After selecting the best grapes from his family’s prime-sited vineyards, sixth-generation winemaker Thys Louw held back the fermentation until winter, which allowed for extra flavor complexity and freshness. Four months’ lees aging completed the recipe, adding a richer, mouthfilling texture to the Sauvignon Blanc’s vibrant tropical fruit and delicate mineral characters. One sip, and you’ll understand why judges at the South African National Wine Show awarded it a double-gold medal.