2025 Iona Winery Wild Ferment Sauvignon Blanc Elgin

At 420m above sea level, set high above the picturesque Elgin Valley overlooking the Atlantic Ocean, Andrew Gunn founded Iona among some of the coolest vineyards in the Cape.

In a country where cool-climate vineyards are like gold dust, these vineyards are veritable nuggets. The growing season is extremely long, harvesting up to 2 months after Stellenbosch, which allows Andrew to create wines with complex flavours and a fresh, elegant style. The viticultural approach is emphatically hands-off: the land is farmed according to organic and biodynamic principles, with particular focus on ensuring the health of the soil, and pests are kept under control by the resident flock of geese that roam the vineyards.

Viticulture

The Elgin Highlands, where Iona’s Wild Ferment Sauvignon Blanc is grown, is South Africa’s coolest winegrowing region—thanks to its elevation (420–450 m), proximity to the Atlantic (just 4 km away), and constant maritime breezes and cloud cover. Nestled in the Overberg’s Elgin Valley and surrounded by the Kogelberg Biosphere Reserve, this plateau benefits from a long, slow ripening season—grapes often mature up to two months later than in warmer zones. The soils are a well-draining mix of gravel beds, Table Mountain sandstone with underlying clay, which gently stress the vines and concentrate flavour. This combination of cool climate, long hang time, and complex soils contributes to the wine’s signature tension, purity, and mineral drive.

Winemaking

The grapes were hand-picked and whole bunch pressed. The juice was settled for 12 hours before being racked to 500L French oak barrels. Fermentation was spontaneous and the temperature was kept between 18-22°C. For some vintages there is a small Sémillon component which brings further complexity and enhances the mid palate weight of the wine. The wine was aged for 11 months in barrel, before it was racked and blended in stainless steel tanks. The wine then spends a further 3 months in a stainless steel tank to allow for natural clarification and stabilisation before bottling.

Tasting Note

Perfectly ripe Sauvignon Blanc grapes fermented with wild yeast in large wood format results in an array of complexity: textured, multi-layered with minerality, salinity, blackcurrant, white stone fruits, a rich palate and a long zesty finish.

Food matching

Seafood with south-east Asian flavours such as lime, chilli and coriander or Thai fish cakes.