Pale straw in colour with a smoky nose of struck flint, oak spice and green pineapple; medium- to full-bodied, dry, elegant and well-balanced with a surprisingly long finish.
Fruit sourced from the winery’s Osoyoos vineyard, hand harvested and barrel fermented in French and American oak, aged 20 months. Generous dark berry fruits and smoky notes on the nose precede a plush entry with well-integrated tannins, boysenberry, damson and blackcurrant through a lengthy end.
Bright pale straw in colour. Light mineral nose of peach and floral top note. Medium-bodied, dry, white peach, honey and citrus flavours. Fresh and lively on the palate. Well-balanced.
Soft on the sides, sappy on the palate and snipped on the finish, this Merlot is sourced from vineyards 20-60 km from the coast in Swartland, Paarl, Overberg and Stellenbosch. Fruit from these 17- to 19-year-old-vines were cold soaked and fermented in stainless with ample pump overs. Post-ferment, 20% saw time in stainless, with the remainder in contact with wood staves. Plum and cherry jam dominate, with some wet wood, medicinal cherry on the back end, choked out with spice. Though blocky in form, the soft sides and jammy fruit will attract many cushy Merlot fans.
100% barrel-fermented with 17% new French oak, this one opens with floral and ripe citrus scents and creamy lemon citrus and hazelnut with a touch of vanilla on the palate. Deftly balanced, it finishes with stony mineral, and a splash of vanilla cream.
Mostly Sauvignon Blanc with a dash of Sémillon. Citrus, lime, gooseberry, apricot and herbs come together in this crisp and elegant wine. Seared scallops all the way.
Pinot Noir performs well in this hilly region south of the Po River, whether in sparkling, red or even as this white wine. Attractive feint cherry and herb scents, along with this style’s trademark firm acidity, fresh white raspberry and cinnamon flavours and very clean finish. Ceviche would pair well.