Poultry and Pork dishes
Single vineyard – A special and unique vineyard on the Waterford Estate property, planted in 1988 making it one of the oldest Chardonnay vineyards in the country. Aromatics of peach pip and lemon zest, as well as soft coconut husk and nutmeg notes from the gentle oak usage can be found. The vintage produced a slightly fuller Chardonnay to others due to an overall warmer season. The age of these vines proves to still produce lovely restraint, tightly structured wines which will benefit from time spent in bottle.
Pan-seared scallops with asparagus and pancetta.
Our Kloof Street range is all about freshness, balance and great drinkability. Grapes 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.
Asparagus, Salmon, Charcuterie, Pasta dishes
A clear, bright white wine hinting towards a light, lively straw to lime green colour. At first glance the nose meets daring aromas of passion fruit, peach and grapefruit, which unfurl into the most delicate array of spices with a single swirl of the glass. Here the tropical facade so slightly fades to expose underlying hints of fennel seed, white pepper and cardamom, neatly strung together by an uplifting, yet delicate perfume of mandarin. The wine’s complex bouquet gains even more vibrancy once the citrus flavours encounter the palate’s rich, creamy texture, which is achieved during maturation on the lees in stainless steel tanks for 4 months prior to bottling. A portion of 5% Sémillon was incorporated into the blend to add some depth to the wine’s otherwise racy acidity and rich core, resulting in a mouthfeel that demands a sip more. The 2016 Sauvignon blanc is a classic Constantia wine, showing beautiful elegance, a well-defined minerality and the kind of structure that allows for superlative ageing under ideal cellaring conditions
Pork Belly or barbeque meat
The Swartland Rouge is a Mediterranean style red blend based on Syrah with other Rhône varieties. The grapes are sourced from vineyards on the different soils in various parts of the Swartland. This seductive blend of Southern Rhône varieties has a perfumed nose of violets, spice and purple fruit. The medium to full bodied, food-friendly palate is finely textured with firm but approachable tannins and a fresh, lingering finish. Best served at 16 to 18 °C
Pan Fried Beef or game, smoked venison carpaccio or soft Indian curry.
Grapes were harvested by hand and pre-cooled prior to de-stemming, hand sorted to take out green, pink and raisin berries and fermented for up to 14 days. Malolactic fermentation and maturation took place in 90% 300 litre French and 10% American oak barrels for 18 months of which 60% was first fill and the balance, second fill. The wines are made individually to address each varietal’s need for undivided attention and to ensure that the varietal and site expression is forthcoming. Selective tasting from the barrels helped to determine the composition of the blend. The Rhône-style blend was done to ensure harmony amongst the three varietals and to find the ultimate balance between fruit, palate volume, oak extract and tannin. Introduction of subtle perfumed notes of violets, pomegranate and mulberry followed by spicy flavours of black pepper and coriander. A silky, rich mid-palate follows with concentration of fruit and dense, silky tannins.
Perfect with Roast Lamb
The wine has a dark, rich plummy colour going over to purple rim. The nose is filled with ripe blackcurrants and mulberry, supported by subtle spicy undertones of cinnamon and cloves. The complexity on the nose flows over to the pallet. The wine is big and round on entry with smooth and silky tannins that show well even though the wine is still young. Flavours of ripe mulberry and rich dark chocolate lingers on the palate together with flavours of sweet spice and toasted oak.
Chenin Blanc/Roussanne. A juicy, surprisingly complex wine with intense flavours and aromas of citrus and stone fruit.
Seafood, Salads and White Meat, Goats Cheeses
A crisp wine of high quality that presents tropical flavours and hints of Green pepper. The full, ripe palate in aftertaste is due to the extensive lees contact. Colour. Clear with a light green tint.
Pork chops, chicken caesar salad.
Lime, grapefruit, pineapple, quince, with just a dash of honey on the nose. The palate is dense with ripe flavours and juicy with tangy peach and brie flavours, delivered with good intensity and freshness. These mouthwatering flavours linger quite long on the palate.
Beef dishes/Barbeque meats
Shiraz/Mourvedre/Viognier Mocha and chocolate with dark berry flavours are complimented by spicy undertones; the mouthfeel is soft elegant, with fine length on the finish.
Boerewors or Bobotie
Attractive fruity flavours - raspberry, strawberry, red cherry and plum - dominate the nose of this wine, with just a touch of wood to add to the complexity of the bouquet. The fruit bursts through on the pallet and lingers to complement the medium-full body of the wine.
Big flavours of 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.
Poultry and Pork dishes
Part whole bunch pressing, part skin contact for 12 hours. Selection of five yeast strains. Fermented 12ºC - 16ºC for 21 days. The wine has a pale lemon yellow colour and a bouquet reminiscent of green peppers combined with herbaceous aromas. The wine is dry, full bodied and has a long lingering finish.”
Light meals, Seafood or even spicy Asian-inspired dishes.
Grapes were hand-harvested early in the morning 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 with a selected yeast strains . The fermentation took place under controlled temperatures between 12 – 14 °C. The wine matured for 6 months on the lees before bottling.Ripe kiwi fruit and white peaches on the nose with a strong intense green grassy undertone. Perfumed green winter melon, full pallated wine with an undertow of green asparagus.
Classical spicy dishes, grilled Langoustines or a mussel hotpot.
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. The KCB is a rich and rewarding wine with a long finish and will benefit from cellaring, should temptation be conquered.Kanu KCB was made with minimal interference, including natural fermentation and as such, harmless crystals may precipitate in the bottle over time.Balance between rich and fresh
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 exibits 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.
Light meat dishes, beef or chicken schnitzel
Neil Ellis and his son Warren make a varied and excellent range of wines using fruit from four different vineyard regions: Elgin, the Jonkershoek Valley, Piekenierskloof and, the source of this wine, Groenekloof, near Darling on South Africa’s Atlantic coast. This is one of two Neil Ellis ‘Shirazes’ from Groenekloof (there’s a Syrah in the winery’s pricier premium vineyard-selection series) and there’s also a third from cooler-climate Elgin. It is sourced from unirrigated, low-yielding bush vines on decomposed granite and clay soils and aged in larger, 500-litre French oak puncheons.Aged for 15 months in new, two year and older French puncheons of 500 litre capacity. Special care is taken to maintain fruit integrity. 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.
The grapes for this wine were the fourth and fifth vintage off eight and nine year old vines. The vineyard aspects range from east to north, and are perfectly positioned for these Bordeaux varieties. All grapes were hand picked, de-stalked and crushed into medium sized open top fermenters. Punch-downs and pump-overs were performed three to four times per day, these practices being determined by twice daily tastings by the winemaker.This is ensured that at all times the fermenting must evolved to embody the desired style. The fermentation temperature was controlled between 24 and 30 degrees Celsius. Fermentation took 9 days to complete, after which the free run wine was drawn off and the skins were pressed in a 3.5 ton pneumatic bag press. The wine was then racked into first, second and third fills barrels where malo-lactic fermentation took place. Six different cooperages were used, each specifically chosen to complement the different nuances of this very complex wine. During maturation, the wine was racked twice. After 16 months in barrel selected barrels were racked to tank and blended to create a harmonious finished product. A light filtration preceded bottling in February 2012. On the nose is a textured array if gorgeous ripe berry fruit, complemented by nuanced baking spice and crushed pepper. The fruit is vibrant, complex and pleasantly focused by bright acidity. On the palate the delicious dark berry fruit of the nose is carried through to the taste buds and they combine harmoniously to give a rewarding taste sensation. Flavours are supported by juicy tannins and extend into a persistent aftertaste. The is ready to drink now and will improve with correct cellaring up to 2022
Good on its own or perfect with fish
Grapes were hand harvested from selected vineyard blocks, received at the cellar, de-stemmed and crushed. It was given short skin contact and then pressed. Clear settled juice was racked from their lees and inoculated with selected yeast strains. Temperature controlled fermentation took place. Only the best tanks are selected for the final preparation of the blend according to the style of the wine. Maturation occurred on the fine lees for another three months to give extra body and elegance, prior to preparation for bottling. Intense aromas of gooseberries, passion fruit, green and yellow peppers and hints of tropical fruit on the nose. Medium-bodied with a good balance between fruit and acidity on the palate.
Seafood & Spicy Dishes
Imagine starting at the sea, where a big river runs into the surf. You explore upstream looking for the source, the reason. A carefully crafted wine is a bit like a river. It is born of many influences, many tributaries. This wine honours that philosophy because a balanced, delicious wine is always the result of many convergent energies; the weather, geography and the winemaker being just one of them. It is how they come together. A fresh peach bouquet with ripe apricot and dried pear introduce exotic aromas of this noble grape. Tropical notes follow through to palate with hints of stone fruit and vanilla, finishing with a well-balanced crisp acidity in a brilliant gold wine with a green tint.
Chicken, pork chops, chicken caesar salad.
Blend of the three best white varieties growing in South Africa today, Chenin Blanc, Sauvignon Blanc and Viognier. The Chenin Blanc grapes are from quite old, gnarly, dry-grown vineyards in the Swartland. They are naturally in balance and yield a very small, concentrated crop. This gives amazing structure and creaminess to the wine. The Sauvignon Blanc loves our mineral rich soil and cool sea breezes and offers zesty zing with passionfruit and fig flavours with a long, refreshing finish. These grapes hail from various coastal vineyards, including Elim, Elgin and as far north as Lutzville. The Viognier adds an inviting fruity/floral nose and lots of ripe citrus flavours on the palate. We source our Viognier from both warm and cool climates to get both the heady, spicy flavours and enticing floral aromas The Noon Gun canon stands on Signal Hill above the town centre in Cape Town, known in South Africa as The Mother City. Its daily firing is South Africa’s oldest official tradition. Intriguing, floral nose of guava, orange zest and apple. The smooth, balanced palate offers honeydew melon with slices of paw paw, a touch of orange peel, and a sprinkle of cinnamon. The fruitiness is balanced by a creamy mouthfeel and a zesty crisp lingering finish.
Slow cooked lamb stew with rich tomato herb and garlic sauce, green haricots and grilled polenta.
Very mild summer, with early February heat moving into more moderate temperatures later. Rain towards the end of picking season made it a tricky period to judge timing. Late ripening for cabernet sauvignon and cooler weather conditions provided particularly elegant tannins and structure. A beautiful collaboration of the typical characteristics of the three cultivars, the nose is showing lots of red berry flavors and black fruit originating from the Cabernet Sauvignon as well as upfront spice and dark cherries from the Syrah and plum from the Merlot.This wine has beautiful ripe, soft and mellowing tannins with good balance and a soft lingering finish. Spice, tobacco and cassis flavors are prominent. Balanced acidity and vibrant flavours compliment this elegant wine.
Pork & Beef dishes
65% Shiraz | 35% Cabernet Sauvignon The wine was aged for 16 months in 100% French Oak barrels of which 25% were new wood, and 25% each 2nd 3rd and 4th fill. Concentrated berries and white pepper spice can be found on the nose supported by savory notes.
BBQ foods, or on its own by the fire
65% Cabernet, 32% Merlot, 3% Cabernet Franc A fruit driven blend of plums and raspberries. Hints of dark mint chocolate. A wine for all occasions!
Strong flavoured fish and seafood, mild curries such as bobotie and chicken korma, and some Asian foods.
The world’s first White Pinotage!
“The paradox of this wine is that the eye belies the other senses! Making white wine from red grapes using South Africa’s unique Pinotage grape. Whole bunch pressing prevented the juice from obtaining colour from the skins. Barrel fermented and matured for eleven months with lees stirring gives this wine a slightly creamy, nutty character to balance the tropical pineapple fruit and banana flavours.”
Spicy Asian Foods as well as seafood, shellfish, chicken, veal and pork
4* Platter Guide
The grapes were crushed and pressed and the free run Viognier juice settled overnight before being run into second-fill French oak white wine barrels. Half the barrels were inoculated while the other half underwent “wild”, un-inoculated fermentation. About half the wine underwent malolactic fermentation. The wine was matured on the lees for 6 months before being bottled. Pale marigold in colour, clear and bright with a pronounced greenish hue. The nose is exotic with expressive apricot, spring blossom and creamy citrus underlined by a smoky, gunflint minerality. These flavours follow through onto the palate which is dense with crushed fresh fruit, succulent juiciness and finishes with a mineral steeliness which makes this wine ideal with food.
Game Fish, Game Birds, Poultry.
5* in Platter's Guide.
The grapes for this wine were harvested at optimum ripeness, hand sorted, crushed and destemmed. The juice was immediately pressed and cold settled for 2 days at 55ºF. Half was fermented in stainless steel tanks and half was fermented in 400 litre French barrels. After fermentation the wine was left on the fine lees in stainless steel tanks/wood barrels for 9 months. Hints of tropical fruit on the nose. This wine has a firm acidity showing mineral flavours on the finish. Light to pale straw. Inviting complex and intriguing floral aromas with pear and citrus. On the palate crisp minerality and stone fruit as well as a pithy texture and a subtle lingering finish, fresh and elegant with unravelling layers.
Roasted or grilled beef or lamb
Cabernet Sauvignon 42%, Cabernet Franc 30%, Merlot 15%, Malbec 13%
The blue colour scheme of this Marvelous label hopefully serves as a stylistic prompt, perhaps leading one to Aquitaine on the mid-Atlantic coast of France. Cool tranquility and a certain aristocratic restraint. These qualities are portrayed in this blend of Cabernet Sauvignon, Cabernet Franc, Merlot and Malbec. I love the crunchy aromatics, herbal flavours and classy texture of these varieties. We’ve sourced fruit from cooler sites in both Elgin and the Polkadraai ward of Stellenbosch, which enjoys the moderating influence of False Bay.The winemaking is simple. Fermentation relying on punch downs in open top fermenters,as well as closed tanks using pump-overs to wet the fermenting cap and thus extract colour and flavour. Once dry, the wines were transferred to neutral oak barrels in order to mature and transform over a period of roughly 11 months before blending and bottling preparation. Rich and brooding in appearance, the nose exhibits wonderfully fresh aromatic notes of cassis, menthol, and a savoury cedar wood note.The palate is full bodied and complex, with a gentle tannin profile of ripe, mouth-watering texture. The delicious finish is marked by a distinct note of freshness.
Slow cooked beef stew, Grilled Steak with blue cheese sauce
Bright garnet colour with a nose like grandma's make-up box; violet, waxy, with a powdery sensation at the back of the nose. The mouth delivery on the violet aroma's and brings fresh clean cranberry and field strawberry flavours.
Hearty Beef dishes
Exotically spiced and stewed dark red fruits with aged leafy compost, grandpa’s tobacco and macho flint.
Bacon and papaya salad, seafood dishes, lemon and herb chicken dishes.
Over the years, while tasting through Chardonnay barrels in their underground cellar, they came upon some barrels displaying the most attractive vanilla notes. Curiosity led them on a journey, exploring the source of this distinctive vanilla profile, and the seed was sown to capture this enchanting essence in a bottle. Vines are nestled in broken shale soil and Chardonnay grapes with peachy flavours are selected for good flavour intensity. Carefully selected oak is chosen for the months of maturation. White oak roasted at specific temperatures releases vanillin which marries with the tropical Chardonnay fruit to push the vanilla-like flavours to the front. The colour is pale yellow. On the nose you get a combination of fruits like melon, mango, peach, pineapple and passion-fruit with butterscotch, crème brulee and a distinct note of Vanilla. On the palate you get peaches, a touch of zesty lime and a pleasant, lingering flavour of Vanilla to finish off with.
Delicate fish, vegetables dishes and cheese
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.
An ideal summer wine that pairs excellently with Waldorf salad, grilled seafood and sushi, or simply on its own.
The grapes were hand picked from low yielding bush vines, averaging 31 years for the Chenin Blanc. Sun ripened straw in colour. A compelling nose of winter melons, floral gardens and savoury notes. Warm honey-spiced fruit further compliments the nose. The palate is characterised by tropical fruits, floral notes and spice from late harvested grapes. A lively acidity balances the fruit, resulting in a crisp finish.
With multiple layers of red fruits. Rounded fruity palate and soft tannins making this an easy to drink red wine. Enjoy all year round, including chilled on a hot summer's day.
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 new 225l oak barrels (80% French, 20% American) for 12 months. After barrel maturation the wine was blended (60% Cabernet Sauvignon, 40% Merlot), fined and bottled. The wine has a deep rend colour. A smooth, easy drinking red wine to be enjoyed now. A lighter style Cabernet blend. The herby, berry character of the Cabernet Sauvignon is apparent and complimented by the fruitiness of the merlot. To be enjoyed now, but can be aged for another 2 – 3 years.
red meat dishes like stews, steaks, roasts
‘‘I am not afraid of the darkness. Real death is preferable to a life without living.’’ Vasco da Gama Vasco da Gama (c.1460 – 1524) was a Portuguese explorer and the first European to reach India by sea; linking Europe and Asia via the Cape of Good Hope. Da Gama’s first expedition left Lisbon in July 1497 and followed the route pioneered by earlier explorers along the west coast of Africa, before heading into the open ocean and crossing the Equator to seek the South Atlantic westerlies that Bartolomeu Dias had discovered a decade earlier. For over three months da Gama and his crew sailed for more than 10,000 kilometres before they successfully made landfall on the African coast on 4 November. It was from here that they headed east to the Orient. The spices obtained from their expedition were all new to Europe and resulted in a commercial monopoly for the Portuguese for decades to come. But a century on, both the British and the Dutch challenged and eventually broke Portugal’s naval supremacy for the route around Africa. Da Gama never set out to colonise the Cape and neither is there evidence of him ever having populated the land with vines. But if he had, the complexion of the South African vineyards might well be influenced more by Iberian rather than French varieties. In reality, the modern era of Touriga in the Cape is as recent as the mid-1990s. It remains the most revered Portuguese grape, especially in respect of fortified wines. Deeply coloured, concentrated and tannic, Touriga is also distinguished by its fragrance and perfume.
Veal, Grilled calamari, mussels or steamed asparagus.
4.5* Platter's Guide
The wine is made from the juice that runs freely from the press to produce an exceptional crisp, fresh and lingering quality in the wine. It ages magnificently and the best vintages can be enjoyed 10 years from bottling. Creating a top class Sauvignon Blanc is a very technical process and requires precise and careful handling throughout in achieving a balanced, crisp white wine. Long, lingering, yummy flavours. Almost colourless liquid with a hint of limey greenness around the rim. It is so clear; the intense, complex nose comes as a bit of a surprise. 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.
Tuna carpaccio, grilled line fish with coriander, chicken with citrus & chilli
Viognier 60%,Chenin Blanc 40%
The Viognier grapes were hand-picked into small baskets and naturally fermented and matured in second fill, small oak barrels for 9 months. The Chenin spent the same time in tank before being blended with the Viognier. Our aim was to create a wine with a harmonious palate and a good finish to partner a wide range of food dishes. Only 3,000 bottles have been produced. An elegant, medium bodied and well-rounded white blend with fragrant aromas of pears and underlying citrus flavours; good oak fruit integration and a long fresh finish
Rich Fish or Creamy chicken dishes.
5* in Platter's Guide. Tim Atkin-95 points.
The grapes for this wine were harvested at optimum ripeness, hand sorted, crushed and destemmed. The juice was immediately pressed and cold settled for 2 days at 55ºF. Half was fermented in stainless steel tanks and half was fermented in 400 litre French barrels. After fermentation the wine was left on the fine lees in stainless steel tanks/wood barrels for 9 months. Hints of tropical fruit on the nose. This wine has a firm acidity showing mineral flavours on the finish.
Shepherd's Pie, Lamb burgers or Steak with Blue Cheese.
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. Red fruit on the nose with underlying hints of star anise and smoky aromas. It is exceptionally smooth.
Roast chicken breast and confit leg, boudin noir and quince.
Vibrant colour with youthful hues. Bright aromatics, perfumed sweet fruit with spicy varietal notes. Textured palate with red cherry notes gives way to fine grained tannins neatly framed with attractive cedar-like undertones. A medium bodied wine with deceptive power.
Duck breast and maple syrup,pork and honey mustard,good company.
86% Malbec , 14% Cabernet Franc
This is a real treat. Rich raspberry aromas with lingering violet and soft mature tannins. Perfectly aged for your enjoyment right now or to keep a few years more.
Seafood, Sushi, Goats cheese
Chenin Blanc, Rousanne and Grenache Blanc.
Fresh, crispy wine with an elegant finish.
Chilled with sundried figs, sour dough bread and soft cheeses. Add sunshine and a picnic basket to your taste.
Grapes are picked in the cool, early hours of the morning then packed into a cold room for further cooling. Once the grapes are below 10°C they are gently destemmed, crushed and pressed speedily to tank. During this process, the sensitive Sauvignon Blanc juice is protected from oxidative degradation, through the judicious application of dry ice pellets. These pellets form an “insulation blanket” of carbon dioxide gas above the juice. All free-run juice and press juice are managed separately, according to their character. The juice is cold settled for 48 hours before it is racked from its sediments and inoculated with pure yeast cultures. Cold fermentation at 11°C locks in freshness and ensures an intense tropical fruit bouquet. After fermentation, the wine is kept on the gross lees for 7 months. This practice adds weight to the palate and promotes a creamier mouth feel. Pale straw with a slight green edge. A pungent nose. Rich with floral perfume, passion fruit. Balanced beautifully by a fresh amount of capsicum and kiwi fruit sweetness. The aromas on the nose carry through beautifully to a charged, fruit driven palate with subtle zing, some flintiness and the lingering taste of guava.
Salmon, slow-roasted beetroot fresh strawberries.
Grapes were given 2 hours’ skin contact in the press after which it underwent cold fermentation in stainless steel tanks for 3 weeks. Racked of primary lees and kept on thin lees for 3 months before bottling. Strawberry yoghurt on the palate with candy-floss finish and fresh acidity for a delicious, lingering mouth-feel.
Braai/BBQ or hearty meat dishes.
The grapes were harvested from 3 different blocks of Shiraz on Solms Delta estate. The soils are mainly sandy alluvial soils which allow for great fruit purity and finesse in the wine. A portion of Shiraz was brought in from the Wellington area and adds structure and intensity to the blend. Dark fruits of plum, prune and cassis. The wine has subtle hints of oak spice with notes of liquorice and mint that leads to a smooth, generous palate.
Game or dark bitter chocolate
Elegant Shiraz with an intricate, aromatic profile and great concentration. Expect intense plum and violet aromas, spice layered. A well structured wine with a lingering finish.
Marinated beef fillet skewers with onion, bell pepper, tomato and mushroom served on saffron rice.
Berries were crushed and cold-soaked for about 48hrs, and then inoculated with suitable yeast to bring out the best of the varietal. The Pinotage harvest started late Feb and the Shiraz mid March. Fermented in stainless steel tanks with pump-overs (aeration)every 4 hours. This was done to extract all of the colour and flavours from the must. Fermentation takes about 5 days at temperatures between 24-28°C. The wine was matured in older barrels for 18 months in a combination of French and American Oak. Intense dark, spicy cherry and ripe strawberry characters with a rich concentrated palate. Fruit balanced by toasty character derived from oak maturation. Creamy textured finish
Fish, Chicken, Pork or creamy dishes
Fresh and light toastiness on nose with butterscotch and nutmeg aromas. Medium bodied with an elegant structure, the wine has a flintiness with a balanced acidity that leads to a long finish.
Roast Duck & Pair Salad
Grapes were harvested in three different terroirs and three different occasions, this was done to ensure the maximum complexity in the final blend. 35% of the ripest component was fermented in 100% new French oak. The remaining wines were fermented in stainless steel tanks to ensure balanced, fresh, fruity flavours to complement the oaked portion. All wine components were kept on their lees for 9 months to develop the mouth feel and insure long term age ability.A nose of pineapple, taste of green apples and pears with warm toasty biscuit aromas to add balance acidity lends to this wines fine length and compatibility with many flavourful dishes.
Butter roasted free-range chicken with seasoned goat cheese under the skin or fish nuggets with anchovy mayonnaise.
85% Sauvignon Blanc, 15% Semillon
Grapes were hand-harvested early in the morning in 10kg lug boxes and pre-cooled beforehand sorting, destemming and crushing. Skin contact was limited to 6 hours and the free run juice drained off to settle overnight before inoculation with a selected yeast strains. The fermentation took place under controlled temperatures between 12 – 14 °C. The wine matured for 6 months on the lees before bottling. Ripe kiwi fruit and white peaches on the nose with a strong intense green grassy undertone. Perfumed green winter melon, full plated wine with an undertow of green asparagus.
Pork Casserole, Lamb, Sausages or BBQ meat
86% Shiraz, 7% Mourvèdre, 7% Grenache
The oldest Shiraz vines (thirty-three years old) go into this blend. They are a French clone, SH1, that is increasingly rare in South Africa because of its particularly low yield. Despite that, they still undergo green harvesting around veraison. The grapes were destemmed but not crushed. They underwent thirty-six hours’ cold maceration, and then fermented in open tanks for seven days at 24-26ºC. After a further five days’ skin contact, the wine was racked to French oak barriques (fifty percent new) for malolactic, blended, and then aged for sixteen months. A fabulously aromatic Rhône-inspired blend, with bramble fruit, violets and complex smoky-mineral notes. The palate is seamlessly textured and beautifully balanced, with real lift yet no lack of power.
De-boned leg of lamb, barbequed over a hot bed of coals or hearty, slow cooked rolled pork belly with root vegetables and herby roast tomatoes
Shiraz 81%, Grenache 7%, Carignan 6%, Mourvedre 3%, Viognier3%
After being chilled overnight, bunches are partially destemmed, but not crushed, and whole berry fermentation takes place in open-top fermentation tanks. An initial two day period of cold soaking is applied before wild yeast fermentation is allowed to commence. This cold maceration practice extends the maceration period, and promotes gentle tannin and aromatic extraction. During fermentation, hand plunging is the method of mixing and extraction. After fermentation, extended maceration takes place for at least two weeks. All wine is then transferred directly to barrel where malolactic fermentation takes place. Only bigger French oak barrels are used, with about one third new and the rest 2nd and 3rd fill. The wine is allowed to mellow for 16 months before final selection and blending. After blending, this superior combination is allowed to integrate for a further 6 months before bottling. Rich deep red / purple colour with an opulent nose of juicy plums and sweet blackcurrants. Interlaced with this are hints of spicy cloves, nutmeg, black pepper and coriander seeds. Well weighted oak brings its own spiciness, with plenty of svelte dark fruit and chocolatey richness. The wine has a full, viscous texture and a long finish.
Veal, Steak or Lamb
The grapes for this wine were the fourth and fifth vintage off eight and nine year old vines. All grapes were hand picked, de-stalked and crushed into medium sized open top fermenters. Punch-downs and pump-overs were performed three to four times per day, these practices being determined by twice daily tastings by the winemaker.The fermentation temperature was controlled between 24 and 30 degrees Celsius. Fermentation took 9 days to complete, after which the free run wine was drawn off and the skins were pressed in a 3.5 ton pneumatic bag press. The wine was then racked into first, second and third fills barrels where malo-lactic fermentation took place. Six different cooperages were used, each specifically chosen to complement the different nuances of this very complex wine. During maturation, the wine was racked twice. After 16 months in barrel selected barrels were racked to tank and blended to create a harmonious finished product. A light filtration preceded bottling in February 2012. This vintage shows complexity and has a textured array if gorgeous ripe berry fruit, complemented by nuanced baking spice and crushed pepper. The fruit is vibrant, complex and pleasantly focused by bright acidity. On the palate the delicious dark berry fruit of the nose is carried through to the taste buds and they combine harmoniously to give a rewarding taste sensation. Flavours are supported by juicy tannins and extend into a persistent aftertaste. The is ready to drink now and will improve with correct cellaring up to 2022
Pork chops with apple, Spicy Asian dishes
These dry-farmed bush vines were planted in 1969 on weathered granite soils, and produce very low yields. The grapes were destemmed and lightly crushed. The free-run juice was fermented at low temperature (10-12ºC) in stainless steel tanks for twenty-one days. The wine was then kept on its lees for several months until bottling. A crisp yet generous Chenin Blanc, with tropical fruit character reined in by citrus and underlying mineral notes.
Fusion & Crab Cakes, Goats cheese tarts
The grapes for this wine are grown on the higher, cooler slopes of the farm that is located in Klein Simonsvlei, Paarl. All vines are trellised, and range from ten to twenty years old. The vines are planted in dry land and may receive two supplementary irrigations per year. The grapes were picked over a range of ripeness levels to balance freshness with fruit. After crushing, the must was in contact with the grape skins for four hours before fermentation started at 13°C, taking 4 weeks to complete. The juice was kept on the lees, with stirring taking place every two days. No malolactic fermentation occurred. On the nose, the wine shows hints of ripe gooseberry, green apple and citrus. On the palate, the wine has an uplifting intensity with stone fruit, citrus and green apple flavours that are refreshing and long-lasting
Seafood dishes, fresh leafy/herb salads and sushi
55% Chenin blanc, 35% Sauvignon blanc, 10% Viognier
Fresh Tropical Fruit and Pineapple with hints of citrus followed by a bright acidity on the palate.10% of the proceeds of this wine goes to the Birdlife South Africa “Save our Seabirds” fund.
Spaghetti Bolognaise, Sweet casseroles, Sunday Roasts and of course a barbeque!
All grapes are hand picked on our farm then destemmed directly to tank. Some tanks are fermented as whole berries to promote a lighter, fruitier palate, while others are crushed to extract structure and spiciness. This combination ensures a broad spectrum of flavours on the nose and palate. After fermentation the wine is transferred to old 300Lt French oak barrels and the skins are basket pressed. Malo-lactic fermentation takes place in barrel after which the wines are racked. The wine spends a total of 12 months in barrel, after which it is bottled. A cheerful aroma of ripe red fruits, peppery spice and a hint of toasted oak. A wonderful example of Merlot, with loads of red berry flavours and gentle tannins. The wine has a well rounded, vibrant palate with subtle oak and a delightfully long finish.
Beef, Lamb or Game Meats
71% Cabernet Sauvignon, 26% Merlot,3% Cabernet Franc
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 mouthwatering experience.
Mushroom Stroganoff or braised Beef short ribs
Planted on the Simonsberg slopes, and may receive the occasional supplementary drip irrigation. All vines are trellised, and range from seven to twenty years old. They were picked at ideal ripeness levels to maintain freshness and fruit character. After crushing, the must underwent a cold soak for one day before fermentation in temperature-controlled stainless steel tanks for six days.Ten percent was matured in small oak barrels to add a hint of oak, but retaining the lovely fruit character. Rich, ripe berry fruit aromas with hints of forest floor and chocolate lead to a medium-full, rounded palate with supple texture and vibrant fruit.
As an aperatif or with canapes
Chardonnay: 50% Chardonnay, 30% Pinot Noir, 16% Pinotage, 4% Pinot Meunier
This “Méthode Cap Classique” (bottle fermented sparkling wine) is a blend of red and white grapes displaying the full, balanced yeasty complexity synonymous with a wine made in this style. The wine retains its fresh racy zestiness that is a result of crisp acidity and delicate fruit.
Enjoy with rabbit in white wine sauce and shallots or simple aromatic Asian dishes
Chenin Blanc 60%, Grenache Blanc 18%, Viognier16%, Chardonnay 6%
Grapes originate from a 30+year-old vineyard, aptly named The Graveyard Block in respect to the historic family graveyard it encloses.All grapes are hand-picked at optimum ripeness in the early hours of the morning. They are then chilled in a cold room. The grapes are not crushed, but are whole-bunch pressed straight to barrel. No sulphur, yeast or acid is added to the juice and the fermentation is 100% natural. Although a nerve-racking process, this method lends structure, palate weight and complexity to the wine. The Grenache Blanc, Viognier and some of the Chenin Blanc were co-fermented and undergo a limited amount of malolactic fermentation. The wine is matured on the lees for 7 months before being racked and blended. The final blend is then returned to barrel for another 4 months.Wonderfully dense with a taut mineral freshness. Rose petals and white pepper are softened by honeyed pears. The oak is seamlessly integrated and smooth. The mid-palate is creamy, yet poised and the wine has a long, lingering finish.
Matches brilliantly with seafood especially scallops or spicy Asian dish
Named after Hope Marguerite Beaumont, a woman with character, elegance and a love for wine. We have produced this Chenin to reflect the pure character of the grape and the individual philosophy of Beaumont wines. Our very first vintage of the Hope Marguerite was produced in 1997. Only fruit selected from our oldest Chenin Blanc vineyards, planted in 1974 and ‘78, are used for this wine. Barrel fermentation takes place in 400L French oak using only natural yeasts. No malo lactic fermentation takes place in order to retain as much natural freshness. The wine is kept on its gross lees for 10 months with regular batonage, giving it a richer and fuller palate.
Fish, Chicken & Pasta
A delicate style with layers of cherry and strawberries on the palate with an herbal nose. This wine has a good acidity, showing soft vanilla flavours on the finish.
Rack of lamb and a good piece of beef
39% Shiraz, 25% Cabernet Sauvignon, 10% Merlot, 10% Cabernet Franc, 10% Malbec and 6% Petit Verdot
A fusion of red berry and chocolate flavours with a chewy mouth-feel and juicy, lingering finish.
Hearty Beef Dishes
Exotically spiced and stewed dark red fruits with aged leafy compost, grandpa’s tobacco and macho flint.
The nose has an intense fruit aroma with a hint of wood spice. The palate is crisp with moderate acidity and good balance; honey and pineapple notes complement the light wood tannins leading to a long finish.
Fusion & Spicier dishes
55 % Gewurztraminer, 33 % Riesling, 12% Chenin Blanc
A floral, slightly spicy white wine which is fresh, light and slightly sweet but complex enough to drink with food.
Seafood dishes, fresh leafy/herb salads and sushi
Vibrant and zesty with aromas of pear, gooseberry and passion fruit layered with subtle mineral tones. Full flavoured with a rich mid-palate and peach and litchi flavours which linger on the finish.
On its own or with Braai meat
Dark fruits of plum, prune and cassis. The wine has subtle hints of oak spice with notes of liquorice and mint that leads to a smooth, generous palate.
Spicy Mince dishes
Once infamously described by one winemaker in the Cape as ‘The bastard son of Pinot Noir’, let’s face it, Pinotage rarely gets a good press – even within a nation that somewhat naively considers it South Africa’s ‘signature’ variety. Approachable and easy drinking. Soft, ripe, juicy fruit. Medium bodied
roast meats, braai meat and chicken & mushroom pie.
Cabernet Sauvignon 45%, Shiraz 32% and Pinotage 23%
“Smooth and Fruity” popular wine for easy, everyday drinking! Barrel matured using a mixture of 300 litre and 225 litre French oak barrels (3rd & 4th fill only) for 12 months. After blending the wine was lightly fined and racked from tank to tank. No filtering of the wine was undertaken except at bottling when a 5-micron filtration was used.
Lobster Bisque, Seafood Paella, Sushi or any mildly spicy dish.
This is a blended dry white wine comprised of 65% Chenin blanc, 17% Viognier. 9% Verdehlo and 9% Clairette Blanche.
This wine has a stunning light golden hue. The nose is packed with complex aromas of ripe yellow and stone fruits. There are intense floral nectar notes with a hint of marzipan and toasted brioche. The palate is full, rich and complex with flavours that mirror the aromas on the nose. The entry on the palate is rich, the mid-palate is full and the finish is dry, textured and lingering
Mild creamy curries or spicy south-east Asian curries.
Pale in colour, clear and bright with a pronounced greenish hue. The nose is exotic with expressive apricot, spring blossom and creamy citrus nose, but remains elegant and perfumed. These flavours follow through onto the palate which is dense with ripe crushed fresh fruit, succulent juiciness and finishes with a mineral steeliness which makes this wine ideal with food.There is a line of natural acidity running through the wine maintaining freshness and focus.
Delicate Fish & Goats Cheese
Sauvignon Blanc 97%; Semillon 7%
Opulent and attractive fruit sweetness. Pink grapefruit and tangy kumquat are tailed with sprightly notes of citrus blossoms, white pepper, and crushed stones. Compact and sleek texture with a little mealiness in the fruit tannin gripping the palate to the finish.
Beef or Lamb
67% Syrah 31% Cabernet Sauvignon 2% Petit Verdot
Enticing aromas of oak spice and violets precede vivid redcurrant and damson flavours, framed by supple tannins, and carried by a fine thread of acidity to a pleasingly long, fresh and complex finish.
Rack of Lamb, Mushroom Risotto or Rump Steak
Deep, dense purple colour. On the nose summer fruits, cassis, fennel, mint, dark, bitter chocolate and the faintest hint of basil - all wrapped up in serious, warm toasty oak. The palate is all about chunky, chewy, magically integrated tannin. This rewarding mouth-feel is complemented by concentrated flavours of youngberry, cassis, blueberry, wild mint and chocolate. A block-buster Cabernet that will live easily for 20 years from bottling if stored correctly.
Perfect winter warmer. Dark ruby colour, deep spicy aromas of ripe plums & blackberries. Flavours of raisins & dark cherries. Smooth aftertaste, velvet fruit finish that lingers. Can even be served chilled.
Waldorf salad, grilled seafood and sushi, or simply on its own.
Sun ripened straw in colour. A compelling nose of winter melons, floral gardens and savoury notes. Warm honey-spiced fruit further compliments the nose. The palate is characterised by tropical fruits, floral notes and spice from late harvested grapes. A lively acidity balances the fruit, resulting in a crisp finish.
The grapes were hand picked from low yielding bush vines, averaging 31 years for the Chenin Blanc.
Fish dishes, chicken dishes, goats cheese salad, pork, veal, Asian influenced chicken and fish dishes and roast duck.
46% Chenin blanc - 21% Grenache blanc - 23% Rousanne – 6% Nouvelle - 4%Viognier
All 5 varietals contribute to this complete and well-balanced wine. Elegant with spring blossoms, restrained peach, mango and stone fruit on the nose. Subtle hints of oak spice and a refined fruit expression. A rich and well-structured wine that finishes with elegance and freshness on the palate. Will benefit from some ageing.
Grilled Fish, Chicken or Prawns
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.
Lamb, Steak, Venison or Pizza
Full-bodied, gently oaked premium red blend, featuring Cabernet Sauvignon and Shiraz, with ripe, succulent berry and cherry flavours and soft tannins. Blackcurrant, cherries and prunes with spicy nuances.
Creamy Beef fillet Tagliatelle with Parmesan, Beef Fillet or Pan Fried Ostrich
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 goos grip. Long, fruit filled finish. Good drinking now yet will develop over a few years in the bottle.
Blue cheese, venison pie and chocolate. Serve well chilled.
Planted in 1926, these bush vines are frail, but still offer their crop every year. A Red Muscadel made from the ancient vines, Red Muscadel and Muscat du Hambourg. This is the only vineyard in South Africa to be declared a Conservation Worthy Property by the Board for National Monuments. The label of Oupa se wyn (Grandfather’s wine) bears a picture of Klaas Jonker, the founder of Weltevrede and great-grandfather of current owner, Philip Jonker.
Brick coloured dessert wine with rich, musky flavours of ripe cherries and raisins. Fortified and full sweet.