From the Franschhoek and the Coastal Region of South Africa, the Coterie is made with Wildeberg's cornerstone philosophies of minimal intervention winemaking, wild ferment and coarse filtration to capture the essence of the source vineyards and soils.
Semillon is barrel fermented in 600 litre French and Austrian oak for 10 months. The Sauvignon blanc is fermented in stainless steel and kept on the gross lees for 10 months. All hand-harvested and naturally-fermented.
Lemongrass and grapefruit fruits predominate, with supporting notes of hay and fennel. The palate has a rich textural mouthfeel of lanolin and waxy lemons. Pithy, tart with bright acidity, an ideal accompaniment to oily fish or green curries.