This has undertones of sweet guava tropical fruit and granny smith apple. It is a rich, dry style of Sauvignon Blanc that has characteristics of both cooler and warmer climates.
Pairs perfectly with fish and shellfish dishes
The cooler climate characteristics enhance the natural acidity and green flavours while the warmer climate characteristics contribute to its fresher tropical fruit style.
A white blend made up of Chenin Blanc, Grenache Blanc and Roussanne. Crisp and lively, it is bone-dry with delicious flavours of fresh pears and apples as well as some richer notes of creamy peaches and stone fruit. The Arya has been named after Edwin Doran’s second grand-daughter.
Pairs perfectly with summer food like fresh salads, prawns, fish and many Thai dishes.
The first grand-daughter already has her wine, the Bordeaux blend Romy D. The winemaker Martin Lambrecht, says it is utterly enjoyable right now but will develop. “I struggle not to finish the bottle!” .
A dry, fresh and fruity Chenin Blanc.
Vinification: The grapes where crushed, pressed and then settled overnight to obtain clear juice. The juice was then fermented at cool temperatures in stainless steel tanks to retain freshness and up front fruit flavours. A portion of the wine was fermented in old oak barrels to add a textural component to the blend.
Maturation: The wine was aged on the lees in stainless steel tanks for 6 months.
Ripe summer fruits of guava, apple and banana. The wine has a juicy mid palate with hints of stone fruit followed by a fresh clean finish on the palate.
Great in any informal occasion, poolside or picnic and enjoyed with fish, chicken, salad or pizza.
Nicknamed “Vastrap” ( meaning “trample”) after the style of music which unites Khoesan trance-dance with Dutch folk music. Played on any instrument such as concertinas, home-made violins, banjos and ‘blik-kitaars’. The traditional excuse for a Vastrap party was the trampling of a newly laid cow-dung floor; but the ancestors are said to have preferred the open air.
Vinification: 80% destemmed and 20% crushed whole bunches. It was cold soaked for 4 days where most of the extraction was done.
Fermentation: Partially natural fermented.
Post fermentation maceration of 6-8 weeks.
Maturation: Wine was matured in 500L French oak for 12 months with 10% new oak.
Pairs with duck breast or pork fillet
Deep concentration of plums and blackberries with undertones of spice. This is followed by the fresh fragrance of blue violets. Juicy tannins leave your mouth craving for more.
70% Cabernet Sauvignon Blanc/30% Merlot
Miss Molly, the captivating Môreson Weimaraner, doesn’t do mornings. Her late night social schedule ensures that, by sun up, she’s ready for bed. After Miss Molly’s breakfast is served and devoured, she loves to climb (uninvited) into whichever bed is available. In My Bed is a wine designed to be two of Miss Molly’s favourite things – comfortable and easy going.
Pair with : Grilled and roast meat, cheese and pasta dishes.
Full bodied. A berry orchard of flavours. Subtle oak adds richness and a velvet smooth finish.
Boasting a dark deep centre with a bright red edge, this wine is a beautiful collaboration of the typical characteristics of the two grape varietals, Cabernet Sauvignon and Shiraz.
Pair with: Slow cooked lamb stew with rich tomato herb and garlic sauce, haricots vert and grilled polenta
The nose teems with berry flavours and black fruit typical of Cabernet Sauvignon, whilst the Shiraz lends upfront spice and dark cherries.
5* Platters
Whole bunch pressing, part skin contact for 12 hours. Selection of five yeast strains. Fermented 12ºC - 16ºC for 21 days.The wine has a pale lemon yellow colour and a bouquet reminiscent of green peppers combined with herbaceous aromas.
Pair with: Salad, seafood and creamy chicken dishes
The wine is dry, full bodied and has a long lingering finish.
5* John Platter and Diner’s Club winemaker of the Year to name but a few!
Ripe kiwi fruit and white peaches on the nose with a strong intense green grassy undertone. Perfumed green winter melon, full plated wine with an undertow of green asparagus.
Pair with: Butter roasted free-range chicken, goats cheese salad
Grapes were hand-harvested early in the morning in 10kg lug boxes and pre-cooled before hand sorting, destemming and crushing. Skin contact was limited to 6 hours and the free run juice drained off to settle overnight before inoculation with a selected yeast strains . The fermentation took place under controlled temperatures between 12 – 14 °C. The wine matured for 6 months on the lees before bottling.
4.5* Platters
Small bunches and berries. Grapes were harvested when the aromas were fully
developed, resulting in a richer, riper style. Grapes are cooled overnight, before it is destemmed and crushed, and left for 4 hours to obtain skin contact.
After the wine has settled, it is racked into a selection of older 300L barrels for fermentation. Fermentation is natural and commences for 30 days.
The wine is left on the lees in the barrels until bottling 10 months later.
Pair with: Anything with a creamy sauce – such as fish pie or chicken with a cream and mushroom sauce – roast pork belly with apple sauce, scallops, lobster and roast chicken.
A richer, riper style, some waxiness with quince, sultanas, baked apples and pear notes.
Double Gold Michaelangelo award
86% Shiraz, 7% Mourvèdre, 7% Grenache
The oldest Shiraz vines (thirty-three years old) go into this blend. They are a French clone, SH1, that is increasingly rare in South Africa because of its particularly low yield. Despite that, they still undergo green harvesting around veraison (the onset of ripening.)
Pair with: meat dishes such as oxtail, venison and ostrich.
A fabulously aromatic Rhône-inspired blend, with bramble fruit, violets and complex smoky-mineral notes. The palate is seamlessly textured and beautifully balanced, with real lift yet no lack of power.
46% Cabernet Sauvignon, 18% Merlot, 15% Petit Verdot 12% Cabernet Franc and 9% Malbec
Babylonstoren's Flagship wine. This superbly crafted Bordeaux Blend has a good balance of vibrant multi-layered fruit supported by tight, well-honed tannins, handles the oak.
Pair with: Hard cheese, roast lamb, roast beef or goose.
Opulent yet sophisticated with long, compelling finish. Great now but with time will develop and unfold its many treasures.
In order to achieve a luscious, juicy wine, we try to have as little intervention in the cellar as possible. Simply de-stemmed, the whole, uncrushed bunches are transported using only a gravity flow system. Whole berry maceration is followed by fermentation with natural yeasts, racking and one year’s maturation in oak barrels.
Pair with: Lamb and beef
The result is a velvety wine with softer tannins and classical varietal characteristics. This traditional wine is unfiltered and unfined, which may deposit sediment and might require decanting.