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
Touriga Nacional
Deeply coloured, concentrated and tannic, Touriga is also distinguished by its fragrance and perfume.
Spicy dishes
Easy drinking with warm spicy notes. Soft, ripe, juicy fruits.
Chicken, Seafood, Salads
The Swartland is blessed with an abundance of old vine Chenin and we use this as the backbone of our white blend. We then add several small parcels of Mediterranean varieties for complexity, balance and aromatic lift. The grapes come from vineyard parcels in different parts of the Swartland: the stony Shale and Schist based soils of the Kasteelberg, the decomposed Granite of the Paardeberg and the rolling, iron-rich hills west of Malmesbury.
Pale straw in colour, this wine has a nose of ripe, green citrus fruit and Christmas spices. The palate is fresh and richly textured, with notes of ripe pears, almonds and peaches, and a clove-like finish. Best served at about 12 ˚C, this wine will show optimally when decanted in the first 3 years after bottling.
Very intense and bright, overall impression is fresh with seriously quenching acidity that balances the smooth, mouth-filling texture. Grip and shape. Grassy, then tropical fruit and umami notes.
Red meats and duck, spicy oriental food
This wine was whole bunch pressed, with the only skin contact being the time in the press to ensure a very delicate pink colour. 15% of the base wine was fermented in barrel. The second fermentation was done in bottle, and the wine spent 2 years on the lees in bottle.
This wine has a light feminine pink tinge, and shows ample fresh fruit intensity and body, leading to a crisp, dry finish. Saffron and strawberry aromas dominate the nose, while the delicate mousse is an explosion of extra fine bubbles that charm the palate.
shellfish, mussels in a creamy white wine sauce, delicate fish, oysters as an aperitif, and also a great companion at any picnic.
The grapes were harvested at night and processed reductively to preserve flavours and aromas. After settling out all rough lees, the juice was racked and inoculated with a commercially selected yeast strain and fermented between 13 and 15 degrees Celsius for about a month before some lees contact followed by clarifying and bottling in May 2017.
Pale yellow to clear with a light green tinge in colour. The wine is dominated by lovely tropical notes with underlying green figs and gooseberries on the nose. It is underlined with a core of mineral flavours. A crisp line of acidity carries the wine beautifully, with a fresh and lingering finish.
Roasted or grilled beef or lamb.
Blending: 57% Merlot, 28% Cabernet Sauvignon, 15% Malbec This Bordeaux style blend has a dense, saturated purple colour with violet chocolate and ripe mulberry aromas followed on the palate by cassis and a hint of almond. This full-bodied wine exhibits ripe tannins, exquisite balance and a long subtle velvety finish. So tailored & sleek, belies its youthful intensity, will age with distinction. The wine was aged for 24 months in 100% French Oak barrels of which 30% was new wood, 20% 2nd, and 25% each 3rd and 4th fill.
Any meat, hard & soft cheese
Tobacco, raspberry, bell pepper, cassis, and violets. Absolutely delicious.
steaks, roasts, casseroles, stews, venison
A complex bouquet dominated by aromatic ripe berries with underlying earthy notes. On the palate the wine is full bodied, supported by elegant structured tannins that give way to a lingering finish of pencil shavings and dark chocolate.
oily/buttery food, various salads, most 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.
Shellfish and fish dishes
The grapes are hand-harvested at optimal ripeness. They are then de-stalked, 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.
Seafood, spring rolls and salads, chicken & 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.
Boerewors and lamb
The wine exudes rich mocha aromas with red fruit, plum and cherries. The palate shows distinct characters of coffee and chocolate, which is balanced with smooth velvety tannins and a lingering after taste makes this wine great for every occasion.
Most beef dishes
This wine has elegance from the merlot backbone cabernet sauvignon spiciness shiraz and dark berry fruit flavours malbec zest mouvedre
Oxtail, goulash, bredies, venison
Winemaker: Lukas van Loggerenberg
Juicy red fruit, pepper and fynbos on the nose while the palate is light bodied with lemon-like acidity and very fine, soft tannins. Serve slightly chilled.
A real energy about it. 90 points Christian Eedes.
Roast Chicken & Grilled Tuna
Winemaker Callan Williams hails from Zimbabwe and set out to become a professional ballet dancer but made a handbrake turn and switched to study viticulture & oenology at Elsenburg agricultural college.
Following stints at Villiera in Stellenbosch, then Iona in the Elgin Valley, Callan now runs her own boutique operation out of rented cellar space near Somerset West.Semillon from an Elgin vineyard 200 metres above sea level and close to the Atlantic ocean and its cooling breezes. Half-and-half fermented in stainless steel tank and used French oak barrels.
Very intense and bright, overall impression is fresh with seriously quenching acidity that balances the smooth, mouth-filling texture. Grip and shape. Grassy, then tropical fruit and umami notes. Very long
Seafood, 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/p>
Creamy Fish and Chicken dishes
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.
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.
Pepper steak, Oxtail stew
Optimally ripe grapes are crushed and fermented for 7 days on their skins, then pressed in traditional basket presses before completing primary fermentation in the tank. The average fermentation temperature is 25-30° C. Malolactic fermentation also takes place in the tank. After racking, the wine goes into specially selected 225l oak barrels of which approximately 20% are American and 80% French Nevers. The wine spends 12 months in wood, filtered and bottled.
The wine has a dark plum colour. It shows a ripe berry character complimented by vanilla and spicy flavours – full- bodied, ready for drinking now, will also benefit from bottle ageing for another 5 years.
Goulash, Venison
Medium bodied, cool climate Shiraz, in which balance is more important than power. The wine is fresh and vibrant showing red fruit and perfume aromas and some dried herb notes. The palate shows bright fruit with hints of white pepper, spice with a good structure and grippy tannins to finish. Restraint use of oak.
Serve with salads and light fish dishes, or simply on its own.
A light, crisp, dry wine that is fruit driven and juicy. Unwooded and refreshing with lovely guava and melon flavours rounded off with a hint of freshly cut grass and Packham pear undertones.
Chicken, pork, Thai, salads, most seafood
Made at Vergelegen, this a 90% Semillon and 10% Sauvignon Blanc from Stellenbosch. Only 2443 bottles made. Herby citrus nose. It is dry and crispy with great acidity. Drinking well now but will age well.
Veal, Calamari or Vegetable tart
An upfront herbaceousness is followed by a bombardment of green pepper, fig leaves, passion fruit, star fruit and limey aromas, ending with a distinctive, bright flintiness. This is an expression of the excellent climate and soil on which these grapes were grown. The complexity of the nose is expressed on the palate giving this wine a full, crisp and lively mouth-feel, with an after taste that lingers.
Grilled Lamb Chops
Shiraz/Cabernet Sauvignon/Malbec. On the nose there is an explosion of plums and dark berries. Spicy undertones and hints of crushed cashew nuts and fresh mint gives this wine dimension. The palate is all about silky tannins and length. Bright flavours of plum and berries combined with the subtle tannins, makes this a smooth wine on the palate. It finishes with unexpected power and an explosion of chocolate that lingers.
Smoked duck, Pulled Pork, Bobotie
Made by Stefan Basson of Babylons Peak. This Rhone style wine is a balanced ripe fruit. Easy drinking.
brisket, stew, lamb or venison. It might even rich out to a roast duck in plum sauce.
Grown in vineyards that have been described as ‘Shiraz Heaven’, this wine’s luscious fruit was accessorised with French Oak, making a wine so appealing and seductive that it could only be named after the experience one has when drinking it.
A deep, dark ruby red colour. Intense and complex flavours of white pepper, cloves, cinnamon supported by dark fruit flavours on the nose that follows through on the palate. A full-bodied wine with soft ripe tannins and intense spicy flavours.
Pork, Curry or Chinese Food.
The Riesling is made in a natural and minimalistic style. The wine was naturally fermented and left on the lees for 6 months. Long extended skin contact before pressing, wild fermentation, no added enzymes and minimal winemaking techniques were used when making the making of this wine. Vibrant in appearance, the wine is elegant with distinct terroir expression. The intense palate balances a rich floral and savoury flavours with a good acidity. Citrus blossom flavours follow into a long, full and fresh finish.
Most shellfish, best with buttery, creamy sauces.
Elgin is one of the Cape’s coolest wine growing areas with favourable climatic, soil and topographic conditions. These vineyards are positioned on south-facing slopes of which the soil is mainly white mineral sandstone and quartz on a clay sub-base. The vines are trellised and have access to supplementary irrigation. 70% of the grapes were whole bunch pressed, and the component fermented naturally in French oak casks. 30% of the grapes were destemmed, crushed, pressed and inoculated to ferment and mature in French oak barrels. The two components was matured for 9 months, then blended together before bottling. Youthful pale lemon straw colour. Bright nose of ripe apple, peach with biscuit notes. Wonderful concentration of stone fruits with citrus like acidity and good phenolic tension. Trademark elegance and restraint with an extra dimension of creaminess through the finish.
he mouth-feel is round and creamy from the 30% well integrated French oak (7 months). A floral nose and lime zest finish complete the perfect balance.
Lemon and pale straw colour. This wine has an inviting nose of honeyed citrus, potpourri and peach blossoms with a subtle hint of beeswax. A full bodied, gentle palate with fresh, chalky citrus, yellow flowers, candied almonds and ginger spice. The flavours are vibrant and the finish refined.
Classical spicy dishes grilled Langoustines or a mussel hotpot.
Kanu KCB was made with minimal interference, including natural fermentation and as such, harmless crystals may precipitate in the bottle over time. The grapes were picked at optimal ripeness, with a small percentage of botrytis infection and some raisins, both attributing to the wines distinctive flavour nuances. The grapes were carefully hand sorted before being whole bunch pressed and allowed to settle overnight in tank. The following day the juice was racked off its heavy lees into barrels. A small quantity of fine lees was added to the barrels to provide nutrients and aid in the natural fermentation process. During the maturation the barrels were rolled once a week to ensure constant contact between wine and lees, gaining complexity in the process. The wine matured in oak barrels for eleven months before light filtration and bottling. The wine was matured in 15% new oak (400 L), the balance being seasoned barrels. The barrels used were majority French oak, with a small portion matured in Hungarian oak (225 L). Rich gold with lime green hues. Peach kernel, beeswax and spicy nutmeg on the nose. Powerful entry onto the pallet with nuances of stone fruit, the tartness of green apples and mouth coating vanillins. A racy acidity acts as perfect foil for the residual sugar and ensures a balanced wine. The KCB is a rich and rewarding wine with a long finish and will benefit from cellaring, should temptation be conquered.
Lamb dishes
Grapes are harvested from a single north-facing block (3.08 ha) yielding on average 9 t/ha. Bunches are hand sorted, de-stemmed and berry sorted before going into tank. Cold maceration for 5 days, yeast is added and fermentation takes place over 14 days with three pump-overs p/day. After fermentation, the wine spends 3 days on the skins before pressing. Malolactic fermentation takes place in tank, the wine is transferred to barrel and matured for 12 months in French oak (10% new, the rest 2nd and 3rd fill). A light, soft and elegantly fresh style of Shiraz, reminiscent of the northern Rhone where fruit forwardness is key. Floral aromas of blue violets with rich cranberry fruit. Palate expresses fresh raspberry and cranberry medley with lingering dark chocolate and sweet spicy finish. Ultra soft and silky tannins due, in part, to careful use of new oak. Drinking well now, cellaring potential 5 years.
Grilled meats and poultry such as duck along with hard cheeses
Cinsault/Carignan/Grenache Noir Franco Lourens has spent years in the industry learning and refining his craft. He is now assistant winemaker to Chris Alheit at Alheit vineyards. With all this exposure to diverse winemaking methods and sought after vineyards, it was only natural that Franco wanted to set up his own venture – an idea Chris Alheit strongly encouraged and continues to support to this day. Franco currently produces two wines in his range (a red wine and white wine) but watch this space for even more exciting ventures in the future. His Howard John Carignan 2014 comes from old vineyards in Paarl and is 100% Carignan – a rarity in South Africa. The name of the wines refers to Franco’s father who has been a true source of courage to him in following his dream as a winemaker.
Hearty, slow cooked red meat dishes or a simple sirloin or fillet with a green peppercorn or truffled mushroom sauce.
Upon arrival at the cellar the grapes are pre-chilled before processing. Once chilled they are gently destemmed and the berries cold soaked for two days before natural fermentation is allowed to occur. A combination of whole and crushed berries allows for a slow extraction of tannins and an intense fruit driven profile. Fermentation takes place in open top fermenters and extraction is encouraged by hand plunging. After fermentation, extended maceration on the skins is allowed for one week. Extended maceration allows the components to mesh and achieve greater harmony. The wine is then drained to 300Lt French oak barrels and the skins are pressed in a traditional wooden basket press. 100% malolactic fermentation takes place in barrel after which the wine is racked and returned to barrel for at least one full year. After a total time of 18 months in barrel, the wine is bottled and laid to rest for another year before finally being released. Dark ruby red with White musk, cinnamon, red cherries, cigar box and sultry vanilla on the nose. Broad, succulent and silky with plenty of red fruit, smoky cigar box, roasted almonds and maraschino cherries. Fine, textured tannin on the finish on the palate.
Shellfish and fish dishes.
Chenin Blanc/Roussanne A juicy, surprisingly complex wine with intense flavours and aromas of citrus and stone fruit.
Oily/buttery food, various salads, most fish dishes
It is light green in colour with exotic forthcoming frangipani flower, passionfruit and white peach on the nose. Flinty minerally notes on the pallet follow through with a crisp acidity. Delicious juicy green fruit flavours rounds it off elegantly.
Serve with salads and light fish dishes, or simply on its own.
A light, crisp, dry wine that is fruit driven and juicy. Unwooded and refreshing with lovely guava and melon flavours rounded off with a hint of freshly cut grass and pear undertones.
Italian dishes, Beef casserole
Cabernet Sauvignon/Pinotage. The grapes are hand- harvested at optimal ripeness. They are then destalked, crushed and fermented for 7 days on the skins in open fermenting tanks. The average fermentation temperature is 24° C. After fermentation the skins are pressed in traditional basket presses. The free run and pressed juices are combined and malolactic fermentation spontaneously takes place in the tank. The wine is racked and 65% Cabernet Sauvignon and 35% Pinotage is blended. The wine spent 12 months in 225 l French oak barrels and was fined before bottling. A full -bodied red blend, with Pinotage, South Africa's own cultivar. Spicy with a lot of ripe fruit and pleasantly dry tannins. Good maturation prospects - 5 to 7 years.
Smoked duck, Pulled Pork, Bobotie
From extreme low yielding, dry land, bush vines vineyards in Darling. Handcrafted, this exclusive and complex collection truly reflects the artistry and expertise of their master winemaker. This wine has a deep ruby red colour, with elegant and concentrated aromas of plums, honey-bush and hints of cigar box on the nose. Rich flavours of prune follows through on the palate, supported by the fruits found on the nose. This wine is well supported with soft integrated tannins that leads to an elegant and smooth finish.
Creamy Beef fillet Tagliatelle, Grilled Beef or Ostrich Fillet
25% Merlot, 17% Malbec, 15.5% Cabernet Sauvignon, 9.5% Mouvedre,33% Shiraz.
50% of the wine was aged for 18 months in 100% French Oak barrels of which 30% was new wood, 20% 2nd, and 25% each 3rd and 4th fill. 50% was kept in tank to keep the fresh fruitiness. This wine has elegance from the Merlot, backbone from the Cabernet Sauvignon, spiciness from the Shiraz and dark berry fruit flavours from the Malbec and zest from the Mouvedre.Fresh fish dishes or goats cheese tarts and salads.
Southern Right is a small Pinotage and Sauvignon blanc specialist located on a strikingly beautiful 448 ha property in the cool, maritime, Hemel-en-Aarde Valley appellation. The wines are named after the rare Southern Right whales, which frequent the cool South Atlantic Walker Bay, 3 kilometres from the vineyards, comprised 54% Clay-rich shale derived soil and 46% Table Mountain Sandstone derived soil. 2017 was back to our usual timing after a particularly early 2015 and 2016. December was warmer, January cooler and February warmer than average. Rainfall for these crucial months was only 10mm below our long-term average, so conditions could not be described as particularly dry. Our yields were generally a little down on 2015 and 2016 and we had beautifully high acidities and low pH’s. Unexpected given the above average maximums for the year. Altogether 2017 was an excellent vintage for us, with pure, fine, particularly classic, elegant wines with marked minerality.
Minerality and palate complexity ahead of pure, pungent varietal aroma. A significant percentage of fruit from clay-rich soil has added an intense mid-palate structural component and addition overall complexity to this wine
shellfish dishes or any type of spicy or curry dish.
70% of the wine underwent cold fermentation in stainless steel tanks for 3 weeks. Racked of primary lees and kept on thin lees for 6 months before bottling. 30% of the wine was fermented and matured in second- and third-fill 300 litre French oak barrels for 6 months before being blended together and bottled.
he mouth-feel is round and creamy from the 30% well integrated French oak (7 months). A floral nose and lime zest finish complete the perfect balance.
Lemon and pale straw colour. This wine has an inviting nose of honeyed citrus, potpourri and peach blossoms with a subtle hint of beeswax. A full bodied, gentle palate with fresh, chalky citrus, yellow flowers, candied almonds and ginger spice. The flavours are vibrant and the finish refined.
Seafood, spring rolls, salads, chicken and spicy dishes.
Grapes for this Chenin Blanc come from vineyard parcels on a variety of soils in different parts of the Swartland. The wine is part tank and part barrel fermented.
Pale straw in colour, this wine has a nose of sun ripened pears and wet granite. The palate has a vibrant acidity balanced by a soft, round texture and some pithy character. The wine has a fresh, mineral finish. Best drunk young and served at 10 to 12 ˚C.
steaks, roasts, casseroles, stews, venison
A classic Cabernet with ripe blackberry richness. Dense dark ruby red/black colour with ripe plums and intergrated oak on the nose. Chocolate and black-current fruit flavours mingle with the spicy aroma. Full bodied palate and firm structure. Supple, yet complex. Great potential for ageing and further development for the next 6-8 year
grilled meats and poultry such as duck along with hard cheese boards
58% Cabernet Sauvignon; 19% Shiraz; 14% Petit Verdot; 9% Malbec
Due to the warm and dry conditions we experienced in 2014, this vintage has great fruit expression. A lot of work and effort has been put into fine tuning our oak programme which is displayed in the delicate balance between fruit and oak in this wine. 2014 also sees the reintroduction of Shiraz to the Estate Red blend. Each parcel is carefully identified and blocks are split into multiple portions in order to harvest at the perfect ripeness. The grapes are then bunch and berry sorted to ensure that only the healthiest berries are selected. Malo-lactic fermentation takes place in 50 % new French oak barrels after alcoholic fermentation. The wine is then aged for 12 months before blending and bottling.
Intense red and black fruit with elegant notes of cinnamon spice on the nose. The palate is full bodied and savoury with a well integrated oak component, ending with a long and rich finish
Fillet of beef, Braaivleis, Lamb shank, Italian cuisine
Pinotage, Cabernet Sauvignon, Shiraz, Cinsaut
Made from the best and carefully selected grapes on the farm, this is our flagship red wine. The 2015 vintage shows lovely blackcurrant, cherry, mulberry and pepper spice aromas on the nose with a nuttiness from the barrel maturation. The structure of this wine is medium to full bodied, with the Cinsaut providing an elegantly fresh and zippy palate, finishing dry.
Shellfish and fish dishes.
A bouquet dominated by passion fruit and elderberry flowers. This is a lovely easy-drinking wine with a long finish that tends to flavours of ripe figs.
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.
oily/buttery food, various salads, most 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.
seafood, spring rolls and salads & chicken 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.
Italian dishes, Beef casserole
Fruit driven, medium bodied with smooth ripe tannins. On the nose, aromas of red berries give way to a lingering finish that hints of violets. The wine is a reflection of the terroir at Hathersage with ample fruit, spice and earthy gaminess.
Lamb casserole or a vegetarian dish.
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.
Ripe red and black berries, plums and an undertow of eucalyptus and mint. This Merlot has sappy fruit, mint and soft tannins.
Creamy Beef fillet Tagliatelle, Grilled Beef or Ostrich Fillet
Deep,dark, almost opaque with grainy, purple edge. 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 yet good grip. Long, fruit filled finish. Good drinking now yet will develop over a few years in the bottle.
Crisp pork belly or Cape-style pickled fish.
Grapes were hand-harvested 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. The fermentation took place in a combination of 300, 400, 500 and 2500 litre French oak barrels. The wine matured for 14 months in barrels, of which 60% new and 40% second fill. Soft aromas of dried apricots and ripe tropical fruit, with an oak and vanilla undertow on the nose. On the palate, there’s an inescapable rounded richness of flavour and good acidity, white flesh peaches, almond paste and creamy notes.
Grilled fish, creamy Alfredo pasta and salads. The weight and creaminess of the wine makes it ideally matched for mild, aromatic curries.
All grapes are picked at optimum ripeness in the early hours of the morning. They are then packed into a cold room to be chilled further for processing the following day. The grapes are whole bunch pressed. The juice is not settled, but sent directly to 400-litre French oak barrels where spontaneous wild yeast fermentation takes place. No sulphur is added and the wine typically undergoes partial malolactic fermentation. The wine is matured on its yeast lees for 7 months after which it is blended to tank, then returned to barrel for a further 4 months. The wine spends 12 months in barrel before being blended to tank for a further 3 months for improved stabilisation before bottling. All grapes are picked at optimum ripeness in the early hours of the morning. They are then packed into a cold room to be chilled further for processing the following day.
Lemon and pale straw colour. This wine has an inviting nose of honeyed citrus, potpourri and peach blossoms with a subtle hint of beeswax. A full bodied, gentle palate with fresh, chalky citrus, yellow flowers, candied almonds and ginger spice. The flavours are vibrant and the finish refined.
Seafood, spring rolls, salads, chicken and spicy dishes.
Chenin Blanc 45%, Chardonnay 15%, Muscat De Frontignan 14%, Semillon 14%, Clairette Blanche 12%
Vibrant green/golden appearance. The yellow has a bracing, fresh character with aromas of subtle honeysuckle and orange blossom. The complex nose has an element of exotic spice interlaced with notes of freshly sliced pears and ripe apricots. A vibrant, mineral core firmly supports the wine, framing the multi-layered palate. Papaya, custard apple, blood orange and more, form an exotic mélange that is balanced by a laser beam of acidity that lasts well into the finish. In an effort to express the freshness of this wine style, only neutral oak barrels were used for fermentation and the 6 month maturation prior to bottling
Roast Pork and Wild game
Juicy red fruit, pepper and fynbos on the nose while the palate is light bodied with lemon-like acidity and very fine, soft tannins. Serve slightly chilled.
Roasts, casseroles, stews & venison
The grapes for this Cabernet Sauvignon came from the vineyard located in the heart of Stellenbosch. The vineyard consists of 3 individual blocks situated on westerly and southerly slopes ranging in altitude from 100m to 170m above sea level. Annandale’s vineyards are nurtured by deep, gravely soil with decomposed granite sub-soils featuring the optimal kind of soil structure and soil texture for producing superior quality red wines. The combination of vineyard, low yields and impeccable farming, has produced grapes and thus wine with incredible flavour and concentration. This Cabernet was barrel aged for 92 Months in New French Oak and is an absolute delight.
Rich plum & blackberry aromas complemented by oak & clove notes. Herbaceous characteristics. Full body, velvety richness & lush mouth feel. Old world elegance with new world fruit.
Grilled fillet steak topped with camembert cheese with back berry sauce, or blue cheese and crispy bacon pasta
The grapes are hand- harvested at optimal ripeness. They are then destalked, crushed and fermented for 7 days on their skins in open fermenting tanks. The average fermentation temperature is 25-30° C. After fermentation, the skins are pressed in traditional basket presses. The free run and pressed juices are combined and Malolactic fermentation spontaneously takes place in the tank. The wine was racked and matured in second fill 225l oak barrels (80% French, 20% American) for 12 months.
Elegant yet complex with a long mouth feel. This Merlot shouts red fruit on the nose with underlying hints of star anise and smoky aromas. It is exceptionally smooth.
Shellfish and fish dishes.
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.
Great on its own or with fresh summer salads, cold meats or light meals. Makes an interesting pairing with mild curries.
Hand harvested old low yielding vineyards at the end of January. Grapes are picked at low sugars to ensure maximum fruit flavours and low alcohol.The grapes are harvested early morning to ensure cool temperatures. After the grapes are destemmed and crushed the juice is left on the skins for a brief period. Cold fermented until dry, where after Muscadel juice is added and CO2 for Perlé just before bottling.
Beautiful sun light yellow colour with fine fizzy bubbles. Fresh tropical fruit flavours of litchi and apricot enhanced by a hint of muscat on the nose with alluring freshness of tropical fruit, muscat and honey amplified with a fizzy taste and exotic spice.
spicy Thai prawns, grilled Portuguese sardines or a fresh tomato, feta and pomegranate salad.
Grapes are picked at optimum ripeness in the early hours of the morning. The grapes are then destemmed and chilled before being pressed. This short route, from vine to press, ensures minimal degradation of the fruit aromas and a very moderate extraction of colour. All free run juice is kept separate from the “colour fraction” to ensure a deliciously subtle salmon colour. The juice is cold settled to remove any coarseness and fermentation is done in stainless steel tanks. The wine is 100% unoaked. A six month period of maturation on the yeast lees promotes richness and complexity.
Pale, salmon pink with an opulent bouquet of rose petal, red current, raspberry, cinnamon, tropical fruits and citrus. Refreshing and vibrant, with red berry flavours, floral undertones, candied citrus and a crisp finish.
Beef or Ostrich fillet
The grapes are hand- harvested at optimal ripeness. They are then destalked, crushed and fermented for 7 days on the skins in open fermenting tanks. The average fermentation temperature is 24° C. After fermentation the skins are pressed in traditional basket presses. The free run and pressed juices are combined and malolactic fermentation spontaneously takes place in the tank. The wine is racked and 65% Cabernet Sauvignon and 35% Pinotage is blended. The wine spent 12 months in 225 l French oak barrels and was fined before bottling.
A full -bodied red blend, with Pinotage, South Africa's own cultivar. Spicy with a lot of ripe fruit and pleasantly dry tannins. Good maturation prospects - 5 to 7 years.
Barbeque meat
Cabernet Sauvignon 71%, Merlot 26%, Cabernet Franc 3%
Grapes were picked at 24 Balling, cooled overnight to 5˚C, destemmed and crushed the next morning after which they are cold soaked for 4 days, where most of the extraction is done. Partially natural fermented. Post fermentation maceration of 6-8 weeks. Wine is matured in used 225L French oak.
An array of red fruits uplifted by aromas of cigar box and dark chocolate followed by fresh notes of cedar/fynbos. This follows through onto the pallet for a mouth watering experience
Rump or Sirloin steak.
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.
Flavours of spice and ripe plums on the nose and palate with an undertow of bruléed sugar. Gentle soft tannins and a creamy aftertaste.
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
Steak
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.
Barbeque meat
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.