Cape Wild is a South African wine brand known for making minimal-intervention, wild-ferment wines from the Western Cape, focusing on classic varietals like Chardonnay, Chenin Blanc, Sauvignon Blanc, and Pinotage.These wines are characterised by their textured, fresh, and expressive profiles, achieved through natural fermentation, lees ageing, and partial malolactic fermentation in oak for some varietals.

Elgin is one of South Africa’s coolest and most distinctive wine regions, located just inland from the Atlantic coast, east of Cape Town. Nestled in an elevated plateau surrounded by rugged mountains, it benefits from a maritime-influenced climate with mild summers, cool nights and long, slow ripening seasons. Frequent morning mists and a high diurnal temperature range help to retain acidity and develop intense aromatics in the grapes. However, higher rainfall than most Cape regions means that disease pressure, particularly from mildew, is an ongoing viticultural challenge.

The soils in Elgin are varied, with sandstone, shale and decomposed granite predominating, often mixed with clay. These well-drained yet nutrient-poor soils naturally restrict vigour and yield, promoting concentration and elegance in the wines.

The region is best known for its white varieties – particularly Sauvignon Blanc and Chardonnay – which show crisp acidity and distinctive aromatic profiles. Sauvignon Blancs tend to exhibit flavours of gooseberry, grapefruit, lime and fresh herbs, while Chardonnays combine citrus and white peach fruit with subtle mineral and occasionally toasty notes. Elgin is also increasingly recognised for its refined Pinot Noir, with delicate red cherry, raspberry and floral aromas. Other varieties such as Riesling and Syrah are gaining interest in selected sites. Overall, Elgin wines are characterised by purity, finesse and a cool-climate freshness unique in South Africa.

Sauvignon Blanc is a highly aromatic white grape variety that originated in the Loire Valley of France, where it still thrives in appellations like Sancerre and Pouilly-Fumé. Its name is derived from the French words sauvage (wild) and blanc (white), reflecting its vigorous growth and bright, zesty character.

Viticulturally, Sauvignon Blanc is an early-ripening variety that prefers cooler climates, where it retains its hallmark acidity and intense aromatics. It is sensitive to terroir, with soil and climate having a strong influence on flavour expression. The grape is prone to high yields and requires careful canopy management to preserve fruit quality and aromatic intensity.

Today, Sauvignon Blanc is grown globally, with significant plantings in France, New Zealand, Chile, South Africa, the United States (notably California), and Australia. New Zealand’s Marlborough region has become especially renowned for producing vibrant, intensely aromatic examples.

Sauvignon Blanc is known for its crisp acidity and lively flavours, typically showcasing notes of gooseberry, green apple, lime, passion fruit, and fresh herbs. In cooler regions, it leans towards grassy and citrusy, while warmer climates bring out tropical fruit. Styles range from unoaked and fresh to barrel-aged and textural, and it’s also used in sweet wines, such as Sauternes when blended with Sémillon.