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Fruit driven, cool cassis and pencil shavings on the nose with aromatic layers of spiciness and black pepper. Deep ripe fruit, a little dustiness and fragrant violets.
This dry, full-bodied red wine is a fusion of blackcurrant and spice with a hint of chocolate, with sweet tobacco and fynbos on the nose. Perfect for rack of lamb and a good piece of beef!
A crisp and refreshing wine with lovely guava and melon flavours for the hot summer months. Best enjoyed with salads or just for sipping while watching the sunset. Soft pressing, cold fermentation in stainless steel tanks for 3 weeks. Racked of fermentation lees and kept on thin lees for 4 months before bottling.
An elegant dry wine of a sophisticated salmon colour and delicious hints of strawberries and rose petals. A sip leads to a delightful discovery of creamy strawberry yoghurt, the sweet airiness of candy floss and a subtle punch of acidity.
Enjoy the layers of fresh pear and peaches completed with a round and creamy mouthfeel. 70% of this wine underwent fermentation in stainless steel tanks for three weeks. Racked off primary lees and kept on secondary lees for 7 months before bottling. 30% of the wine was fermented and matured in second- and third-fill 300-litre French oak barrels for 7 months, before being blended together and bottled. Showcase layers of fresh peaches with dried apricot and blossom aromas. The wood contributes to depth, although not strongly noticeable.
100% Chardonnay - a big wine for special occasions. A classy, sleek structure with subtle citrus fruit softened with textured creaminess makes it ideal for creamy dishes. Delicious with fresh and roasted nuts or sushi. Grapes were cold pressed and fermentation was started in stainless steel tanks. On the third day after fermentation started the wine was transferred into 300-litre French oak barrels – 50% new and 50% second fill. After fermentation, the wine was kept on the primary lees for about three to four months and was batonnaged every three weeks. It was then racked and went back into the barrels for another eight months, totalling 12 months, and then bottled. Ready to be enjoyed within the year of production, but will mature well for the next four to six years.