I am very fortunate to have the opportunity to taste some of the world’s greatest wines on a daily basis. Occasionally I even get to sit down with some of these talented winemakers of said wines and drink a few bottle in a relaxed convivial environment. Which is why I often try and visit the premier winemaking college Elsenburg to share my experiences with the highly talented resident students. You just never know where and when these young stars are going to surface in the future landscape of the global wine industry.
Well, one of these ex-students has indeed just risen from the frothy surf of the commercial winemaking world of Stellenbosch. 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. Now aged 27, Sakkie graduated from Elsenburg in 2014.
Sakkie Mouton, an exceptional raw young talent! The label gets its name from Sakkie’s passion for west coast crayfish diving.
While working at the Muratie winery for the past few years, Sakkie has become obsessed with making his own wines sourced from vineyards near his homelands of Vredendal. Finally his vision and dreams have met reality after making his maiden release white wine… which for me is one of the most profound Chenin Blancs produced in South Africa since Eben Sadie conjured up Skurfberg and Skerpioen in his old vine series.
Sourced from a single block from a grower based in Koekenaap, a small hamlet 20 to 25 kilometres north west of Vredendal up the west coast, the vines are already around 12 years old and just starting to come into their prime.
This single block was picked at 22 balling in order to show a clean, fresh, natural acidity with the grapes being destalked and destemmed before fermentation in barrel with natural yeasts for approximately three weeks. There was no skin contact. Post ferment, there was no racking and the wines were left on their gross lees for eight months with some batonage for the first two weeks. If there was any chance of reduction during fermentation, they performed a delistage into a fibreglass vats before returning the wine to barrel with its lees.
The wine was bottled directly from gross lees in barrel with only a 30 micron rough filtration. There was no cold or protein stabilisation. Bottled on the 10th November 2018. Only 370 bottles were produced.
Sakkie Mouton Family Wines, Revenge of the Crayfish 2018, WO Western Cape, 13.5 Abv.
Tasted initially from both a Burgundy bowl glass and a white Chablis style Riedel, the aromatics are markedly different as I expected but are fascinating nevertheless. The Burgundy Montrachet-style bowl emphasises the lifted primary fruit notes of green melon, waxy green apples and crunchy green quince. But it is only in the Chablis-style small bowl glass where the true depth and mineral focus is revealed. Wow, the tart yellow bruised orchard fruits notes are firmly grounded by the most incredible granitic minerality, wet river pebble umami nuances and a sublime crystalline purity that really starts to speak boldly on the palate. With impressive energy and tart vibrant acids, one is so captivated by the intensity of saline green apple, tart yellow plum, fynbos spice and again, more and more wet slate and river pebble minerality. A fascinating wine that is incredibly precise, you would be wrong to think this expression is just all about freshness and minerality because the textural glycerol weight of fruit speaks volumes about the precise wine making, the superb fruit quality and the intelligent and passionate winemaking behind this cuvée. If quality like this can be repeated, future greatness and fame seems very close within reach for young Sakkie. Drink from 2020 to 2040+
(Wine Safari Score: 96/100 Greg Sherwood MW)
“Probably the most exciting new comer to the South African wine scene that I have tasted since Eben Sadie, Donovan Rall and Duncan Savage!” ~ Ian Naude, winemaker and owner at Naude Family Wines.