Veal, Grilled calamari, mussels or steamed asparagus.
4.5* Platter's Guide
The wine is made from the juice that runs freely from the press to produce an exceptional crisp, fresh and lingering quality in the wine. It ages magnificently and the best vintages can be enjoyed 10 years from bottling. Creating a top class Sauvignon Blanc is a very technical process and requires precise and careful handling throughout in achieving a balanced, crisp white wine. Long, lingering, yummy flavours. Almost colourless liquid with a hint of limey greenness around the rim. It is so clear; the intense, complex nose comes as a bit of a surprise. An upfront herbaceousness is followed by a bombardment of green pepper, fig leaves, passion fruit, star fruit and limey aromas, ending with a distinctive, bright flintiness. This is an expression of the excellent climate and soil on which these grapes were grown. The complexity of the nose is expressed on the palate giving this wine a full, crisp and lively mouth-feel, with an after taste that lingers.
Tuna carpaccio, grilled line fish with coriander, chicken with citrus & chilli
Viognier 60%,Chenin Blanc 40%
The Viognier grapes were hand-picked into small baskets and naturally fermented and matured in second fill, small oak barrels for 9 months. The Chenin spent the same time in tank before being blended with the Viognier. Our aim was to create a wine with a harmonious palate and a good finish to partner a wide range of food dishes. Only 3,000 bottles have been produced. An elegant, medium bodied and well-rounded white blend with fragrant aromas of pears and underlying citrus flavours; good oak fruit integration and a long fresh finish
Rich Fish or Creamy chicken dishes.
5* in Platter's Guide. Tim Atkin-95 points.
The grapes for this wine were harvested at optimum ripeness, hand sorted, crushed and destemmed. The juice was immediately pressed and cold settled for 2 days at 55ºF. Half was fermented in stainless steel tanks and half was fermented in 400 litre French barrels. After fermentation the wine was left on the fine lees in stainless steel tanks/wood barrels for 9 months. Hints of tropical fruit on the nose. This wine has a firm acidity showing mineral flavours on the finish.
Shepherd's Pie, Lamb burgers or Steak with Blue Cheese.
The grapes are hand- harvested at optimal ripeness. They are then destalked, crushed and fermented for 7 days on their skins in open fermenting tanks. The average fermentation temperature is 25-30° C. After fermentation the skins are pressed in traditional basket presses. The free run and pressed juices are combined and Malolactic fermentation spontaneously takes place in the tank. The wine was racked and matured in second fill 225l oak barrels (80% French, 20% American) for 12 months. Red fruit on the nose with underlying hints of star anise and smoky aromas. It is exceptionally smooth.
Roast chicken breast and confit leg, boudin noir and quince.
Vibrant colour with youthful hues. Bright aromatics, perfumed sweet fruit with spicy varietal notes. Textured palate with red cherry notes gives way to fine grained tannins neatly framed with attractive cedar-like undertones. A medium bodied wine with deceptive power.
Duck breast and maple syrup,pork and honey mustard,good company.
86% Malbec , 14% Cabernet Franc
This is a real treat. Rich raspberry aromas with lingering violet and soft mature tannins. Perfectly aged for your enjoyment right now or to keep a few years more.
Seafood, Sushi, Goats cheese
Chenin Blanc, Rousanne and Grenache Blanc.
Fresh, crispy wine with an elegant finish.
Chilled with sundried figs, sour dough bread and soft cheeses. Add sunshine and a picnic basket to your taste.
Grapes are picked in the cool, early hours of the morning then packed into a cold room for further cooling. Once the grapes are below 10°C they are gently destemmed, crushed and pressed speedily to tank. During this process, the sensitive Sauvignon Blanc juice is protected from oxidative degradation, through the judicious application of dry ice pellets. These pellets form an “insulation blanket” of carbon dioxide gas above the juice. All free-run juice and press juice are managed separately, according to their character. The juice is cold settled for 48 hours before it is racked from its sediments and inoculated with pure yeast cultures. Cold fermentation at 11°C locks in freshness and ensures an intense tropical fruit bouquet. After fermentation, the wine is kept on the gross lees for 7 months. This practice adds weight to the palate and promotes a creamier mouth feel. Pale straw with a slight green edge. A pungent nose. Rich with floral perfume, passion fruit. Balanced beautifully by a fresh amount of capsicum and kiwi fruit sweetness. The aromas on the nose carry through beautifully to a charged, fruit driven palate with subtle zing, some flintiness and the lingering taste of guava.
Salmon, slow-roasted beetroot fresh strawberries.
Grapes were given 2 hours’ skin contact in the press after which it underwent cold fermentation in stainless steel tanks for 3 weeks. Racked of primary lees and kept on thin lees for 3 months before bottling. Strawberry yoghurt on the palate with candy-floss finish and fresh acidity for a delicious, lingering mouth-feel.
Braai/BBQ or hearty meat dishes.
The grapes were harvested from 3 different blocks of Shiraz on Solms Delta estate. The soils are mainly sandy alluvial soils which allow for great fruit purity and finesse in the wine. A portion of Shiraz was brought in from the Wellington area and adds structure and intensity to the blend. 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.
Game or dark bitter chocolate
Elegant Shiraz with an intricate, aromatic profile and great concentration. Expect intense plum and violet aromas, spice layered. A well structured wine with a lingering finish.
Marinated beef fillet skewers with onion, bell pepper, tomato and mushroom served on saffron rice.
Berries were crushed and cold-soaked for about 48hrs, and then inoculated with suitable yeast to bring out the best of the varietal. The Pinotage harvest started late Feb and the Shiraz mid March. Fermented in stainless steel tanks with pump-overs (aeration)every 4 hours. This was done to extract all of the colour and flavours from the must. Fermentation takes about 5 days at temperatures between 24-28°C. The wine was matured in older barrels for 18 months in a combination of French and American Oak. Intense dark, spicy cherry and ripe strawberry characters with a rich concentrated palate. Fruit balanced by toasty character derived from oak maturation. Creamy textured finish