Light Meal,Seafood or spicy Asian-inspired dishes.
This white bordeaux-sytle blend is created from ±85% Sauvignon Blanc with the balance of Semillon. 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 plated wine with an undertow of green asparagus.
Butter chicken, creamy fish or seafood dishes
Oak Valley Chardonnay expresses generous fruit intensity of green apple, pear, citrus, cool lime and lemon freshness while retaining elegant restraint. More judicious use of oak compared to the 2013 vintage as the 2014 is defined by enhanced minerality and freshness. Oatmeal and hazelnut add complexity to a balanced finish. A slight departure from previous vintages in favour of a leaner, fruit forward and more refined style.
chicken, pork, Thai, salads, most seafood
Predominantly barrel-aged Semillon blended with a dash of Sauvignon Blanc. Crisp, green and grassy with herbaceous notes and tangy lime, with notes of stone fruit and a very subtle hint of oak. Beautifully balanced, elegant and complex on the finish.
Most Red Meats
A visionary blend! Spicy Bordeaux style with homage to Hermitage. Cabernet sauvignon and merlot dominate this multi-award winning wine with a supporting cast of cabernet franc, Malbec, petit verdot spiced up with a decent serving of syrah.
One is greeted by the flavours of plums and chocolate on a platform of well-integrated oak flavours on entry, followed by elegant raspberry and red currant flavours backed by well-pronounced spice from the Syrah. Medium to full-bodied, juicy with a firm, ripe tannin structure backed by well-balanced acidity. Mid palate is full of dark fruit with a long and lingering finish.
Cold Meats
ONE OF OUR NON-SOUTH AFRICAN WINES (because we think it is special!) 6th Generation Italian Settlers. 4 Generation still work at the vineyard, including Virginia Stagnari the wine maker. 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.
Venison, Roast Beef
Very big on the palate with rich entry of ripe red ripe berry fruits. The middle palate is focussed and shows width with complexity and depth leading to a full dry finish. Pliable tannins are present and balanced combining well with the flavours of the sappy black fruit.
salad, chicken or fish dishes.
Yellow apple, guava and pear aromas, with winter melon and citrus undertones. Well structured, good balance and layers of tropical fruit flavours, with a fresh, crisp finish.
Fusion and Asian inspired dishes
43% Muscat (Muscat Ottonel, Morio Muscat), 33% Riesling, 24% Gewurztraminer
A floral, slightly spicy white wine which is fresh, light and slightly sweet but complex enough to drink with food.
Crumbed Fish or Chicken
Grapes were hand harvested, de-stemmed and slightly crushed before pressing and given brief skin contact. Free run juice settled in the tanks overnight. The following morning the clear settled juice of the individual block selections (some kept separate and some blended) were racked from their lees and inoculated with selected yeast strains. Fermentation was temperature controlled. Maturation occurred on the fine lees for another three months to give extra body and elegance. The wine is not oaked.
This Chenin is both crisp and fruity with green guava, pear, apple and hints of litchi on the nose. A well-balanced palate and a strong finish.
Roast Lamb, Eland medallions, Italian pasta or pizza. An excellent match with Chicken Coq au Vin or Lamb stew.
A Bordeaux style blend of Cabernet Sauvignon and Merlot. Both cultivars were handpicked, sorted and then vinified seperately. Three pump-overs were done daily, extracting colour and flavours. 'The wine was blended and aged for 16 months.
Red plum in colour, with blackberry, cherry, truffle and cedar wood on the nose. The palate, medium in body, shows an abundance of fruit, softness and fine subtle tannins towards the back. The wine has a dry and lingering finish.
Chicken with sweet potatoes and green beans or potato bake.
A bouquet of ripe cherries and banana on the nose with whiffs of spicy notes. Good follow through to palate with cherries, sweet red plums and raspberries with a soft tannin structure.
Beef or Ostrich Fillets
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 good grip. Long, fruit filled finish. Good drinking now yet will develop over a few years in the bottle.