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False Bay Windswept Sauvignon Blanc

This is a crisp, fresh and zingy wine with grassy aromas. There are some mineral as well as bayleaf notes. Good to drink on its own with its grassy and bayleaf aromatics. Also good when paired with creamy cheeses or light appetizers.

  • Product-Type
  • Vintage
  • Country
  • Region
  • Estate
  • Appellation
  • Type
  • Fermentation
  • Style
  • Blend/Grape Variety
  • Volume
  • Alcohol
  • Wine-Making Process
  • Price Point
  • FOOD PAIRING: FISH
  • FOOD PAIRING: SHELLFISH & OTHER CRUSTACEANS
  • FOOD PAIRING: CHEESES

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₱ 790.00 ₱ 790.00 790.0 PHP

₱ 705.36

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Product-Type: Wine
Vintage: 2017 2018 2019
Country: South Africa
Region: Western Cape
Estate: False Bay Vineyards
Appellation: Coastal Region
Type: white
Fermentation: Natural
Style: Crisp & Refreshing
Blend/Grape Variety: sauvignon blanc
Volume: 750 ml
Alcohol: 13.00%
Wine-Making Process: Sustainable
Price Point: 751 to 1,000
FOOD PAIRING: FISH: Seared
FOOD PAIRING: SHELLFISH & OTHER CRUSTACEANS: Pan fried
FOOD PAIRING: CHEESES: Soft Creamy Cheeses (Cow, Sheep, Goat)


Named after South Africa’s most iconic bay, which frames much of the country’s premium winelands, False Bay Vineyards was borne out of a desire to make ‘real’ wine affordable.

Back in 1994, long before founding Waterkloof – his biodynamic vineyard overlooking False Bay- Paul Boutinot came to the Western Cape to seek out and rescue grapes from old, balanced and under-appreciated vineyards. These treasures were otherwise destined to be lost in the large co-operative blends that were dominating South Africa’s wine industry back then.

Unusually for that time, Paul transformed those Cape gems into wines with a minimum of intervention: Wild yeast ferments, no acid additions…you know the drill. A familiar story to many ‘real wine’ lovers now, but back then he was swimming against the tide. Even today, making wine this way at the price-level is almost unheard of.

Today the ingredients remain the same for Waterkloof’s Cellar Master Nadia Barnard: Fantastic coastal fruit, old vines and wild yeast abound, with additions avoided.