in the cellar : The grapes were harvested at 24o Balling during February and March. On arrival at the cellar, the fruit was gently crushed and fermented on the skins in temperature- controlled ...

Pat’s Garden Merlot has always been a blend of predominantly Merlot with the addition of about 8%-12% Cabernet Franc. This ‘blend’ conveniently fell within the legal framework for a wine labelled as a ...

Seductive in its charms, this wine is simultaneously bright with black berry fruit, pepper and spice as well as subtle, nuanced, delicate with a touch of florality yet also powerful and structured.

in the cellar : After destalking and crushing, yeast was added to the mash and fermentation commenced in stainless steel tanks. While the juice was still fermenting, it was transferred to 300-litre ...

in the vineyard : Grapes originated from 2 vineyard blocks on our farm: one block on high potential Tukulu soil (planted at 2,5m x 1,4m wide) and the other block on poorer Klapmuts soil (planted at ...

Dark, ripe plums and cherry fruit aromas, cracked pepper, and a whisper of fynbos rise from the glass like a coastal breeze carrying the scent of the wild. The Shiraz lends its signature spice and ...

in the cellar : The grapes were harvested by hand from selected vineyard blocks and destemmed and crushed to stainless-steel tanks. Alcoholic fermentation was completed after 15 days on the skins.

The seductive pale gold colour, with a flourish of tiny bubbles, capture the imagination immediately, followed by enticing lemon cream, beeswax, pink grapefruit and toasty brioche aromas that persist ...