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.