A captivating selection of six different grape varieties from the classic wine regions of Stellenbosch and Swartland — ideal as a gift or tasting set. Twelve bottles for a beautiful “tour d’horizon”!
Characteristics
Dryland bushvines situated on the Kasteelberg, grapes are handpicked. The wine was left on its fermentation lees for 3 months. Fresh and medium bodied, with flavours of ripe stone and citrus fruit, combined with almond and ginger tones, all of which are well integrated with vanilla oak spice.
Food pairing:
Combine with salads based on avocado with shrimps, ot tuna or lightly roasted chicken breast. Pairs with vegan pasta with pure roasted vegetables. Also with sushi or sashimi.
Characteristics:
Vineyard planted high on the foothills of the Groenland Mountain in Elgin. Cold climate and slowly ripened Sauvignon Blanc, which rested 3 months on the lees. A splash of barrel-fermented Semillon was added to give the palate more weight. Aromas and flavours of scrubby fynbos, refreshing grenadilla, ending with a pinch of white pepper and lingering oystershell. Long and lively finish. Â
Food pairing:
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.
Characteristics:
Pale yellow with green hue. Crisp & fresh citrus note rounded by tropical fruits and spices by wood ageing. Creamy Chardonnay with excellent balance and long finish. Partially fermented on French oak, 9 month on the lees.
Food pairing:
Combine with dishes of white fish in butter or creamy sauce, white meat, ris de veau, ripened cheeses.
Characteristics:Â
Grapes sourced from Devon Valley in Stellenbosch. Wood ageing in 2nd and 3rd fill barrels. Opaque, brick red in colour, forest floor, violets and plums on the nose. The palate is full bodied, deep and concentrated with fine-grained tannins.
Food pairing:
Pairs well with lamb burgers, pork loin or a steak with mushroom sauce.
Characteristics:
Dark ruby red colour with purple edges, aromas of plums and black berries. Hint of cinnamon and good tannic backbone.
Food pairing:
Roasted meat, cheese platters or game. The winemaker loves it with a gourmet burger, game carpaccio or a traditional South African bobotie. When choosing vegan, go for lentils, beans, risottos combined with aubergines or mushrooms.
Characteristics:
The Riebeeksrivier farm is situated on the slopes of the Kasteelberg. Blend of 37% Marsanne, 37% Roussanne, 20% Chenin Blanc and 6% Viognier. The grapes were harvested by hand, the wine spent 7 months on the lees in old French oak and stainless steal (15%). Aromas and flavours of crunchy dried autumn leaves, vanilla biscuit, stone fruit, nectarine, peach and apricot and an elegant, dry and refined mouthful. Fresh acidity and a pleasant chalky grip. Complex, structured with delightful mouthfeel and texture. Beautiful integration of oak makes for a long, layered but sophisticated wine.
Food pairing:
Wonderful food pairing potential! Mild Asian fares with fish and poultry, grilled tuna & vegetarian dishes and stews.
