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Sakkie Mouton Family Wines


‘Full on Misfit’

White Blend   |   West Coast - South Africa


The idea behind Full On Misfit was to create a delicious, drinkable yet textured white wine that is wholly unique; it’s not trying to be a Rhône blend or a Portuguese blend or even a traditional Cape blend for that matter – just a misfit blend from the West Coast of South Africa’s Western Cape. The grapes come from two regions near the cold Atlantic Ocean on the North Western Coast.  The Chenin Blanc comes from Koekenaap on decomposed sandstone, while the Colombard, Macabeo (Viura), and Muscat come from Vredendal on clay and silty soils. This wine has what Greg Sherwood MW calls “West Coast Swagger” – and so does Sakkie’s uncle shown as a baby on the label being sprayed in the face with a garden hose.

The grapes were picked in the early morning to maintain their freshness and foot stomped in an old basket press without any additives except for a small amount of sulfur. The wine fermented spontaneously before maturing on its gross lees in 7th-fill 500L barrels for 9 months. It was bottled unfined and unfiltered with just another dash of sulfur.


  • Grapes: 54% Chenin blanc - 22% Colombard - 18% Macabeo - 6% Muscat d'Alexandrie
  • Vineyard: Koekenaap (Chenin Blanc) - Vredendal (Colombard, Macabeo and Muscat)
  • Vine Age: 5-37-years-old
  • Soil Type: Decomposed sandstone (Chenin Blanc) - Clay (Colombard) - Silt (Macabeo & Muscat)
  • Viticulture: Sustainable
  • Fermentation: Native — stainless-steel & old barrels
  • Skin Contact: None
  • Aging: 9 months in neutral 500L barrels
  • Alcohol: 12.8%
  • Residual Sugar: 1.8 g/L
  • pH: 3.2
  • Total Acidity: 7.5 g/L
  • Total SO2: 110 ppm
  • Total Production: 108 cases
  • UPC: None

Tasting Notes

This wine boasts its West Coast terroir confidently, with its saline aromas and peach, guava, and honeydew melon palate. Its crushed granite minerality adds complexity and texture. The palate has pure, fresh flavors of peach and savory Japanese nori with a taut, pithy finish of dried orange peel and brine.

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