Hand-picked, and hand sorted not crushed. From Osoyoos East Bench, south-west facing slope. Aromas of red and blue fruit with wild briar notes before a vibrant and a juicy entry underpinned by bright acidity through a mouth-filling palate with damson, cassis and blueberry, supported by approachable and well-integrated tannins.
Modern-day Chards from Australia, such as this one, have evolved over time to cut back on the oak and let the ripe fruits play a starring role. The nose on this beauty show ripe apple, peach and pear notes to go with cream, spice and minerality. It’s creamy and buttery on the palate but still maintains its freshness and lovely fruit flavours. Enjoy with broiled lobster.
The organic blend is predominantly Carménère and displays aromas of gorgeous black cherries, currants, strawberries, dark chocolate and savoury spices. It’s smooth and elegant on the palate with ripe fruits and integrated spices. Serve with a pepper-crusted steak.
I never expected to find Sicily’s premiere red grape growing in South Africa, but there you go. Deep purple-ruby in colour, this gorgeous red has a spicy nose of black plums and new leather with a lavender note. Medium-bodied and dry, it’s fleshy but elegant and well-balanced with a caressing mouth-feel. Amazing value here.
A warm, ripe and complex Syrah with cassis, plum, black pepper, oregano, violets, chocolate and toast. Medium-plus body, ripe tannins, concentrated mid-palate and superb length will allow this wine to age over the next 5 years.
This is a strapping Cab at 14.5% alcohol. Dense purple-black in colour, it presents a nose of blackcurrant and cedar tinged with vanilla oak. Full-bodied and mouth-filling; the fruit is sweet but kept in check by a lively spine of acidity.
Natural, non-interventionist Pinot Noir, made with wild yeast, with 8 months on skins in amphorae. Lifted red berries, strawberry and wild berries with refreshing acidity and lingering, elegant tannins; well balanced with a juicy finish.