Characteristics:
A citrus and passion fruit sensation followed by a mineral taste and a juicy acidity on the palate. A fruity and fine textured finish.
Food pairing:
Excellent with asparagus and grey shrimps with homemade mayo, crispy salads and seafood. Serve as aperitif, or with goat or sheep cheeses.
Characteristics:
Touches of lime and brioche, crushed apple and crushed hazelnuts. Very nice maturation potential.
Food pairing:
Try with creamy dishes of white fish, white meat or with ripened cheeses.
Decanter: 92/100
Characteristics:
Grapes from vines grown on the Simonberg, with an average age of 31 years. Blend of 70% Cabernet Sauvignon, 17% Merlot and 13% Cabernet Franc. Deep ruby colour. A classic, perfumed nose packed with cherries, cassis, cedar, cigar box, tea leaves and tomato paste, followed by a palate of cassis, cranberries, savoury plum and sweet vanilla. A complex multi-layered, refined wine with a beautiful structure, balanced acidity, elegant, fine grained tannins and a long, persistent finish. If stored correctly, this wine will mature gracefully for 20 – 25 years.
Food Pairing:
A great accompaniment to all types of steak, meat casseroles, roast leg of lamb and matured cheeses.
Characteristics:
Elegant Burgundy style with a complex palate. Over 3/4 of this vintage comes from the Napa side of Carneros and the remaining is sourced from the Sonoma side. Clones from the vineyard include Dijon 777, Pommard and Martini. Balanced wood maturation in French oak. Aromas and flavours of red fruit, pomegranate, young cherry and strawberry with a hint of spice. Notes of damp earth, some truffles.
Food pairing:
Serve with poached salmon, poultry or lamb. Or go for grilled vegetables or fine Italian dishes with tomato sauce.
Characteristics:
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.
Food pairing:
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!
Characteristics:
Dry rosé Champagne made from 92% Chardonnay and 8% red ‘blend of Meunier and Pinot Noir grapes from the Vallée de la Marne. Collard-Picard shows respect for nature and the essence of Champagne: natural fermentation, long aging of 12 months in oak barrels, and a minimum of 5 years of rest in the cellar. Extra brut due to a very small dosage. Bright orange colour with salmon pink hues. On the nose, pleasant aromas of small red and ripe fruits. Harmonious palate with intense flavours of forest fruits and a fresh citrus and orange peel finish. A delightful glass of Champagne to enjoy!
Food Pairing:
A stylish aperitif or a lovely companion throughout an exquisite meal.
Concours Mondial de Bxl: Gold medal
Decanter WWA: 90/100
