The Producer

Neil Ellis is one of South Africa’s most respected négociant-winemakers, pioneering site-specific winemaking since 1986. Based in Stellenbosch’s Jonkershoek Valley, Neil Ellis sources fruit from the country’s finest terroirs — from Darling’s windswept Atlantic slopes to Piekenierskloof’s ancient bush vines. The cellar is now guided by winemaker James Sobey, who continues the tradition of letting each vineyard speak for itself. The Op sy Moer project represents the cellar’s most adventurous expression — a natural, zero-intervention wine that pushes boundaries while staying true to terroir. With 5 Platter’s stars four times for the Jonkershoek Cabernet and consistent acclaim from Tim Atkin MW, Wine Spectator and James Suckling, this is a producer whose experiments carry serious weight.

Vintage & Terroir

The 2022 Op sy Moer is sourced from ancient dryland bush vines in Piekenierskloof, one of the Cape’s most prized heritage vineyard sites. The Olifants River Mountain slopes sit at altitude, where extreme day-night temperature swings and weathered granite soils produce fruit of remarkable intensity and mineral depth. As Greg de Bruyn writes in the Platter Guide: “As Afrikaans name (‘on its lees’) implies, 2022 bottled with fine lees, evident in slight cloudiness.” That name isn’t just cheeky — it’s a statement of intent. This is wine bottled exactly as nature made it, cloudiness and all.

In the Cellar

True to its name, this wine is bottled on its fine lees — hence the distinctive slight cloudiness that’s a hallmark of the style. Indigenous yeast fermentation only, zero added SO₂, unfined, unfiltered. The near-equal blend of Piekenierskloof palomino and chenin blanc (with a portion of grenache blanc) is handled with absolute minimal intervention. No pumps, no additions, no manipulation. What you taste is pure vineyard expression — raw, honest, and completely unadorned. This is winemaking at its most transparent.

Tasting Notes

Pale gold with a characteristic haze from the fine lees. The nose is captivating — quince, preserved lemon, stone fruit and honeycomb mingle with ginger, nutmeg and a distinct savoury ferment character. On the palate, there’s remarkable weight and texture — waxy, layered and deeply complex with flavours of roasted almond, citrus peel and a whisper of wild herbs. The finish is long and savoury, anchored by a mineral core that speaks directly of the ancient Piekenierskloof soils.

Platter’s 4.5 Stars (93 Points) — Greg de Bruyn awards outstanding recognition, noting: “Near-equal Piekenierskloof palomino & chenin show overt, almost visceral ferment character, with ginger & nutmeg, notable palate weight. Should develop interestingly.” When a top Platter’s critic says “should develop interestingly,” that’s wine-speak for “buy this now and thank yourself in five years.” Wine critic Jamie Goode described Op sy Moer as a “delicious, innovative and unusual wine” — we couldn’t agree more. This is a thinking person’s white that rewards patience and curiosity.

Food Pairing

A stunning match for seared scallops, aged Gruyère, roasted cauliflower with tahini, or a fragrant chicken tagine with preserved lemons. Its texture and complexity also pair beautifully with Japanese cuisine — think tempura or miso-glazed aubergine. Serve at 10–12 °C in a wide-bowled glass to let the aromatics unfold. Drinking beautifully now with the potential to develop further over 5–8 years.

Technical Details

Our Guarantee

Every wine at Vinty is stored in ideal conditions and shipped in protective packaging. If your bottle arrives anything less than perfect, we’ll sort it out — no fuss, no snobbery, just great wine delivered to your door.