On its own or with canapes
Chardonnay: 60% Pinot Noir 40%
Entheos is a 60% Chardonnay and 40% Pinot Noir blend. The grapes are picked riper to show richness and attractive fruit at an earlier stage. The wine is matured on lees for up to three years.
Lively mousse, creamy biscuit on the palate and long aftertaste. A vibrant Cap Classique to celebrate every day.
Crisp pork belly, duck breast with honey and spices or pickled fish.
Wooded Chenin Blanc created from vineyards over 40 years old. These vineyards produce grapes with thicker skins, giving the wine an intense flavour. Pale gold with lemon rind rim. Soft dried apricots with an oak and vanilla undertow. White fleshed peaches, almond paste and oranges. This wine will age well.
Chenin Blanc: 50% Clairette Blanche: 19% Muscat D'Alexandrie: 16% Semillon: 12% Viognier: 3%
Bright in appearance with a delicate greenish hue. This wine offers layers of fresh, vibrant aromatics. Notes of greengage, wildflowers, honeysuckle and litchi pour out of the glass.
On the palate the fine edge of mineral freshness keeps these ebullient characters in check, framing an intense and long lasting finish.
Shepherds Pie, Pork Loin or Steak Burgers
Wonderful cool climate character with elegance from the Eagles Nest stable this wine is rich and bold without an excessively high alcohol. Meticulous attention in the vineyard and cellar combine to produce a wine that’s nose is a textured array of gorgeous ripe berry fruit, complemented with dark chocolate nuances and a linear crushed pepper component that is a unique to the grapes from these slopes.
On the palate the delicious dark berry fruit of the nose is carried through to the taste buds and they combine harmoniously to give a rewarding taste sensation. The wine is well rounded to the point of being velvety. Flavours are supported by ripe juicy tannins which leave a long silky smooth finish. This wine is ready to drink now and will improve with correct cellaring up to 2020.
Slow cooked oxtail or lamb
Bordeaux-Style red is a blend of Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc and Petit Verdot.
Smoked meats, venison pie, and beef fillet with a red wine sauce or an oxtail stew made in an Osso Bucco style. Wine also pairs well with hard cheeses.
Cab/Merlot/Petit Verdot blend. Fleshy fruit rich with whiffs of violets
Deep dark garnet colour, bright ruby rim The nose has heady aromas of ripe black fruit layered of fresh red and black berries, hints of cocoa, cedar, Christmas cake and fresh vanilla pods all beautifully intertwined punctuated by a hint of black olives and savoury meats. The palate explodes with the basket of fruit, spice and savoury notes. Tannins are velvety yet broad. The finish is full yet fresh. There is a salty savoury note as the wine finishes off on the palate.
To be enjoyed immediately after release but will improve with cellaring for up to 10 years from harvest.
Vegetable Lasagne, Roast Chicken, Pork Ribs or a classic Caesar Salad
Flagstone’s unpretentious blend of Chenin Blanc, Sauvignon Blanc and Viognier, is fondly referred to as, ‘Mom’s Plonk,’ and delivers balanced drinkability year in and year out.
The Noon Gun canon stands on Signal Hill above the town centre in Cape Town, known in South Africa as The Mother City. Its daily firing is South Africa’s oldest official tradition.
Intriguing, floral nose of guava, orange zest and apple. The smooth, balanced palate offers honeydew melon with slices of paw paw, a touch of orange peel, and a sprinkle of cinnamon. The fruitiness is balanced by a creamy mouthfeel and a zesty crisp lingering finish.
Salads and Seafood
Granadilla and gooseberries. Packed with ripe fruit, and some blackcurrant and floral notes on the nose. The wine has an elegant, linear palate, with a fresh delivery ensured by well-balanced acidity, some flintiness and a lingering aftertaste of guava.
Smoked Salmon, Sushi or Fish and Chips
These vineyards are set on the gentle slopes of the Kogelberg overlooking the Botriver Valley to Walker Bay with olive groves, essential oil plantations and villas. Our frost-free climate and exposure to the cool sea breezes ensures that exceptional award winning wines are produced.
A full rounded mouth feel with apple and pear on the palate and nose is backed by a crisp acidity which lingers.
Slow cooked lamb stew with rich tomato herb and garlic sauce, green haricots and grilled polenta. Chorizo flavoured squid set off with fresh homemade wasabi mayonnaise.
Cabernet/Shiraz. These grapes were selected from distinct parcels with varying soil types. This complexity in growing has resulted in a wonderful intricacy in the wine. The grapes were picked at optimal ripeness to enable the correct balance between sugar and phenolics. Individual varieties were bunch and berry sorted, crushed and destalked to tank. Fermentation was initiated after 3 days cold soaking. After careful blending trials and numerous test tastings the final blend combined a variety of batches each contributing in its own unique way to make this a balanced, expressive and fruit driven wine. Maturation entailed 10 months in 3rd fill French oak barrels.
Ripe, soft, chewy tannins with good balance & a soft lingering finish. Spice & red berry flavours.
Suitable for vegans & vegetarians.
Lamb meatballs, pizza or pasta dishes.
Syrah: 42% Cinsaut: 41% Mourvedre: 7% Grenache: 6% Viognier: 4%
Lightly coloured in appearance, the nose is packed with aromas of roast plums, and spicy notes of cloves, cinnamon and white pepper. Sumptuous acidity leads onto a finely textured, complex palate well balanced by subtle chalky texture. A lifted, fresh note marks the pleasantly persistent finish.
"Braai" food, lamb, game meat or hard cheeses.
With multiple layers of red fruits. Rounded fruity palate and soft tannins making this an easy to drink red wine. Enjoy all year round, including chilled on a hot summer's day.