Metzer Wines Kitchen Sink Old Vine Sauv Blanc 2022

The Producer

The Kitchen Sink is the everyday-drinking arm of Metzer & Holfeld Family Wines — but “everyday” takes on a different meaning when the winemaker is Wade Metzer, protege of the legendary Eben Sadie. Wade makes all his wines by hand in the Helderberg foothills with natural fermentation, no fining and no filtration. His top wines have earned 5 Platter’s stars on four occasions (Cabernet Sauvignon 2018, Montane Chenin 2019, Maritime Chenin 2022 and 2024), and critics like Tim Atkin MW (93 for the Cinsault) and Christian Eedes of winemag.co.za consistently rate his portfolio among the Cape’s most exciting. The Kitchen Sink range applies this same uncompromising philosophy to wines designed for any day of the week — handcrafted quality at an accessible price from a cellar producing just 4,500 cases a year.

Vintage & Terroir

This is not your average Sauvignon Blanc — and the vineyard tells you why. The grapes come from a single old-vine block planted in 1981, near False Bay on the Helderberg slopes of Stellenbosch. That’s over 40 years old — ancient by Sauvignon Blanc standards, where most commercial blocks are replanted every 15-20 years. These deep-rooted old vines produce tiny yields of intensely concentrated fruit with a complexity that young vines simply cannot achieve. The maritime influence of False Bay — cool breezes, morning mists and moderate temperatures — adds a saline freshness and mineral edge that defines this wine. Where most Sauvignon Blancs rely on aromatic intensity from young vines, this one trades volume for depth.

In the Cellar

Here’s where the Kitchen Sink White really separates itself from the pack. Rather than the standard stainless-steel, cool-ferment approach used for most South African Sauvignon Blancs, Wade spontaneously barrel-ferments this wine in old oak using indigenous yeasts — the same wild-fermentation technique he applies to his 5-star Chenin Blancs. Platter’s taster Cathy van Zyl MW notes it is “fermented/7 months in old oak,” giving the wine a textural richness and complexity that tank-fermented Sauvignons cannot match. Bottled with minimal sulphur, unfined and unfiltered. This is Sauvignon Blanc made like a fine white Burgundy — and it shows.

Tasting Notes

Pale gold with green-gold highlights — deeper than a typical Sauvignon Blanc, hinting at the barrel fermentation and lees contact within. Cathy van Zyl MW describes “beguiling aromas of nettle, acacia flower & citrus touched with flinty smoke” — a nose that’s miles from the one-note tropical fruit of industrial Sauvignon Blanc. On the palate, gooseberry, guava and citrus flavours radiate from the old vines’ pure fruit quality, framed by a racy texture and crisp, balanced acidity. The 7 months in old oak add a creamy, textural mid-palate with subtle smoky and nutty undertones, while the wine’s bright acidity and mineral core keep everything focused and fresh. At 4 Platter’s stars (89 points), this is a Sauvignon Blanc that will challenge everything you think you know about the variety — complex, textured and utterly distinctive.

Food Pairing

The barrel-fermented character makes this a remarkably food-friendly white. Stunning with grilled linefish, seared scallops, a creamy seafood pasta, or a classic Caesar salad. The textural weight also pairs beautifully with roast chicken, pork loin or a goat’s cheese and fig tart. For a proper Cape experience, try it with snoek pate on fresh bread or a West Coast crayfish straight off the braai. Serve at 10-12 C — slightly warmer than a typical Sauvignon Blanc to let the oak-aged complexity shine. Best enjoyed within 3 years of vintage.

Technical Details

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