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Stony Brook Vineyards

Sauvignon Blanc 2017

100% Sauvignon Blanc


RSD 1,920

With brilliantly vibrant acidity and a naturally low pH, the 2019 vintage of our Sauvignon Blanc is built to last. Utilising a vineyard in Walker Bay, the grapes were picked in the early morning and then whole-bunch pressed to ensure purity of fruit. As we always do with this wine, we allowed several months of lees contact to enhance the texture and mouthfeel, offsetting the inherent flinty freshness of the grape. Around five percent of the total wine was fermented and matured in second-fill French oak, while the majority of it was matured in stainless steel.

Passion fruit, grapefruit, lime and chalk show the cool-climate influence on the nose. A big, powerful Sauvignon Blanc that is boldly concentrated and flavourful, typifying grapes picked at full ripeness. The complexity and structure of this wine allow it to be a great pairing for fresh, warm weather dishes. The wine has virtually no residual sugar, resulting in a crisp, dry finish, while balanced beautifully by its fullness. Enjoy now or within the next 7 to 10 years.



Region:  Walker Bay, South Africa

Alcohol: 13.4% 

Acidity: 7.60 g/l
pH: 3.10
Residual Sugar: 1.50 g/l

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Stony Brook Vineyards

Ghost Gum 2016

2/3 Chardonnay, 1/3 Semillion


RSD 2,880

Pale gold in colour with glints of vibrant green. The Chardonnay component offers fresh citrus and butterscotch on the nose, while the Semillon gives richness and a suggestion of honeycomb on the palate. The oak is perfectly balanced and complements the fruit and natural structure of the wine. The brightness and oak contact will allow this wine to age and change gracefully for up to 10 years from harvest. The Semillon will come to the fore as the wine matures. A wonderful accompaniment to seafood or creamy pasta dishes.



Region:  Franschhoek, South Africa

Alcohol: 13.1% 

Acidity: 6.40 g/l
pH: 3.33
Residual Sugar: 1.80 g/l

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Stony Brook Vineyards

SMV 2015

53% Shiraz, 45% Mourvedre, 2% Viognier


RSD 3,535

The Shiraz (53%) and Viognier (2%) grapes were co-fermented with 10% whole-bunch carbonic macerated grapes to freshen up and give additional fragrance to the wine. The Mourvèdre (45%) was picked very ripe to allow soft, round tannins to be extracted during fermentation in stainless steel. After fermentation, the two components were taken to second-and-third-fill French Oak for natural malolactic fermentation and maturation, where the wine spent 26 months before filtration and bottling.

Fresh spice and white pepper on the nose, with intense dark berry fruit. The palate shows dense, savoury flavours contrasted with bright acidity before the robust finish. There are multiple layers of texture in the wine, with lovely balance between the richness, chunky tannins and lively freshness.



Region:  Franschhoek, South Africa

Alcohol: 14.6% 

Acidity: 5.90 g/l
pH: 3.49
Residual Sugar: 2.60 g/l