False Bay Sauvignon Blanc
£9.69
£12.92 per litre · incl. 20% VAT
Only 1 bottle left
Proper South African Sauvignon Blanc without the proper price tag. Cool, windswept coastal fruit, wild-yeast fermented and naturally crafted, gives you zesty citrus and crisp green freshness in every glass. The kind of honest, everyday white that punches well above £10, and one of the easiest crowd-pleasers we ship across the UK.
Not for sale to persons under 18. Adult signature required on delivery.
UK wide delivery
Expert curated
Our Verdict
We keep this on the shelf because, year in and year out, it is one of the best-value Sauvignon Blancs we taste from the Cape. What wins us over is the honesty: wild-yeast ferments and minimal intervention at this price are almost unheard of, and you can taste the difference in its freshness and bite. It is the bottle we reach for when friends arrive unannounced, and the one we recommend to anyone who wants reliable, no-fuss white drinking. Stock moves quickly and we are running low, so do not leave it too long if it is on your list.
Tasting Notes
This is Sauvignon Blanc with the volume turned up on freshness. The nose leads with cut green apple, lime zest and a handful of just-ripe gooseberry, with a faint herbal lift that says cool coastal vineyard rather than warm inland fruit. The palate is lean and bright, all crunchy citrus and a saline, almost stony streak that comes from those windswept sites. Natural acidity does the heavy lifting here, so the finish is clean, zippy and mouth-watering, the kind that makes you reach straight for another sip.
About This Wine
Here is a wine that quietly proves a point: you do not need to spend a fortune to drink something genuinely good. False Bay was built on exactly that idea, rescuing fruit from cool, under-appreciated coastal vineyards and letting it speak for itself rather than dressing it up with winemaking tricks. In the glass you get bright, mouth-watering Sauvignon Blanc done the honest way. Think fresh-cut lime and grapefruit, a green snap of gooseberry and just-picked herbs, all carried by a clean line of natural acidity that comes from windswept vines near the sea rather than a lab. Low yields, small berries, wild-yeast ferments and a hands-off approach: it tastes vivid, focused and refreshingly unforced. This is your midweek hero. Pour it well chilled with grilled prawns, a goat's cheese salad, fish and chips on a Friday, or simply on its own when the sun finally shows up over a British garden. It is light enough for an aperitif and zippy enough to cut through anything fried or creamy. It also makes a brilliantly low-risk gift for anyone who loves a crisp white but does not want to think too hard about it. We deliver across the UK, usually within a few days, so a case of easy-drinking Cape sunshine is never far from your door.
Food Pairing
This is a wine that wants something fresh from the sea or the garden. Pour it alongside grilled prawns with garlic and lemon, or a plate of fish and chips with a generous squeeze. It cuts beautifully through a goat's cheese and rocket salad, and its zip is brilliant with a Thai green curry or a simple weeknight roast chicken with herbs.
- —Grilled prawns with garlic, chilli and lemon
- —Battered cod with chips and tartare sauce
- —Goat's cheese and rocket salad with toasted pine nuts
- —Thai green chicken curry
- —Roast chicken with lemon and thyme
How to Serve
Decanting
No need to decant. This is about immediacy and freshness, so pour it straight from a well-chilled bottle and let that bright acidity do the talking.
Behind the Wine
What shapes this wine has nothing to do with luck and everything to do with place. The fruit comes from cool, windswept coastal vineyards where ocean air slows ripening and keeps the berries small and concentrated. Yields are modest, so each grape arrives with its own natural acidity already locked in. That sea-tempered sourcing irons out the swings you get further inland, which is why the wine lands fresh, zesty and brightly aromatic every time, ready to drink young.
Ageing Potential
Drink this one young while its citrus snap and natural acidity are at full throttle. It is built for freshness rather than the cellar, so enjoy it on release and over the following year or two. There is no reward in waiting.
The Land
The grapes are drawn from cool, windswept sites near the coast, where constant sea breezes and meagre soils keep yields low. Small berries with thick skins develop slowly, holding onto their natural acidity and aromatic intensity rather than being baked into flabbiness. It is terroir that gives the wine its nervy backbone before anyone touches it in the cellar.
The Winemaking
This is a wine made by leaving things alone. The juice is fermented on wild, naturally occurring yeasts rather than cultured strains, which gives it a more savoury, characterful edge than the average crisp white. There are no acid additions and as little intervention as possible, letting that coastal fruit speak for itself. It is a hands-off approach that is rare at any price, and almost unheard of at this one. The result is clean, vivid and honest in the glass.
About the Producer
False Bay
False Bay Vineyards is the more accessible sibling to Waterkloof, the celebrated biodynamic estate on the Schapenberg slopes. Both belong to Paul Boutinot, a winemaker who came south chasing a simple idea: that genuinely characterful wine shouldn't cost a fortune. False Bay was built to prove the point. Working with mature, naturally balanced vineyards along the cool Cape coast, the team can let the grapes do most of the talking, fermenting with wild yeasts, intervening only when absolutely necessary. The wines are made by Waterkloof's cellarmaster Nadia Barnard, whose deft hand keeps everything precise and honest. It's old-school craft at an unusually friendly price.