When one searches for the word “Iona”, there are numerous meanings. I personally believe the one best fitting is that of a girl’s name in Greek, “Blessed”. Without doubt, we are blessed with the wines produced on this special piece of earth in Elgin, Western Cape.

Andrew Gunn, Engineer by trade, purchased the property in 1997 which overlooks the Atlantic, situated in the Kogelberg Biosphere, 420m above sea level was exactly what this outdoorsman was looking for. The farm, affectionately known as “Geelbeksvlei” referring to the Yellow-billed Duck population on the farm, failed in the past as an apple and pear farm. This area is recognised as one of the best wine producing areas in the Cape, with moderate temperatures, low summer rainfall and low potential soils had the making of award winning wines. “Family run and operated” in a very similar fashion to Sabi Sabi. “Family”, not only referring to immediate family but to everyone that works on the farm, combined with all the added extras definitely spells success!

Iona focusses on four high end quality wines. Sauvignon Blanc, Chardonnay, Pinot Noir and the One Man Band, an estate blend of Shiraz, Cabernet Sauvignon, Petit Verdot, Mourvedre and Viognier.

The location of the farm, four kilometres inland from the ocean and with a high altitude makes Iona the coolest wine farm in the country. The cool ocean breeze that results in cooler ripening days and longer hang time on the vine, leads to an end result of complex flavour profiles in the grapes. Correct timing in the picking of the grapes, correct blending, maturation and bottling time makes for a winning recipe.

This exceptional Chardonnay is featured with great pride on our wine list at Sabi Sabi. The grapes are handpicked, bunch pressed and 100% wild fermented in three hundred litre French Oak Barrels. Remaining on the lees for 11 months, rack and blended thereafter. After naturally stabilising for three months, bottling takes place.

The result, a stylish white wine. Lemon and lime, fresh acidity with a slight salty minerality from the ocean breeze that cools the vineyard. Hints of almond and a lingering buttery finish. On the nose floral notes, jasmine being prominent with a slight undertone of citrus.

Chardonnay is one of the easier wines to pair. Poultry, fish and creamy pasta dishes all work exceptionally well. For this specific Chardonnay, I recommend a summer “braai” or otherwise known barbeque favourite – flame grilled chicken and apricot skewers. Prior to grilling the skewers, marinade for 45-60 minutes in Greek yogurt, garlic, lemon juice, cumin, and cayenne pepper. A quick eight to ten minutes over the coals, rotating the skewers halfway through and voila! Serve with a fresh garden salad and sweet potato fries on the side. Lunch is served!

Definitely one to bank for those lazy summer afternoon get togethers.