Shellfish, pork, veal, chicken, game birds or dishes with cream sauces. Cheese, hard and soft
100% Semillon - only 3000 bottles!
Very intense and bright, overall impression is fresh with seriously quenching acidity that balances the smooth, mouth-filling texture. Grip and shape. Grassy, then tropical fruit and umami notes. Very long.
Fish, shellfish, chicken, pork or other white meats.
Crisp, zesty Sauvignon Blanc displays textbook aromas and flavours of green fig, gooseberry and lime. Grassy herbal notes are supported by elegant underpinnings of mineral and chalk.
Seafood as well as chicken and pasta dishes, vegetables and fresh summer salads.
The wine is translucent with a bright green hue. The nose is opulent with aromas of passionfruit, pear, lemongrass, litchi and grapefruit The palate is lively and concentrated with flavours of tropical fruits, gooseberry , creamy richness from the extended lees contact and lingering with fresh acidity and minerality.
Grilled or roast beef, BBQ meats
This hand crafted boutique wine has been matured for more than 18 months in French oak barrels and bottle matured. Intense Ruby Garnet in colour. Plums, dry prunes, damsons and cherries with hints of dry mint, cinnamon and violets and notes of spices and herbs. Full and rich, juicy and appealing. This wine is packed with ripe red and black fruits, spicy and peppery with a soft middle palate finish and notes of bitter dark chocolate.
This wine is made with carefully selected and hand-picked grapes.
BBQ Red Meat or chicken, pastas & spicy Asian style dishes.
The Kottabos series is a project of exploration in the Stellenbosch hills. The sole purpose is to showcase what this unique terroir has to offer. A new-wave Grenache Syrah blend that also happens to be entirely Stellenbosch. A captivating nose of pomegranate, candy floss, earth and spice while the palate is light and fresh yet very flavourful, the tannins fine and supple. Super stuff!
Steak or "Posh" burgers.
57% Merlot, 28% Cabernet Sauvignon, 15% Malbec
Bordeaux style blend with dense saturated purple colour with violet, chocolate and ripe mulberry aromas followed on the palate by cassis and a hint of almond. This full bodied wine exhibits ripe tannins, exquisite balance and a long subtle velvety finish. Will age with distinction.
Prawn risotto, lobster, soft cheeses and sunshine.
Old vine Chenin Blanc planted on south facing slopes. All the fruit is hand-picked on taste at an optimum ripeness.The grapes are picked in the cool, early hours of the morning and processed immediately. The grapes are destemmed and chilled further before they are pressed. This short supply from vine to press ensures minimal degradation of the fruit aromas. The free run juice and press juices are kept separate from each other and treated according to their individual character. The wines are cold fermented in small stainless-steel tanks and are 100% unwooded. This method locks in freshness and vigour, which elevates the natural aromatics. After fermentation, the wines are matured on the yeast lees to promote mouth feel and creaminess, before they are blended, stabilized and bottled. The wine has a striking, pale lime colour. The nose has pronounced tropical aromas of guava, passion fruit and melon with an interesting floral, potpourri twist. On the palate you can enjoy white peach, kiwi fruit and pink lady apple, underpinned by a delightful flinty freshness and delicate citrus finish. Full and fresh.
Sesame coated chicken goujons and grilled goats cheese crottin on crisp bruschetta.
Grapes were hand-harvested, de-stemmed and slightly crushed before pressing and brief contact on the skins. Free run juice settled in the tanks overnight. The following morning the clear settled juice of the individual block selections (some kept separate and some blended) were racked from their lees and inoculated with selected yeast strains. Fermentation was temperature controlled. Maturation occurred on the fine lees for another three months to give extra body and elegance. The wine is not oaked.
This Chenin Blanc is both crisp and fruity with green guava, pear, apple and hints of litchi on the nose. A well-balanced palate and a strong finish.
Salads, fish or cream-based chicken dishes.
Old vine Colombard and Chenin Blanc
Winemaking for the wine involved spontaneous fermentation before maturation lasting 10 months in barrels of various sizes, none new. A detailed and captivating nose of fynbos, potpourri, naartjie, kumquat and peach while the palate is incredibly dense and full flavoured but not weighty. Great structure, composure and length without being at all forced, it makes a huge impression.'
Barbecue meats or roast lamb
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.
Slow cooked lamb, freshly seared steak and mashed potato with caramelised onion gravy.
For this delicious wine, we select the sites and clones which promote greater aromatics and a more accessible palate. In total six clones of Shiraz are used, and each clone enriches the complexity of the final wine. All grapes are hand selected and chilled overnight before being partially destemmed and placed as whole berries in open-top fermenters. The berry mash is cold soaked for 48hrs, before fermenting spontaneously. Fermentation takes place at a cool 22°C. All fermentation is done by wild yeasts. During fermentation, the wine is mixed by hand and not by pump. This method facilitates greater control and expression of the wine. Once fermentation is complete the skins are pressed in a traditional basket press and the wine is transferred to 500L second and third fill French oak barrels. Malolactic fermentation occurs in the barrel and helps to soften and enhance the natural wine flavours. The wine will spend more than a year in barrel to improved maturity and expose more flavours.
The wine a deep purple colour with flashes of scarlet. The ripe plum and mulberry aromas are uplifted with cherry blossom and violets, while infused with subtle cinnamon and aromatic white pepper. The palate is gentle and the tannins fresh but rounded. The aromatics continue into the palate with added blueberry, a hint of roasted black olives and soft-spoken sweet spice. A versatile, vibrant medium-bodied wine.
Braai meats, hard cheeses
Partially natural fermented. Maturation: Wine was matured in 225L French oak of various recent ages for 12 months. Profound fragrances of dried prunes and wild cherries, complemented by the subtle notes of clove and cinnamon.