Chicken and seafood dishes
Grapes were ripened by bush vines on the Piekenierskloof mountain. Hand harvested grapes were cooled overnight. De-stemmed, crushed and left for 4 hours to obtain skin contact. Partially natural fermented. Combination of barrel and tank fermentation. Notes of quince, pear and baking spice
Mussels, Thai Curry or Calamari
The grapes were hand harvested at optimal ripeness. They were then destalked and crushed. The mash was cooled to 10°C and skin contact followed for 24 hours. Sulphur dioxide and ascorbic acid were added before skin contact took place. The average temperature during fermentation was 14-16°C. After fermentation, the wine was left on its lees for as long as possible. Protein and tartrate stabilisation took place before bottling.
The wine is full and dry with well-balanced acid. It has tropical fruit, flintiness and hints of asparagus and figs on the nose that all follow through to the palate. Drink now to really appreciate the fruitiness.
Classy, sleek structure with subtle citrus fruit softened with textured creaminess, vanilla and nutty complexity. Tangy mineral tones with fine intensity and balance; good focus and length with a refreshing finish.
Lightly smoked salmon with crème fraiche and beetroot salad.
The wine is made in true Provence style. Dry and fruit driven, the wine is made from Syrah, Cabernet Sauvignon, Grenache, Cabernet Franc. This rosé was matured on the primary lees for four months with regular batonnage before blending, after which it was bottled.
Light salmon pink with an elegant bouquet of strawberries, fresh dark cherries and a hint of apricot on the nose. Crisp, fruit driven with smooth finish. Balanced acidity compliments this elegant summer wine.
BBQ meat, pastas and spicy asian style dishes
Fermentation took place in open concrete fermenters @28deg C. Cap was punched manually every 2 hours and the juice was drawn off the skins after 3 days.
Matured for 12 months in 2nd and 3rd fill French Oak.
A deep purple-red colour, with a bright rim. This Pinotage offers notes of raspberry, strawberry and black plum which is balanced by characteristics of sweet spice, vanilla and supple tannins.
Grilled ribeye steak. Classic match for richer savoury dishes, springbok fillet or black mushroom stroganoff.
Barrel Ageing: 17 months in 50% new, and 50% 2nd fill French Oak.Maturation: 15 - 20 years from vintage
Cigar box, lead pencil nose with cassis and cherry flavours. Juicy fruit with an elegant finish.
Beef,Lamb,Pork,Game (deer, venison),Spicy food and Mature and hard cheese
Petit Verdot/Malbec Blend
22 months in French oak. Big ripe, juicy wine. Dark fruits and some earthiness.
Prawn risotto, lobster, soft cheeses and sunshine.
97% Old vine Chenin Blanc planted on south facing and composed exclusively of shy bearing, well weathered granite soils. These vineyards produce a low average crop of only 9 tons per hectare, which ensures a tremendous concentration of fruit flavours on the palate. Grapes are picked only 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 vigor, 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 pale lime colour. Strong white fruit and floral bouquet on the nose, with an endearing, underlying flinty freshness. The palate shows tightly grouped tropical flavours with pear and quince. Full and rich with a fresh lime finish.
Fish and shellfish.
The grapes are hand- harvested at optimal ripeness. They are then destalked,crushed and pressed. Thereafter the wine is inoculated with a selected yeast strain.Fermentation and maturation takes place in French oak barrels on the fine lees for a total of 3 months. After fermentation the wine is filtered and bottled.
Medium bodied with fresh fruity flavours – lime, grapefruit and citrus. Light yellow with a hint of green. To be enjoyed now and within the next year.
Coronation chicken, Trout with Almonds or even Macaroni Cheese.
This wine has a bright aroma and flavour of tropical fruit. Honeydew melon, guava and pineapple with an underlying savoury minerality and a lick of wood. The wine has a great texture and a long layered finish with bright acidity keeping it fresh and vibrant.
Red meat dishes, grilled chicken or a variety of hard cheeses.
NO SULPHITES OR PRESERVATIVES ADDED.
Unique no added sulphur wines, made with patented technology which uses wood from Rooibos and Honey bush - both antioxidants, in place of sulphur.
Prominent fruit sweetness with aromas of blackcurrant, forest floor and spice. Nuances of sweet oak and Honeybush accompany a fleshy tannin that delivers an intense, juicy finish.
Pork with a fruity barbecue sauce, lamb chops or burgers with caramelised onions.
Grapes were harvested at 24°B, gently crushed, de-stemmed and cooled. After two days of cold soaking the juice was fermented until dry in stainless steel tanks at 24°C. Three pump-overs were conducted daily. After fermentation 20% of the wine was matured in French oak barrels for 8-10 months and the remainder matured in stainless steel tanks with French oak staves.
This classic South African Pinotage offers a generous bouquet of dark cherries, juicy plums and hints of cinnamon with smooth and silky tannins.
Grilled steak and lamb.
Big flavours of cassis, plums with good tannins. Spiced and savoury, good value.