A selection of wines made of the world famous black grape Cabernet Sauvignon, part is blended with Merlot and Cabernet Franc, Malbec and Petit Verdot. Small yields, hand selected grapes and maturation on French oak. The cuvées are full-bodied & firm in style, maturing beautifully in the bottle.
Aromas of red plum, raspberries and cherries are prominent, layered with forest floor and oak spice expressed as toasted caramel and walnut. The palate has a fresh red fruit core with soft-textured tannins and good persistence. Handpicked grapes, fermented in stainless steel with extended skin contact. 16 months on French oak of 225L. 51% Merlot, 34% Cabernet Sauvignon, 9% Cabernet Franc and 6% Petit Verdot. Ageing potential of at least 7 years from vintage.
Combine with excellent red meat, eg fillet or chateaubriand, or with a coq au vin, ossobucco or lamb casseroles. Can be served with hard cheeses. The winemaker advises Springbok loin or braised Springbok shoulder with aromatic potato pudding with a gastrique of port sherry and puffed barley.
Berry fruit aromas of mulberries and blueberries, subtly framed by vanilla spice and earthy notes. Gentle structure and finesse combine to make the 2014 so attractive. It has good weight and richness, fine grained tannins and a savoury finish. Classy Bordeaux blend, matured for 18 months on 30% new French oak, the rest is 2nd and 3rd fill. Vegan friendly.
For preparations with beef or lamb with rich sauces. Think of stew or venison. Great with chateaubriand and coq au vin.
Single vineyard Merlot planted in prime Somerset-West Helderberg region. Grapes are hand-sorted and fermented in 225 L French oak barrels, with 24 months further wood ageing on these barrels. Yield is 4 ton/ha. Well-structured and complex. Appealing nose with black and blue fruits, hint of dark chocolate. Palate is packed with cherry, bleuberry and black hedgerow fruits. Subtle and integrated oak, long aftertaste. Lovely elegance overall.
Steak, roast beef or lamb with a simple jus or mushroom sauce. Grilled chops of veal, pork or lamb, especially with thyme and rosemary. Roast chicken, turkey or guineafowl.
Full-flavoured Cabernet sourced from mid to upper valley sub-appellations and Atlas Peak. 7,2% Merlot was added, 17+ months oak maturation, 75% of the barrels was French and 30% new. 2019 offers exceptional fruit with bright acidity, ample texture resulting in an approachable Cab, with aromas of black cherry, raspberry and notes of cedar. Intense fruit, integrated tannins with a balanced acidity and an elegant finish.
Serve with red meat, this type of Cabernet loves a seasoning with garlic, rosemary and/or porcini (dried mushrooms). Partners well with roast or grilled lamb, slow-braised beef or venison. Fashionable ox cheek dishes are also a good pairing - even a chilli con carne. Go vegan with big juicy Portobello mushrooms with butter and garlic.
Vibrant colour with youthful purple hues. Bright aromatic dark fruit with spicy cedar notes. Fine, elegant, nicely framed, attractive and complex palate with well integrated tannins. This wine spent 17 months in French oak of which 25% was new.
Baked or grilled red meat or ground game, with spicy sauces.
Well-balanced structure, tastes of young black currant, cassis and espresso beans, silky tannins. Maturation of 12 months on French oak.
Combine with red meat, lamb or spicy dishes. Entrecôte with a homemade béarnaise is delicious with this partner!
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