Goats cheese salad
This Sauvignon Blanc is made from six vineyards growing around the Franschhoek valley. The blend includes 5% Semillon. Each vineyard is harvested and vinified separately to insure maximum complexity. All fruit is hand picked in the early morning and handled reductively to preserve the integrity of the fruit. After destemming a period of skincontact is allowed according to chemical analysis and phenolic, flavour ripeness. A light pressing is followed by 3days of coldsettling to clarify the juice. A maximum of 600l/ton is recovered at this stage. Each vineyard is inoculated with a selected yeast to match it’s flavour profile. Fermentation lasts for 21-30days at 13°C. 3 Months of full lees contact is allowed post fermentation to add richness and texture to the wine. The component are then blended and stabilized prior to bottling.
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.
Tiger prawns with chilli and lime
Franco made this wine so that he could make some extra money to buy his then fiancé an engagement ring. He therefore named his wine in honour of his now ever supporting wife Lindi Carien Lourens.
Grenache Blanc, Verdelho, Rousanne & Chenin Blanc. Verdelho comes from a 21 year old block and is the oldest Verdelho block in South Africa, according to Sawis. Citrus and herbal notes, well rounded and balanced.
Salmon or tuna dishes.
Ekhoring is Afrikaans for "squirrel", and an exciting new collaboration between Red Squirrel Wines and the talented guys behind De Kleine Wijn Koöp in Stellenbosch, South Africa. It's predominantly Chenin Blanc, with an eclectic cocktail of alternative varieties, mostly from the Swartland and from vines up to 38-years-old. The grapes were fermented in a mixture of stainless steel and old oak barrels. It has the hallmarks of the great Chenin-based Cape white blends: a textural, multi-layered, crisp, with floral aromas, some beeswax, then plush stone fruit on the palate, finishing dry and long. Definitely a wine of which you should always have a few bottles squirrelled away
Roast lamb or pulled pork.
Hand selected and sorted, the yield was moderate at 6 tons per hectare. Natural fermentation, no yeast added. Skin contact for 13 days after alcoholic fermentation with MLF taking place in barrel. Carefully matured in 10% new French 225l barrels for 14 months.Minimum filtration before bottling.
Complex and attractive bouquet of oriental spices with pronounced violet and white pepper flavours. It has lovely ripe fruit and a perfumed background on the nose. There are also lovely integrated tannins on the palate. Well balanced wine with spicy overtones and a lingering finish. Very classic style with unmistakable Rhone flavours. Certified and bottled on the farm. Good to drink now, but will develop and mature over the next 10 years.
Perfect with Indian cuisine, briyani, a curry potjie and Thai cuisine.
The grapes were harvested by hand early morning and transported to the cellar in lugboxes. Further sorting and cooling was done before crushing the grapes into a stainless steel tank to be cold-soaked for a further 24 hours. Fermentation was started with a selected culture and two pumpovers per day followed by five days extended maceration. The wine was pressed dry and malolactic fermentation occured naturally in stainless steel tanks after which the wine was racked to 300 liter barrel for 12 months of which 40% was new.
Deep crimson in colour with aromas of clove, truffles and sweet spice on the nose. The palate is full and vibrant with juicy yet elegantly soft tannins which lingers to a smooth and long finish.
Serve with roast leg of lamb, also great with matured cheese and preserves.
Malbec ripens quite early yielding superior quality fruit with good analysis. The grapes were hand picked and whole bunch sorted over a week, extracting colour and aromas early. A slow fermentation to start, as well as extended time on the skins, further enhanced wine quality. The grapes were pressed at -2° Balling and matured in 40% new French oak barrels for 12 months.
Intense garnet to dark purple in colour with vibrant aromas of violets, cocoa and black pepper. The palete shows richness and roundness with flavours of blakberries and plum.
Fresh salads, prawns and fish
The wine is a symphony of white pear, bright green apple and orange aromas. A creamy texture follows on the palate with a long lingering finish of peach and honey
Chicken or fish dishes
Silky smooth and medium-bodied with green apple and white pear on the nose. Balanced and well-structured with tropical fruit and hints of apricot, pineapple and honey on the palate which linger on the after taste.
Creamy fish or seafood dishes
A wine created in a rich complex style with citrus, lime and hints of apricot flavours. Elegant aroma shows citrus characters, integrated with subtle hints of oak that adds to the complexity. Good fruit and balance with long lingering finish. Enjoy now.
Boerewors and lamb
Concentrated berries as well as white pepper spice can be found on the nose supported by savoury notes. The palate shows dark, juicy fruit. Good wood integration and tannins are evident on the finish.
Hard Cheeses, Rich Sausages
Deeply coloured, concentrated and tannic, Touriga is also distinguished by its fragrance and perfume.
Easy drinking with warm spicy notes. Soft, ripe, juicy fruits.