Production The blend shows ripe black fruit, with mocha chocolate and a touch of vanilla and wood spice on the nose. The black fruit follows on the palate, the wine shows soft tannins and great length. Best Served With... Rare roast beef with mustard and garlic dressing and roast vegetables, or flame grilled venison and grilled root vegetables.
Production The grapes are fermented in stainless steel tanks. The wine is then matured for 18 months in 225 litre French oak barrels. Best Served With... Thin slices of rare roast sirloin in a red wine sauce or a beef espetada.
Production Grapes were harvested in early-February and fermented on the skins till dry with 4 pump overs a day. The wine then spent 16 months in new French oak barrels. Best Served With... Marinated meats that are smoked or made on the ‘braai’/barbecue as well as with tomato based dishes.
Production During the first half of fermentation, the wine is pumped over every 4 hours. The wine is then matured for 18 months in French oak barrels. Best Served With... Grilled flat iron steak with blue cheese butter or spicy cajun jambalaya.
Production The grapes are hand picked and fermented in closed tanks. The wine is then matured for 12 months in new French oak barrels. Best Served With... A meaty curry bean casserole, pepper steak, springbok, chilli biltong or mature cheddar cheese.
Production Grapes from selected vineyards are treated with special care, during fermentation it is pumped over 4 times a day. The wine is then matured for 14 months in French oak barrels. Best Served With... Heavy meats, such as rib of beef with truffle as well as roast lamb with garlic and rosemary.
Production This new blend shows beautiful complexity. Ripe plum and red cherry flavours combine with a hint of fennel and careful use of oak. The variety of fruit follows on the palate and is framed by a fine tannin structure. Best Served With... Rare roast beef with mustard and garlic dressing and roast vegetables, or flame grilled venison and grilled…
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Kindly be advised that all picnic baskets must be reserved at least 24 hours in advance from either Jonkershuis or Simons Restaurant. Additionally, guests are not permitted to bring their own picnic baskets or food onto the estate.