Garlic prawns & grilled fish
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.
Salads & fish dishes
Made from a single parcel of fruit that represents both the vineyard and the unique location. Powerful and instantly appealing, the fabulously lifted bouquet shows passionfruit, white stone fruit, mango and lime zest characters. Classic tropical fruit and herbal notes have been derived from the careful selection of various areas of our best River Terrace vineyard blocks in the Upper Wairau Valley The palate is concentrated and delightfully lively and displays excellent depth as well as an abundance of tasty flavours. A classic rendition offering great drinking.
Vegetable dishes, rich fish or cream-based chicken entrées.
Intense flavours of honeysuckle, apricot and nougat supported by notes of green figs, limes and macadamias. It is truly a polished creation. The creamy and textured palate is complemented by pure fruit, with a clean and vibrant finish.
Lamb or pork roast
David & Nadia is a family owned farm in the Swartland. They aim for biological farming and in the cellar they work as natural as possible. It is all about the soil and vineyards after all. They believe in a pure, fresh and natural style where site and soil are at work with minimal influence from a winemaking point of view.
Dry-land farmed vines from two Swartland vineyards, one organically certified and planted in deep clay soils, the other sustainably farmed in the granitic slopes of the Paardeberg. The wine shows how the vintage’s power can result in a feminine, delicate, fine and elegant wine. Long maturation on the skins, up to 50% whole bunch fermented, minimum 30 – 50% whole bunches are sorted and then used in the bottom of an open tank. The rest of the grapes are all sorted, destemmed but not crushed and added to the tank on top of the whole bunches. Spontaneous fermentation occurs in the tank and we allow maximum extended skin contact (approximately 4 weeks in total). Grapes are gently pressed and drained to old French oak barrels for malolactic fermentation and the wine ages from vintage to vintage.
Serve with chocolate confectioneries, Duck a l'orange, Ostrich and most rich meat dishes.
Youthful purple, fresh in colour. A mocha explosion with dark chocolate, rich black fruit, almonds and black cherries on the nose. All these elements follow through adding complexity and depth on the palate. Light to medium body with firm, well integrated tannins. Lovely fruit and wood balance, this wine is made to enjoy young.
Lamb, duck & slightly spicy food
Shiraz, Mourvedre, Petit Sirah, Tempranillo, Viognier
This multi-dimensional wine shows layered aromas of plums, mulberries and black pepper. On the palate, its concentrated and full-bodied character is rounded off by flavours of cassis and pencil shavings, with sweet powdery tannins.
Excellent with peri- peri chicken or prawns.
A soft and full flavoured wine which balances cooler aromas of fynbos, green figs and minerality with warmer region tropical fruit aromas. This Sauvignon has a round textured mouth feel, great balance and fresh supple acidity. The den wines are comfort wines, and this wine delivers just that.
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. Pale straw in colour with a greenish hue. 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.
Roast Chicken & Spicy dishes
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.
Juicy rump or sirloin steak/p>
Grapes were harvested at 24° balling, 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.Rich ruby red in colour.Flavours of spice and ripe plums on the nose and palate with an undertow of bruléed sugar. Gentle soft tannins and a creamy aftertaste.
Beef or lamb.
Classic upfront cassis, dark plum and a hint of mint evolves to notes of cigar box and dried herbs. Firm, ripe tannin, wood spice and minerality lingers on the finish.
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.