| Anwilka is a result of the joint venture of three brilliant winemakers: Hubert de Boüard of Château Angélus, Bruno Prats formerly of Cos d’Estournel and Lowell Jooste previous owner of Klein Constantia. Aged for 14 months in big French oak barrel (50% new). Aromas of strawberry, raspberry, and cherry with notes of toasted spices, tobacco and hints of cassis. Fresh and vibrant on the palate, this is a medium-bodied and elegant wine with supple tannins and a very seductive finish. |
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The emphasis is on bright, refined complexity and palate coverage with a marked minerality and salinity.
This is an aromatic Pinotage, showing dried roses, grilled herbs, oyster shells, roasted mushrooms and spiced cherries on the nose, with some Asian five spice. Medium-bodied, very finely textured with chalky tannins that grip lightly on a smoky, spicy finish.
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| | This is an innovative blend that captures the most beautiful possible expression of the sandstone-derived soils in the Hemel-en-Aarde Valley. Free by design of excessively dramatic varietal fruit, the focus of the wine is on bright minerality, salinity and vibrant natural acidity. Sauvignon blanc 51%, Semillon 25%, Chardonnay 24%
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| | The nose is fresh and lively with the merest hint of toast and butterscotch while the intensely flavoured palate shows white peach, crisp pear and rich citrus backed up by a taut mineral acidity and a succulent texture showing well integrated, subtle oak. The finish is long, clean and creamily rich. |
| | From old vine Chenin Blanc, planted in 1985, which is grown on decomposed shale and granite. It offers restrained aromatics of pear skin, honeycomb and golden citrus with just a hint of toast. The palate is deep and concentrated. Yellow apples, kumquat and peaches sing above the chalky texture and fine, crystalline finish. |
| | Delicious Chenin Blanc, from 3 vineyards, harvested at different ripeness levels. Fermented in steel tanks, clay amphora and concrete eggs. Blended and then aged in old oak on lees for 8 months. Lovely pineapple and ripe pear on the honeyed yet fresh nose. Rich with lovely fruit weight, tangy with a lovely limey zip of acidity to balance the ripe almost creamy fruit. |
| | Bready aromas and dried herbaceous notes, including fennel and aniseed dominate the nose, followed by a creamy lemon character. The palate is reminiscent of the nose, with great textural complexity, attributable to the long, slow wild yeast fermentation. |
| | The grapes for this come from two low yielding Stellenbosch vineyards, are hand harvested, fermented with wild yeasts and then raised in large wooden casks. Sustainably made this is a cracking wine for the money and made in a way that is more usual for far more expensive wines. Fresh with full brambly fruits, rustic herby and savoury notes and balanced by fine tannins and natural acidity. |
| | A tight, mineral wine with classic Hamilton Russell Vineyards length and complexity. Prominent pear and lime fruit aromas and flavours are brought beautifully into focus by a tight line of bright natural acid and a long, dry minerality. An elegant, yet textured and intense wine with a strong personality of both place and vintage. |
| | A pure varietal nose with fine cassis aromas and notes of ripe cherries and fresh plum. Balanced on the nose by vanilla and cedar spice. The palate has great depth of blackcurrant fruit backed by cedar and spice ripe, fine-grained tannins and a lengthy finish. |
| | The nose gives way to intense notes of red fruits, humus and coffee, softened by a trail of sweet violet. The taste is enveloping and supported by a good structure. It is rightly tannic and fresh, with a persistence of the red fruit in closing. |
| | Matured for 11 months in French oak barrel, 50% of which is new. Complex nose of pear, citrus and floral notes with hints of citrus fruits and marzipan. Medium bodied and balanced with a crisp acidity and fresh on the finish with stony minerality. |
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Organically farmed since 2015, the vineyard is cluttered with round pebbles on the soil surface with underlying decomposed granite.
This wine displays an array of aromas including raspberry and wild strawberry notes with underlying subtle wood spices. A silky tannin structure complements the primary fruit perfume of this harmonious wine.
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Meerlust Rubicon is a classic Cape blend of 49% Cabernet Sauvignon, 28% Merlot, 20% Cabernet Franc and 3% Petit Verdot.
Showing a deep, purple in hue, the nose reveals wild violets, ripe plum, cedar wood, fennel, and an intense spiciness, with typical graphite and liquorice. The palate is rich with rounded tannins and a bright acidity. Packed full of fresh dark fruits, toasted oak, and vanilla on the finish.
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Floral with citrus fruitsand fresh herbs. Frivolous attack with prominent ripe acidity and an elegantcrisp texture, long fruity-vegetal aftertaste. Delicious as an aperitif. Goesalso well with raw seafood and fresh spring salads, pickled fish, marinatedspring vegetables and fresh (goat) cheese. |
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