2008

Dark ruby colour.  Inviting, complex nose with red berries, stawberries and supportive white pepper, rasberry and spicy flavours.  Well balanced palate that confirms the nose with firm tannin and a lingering peppery aftertaste.  Decant 30min prior to serving.

2007

Dark ruby plum colour. Intense dark red berry flavours initially on the nose followed by hints of pepper, chocolate, spice and florals. Rich full entry on the palate with heaps of berry fruit flavours. Good complexity and integration of all flavours allowing fine elegant tannins to round off the wine. Decant one hour prior to serving.

Recommended food pairing: Chicken liver, ostrich fillet and venison.

2006

Dark ruby colour. Inviting, complex nose with red berries, strawberries and supportive fynbos, rasberry and spicy flavours. Well balanced palate that confirms the nose with firm tannin and a lingering peppery aftertaste. Decant 30min prior to serving.

Recommended food pairing: Foie gras, ostrich fillet and venison

2005

Dark ruby colour. Inviting, complex nose with red berries, plums and supportive fynbos, white pepper and spicy flavours. Well balanced palate that confirms the nose with firm tannin and a lingering peppery aftertaste. Decant 30min prior to serving.

Recommended food pairing: Foie gras, ostrich fillet and venison

2004

Complex nose with raspberries, violets, white pepper and a slight spiciness. Full bodied and a good structure which makes for a very well-balanced wine with nice ripe tannins and good acidity. Very good interaction between wine and oak, resulting in a unique, elegant wine.

Recommended food pairing: Chicken liver, seared tuna and roasted duck

2003

Distinct flavours of blackberry, vanilla and raspberry, combined with black pepper and almonds. Palate possesses good texture, cherries and firm tannins. Very elegant and well-balanced wine. Store at 17 degrees and 70% humidity. Ageing potential of 5 years.

2012

A white gold-coloured Viognier with frangipani,jasmine and citrus blossom flavours on the nose, which are well supported by apple, peach and citrus on the palate.  Chill to 14′C and open 30 minutes prior to serving.

2011

A light straw coloured Viognier with jasmine, rose petal and apricot flavours on the nose which are supported nicely with green apple, peach and creaminess on the palate.

Duck salad, Indian cuisine, Bobotie and mild curries.

2010

A light straw coloured Viognier with Apricot, white peach and jasmine flavours on the nose which mingle nicely with a full yet lively palate. Great minerality and spice round off this delicate wine’s exspression of it’s terroir.

Duck-salad, Indian cuisine, Bobotie, lamb and light curries.

2009

Light straw colour. Powerful apricot and peach flavours which mingle with hints of jasmine and lime blossom on the nose. The palate supports the nose by following on the intense fruit flavours. The voluptuous yet fresh mouth feel suggest a wine which will age well or to be enjoyed now.

Recommended food pairing: Duck-salad, Indian cuisine and paella

2008

Light straw colour. Powerful Mineola, apricot blossom and peach flavours which mingle with hints of vanilla and lime blossom on thenose. The palate supports the nose by following on the intense fruit flavours. Crisp acidity and freshness suggest a wine which will age well or could be enjoyed now.

Recommended food pairing: Duck-salad, Indian cuisine and paella

2007

Intense sunset gold colour. Powerful apricot and peach-pip flavours which mingle with hints of vanilla and apple blossoms on the nose. The palate supports the nose by following on the intense fruit flavours. Crisp acidity and freshness suggest a wine which will age well or be enjoyed now.

Recommended food pairing: Duck-salad, Indian cuisine and paella

2006

Light straw colour with green tint. Fresh apricot and citrus flavours on the nose which is well integrated with elegant butterscotch and almond. Citrus-lemon-zest supported by crisp acidity and silky vanilla aftertaste.

Recommended food pairing: Duck-salad, Indian cuisine and paella

2012

A copper to salmon pink coloured Rose with strawberry, mixed berry and papaya flavours on the nose, which are supported generously with notes of fruit salad and strawberry on the palate.  Chill to 14′C and open 30 minutes prior to serving.