The blend here is 50% Cabernet Sauvignon, 35% Merlot and 15% Cabernet Franc. It’s quite tight at the moment, but intense swirling/decanting reveals elegant cassis, black currants, blackberries, caramel and oak barrel spice notes. It’s more open knit and evolved on the palate with a lovely mélange of dark fruits, elegant spice, beautiful tannic structure and finesse through the long finish.
12 months in American and Hungarian oak has added complexity and somewhat softened the aggressive acidity of this red hybrid blend. Plenty of black cherry, plum, firm tannic bite, savoury notes and a pinch of pepper make for ample flavour. Needs 3+ years in the cellar.
Dense purple-black in colour with a lively bouquet of blackcurrant and mulberry; medium to full-bodied, rich and spicy sweet blackcurrant and plum flavours.
South Africa continues to offer great value for your wine dollar. Palest straw in colour with a hint of lime, it shows a nose of apple and lemon with oak spice and that Burgundian barnyard note. Medium-bodied with the flavour of ripe yellow apple and grilled nuts enhanced with toasty oak.
This is the best yet for this wine and it’s an absolute no-brainer for the warm summer, especially for the price. It is a delicate offering with banana, citrus, apple, grapefruit, gooseberry, honey and herbs all supported by crisp acidity. Chill thoroughly and drink up.
BC’s new hinterland region continues to surprise with this food-friendly, dry rosé that sports strawberry and raspberry notes kept well in check with crisp acidity and a touch of earthiness before a clean, dry close. Ideal for lighter seafood dishes such as shellfish marinara or with picnic cold cuts.
Black pepper filters through the nose of this Santa Rosa Tempranillo, selected from older vines, seasoning deep blue plum, mulberry, violets, black raspberry, pipe tobacco. Under the alluring berry fruit there's a dusky, spicy and brooding charcoal spicing to a lingering, textural finish. This has a natural intrinsic freshness to lift the sun-ripened weight easily to a bright and brisk fuller red. Native fermented in concrete vats plus a soft extraction and 20-25 days maceration reflects the winery's dedication to their wines, and this grape, in a foreign land.