Seafood, chicken, veal and Asian dishes
Barrel fermented Chenin Blanc, Grenache Blanc, Roussane
This wine is the result of careful planning and research to plant only varietals that would flourish in the beautiful Voor-Paaredeberg.The Chenin Blanc charateristics of citrusy flavours and white fruit combine well with the texture and floral characteristics of the Grenache Blanc. Together with the features of the Rousanne's spiciness, roasted nuts and silky texture it is a rich wine with a wonderful mouthfeel.
Spicier white meat, Thai spicy food.
The candyfloss, lanolin and perfumed notes on the nose give way to a rich, sweet and sour entry yet a floral and honeyed mid-palate that has both balance and complexity. The residual sugar, although subtly noticeable, contributes extra fullness and richness to the palate. This is a quality wine that offers great value & food-pairing versatility.
On its own or with Smoked Salmon
This wine was whole bunch pressed, with the only skin contact being the time in the press to ensure a very delicate pink colour. 15% of the base wine was fermented in barrel. The second fermentation was done in bottle, and the wine spent 2 years on the lees in bottle.This wine has a light feminine pink tinge, and shows ample fresh fruit intensity and body, leading to a crisp, dry finish. Saffron and strawberry aromas dominate the nose, while the delicate mousse is an explosion of extra fine bubbles that charm the palate.
Smoked pork belly or mildly spicy vegetable based Indian style curry
Grapes were harvested by hand and pre-cooled prior to de-stemming, hand sorted to take out green, pink and raisin berries and fermented for up to 14 days. Malolactic fermentation and maturation took place in 90% 300 litre French and 10% American oak barrels for 18 months of which 60% was first fill and the balance, second fill. The wines are made individually to address each varietal’s need for undivided attention and to ensure that the varietal and site expression is forthcoming. Selective tasting from the barrels helped to determine the composition of the blend. The Rhône-style blend was done to ensure harmony amongst the three varietals and to find the ultimate balance between fruit, palate volume, oak extract and tannin.
Introduction of subtle perfumed notes of violets, pomegranate and mulberry followed by spicy flavours of black pepper and coriander. A silky, rich mid-palate follows with concentration of fruit and dense, silky tannins.
Red meats and roasts
Cabernet, Merlot & Shiraz
The Releaf wines are made from 100% hand harvested organically grown grapes. Only sustainable farming practices are used in the vineyards. The Imbuko winery is situated on the Uitkyk farm, near Wellington in the heart of the Boland Winelands, South Africa. Part of the proceeds of the Imbuko Releaf wine goes to the Imbuko Schools Support Project. The school’s motto is: ‘dare to make a difference’. Releaf wines care for the environment and wines are bottled in using partially recycled bottles. The labels are printed on recycled paper with sustainable inks.
Intense blackberry & cassis flavours leading to a finish with enchanting vanilla spices. It is a big, rich powerful spiced number. There are drying fruits, blackcurrant, plums and a Cabernet presence, tannins coming in at the end.
Ssteaks, roasts, casseroles, stews, venison
The vineyard are 30-35 years old.Natural and inoculated fermentation at 26 – 28C with three pump-overs daily. After alcoholic fermentation the grapes were left on their skins for 22 days for maximum extraction and concentration. Matured in 225L French-oak barrels for 20 months.Bottled on the farm.
A classic Cabernet with ripe blackberry richness. Dense dark ruby red/black colour with ripe plums and intergrated oak on the nose. Chocolate and black-current fruit flavours mingle with the spicy aroma. Full bodied palate and firm structure. Supple, yet complex. Great potential for ageing and further development for the next 6-8 years.
Shellfish dishes or any type of spicy or curry dish.
70% of this wine underwent fermentation in stainless steel tanks for three weeks. Racked of primary lees and kept on secondary lees for 7 months before bottling. 30% of the wine was fermented and matured in second- and third-fill 300 litre French oak barrels for 7 months, before being blended together and bottled.
Dry, slightly wooded, medium-bodied white wine. Light, yellowish tint. Aroma of layers of fresh peaches with dried apricot and blossom aromas. The wood contributes to depth, although not strongly noticeable. The mouth-feel is round and creamy from the 30% well integrated French oak (7 months). A floral nose and lime zest finish complete the perfect balance.
Chicken and spicy dishes
The style and value for money the Cape can offer. These surprisingly serious Rhône-influenced blends display balanced, ripe fruit flavours with tremendous drinkability.A juicy, surprisingly complex wine with intense flavours and aromas of citrus and stone fruit.
Spicy Thai prawns, grilled Portuguese sardines or a fresh tomato, feta and pomegranate salad.
Made primarily from cold pressed Merlot, the anchor vineyard for this delicious wine is now 20 years old. Located on a granite spur in the foothills of the Voor-Paardeberg Mountain, the berries arewell exposed to sunlight. Exposure to sunlight is essential to eliminate green flavours from the fruit.The soil has a high clay percentage and this lends softness and volume to the wine. Great careis taken to ensure that the vines do not bear too great a crop or suffer from drought. This is done through green cropping of the vines and micro irrigation. Both practices help to preserve the natural acidity, freshness and vibrancy of the grape aromas.
Grapes are picked at optimum ripeness in the early hours of the morning before being Grapes are picked at optimum ripeness in the early hours of the morning before being destemmed and chilled before pressing. This short route, from vine to press, ensures minimal degradation of the fruit aromas and a very moderate extraction of colour. All free run juice is kept separate from the “colour fraction” to ensure a deliciously subtle salmon colour. The juice is cold settled to remove any coarseness and fermentation is done in stainless steel tanks. The wine is 100% unoaked. A six-month period of maturation on the yeast lees promotes richness and complexity.
This wine has a delightful and delicate, salmon pink colour. It displays a bright bouquet of Turkish.The wine has a delightful and delicate, salmon pink colour. It displays a bright bouquet of Turkish delight, raspberry coulis, passion fruit and litchi. The palate is well rounded but refreshingly vibrant,packed with red berry flavours, seductive floral undertones and a pleasant citrus twist.>Almost colourless with bright yellow reflections. Very attractive nose with lost of tropical fruit guava, granadilla and some citrus. Bright and fresh in the mouth with lively action across the palate. All the flavour the nose promised with hint of pineapple and some lemon. Good, brisk acidity gives balance to the ripe tropical flavours. Refreshing finish.
Red meat dishes.
Bordeaux style blend. Fruit driven, medium bodied with smooth ripe tannins. On the nose, aromas of red berries give way to a lingering finish that hints of violets. The wine is a reflection of the terroir at Hathersage with ample fruit, spice and earthy gaminess
Cold Meats and Carpaccio
The softness of the Merlot combined with the structure that the Cabernet Sauvignon adds to the wine, results in an elegant wine with lots of berry and dark mint chocolate flavours. A wine for all occasions.
Beef or Ostrich fillets
Cabernet Sauvignon Deep,dark, almost opaque with grainy, purple edge. Rich, ripe berry fruit nose with hints of forest floor, char and touch of dark chocolate. Big, full, well rounded mouth with layers of flavour including plum, mulberry and fruit cake. Soft, supple tannins yet goos grip. Long, fruit filled finish. Good drinking now yet will develop over a few years in the bottle.