The 2017 Barrel Fermented Sauvignon Blanc was matured 75% in 500-liter barrels and 25% in concrete eggs. This has a more vivacious and slightly more fruit-driven bouquet of yellow plum and light nectarine notes, complemented by touches of crushed stone and gooseberry. Perhaps one of the finest Sauvignon Blanc aromatics I have encountered this vintage. The palate is well balanced with gorgeous orange peel, light black currant and gooseberry notes, just about perfect acidity and a very precise, long finish. It is an outstanding follow-up to the 2016, perhaps even better. 93 points

Now a blend of fruit from Greyton and Walker Bay, this wood and concrete egg-fermented Sauvignon is rich and leesy, with notes of passion fruit and jasmine and tangy, saline acidity adding freshness and zip. Complex stuff. Drink 2018-22. 93 points

Bright green-gold. Very minerally with satin texture and an attractive lime-juice undertow. Real depth even if without any obvious oakiness. Serious, substantial wine with a lot more life than many a Pessac-Léognan. Bone-dry finish. Probably best drunk with food. Impressive persistence. VGV 17 points