Club Wines - October 2019


Pairs With

chicken tagine or aromatic Asian dishes.

Vondeling Babiana

4% Chenin Blanc, 19% Viognier, 8.5% Roussanne & 8.5% Grenache Blanc

Named in honour of Babiana Noctiflora, which is a rare species of fynbos found only on the Paardeberg Mountain.

Babiana is made predominantly from old Chenin Blanc vines planted in 1986. Its age and low yield ensure consistent quality and concentration, which forms the backbone of this blend. The fullness of the Chenin Blanc is tempered by the verve and high aromatics of the Grenache Blanc, Viognier and Roussanne. All grapes are hand-picked at optimum ripeness and refrigerated for 24 hours. The Chenin Blanc is whole bunch-pressed and no sulphur is added to promote wild yeast development. The unsettled juice is then rapidly transferred to barrel for natural fermentation. Although a nerve-racking process, this method lends structure, complexity and longevity to the wine. The Grenache Blanc, Roussanne and Viognier are destemmed and cold fermented for 8 days on the skins before being basket-pressed directly to barrel to complete fermentation. The wine undergoes full malolactic fermentation and is matured for 10 months on the lees before being racked, blended and bottled.

The wine has a pale-yellow colour with a bright green hue. The nose gives great tension and poise, brimming with roasted almonds, sweet cashews, Turkish delight, lime zest, apricot and orange marmalade, wild honey and pineapple. A fresh, vibrant and textured palate offers weighted density and length. Layers of rolled oats, white pepper, floral jasmine, mint, ginger and creamy lemon meringue are aptly supported by subtle and reserved oak presence. Babiana is a complex wine suitable to many an evening dish.

Pairs with

Shrimp and shellfish, smoked salmon, caviar, fried calamari and oysters.

Klein Constantia Brut

Grapes are selected from a single block, one of the oldest located on the lower slopes of Klein Constantia. Harvested early in the season in numerous batches to ensure complexity in freshness, fruit and intensity.

Bright and pale gold in appearance. An intense nose with vibrant flavours of stone fruit and citrus blossom, with a hint of brioche and lime zest. The upfront palate boasts precise bubbles, a concentrated mouse and lively fresh citrus flavours concluding with a crisp flinty finish.

Pairs With

Mild, creamy curries and spicy noodle dishes like Pad Thai.Chicken tagine or poached Salmon.

Diemersfontein Carpe Diem Viognier

Grapes were harvested very ripe. Settled for 24 hours at 10-12°C after which it was racked and inoculated. Slow alcoholic fermentation at 14-16°C in tank. 30% was fermented in new and 2nd fill 300L French oak barrels and the remaining 70% in stainless steel tanks. Making use of different yeast strains adds to the overall complexity of the wine. Wine was kept on the lees and stirred twice a week for the first 2 months to add to the mouthfeel and wood integration of the wine.

Apricots, orange peel, citrus and biscuit aromas explodes in the glass and then follow through to the palate for a rich mouth feel with a lingering orange marmalade aftertaste.

Pairs with

Barbecued leg of lamb, slow-cooked pork belly with root vegetables and tomatoes.

Vondeling Monsonia

(Shiraz 67%, Mourvédre 21%, Carignan 8% & Grenache 4%)

Vondeling Monsonia is named after Monsonia Speciosa, a very rare species of fynbos (vegetation type occurring in the Western Cape region of South Africa) found in the Paardeberg mountain, the home of Vondeling wines.

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. During fermentation, hand plunging, commonly known as "punch downs" is the method of mixing and extraction. After fermentation, the wine is pressed in a traditional boutique size basket press. All wine is then transferred directly to barrel where malolactic fermentation takes place. Only large format French oak barrels are used, with about one-third new and the rest 2nd and 3rd fill. The wine is allowed to mature for 16 months before a final barrel selection, blending and bottling takes place.

The wine has a vibrant ruby red colour with a dash of purple. The nose is refined opulence personified. Bright violets are infused with dark fruit with just a hint of earth and wood smoke. Sweet spices abound, rich in cloves, subtle nutmeg and aromatic coriander. The palate is alive with redberry fruit and has a chocolaty richness with undertones of wild herbs. The wine has a full, viscous texture and a lingering finish.

Pairs With

Meat dishes, whether dry aged beef cuts or venison, the choices are without limits.

Kanu Shiraz

The grapes were harvested by hand from a single vineyard in Stellenbosch. The grapes were carefully hand sorted prior to a light crushing and a bleeding (saignée) of some 35% was taken from the pulp. The pulp macerated for a short period in open stainless steel fermenters and then inoculated with selected cultured yeast. Regular, but gentle automated punch downs were done until fermentation was completed. The wine was left on its skins for a further 14 days before being pressed in small batches in a traditional basket press. The wine then underwent malolactic fermentation in barrels and further 16 months maturation in 500 L French oak barrels. The wine was racked twice during its maturation cycle. The wine was racked, lightly fined with fresh egg whites to polish the tannins, filtered and finally bottled. The Shiraz spent 16 months in 100% seasoned barrels, all French oak.

Good, intensity in colour. Decadent and voluptuous nose, all accentuated by a subtle vanilla. Loads of spice and fruit with lovely violet and lily notes. A lovely fragrant wine, sleek and sensual, well balanced acidity, layered richness and a long finish.

Pairs With

Chicken, Fish & Portobello mushrooms

De Kleine Wijn Koop Knapsekerel

The Kleine Wijn Koöp is a collaboration between some young blokes, making bona fide African wines from around the Cape, and having a massive amount of fun. This is the second release of Knapsekêrel (which refers to a spiky little black plant), a limited-edition Cabernet Franc from the Polkadraai Hills, west of Stellenbosch. The vineyard was planted in 2000 and is farmed biodynamically by Rosa Kruger and Johan Reyneke. Whole berry natural fermentation, and aged for 18 months in old 225-litre French oak barrels.

A refined, almost Loire-esque Cabernet Franc, the sort of flavours you're getting are raspberries, earth, lavender and dried herbs. Supple and soft, with an angular structure that fades in and out, making it an ever-evolving, fascinating drink. Just 600 bottles made, and fewer than 200 made their way to the UK.


Pairs With

Chicken salad with added apple or pear.

Diemersfontein Chenin Blanc

Grapes were picked at two different ripeness levels, de-stemmed, crushed and given 2 hours soaking in the press. After pressing, the juice settled in tank for 3 days and was inoculated with yeast. Low fermentation temperatures of 13 degrees were maintained for the 3 week fermentation period. The wine was racked and prepared for bottling.

This unwooded Chenin Blanc boasts with a bouquet of fresh guava, white pear and passion fruit. These tropical nuances follow through to the palate, finishing with a well-balanced acidity and a lasting finish.

Pairs with

Shellfish and bouillabaisse

Horse Mountain White Blend

This is a blend of Chenin, Viognier, Roussanne & Grenache Blanc with the wine nicely portraying the individual characteristics of all four cultivars (varietals). The Chenin citrus mid palate is comple- mented by the Viognier’s dried apricots and together with the Roussanne’s pungent perfume and the Grenache’s texture it makes for a wonderful wine.

Pairs With

Fish, Seafoods and salads


Buitenverwachting Buiten Blanc

97% Sauvignon Blanc, 3% Semillion

This full bodied Sauvignon Blanc based blend offers a variation of fruit characters including ripe gooseberry, green peppers, green melon and hints of tropical fruit.

Pairs With

Beef, Lamb or Venison

Rocco Bay Soft Smooth Red

A smooth blend of Cabernet Sauvignon and Merlot. Juicy and mouth watering array of sweet summer fruit wrapped up in smooth, soft tannins.

Pairs with

Pizza, pasta & Meatballs

Vondeling Signal Cannon Merlot

A cheerful aroma of ripe red fruits, peppery spice and a hint of toasted oak. A wonderful 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.

Pairs With

Lamb, duck confit, assorted aged cheese

Del Pedregal Tannat Merlot Cabernet Blend

A bright, clean intense ruby. The nose is complex and filled with hedgerow berry flavours. The mouth is warming and filled with blackberry and blueberry fruits.

Please log in to comment