Iona, Elgin Highlands Wild Ferment Sauvignon Blanc, Elgin, South Africa, 2024

Producer Profile

At 420m above sea-level, set high above the picturesque Elgin Valley Andrew Gunn founded Iona. It is here overlooking the Atlantic ocean that he has secured some of the coolest vineyards in the Cape.

In a country where cool climate vineyards are like gold dust, these vineyards are veritable nuggets. There is an extremely long growing season, allowing Andrew to create wines with complex flavours and a fresh, elegant style. The approach is hands off and the land is farmed according to organic and biodynamic practices with a particular focus on ensuring the health of the soils whilst 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, sandstone, silica/quartz, and 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 (2nd, 3rd and 4th fill). Fermentation was spontaneous and the temperature was kept between 18-22°C. The 10% Sémillon component was fermented naturally in 2nd and 3rd fill 500L French oak barrels to enhance the mid palate weight and to add complexity to the wine. The wine was aged for 11 months in barrel, before it was racked and blended in stainless steel tanks. The wine aged for a further 3 months in tank and was clarified and stabilised naturally and lightly filtered before being bottled. The wine was aged for 11 months in barrel, before it was racked and blended in stainless steel tanks. The wine aged for a further 3 months in tank and was clarified and stabilised naturally and lightly filtered before being bottled.

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.