Club Wines - August 2016


Lyngrove Chenin Blanc

This unoaked Chenin has aromas of jasmine, green apples, pineapple and almonds. Finely textured with crisp lingering finish.

Enjoy this wine chilled (10-12°C). Perfect aperitif and also pairs well with a variety of foods, including seafood dishes like chilli, lime and coriander prawns, or smoked salmon & dill crème fraiche

Miss Molly Kitchen Thief

Miss Molly (a range of wines named after our beloved Weimaraner) is the Môreson Robin Hood. When no one is looking she redistributes food, from the kitchen counter, to where it’s needed most.

Miss Molly loves to share and she’s as free with her love as she is with our groceries. An easygoing, loveable rascal with heart-melting mannerisms that ensure she gets away with just about everything.

Kitchen Thief is a wine designed to do what Miss Molly does best - share with friends.

Aromas of guava and tropical salad. Crisp, clean, dry finish. Crisp, clean, dry finish. Tropical fruit. No oak. Perfect with fish and shellfish dishes. Rich and ripe with balanced acidity.

Pairs with: Fish & shellfish

Horse Mountain Chenin Blanc/Viognier Blend

Fragrant, distinctive perfume, dried apricot character of the Viognier, complements the citrus mid-palate and natural acidity experienced from the Chenin.  Two wines together create a delightful, creamy almost honey suckle aftertaste. A dry, fresh and fruity Chenin Blanc.

Pairs with: Thai curry or Sushi

Avondale Pinotage

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.

Pairs with: Braai or lamb

Clos Malverne Cabernet/Merlot Blend

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 red 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.

Pairs with: Grilled fillet steak topped with camembert cheese with black berry sauce or blue cheese and crispy bacon pasta.

Rickety Bridge Shiraz

Fermentation took place in open fermentation tanks at 28 ̊C with 2-4 manual punch downs daily with 80% of the grapes left as whole bunches. Some tanks were inoculated with noble yeasts such as D254 and WE372 while most underwent natural fermentation. While fermentation was still taking place, the grapes were pressed gently up to 1.3 bar pressure. The end of the fermentation and malo-lactic fermentation took place in small French oak barrels. The wine was matured in 20% new and 80% older barrels for a total maturation time of 20 months before blending for bottling.

Opulent dark forest fruit with aromatic notes of spice, white pepper and dark chocolate. The palate is textured and layered, showing elegance and refined structure. Fresh, juicy and balanced acidity, subtle oak with hints of clove and mulberry lingers on the finish.

Pairs with 
Game, ostrich, spare ribs, steak, roast beef, spicy lamb dishes



Nitida Club Select Sauvignon Blanc

Sweet pea, Granny Smith, artichoke, nettle, nasturtium, guava and pine nuts.  Eight years of cellaring will turn this stunner into connoisseur heaven!The wine is dry, full bodied and has a long lingering finish.

Pairs with: Oysters or Sashami

Mellasat White Pinotage

The world’s first White Pinotage! Our first vintage of this wine was in 2007.

"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."

The 2015 vintage was picked in three batches, the grapes were whole bunched pressed without de-stemming or crushing in a pneumatic “bag” press to minimise colour retention. Extended juice settlement for three days preceded fermentation in 300li Romanian oak barrels (13% new wood).  The length of time for both fermentation and maturation in the barrel was eleven months, with "batonnage" (lees stirring) by rolling the barrels for six months on a weekly basis. The wine was bottled in December 2015 and released to the market in February 2016. Alcohol: 13.5% vol. (Diam cork closure).

Pairs with: strong flavoured fish and seafood, mild curries such as bobotie and chicken korma, and some Asian foods.

Thorne & Daughters

Roussanne (39%) - trellised vines, 8 years old, alluvial soils
Chardonnay (23%) - dryland bush vines, 22 years old, shale and clay soils
Semillon blanc (23%) - trellised vines, 30 years old, alluvial soils
Chenin blanc (15%) - dryland bush vines 33 years old, decomposed granite soils.

Our Rocking Horse Cape White Blend takes its name from a wooden rocking horse that we made for our eldest daughter out of old oak barrel staves.

There’s a lot going on aromatically in this wine. The initial orange blossom, peach and burnt sugar aromas give way to more exotic wax, rosemary, caraway and sea-shore notes. It is layered and complex, and evolves beautifully in the glass.

The palate is fine, structured and rich with flavours of quince and tea-leaf that settle into a long finish.

Pairs with: Lamb, pork and poultry

Clos Malverne Auret

60% Cabernet Sauvignon, 30% Pinotage and 10% Merlot is blended

The grapes are hand-harvested at optimal ripeness. They are then destalked, crushed and fermented for 7 days on the skins in open fermenting tanks. The average fermentation temperature is 24-30° 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 flagship of our range!  A unique, full -bodied red blend, with Pinotage, South Africa's own cultivar. Pleasantly dry tannins, spicy with underlying fruit (ripe berries). Good maturation prospects - 5 to 7 years.

Pair with: Steak or other red meat

Nitida Cabernet Sauvignon

Completely lovable, share generously with friends. Exotically spiced and stewed dark red fruits happily hug aged leafy compost, grandpa’s tobacco and macho flint.

Enjoy a glass or many for as long as it takes to make your famous gemsbok shank potjie

Doran Vineyards Incipio

The innovative wine is a red blend of the Swartland’s most iconic light and dark varietals - Chenin Blanc and Shiraz - and has been christened Incipio.

On the nose, it shows focused and fresh red fruit aromas with a spicy undertone and some very subtle notes of violet blossoms. The palate has a creamy texture that lingers with light touches of peach and honey on the finish.

Pairs with: Beef, Lamb, Venison and Potjie

1 Comment

Philip Smit - August 06, 2016

Looking forward to my deluxe case! :)

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