Sakkie Mouton, The Revenge of the Crayfish 2023

Grapes were hand harvested early in the morning, then taken to the cold room and cooled down for one night. This is done before being whole bunch pressed in an old basket press, and settled for twelve hours without any addition of enzymes except for a little Sulphur. The clear juice was then racked off and taken to 3rd and 4th fil 228L and 400L barrels as well as a batch fermented in stainless steel. Natural fermentation ensued for four weeks. After fermentation was completed the lees was regularly stirred once a week for eight months. Post fermentation carried out over a period of eight months on the gross lees before being bottled unfined and unfiltered.

Hailing from Vredendal originally, Sakkie Mouton was born and bred up the west coast and went to school locally there before moving to Elsenburg college to study winemaking.

This land lies over 3 hours north of Cape Town. Coastel plains - as Sakkie describes them "so flat you can watch your dog run away for hours". Amongst the many vines planted here ,mostly hard working vineyards destined for cooperatives, he has adopted some older small parcels of exquisite personality.

Sakkie Mouton is the epitome of the classic West Coast maverick or perhaps the West Coast misfit to use his own words. But whatever descriptives you use to describe his unique brand of winemaking and marketing, there is no denying this young man’s incredible talent, passion and vision. Almost uniquely, despite his enviable and obvious rock star talents, he has never been too confident or arrogant to dismiss advice or unwilling to alter course in the name of producing the very best possible end product.

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