Een echte ‘small town boy’ uit Vredendal, Izak ‘Sakkie’ Mouton is geboren en getogen in de westkust.
In 2014 studeerde hij af van de befaamde Elsenburg wijnschool en werkte daarna in de wijnkelder van Muratie. Daar raakte hij geobsedeerd door het idee om wijnen te maken van oude en vergeten wijnblokken die voorheen voor brandy of bulkwijn gebruikt werden.
Dit alles in de regio rondom Vredendal. Intussen heeft hij zijn eigen label en weerspiegelen zijn wijnen de terroir en persoonlijkheid van de Westkust.
In 2018 bracht hij zijn eerste vintage van de Revenge of the Crayfish Chenin Blanc uit en sindsdien is zijn rockster status alleen maar toegenomen. Greg Sherwood noemde hem al “one of the most exciting talents since Eden Sadie hit the Wine Scene”.
Intussen heeft hij al meerdere wijnen uitgebracht met niet alledaagse druiven, zowel blends als single-varietials. Denk aan Colombard, Vermentino, Muscat d’ Alexandrië en Chenel (een kruising tussen Chenin Blanc en Trebbiano). En dit alles doormiddel van zo min mogelijk interventie.
Revenge of the Crayfish (Chenin Blanc)
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 unfiltered.
The vineyards are about 5 kilometers from the cold Atlantic Ocean and this shows in the nice wet stone minerality the wines has. You will find further notes of granny smith apple, citrus, litchi, passion fruit, fynbos and kelp. This all gives it a palate that is best expresses as a “mouthful of west coast sea water”.
South of no man’s Land Blanc
A blend of Muscat d’ Alexandrie, Chenel and Colombard. Grapes were hand harvested early in the morning, then taken to the cold room and cooled down.
The Muscat component was hand destemmed and left to ferment on the skins for two weeks before being pressed and left to ferment dry in 228 liter barrels. The Chenel and Colombard components was pressed whole bunch and left to ferment naturally in old 228 liter barrels.
After 8 months on the gross lees the components were blended together to create an interesting white blend with some of the best suited grapes for the west coast terroir. The Muscat component was planted in 1986 making it an old vine with the Chenel being planted in 1990 and the Colombard in 1987.
On the nose you will find kelp, litchi, honey, lemon, lime and orange peel. And on the palate: Lime, nuts, lemon, honey and orange peel.
W.O. (Wine of Origin) Koekenaap. These vineyards are located about 15 kilometres from the cold Atlantic ocean in an area known as Sand Erf along the West Coast of South Africa. Soils are generally comprised of decomposed sandstone with small pockets of limestone.
Grapes were hand harvested early in the morning, then taken to the cold room and cooled down. Grapes were foot stomped whole bunch in an old basket press with the juice being transferred to cold settle for 12 hours in a stainless-steel tank. Next the clear juice was racked to 228 litre barrels to ferment naturally. The finished wine was aged on the gross less for 4 months with regular stirring of the lees.
After 4 months in the 228 litre barrels the wine was racked to 500 litre barrels for a further 2 months of aging. Nothing was added to the wine except little sulphur before bottling unfiltered.
On the nose you will find Grapefruit, lime, lemon, orange peel, kelp and green apple. On the palate: Citrus fruit, green apple and some nice wet stone minerality.
Full on Misfit Blanc
The full on Misfit Blanc is a blend of three different varieties (Chenel, Colombard and Sauvignon Blanc) representing the Olifants River and Koekenaap areas. This statement wine is a move away from the classic Rhone and Bordeaux white blends, for a new take on white blends and their ever-changing compositions in South Africa.
The grapes were picked early in the morning to preserve flavors and keep them from spontaneously starting fermentation. All grapes were hand-picked at optimal ripeness to best express their maximum potential, then taken to a cold room and cooled overnight to preserve freshness.
Everything was thrown whole-bunch into a basket press, and foot-stomped without the addition of any sulphites or enzymes. It was cold settles for two days, and then racked into 228L barrels. 50% of the Chenel was done with whole bunch carbonic maceration on the skins for two weeks. After 4 months in the 228L barrels, the Chenel was racked to 500L barrels for further 3 months of aging.
The Colombard and Sauvignon Blanc was pressed whole bunch and fermented in 228L barrels. All components were aged for 7 months on the gross lees with minimal sulphites added and battonaged once a week for 4 months. They were eventually blended together and bottled unfiltered.