Aquiline Sauvignon Blanc
£8.09
£10.79 per litre · incl. 20% VAT
Only 3 bottles left
Bright, generous and packed with sunshine, this is South African Sauvignon Blanc doing what it does best. Lifted lime and ripe stone fruit on the nose, a creamy mid-palate, and that unmistakable crunch of fresh acidity to finish. A proper garden-table white that punches well above its price tag, delivered across the UK.
Not for sale to persons under 18. Adult signature required on delivery.
UK wide delivery
Expert curated
Sourced direct
Our Verdict
We taste a lot of sub-£10 Sauvignon Blanc, and most of it blurs into one. The Aquiline doesn't. There's a creamy texture and a hit of ripe stone fruit underneath the citrus that lifts it well above the supermarket pack, and JD Rossouw's plot-by-plot sourcing shows in the balance. This is the bottle we recommend when someone wants a confident, crowd-pleasing white for a barbecue, a long lunch, or simply a weeknight glass in the garden. Honest, generous, and quietly clever for the money.
Tasting Notes
Lift the glass and you get a hit of fresh lime zest, white peach and passion fruit, with a green lemongrass thread running underneath that keeps things lively rather than sweet. The palate is generous for Sauvignon, crisp green apple and ripe citrus carry a touch of creamy weight across the middle, before a clean, mineral-edged finish snaps it all back into focus. That cleansing acidity is the whole point: it makes the next sip inevitable.
About This Wine
If you want a white that wakes the palate up without emptying the wallet, you've just found it. Aquiline Sauvignon Blanc is the kind of bottle you reach for when the sun finally shows itself, uncomplicated, generous, and built for sharing. Expect a nose of fresh lime zest, ripe peach and a wisp of lemongrass, with that gentle tropical lift you only get from warmer South African sites. The palate brings green apple, ripe citrus and a creamy weight that's a little more textured than your average Sauvignon, then a clean, mineral finish snaps it all back into focus. There's real charm here, and just enough nervous energy to keep you coming back for the next sip. It's made by JD Rossouw for Boutinot's South African team, who source from specific plots across the Western Cape, cooler coastal vineyards for the herbal, citrus snap, warmer inland sites for the riper, rounder fruit. Plot-by-plot, blended for balance. Pour it with peri-peri chicken, asparagus and lemon risotto, grilled prawns, or a wedge of goat's cheese. Brilliant on the patio with friends, equally happy with a Tuesday-night supper. We ship across the UK, usually within a couple of days, keep a couple of bottles cold and you'll always have an answer when the weather behaves.
Food Pairing
This is a wine built for food with a bit of life to it. The cleansing acidity handles chilli heat beautifully, think peri peri chicken straight off the grill, while the creamy mid-palate hugs richer dishes like a lemon and asparagus risotto. Equally happy with a goat's cheese salad in the garden or a plate of fish and chips on a warm evening.
- —Peri peri chicken with charred lemon
- —Asparagus and lemon risotto
- —Grilled sea bass with herb salsa verde
- —Goat's cheese and beetroot salad
- —Thai green curry with prawns
How to Serve
Decanting
No decanting needed. This is built for freshness and immediacy, open, pour, drink. If anything, avoid letting it warm up in the glass, which dulls the citrus lift and mineral edge.
The Land
Rather than running a single estate, Boutinot South Africa picks vineyards plot by plot, sourcing fruit across Stellenbosch, Paarl, Wellington, Swartland and Robertson. Each parcel is chosen for what it adds: a cool coastal site for nervy citrus, a warmer inland row for ripe stonefruit weight. It's a blender's approach, built on knowing every plot intimately.
The Western Cape Region
Le Domaine draws its fruit from vineyards scattered across the Western Cape, from coastal sites cooled by Atlantic breezes to warmer inland slopes, all planted between 50 and 300 metres above sea level. This broad sourcing is deliberate. By blending components from different microclimates, the cellar builds a consistent house style that balances the crisp acidity of cooler sites with the ripe generosity of warmer ones. It's the Western Cape's extraordinary diversity captured in a single glass.
About the Producer
Boutinot
Paul Boutinot spent years searching the world for a site that could make wine on his terms. He found it on the Schapenberg, a windswept ridge above Somerset West looking out over False Bay and the Atlantic. From day one Waterkloof was farmed organically, with biodynamic conversion following soon after. Cattle, sheep and goats roam the estate producing compost and grazing cover crops, and draught horses do the work tractors usually do, keeping the soil loose and alive. Cellarmaster Nadia Barnard, who joined at the very beginning and now runs the cellar, takes those naturally balanced grapes and gives them as little intervention as possible. It's farming as philosophy, and you can taste it.