Red meats and duck, spicy oriental food
The initial orange blossom, peach and burnt sugar aromas give way to more exotic wax, rosemary, caraway and sea-shore notes. It is layered and complex, and evolves beautifully in the glass. The palate is fine, structured and rich with flavours of quince and tea-leaf that settle into a long finish.
Rabbit in white wine sauce and shallots or simple aromatic Asian dishes
Golden subtle straw with a yellow edge.The wine has a deliciously complex, spicy nose of ginger, jasmine, coconut and peaches. Fresh with touches of white pepper, citrus blossoms, honey and pears. The oak is well balanced and the wine has a high degree of finesse. The mid-palate is very smooth and slightly creamy, but still tight, with a fresh citrus influence and a long, lingering aftertaste.
Seafood, spring rolls, salads, chicken and spicy dishes.
From a 1981 Swartland vineyard and involving three pickings at different levels of ripeness. Matured for 10 months in third- and fourth-fill barrels. Peach, apple, some earth and a little oxidative complexity. Great fruit purity, zippy acidity and a lovely savoury finish. A delight to drink. 91 points Christian Eedes
The flagship of the range! A unique, full bodied red blend with Pinotage. Blueberry & raspberry succulence vies with earthy chocolate. Svelte & seamless. Will mature for five to seven years.
cold meats or carpaccio
The wine was aged for 18 months in 100% French Oak barrels of which 25% was new wood, 25% 2nd, and 50% each 3rd and 4th fill. Subtle taste of black berries, plums and a deep earthy taste.
Game Meat or Oxtail stew.
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.
Shellfish dishes or any type of spicy or curry dish.
This dry, slightly wooded, medium-bodied white wine is creamy with a floral nose and lime zest finish that provides the perfect balance to the depth of wood. Silver medal winner at the 2015 Michelangelo Wine Awards.
Delicious on its own or with crumbed fish or chicken.
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.
Super match with shellfish and bouillabaisse
This is a blend of Chenin, Viognier, Roussanne & Grenache Blanc with the wine nicely portraying the individual characteristics of all four cultivars (varietals). The Chenin citrus mid palate is complemented by the Viognier’s dried apricots and together with the Roussanne’s pungent perfume and the Grenache’s texture it makes for a wonderful wine.
Beef or Ostrich fillet
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 with grip. Long, fruit filled finish.
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 with grip. Long, fruit filled finish
Slow cooked lamb stew with rich tomato herb and garlic sauce,green haricots and grilled polenta.
Cabernet/Shiraz. Ripe, soft, chewy tannins with good balance & a soft lingering finish. Spice & red berry flavours.