The Nix is Paul Wallace Family Wines’ Noble Late Harvest Sauvignon Blanc, made from grapes at Wallovale Vineyards in Elgin, one of the Cape’s coolest wine growing areas. The wine is named after Paul Wallace’s wife, Nicky, whose nickname gives the cuvee its title and, by all accounts, its blend of charm and backbone. It is produced in limited volumes and released only in vintages suited to late harvest fruit. 

The Sauvignon Blanc grapes were naturally infected with the Botrytis cinerea fungus and harvested at 32.6° balling. Whole bunch pressed, fermented cold followed by maturation in a 4th fill French oak 500 lit barrels for a period of 14 months. The wine was filtered and bottled with minimal intervention to best maintain its aromatic profile.

Tasting Notes: A bright light golden colour in the glass. The nose opens with ripe apricot and candied peach, layered with toasted almond and a whisper of star anise, rounded off by a thread of wild honey. On the palate, concentrated stone fruit sweetness is kept in check by a lively streak of natural acidity, giving the wine lift rather than heaviness. Some releases see a short stint in older oak, adding a touch more texture and depth. The finish is long and clean, closing on the same apricot and spice notes without tipping into syrupy territory.

Food Pairing: The Nix works well with foods that can stand up to its natural sweetness. A blue cheese board (Gorgonzola, Roquefort or a good local blue) is a classic match, as is duck or chicken liver pate. On the savoury side, try it alongside roast pork belly or a honey glazed duck breast, where the wine's acidity cuts through the richness of the meat. For dessert, pour it with baked gooseberries or a gooseberry tart, creme brulee, vanilla panna cotta or poached quince, and orange or dark chocolate desserts. It also stands beautifully on its own, well chilled, as an after dinner pour.