Club Wines - February 2018


Pairs With

Chicken, Seafood, Salads

Mullineux White Old Vines Chenin Blanc

The Swartland is blessed with an abundance of old vine Chenin and we use this as the backbone of our white blend. We then add several small parcels of Mediterranean varieties for complexity, balance and aromatic lift. The grapes come from vineyard parcels in different parts of the Swartland: the stony Shale and Schist based soils of the Kasteelberg, the decomposed Granite of the Paardeberg and the rolling, iron-rich hills west of Malmesbury.

Pale straw in colour, this wine has a nose of ripe, green citrus fruit and Christmas spices. The palate is fresh and richly textured, with notes of ripe pears, almonds and peaches, and a clove-like finish. Best served at about 12 ˚C, this wine will show optimally when decanted in the first 3 years after bottling.

Very intense and bright, overall impression is fresh with seriously quenching acidity that balances the smooth, mouth-filling texture. Grip and shape. Grassy, then tropical fruit and umami notes. 

Pairs with

Red meats and duck, spicy oriental food

Clos Malverne Ellie Shiraz Rose

This wine was whole bunch pressed, with the only skin contact being the time in the press to ensure a very delicate pink colour. 15% of the base wine was fermented in barrel. The second fermentation was done in bottle, and the wine spent 2 years on the lees in bottle.

This wine has a light feminine pink tinge, and shows ample fresh fruit intensity and body, leading to a crisp, dry finish. Saffron and strawberry aromas dominate the nose, while the delicate mousse is an explosion of extra fine bubbles that charm the palate.

Pairs With

shellfish, mussels in a creamy white wine sauce, delicate fish, oysters as an aperitif, and also a great companion at any picnic.

Doolhof Sauvignon Blanc

The grapes were harvested at night and processed reductively to preserve flavours and aromas. After settling out all rough lees, the juice was racked and inoculated with a commercially selected yeast strain and fermented between 13 and 15 degrees Celsius for about a month before some lees contact followed by clarifying and bottling in May 2017.

Pale yellow to clear with a light green tinge in colour. The wine is dominated by lovely tropical notes with underlying green figs and gooseberries on the nose. It is underlined with a core of mineral flavours. A crisp line of acidity carries the wine beautifully, with a fresh and lingering finish.

Pairs With

Roasted or grilled beef or lamb.

Barton Winemakers Reserve

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 exhibits 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.

Pairs With

Any meat, hard & soft cheese

Annandale Cabernet Franc

Tobacco, raspberry, bell pepper, cassis, and violets. Absolutely delicious.

Pairs With

steaks, roasts, casseroles, stews, venison

Hathersage Cabernet Sauvignon

A complex bouquet dominated by aromatic ripe berries with underlying earthy notes. On the palate the wine is full bodied, supported by elegant structured tannins that give way to a lingering finish of pencil shavings and dark chocolate.


Pairs With

oily/buttery food, various salads, most fish dishes

Barton Sauvignon Blanc

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.

Pairs with

Shellfish and fish dishes

Heron's Nest Chardonnay

The grapes are hand-harvested at optimal ripeness. They are then de-stalked, crushed and pressed. Thereafter the wine is inoculated with a selected yeast strain. Fermentation and maturation takes place in French oak barrels on the fine lees for a total of 3 months. After fermentation the wine is filtered and bottled.

Pairs With

Seafood, spring rolls and salads, chicken & spicy dishes

Carinus Chenin Blanc

From a 1981 Swartland vineyard and involving three pickings at different levels of ripeness. Matured for 10 months in third- and fourth-fill barrels. Peach, apple, some earth and a little oxidative complexity. Great fruit purity, zippy acidity and a lovely savoury finish. A delight to drink. 91 points Christian Eedes.

Pairs With

Boerewors and lamb

Diemersfontein Coffee Pinotage

The wine exudes rich mocha aromas with red fruit, plum and cherries. The palate shows distinct characters of coffee and chocolate, which is balanced with smooth velvety tannins and a lingering after taste makes this wine great for every occasion.

Pairs With

Most beef dishes

Barton Rouge

This wine has elegance from the merlot backbone cabernet sauvignon spiciness shiraz and dark berry fruit flavours malbec zest mouvedre


Pairs With

Oxtail, goulash, bredies, venison

Carinus Syrah

Winemaker: Lukas van Loggerenberg

Juicy red fruit, pepper and fynbos on the nose while the palate is light bodied with lemon-like acidity and very fine, soft tannins. Serve slightly chilled.

A real energy about it. 90 points Christian Eedes.

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