Production After fermentation, the base wine spends 11 months maturing in stainless steel tanks on the lease then racked. The second fermentation took place in the bottle and age again for another 18 months of sur lee. Best Served With... Enjoy on its own or with summer salads, oysters and grilled fish dishes.
Production Minimum contact with the grape skins ensures this Rosé has a delicate shell pink colour. The nose shows amazing complexity, with strawberries, raspberries, melon a hint of jasmine. The fruit flavours follow on the palate and the fresh acidity leaves a clean, dry finish. Best Served With... Light salads, light pasta and rice dishes, especially with seafood.
Production Grapes are hand picked early in the morning. After fermentation, the wine is left on the lees for 4 months before being racked, fined and stabilized in preparation for bottling. Best Served With... Oysters with Aioli or Ravioli with Green Pea Pesto makes for good pairing with this wine.
Production The wine was fermented and matured for 10 months in 35% new, 40% 2nd and 25% 3rd fill French oak barrels before blending, stabilisation and bottling in January 2019. Best Served With... Braaied crayfish with roasted garlic and parsley butter or Roast Chicken with Tangerines.
Production The grapes were hand picked and vinified separately in 50% new oak and 25% second fill and 25% third and fourth fill French oak barrels. The wine matured on its lees for 10 months before bottling then aged in bottle for another 12 months before released. Best Served With… Chilli prawn linguine or kingklip with prawns and a white…
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…
Production A seductive wine with ripe black fruit like plums and black cherries on the nose, followed by layers of mocha coffee, dried herbs, black current and liquorice. The black fruit follows on the palate, beautifully balanced by soft tannins. Best Served With... Garlic Saikoro Steak or Roast chicken & cranberry Wellington.
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.