A stylish gift and pure indulgence … this premium selection of 6 bottles offers the best of our range: from elegant white to top-class red with excellent ageing potential. Our idea of an oenological Christmas gift!
Fresh citrus aromas linked to pineapple and a refreshing minerality. A hint of nougat. Partly fermented on oak barrels, new and third filling. Fine Chardonnay.
Try delicately prepared grilled fish and poultry. Combined with fresh oysters it is a delight.
Cool-climate wine, crisp and aromatic. Complexity is brought by the site elevation of 200m above sea level, granite soils and southwestern slopes, which enable the wine to capture the essence of the Upper-Hemel-and-Aarde-Valley in Walker Bay. Pure and fresh with aromas and tastes of gooseberries, capsicum and hints of tropical fruits. Refreshing mineral and lingering finish.
Serve with raw or lightly cooked shellfish, eg oysters and prawns, fresh crab or grilled fish such as sea bass. Pair with gazpacho or young goats cheeses. Fine match with sushi and sashimi, seafood-based steamed and fried dim sum and smoked salmon. Think asparagus or fresh aperitif.
Dry Creek Valley produces top Zinfandel. Aromas of rich black cherry, red plum and nutmeg. Flavours of fresh berries, toasted brioche and cocoa. Matured on a combination of French and American oak, 45% new. Outstanding reference in its kind: 2023 vintage is a remarkable vintage with balance and purity, combining power and elegance.
Combine with lamb, pork, pie or pastry.
Exclusive Cabernet Sauvignon, sourced from the oldest vineyards on Beyerskloof. Very small-scale production. Deep red colour, intense aromas of dark fruit, cassis, spicy cedar, pencil shavings, dark chocolate and a smooth long finish. 24 months on new French oak, the wine rested on the estate for 2 years before being released. Complex and perfectly balanced. Ageing potential of 10 years or longer.
Try with grilled red meat, roast lamb with rosemary or thyme, pork or turkey. For the vegetarians, good old mac & cheese is great especially if extra-cheesy while an equally-cheesy mushroom risotto will also do the trick!
Premium selected 100% Nebbiolo grapes sourced from Barolo villages La Morra, Montforte, Serralunga, Barolo and Verduno. Typical for Barolo classico are the effusive aromas of cherries and plum skin and refined tannins. Subtle cranberries, rose and violet petals. Scrubs of salty and meaty flavors, with hints of liquorice dust and rhubarb. Harness introduction to Barolo with sociable character.
Nice companion to steak tartare, grilled steak, sweetbreads and beef or veal dishes with mushrooms or truffles. Combine with feathered game, such as partridge, pheasant, wild duck and pigeon or guineafowl and quail. A classic with risotto with porcini or ceps.
Intense, full-bodied and balanced super premium red blend of 70% Tempranillo, 27% Garnacha and 3% Graciano, from the best Salobral vineyard, blessed with a north-south orientation and planted on chalky clay soil. The vines are over 50 years old, the grapes hand-picked and rigorously selected. 14 months on a mix of French and American oak (15%). Very intense aromas and flavours of cassis, strawberry, blackberry and plum, spice and wood. Balanced, flavourful with a broad, creamy finish.
Serve with red meat and game, roasted meats and aged cheeses. Delicious with lamb dishes, Spanish-inspired dishes with red peppers or red chilies or Indian spiced cuisine.
