Wildebergs rationale is to source the finest vineyards available to us across Franschhoek and the Coastal Region, from which cuves the eyes are plucked to make Wildeberg and the Terroir Series releases. In doing so there remains a small yet definitive expression of all the vineyards we worked with, and its these cuvees that are again selected to go into Coterie by Wildeberg. Semillon barrel fermented in 600 litre French and Austrian oak for 10 months. Sauvignon blanc fermented in stainless steel and kept on the gross lees for 10 months. Hand-harvested and naturally-fermented.

The nose has an immediate attack of lemongrass and grapefruit with notes of hay and fennel. The palate has a rich textural mouthfeel of lanolin and waxy lemons. Pithy, affermatively tart with bright acidity this would be a joyous accompaniment to oily fish or green curries.

Great with white fish, roast chicken dishes, or tiger prawns with chilli.