Production: This flagship red wine of the Estate. A blend of 4 classic Bordeaux varieties. Cabernet Sauvignon 57%, Merlot 25%, Cabernet Franc 13%, Malbec 5%. Very deep, intense red colour. On the nose one finds a lot of ripe, rich flavours: dark chocolate, ripe plums, hints of cigar box and slightly charred. The rich flavours follow through on the palate.…
Production: A fruity Merlot with multiple berry and chocolate flavours and a soft lingering aftertaste. It is ready for immediate consumption, but has excellent maturation potential. To ensure maximum quality and complexity, this wine has not been stabilized or filtered. Best served with… Roast shoulder of lamb with apricot stuffing, Turkey kebabs with a piquant peppadew sauce.
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.
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 Our flagship red blend shows beautiful complexity on the nose. Blackcurrant, blueberries and graphite flavours are supported by cinnamon and vanilla on the nose. The black fruit and sweet spice follows on the palate, and a firm tannin structure promises good ageing potential. Best served with... Braised Lamb Shoulder with Fennel and Orange or Chipotle Grilled Filet Mignon in…
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 A long ripening period ensured that the sweet berried had adequate sunlight to produce the golden nectar. Grapes were fermented on the skins for about 1 week then pressed. After fermentation the wines were racked and put back into barrels to mature for another 24 months. Best Served With... For a perfect complement to your final dish, serve slightly…
Production This wine comes from various blocks that vary between 60m to 80m above sea level. All the slopes are south to south east facing. The port was racked off the fermentation lees and matured in old 225l French oak barrels for a period of 22 months. Best Served With... Variety of cheeses, stilton, biscuits and figs.
This potstill brandy has a beautiful golden amber colour. The nose shows dried pear and apricots, followed by cinnamon, nutmeg and caramel. The dried fruit follows on the palate, while the five years wood maturation adds vanilla and almond flavours to the palate.