a good level of lemon acidity. Winemaker Kobus strives to make this wine in as ‘natural’ and uncomplicated way as possible. It is an elegant, fruity Chardonnay with fresh green apple flavours. The palate is full-bodied and complemented with a lingering nutty aftertaste.

Ken Forrester Wines is to South African Chenin Blanc what Cloudy Bay is to New Zealand Sauvignon: widely regarded as the best. Ken started his career in the hotel industry. By 1993, he and his wife Teresa had achieved their dream of buying a historic vineyard in Stellenbosch, complete with a 17th-century Cape Dutch homestead. Teresa took on the task of restoring the house while Ken and top winemaker Martin Meinert set their sights on making the world’s finest Chenins. Ken’s wines have won hundreds of awards and been poured at prestigious events including the opening of the Scottish Parliament and Nelson Mandela’s 85th birthday. Wonderfully rich and intense yet mouthwateringly fresh. Serve with grilled chicken, swordfish or roast pork.