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.