Join our Wine Club!
Sakkie Mouton

Sakkie Mouton "Full on Misfit", 2022

Chenin Blanc, Colombard, Macabeo, Muscat d'Alexandrie

$46.99 Special Pricing

...

All orders need to be picked up in Greendale, Wisconsin.
We do not ship.

...

"This wine boasts its West Coast terroir confidently, with its saline aromas and peach, guava, and honeydew melon palate. Its crushed granite minerality adds complexity and texture. The palate has pure, fresh flavors of peach and savory Japanese nori with a taut, pithy finish of dried orange peel and brine."

Grapes: 54% Chenin blanc - 22% Colombard - 18% Macabeo - 6% Muscat d'Alexandrie

Vineyard: Koekenaap (Chenin Blanc) - Vredendal (Colombard, Macabeo and Muscat)

West Coast - South Africa

Aging: 9 months in neutral 500L barrels

Total Production: 108 cases

Sakkie Mouton Family Wines

From importer, Vine Street:

‘The idea behind Full On Misfit was to create a delicious, drinkable yet textured white wine that is wholly unique; it’s not trying to be a Rhône blend or a Portuguese blend or even a traditional Cape blend for that matter – just a misfit blend from the West Coast of South Africa’s Western Cape. The grapes come from two regions near the cold Atlantic Ocean on the North Western Coast.  The Chenin Blanc comes from Koekenaap on decomposed sandstone, while the Colombard, Macabeo (Viura), and Muscat come from Vredendal on clay and silty soils. This wine has what Greg Sherwood MW calls “West Coast Swagger” – and so does Sakkie’s uncle shown as a baby on the label being sprayed in the face with a garden hose.”

For Sakkie, that identity is all about what makes the West Coast “lekker.” Sakkie’s wines grow on decomposed sandstone vineyards a five-hour drive up the coast from Cape Town. This is a largely unknown land on the South African wine map; it’s a rugged, maritime terroir with stalwart vines and fierce, cool coastal winds that moderate the warm temperature. “In Koekenaap,” writes Greg Sherwood, MW, “the people are as hardy as the vines, but both are equally generous and expressive when handled correctly.”

Sakkie’s wines seem to ride along a cool Atlantic wave; low pHs are set against a broad, saline frame. The winemaking is straightforward – native yeast, a mix of stainless steel and old oak, no fining or filtering. The only addition is sulfur, which is a tool he wields intelligently. Sakkie’s “why” is telling the story of his home through wine, and it’s one that he is accomplishing with a mastery rarely seen so young. He’s without a doubt one of the Cape’s brightest rising stars.

Back to South Africa