£8.49
£11.32 per litre · incl. 20% VAT
In Stock
A zingy, sun-bright white blend from the Western Cape with a story as memorable as the wine. Jasmine and white stone fruit lift from the glass, then a clean citrus snap carries you through. Affordable, food-friendly, and quietly clever, the kind of everyday white that punches well above its price tag.
Not for sale to persons under 18. Adult signature required on delivery.
We listed Primordial Soup because Cape white blends at this price rarely have this much character. There's none of the flat, soapy quality you sometimes find in budget whites, instead you get genuine aromatic lift, real citrus drive, and a finish with grip. It's our go-to recommendation when someone wants an everyday white that still feels considered. Perfect for the customer building a midweek case who wants something more interesting than supermarket Pinot Grigio, but isn't ready to spend £15 a bottle. A small-but-loyal following has built up around this one, and the label always sparks conversation.
A bright, lifted nose of jasmine blossom and white stone fruit, think yellow peach and nectarine skin, with a subtle floral lift that suggests this wine has been picked early enough to keep its nerve. The palate is all citrus: lemon zest, pink grapefruit, a flash of lime. Texture is fleshy in the mid-palate before a clean, tangy finish that snaps you back for another sip. Refreshing, immediate, genuinely thirst-quenching.
Here's a bottle that earns its place on the table before you've even pulled the cork. Primordial Soup takes its name from a meteor site near the vineyards, the spot where, the theory goes, the first conditions for life on earth came together. Whether or not that fires your imagination, the wine inside the bottle is reason enough to pour. This is a blend of the Western Cape's classic white cultivars, brought together with a deft hand. Expect jasmine and white stone fruit on the nose, then a palate full of mouth-filling citrus, think lemon zest, grapefruit pith, a touch of orchard fruit underneath. The finish is clean and tangy, the kind that makes you reach straight for the next sip. It's a genuinely versatile food wine. Pour it with a crisp summer salad, a platter of freshly shucked oysters, grilled white fish with lemon, or a Thai green curry where its citrus lift cuts through the coconut. Just as happy on its own in the garden when the British sun finally shows up. At under a tenner, delivered to your door anywhere in the UK, it's a brilliant house white to keep stocked, and a quietly distinctive choice to bring to a dinner party where everyone else is reaching for the usual Sauvignon.
Built for fresh, lively food. Brilliant with freshly shucked oysters and a squeeze of lemon, or a summer salad piled with goat's cheese, peach and rocket. It handles grilled white fish beautifully, think sea bass with herbs, and is just the thing for a Friday-night Thai green curry or a platter of prawns on a warm evening.
No decanting needed. This is an aromatic, immediate style, pull the cork (or twist the cap), pour straight into the glass and let the jasmine and citrus do their thing.
This is a wine made for drinking young, while the citrus zip and floral aromatics are at their brightest. Enjoy over the next year or two, there's nothing to gain from cellaring, and plenty to lose if those fresh flavours start to fade.
A blend built for brightness. Classic Western Cape white varieties are picked early to lock in acidity, then fermented cool to preserve those lifted floral and citrus aromatics. The components are vinified separately and blended for balance, no heavy oak, no malolactic fuss, just clean fruit, texture and a tangy finish. The result is a wine that tastes alive in the glass: mouth-filling without being weighty, with the kind of zip that keeps you reaching for another sip.
Boutinot
Paul Boutinot spent years searching the world for a site that could make wine on his terms. He found it on the Schapenberg, a windswept ridge above Somerset West looking out over False Bay and the Atlantic. From day one Waterkloof was farmed organically, with biodynamic conversion following soon after. Cattle, sheep and goats roam the estate producing compost and grazing cover crops, and draught horses do the work tractors usually do, keeping the soil loose and alive. Cellarmaster Nadia Barnard, who joined at the very beginning and now runs the cellar, takes those naturally balanced grapes and gives them as little intervention as possible. It's farming as philosophy, and you can taste it.
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