Poultry and Pork dishes
Single vineyard – A special and unique vineyard on the Waterford Estate property, planted in 1988 making it one of the oldest Chardonnay vineyards in the country. Aromatics of peach pip and lemon zest, as well as soft coconut husk and nutmeg notes from the gentle oak usage can be found. The vintage produced a slightly fuller Chardonnay to others due to an overall warmer season. The age of these vines proves to still produce lovely restraint, tightly structured wines which will benefit from time spent in bottle.
Pan-seared scallops with asparagus and pancetta.
Our Kloof Street range is all about freshness, balance and great drinkability. Grapes come from vineyard parcels on a variety of soils in different parts of the Swartland. The wine is part tank and part barrel fermented. Pale straw in colour, this wine has a nose of sun ripened pears and wet granite. The palate has a vibrant acidity balanced by a soft, round texture and some pithy character. The wine has a fresh, mineral finish. Best drunk young and served at 10 to 12 ˚C.
Asparagus, Salmon, Charcuterie, Pasta dishes
A clear, bright white wine hinting towards a light, lively straw to lime green colour. At first glance the nose meets daring aromas of passion fruit, peach and grapefruit, which unfurl into the most delicate array of spices with a single swirl of the glass. Here the tropical facade so slightly fades to expose underlying hints of fennel seed, white pepper and cardamom, neatly strung together by an uplifting, yet delicate perfume of mandarin. The wine’s complex bouquet gains even more vibrancy once the citrus flavours encounter the palate’s rich, creamy texture, which is achieved during maturation on the lees in stainless steel tanks for 4 months prior to bottling. A portion of 5% Sémillon was incorporated into the blend to add some depth to the wine’s otherwise racy acidity and rich core, resulting in a mouthfeel that demands a sip more. The 2016 Sauvignon blanc is a classic Constantia wine, showing beautiful elegance, a well-defined minerality and the kind of structure that allows for superlative ageing under ideal cellaring conditions
Pork Belly or barbeque meat
The Swartland Rouge is a Mediterranean style red blend based on Syrah with other Rhône varieties. The grapes are sourced from vineyards on the different soils in various parts of the Swartland. This seductive blend of Southern Rhône varieties has a perfumed nose of violets, spice and purple fruit. The medium to full bodied, food-friendly palate is finely textured with firm but approachable tannins and a fresh, lingering finish. Best served at 16 to 18 °C
Pan Fried Beef or game, smoked venison carpaccio or soft Indian curry.
Grapes were harvested by hand and pre-cooled prior to de-stemming, hand sorted to take out green, pink and raisin berries and fermented for up to 14 days. Malolactic fermentation and maturation took place in 90% 300 litre French and 10% American oak barrels for 18 months of which 60% was first fill and the balance, second fill. The wines are made individually to address each varietal’s need for undivided attention and to ensure that the varietal and site expression is forthcoming. Selective tasting from the barrels helped to determine the composition of the blend. The Rhône-style blend was done to ensure harmony amongst the three varietals and to find the ultimate balance between fruit, palate volume, oak extract and tannin. Introduction of subtle perfumed notes of violets, pomegranate and mulberry followed by spicy flavours of black pepper and coriander. A silky, rich mid-palate follows with concentration of fruit and dense, silky tannins.
Perfect with Roast Lamb
The wine has a dark, rich plummy colour going over to purple rim. The nose is filled with ripe blackcurrants and mulberry, supported by subtle spicy undertones of cinnamon and cloves. The complexity on the nose flows over to the pallet. The wine is big and round on entry with smooth and silky tannins that show well even though the wine is still young. Flavours of ripe mulberry and rich dark chocolate lingers on the palate together with flavours of sweet spice and toasted oak.
Seafood
Chenin Blanc/Roussanne. A juicy, surprisingly complex wine with intense flavours and aromas of citrus and stone fruit.
Seafood, Salads and White Meat, Goats Cheeses
A crisp wine of high quality that presents tropical flavours and hints of Green pepper. The full, ripe palate in aftertaste is due to the extensive lees contact. Colour. Clear with a light green tint.
Pork chops, chicken caesar salad.
Lime, grapefruit, pineapple, quince, with just a dash of honey on the nose. The palate is dense with ripe flavours and juicy with tangy peach and brie flavours, delivered with good intensity and freshness. These mouthwatering flavours linger quite long on the palate.
Beef dishes/Barbeque meats
Shiraz/Mourvedre/Viognier Mocha and chocolate with dark berry flavours are complimented by spicy undertones; the mouthfeel is soft elegant, with fine length on the finish.
Boerewors or Bobotie
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.
Big flavours of brisket, stew, lamb or venison. It might even rich out to a roast duck in plum sauce.
Grown in vineyards that have been described as ‘Shiraz Heaven’, this wine’s luscious fruit was accessorised with French Oak, making a wine so appealing and seductive that it could only be named after the experience one has when drinking it. A deep, dark ruby red colour. Intense and complex flavours of white pepper, cloves, cinnamon supported by dark fruit flavours on the nose that follows through on the palate. A full-bodied wine with soft ripe tannins and intense spicy flavours.