in the cellar : To achieve the desired colour, most of the juice was drained directly after crushing, with some blocks receiving up to two hours of skin contact to ensure that the colour remained the ...

The Nicolas is an exceptional blend showcasing how skilled craftmanship can create a masterpiece greater than the individual components on their own. On the nose red cherries, fresh plums, mulberries ...

in the cellar : Vinification was reductive, which meant all air was excluded from the grape processing operation. This was done to protect the delicate varietal flavours. The Sauvignon Blanc fermented ...

in the vineyard : This Pinotage is always one of the first to arrive at the cellar and the grapes were hand-harvested in early February. The fruit are grown on high-quality sites around the ...

in the cellar : Half of the juice was fermented with partial solids at 16°C, enhancing the rich, round fullness of the wine. The other half was fermented at a cooler 14°C in stainless steel tanks, ...

in the cellar : The grapes were crushed then pressed, and the juice cold settled for two days, with juice extraction averaging 620 litres per ton. Fermentation took place at 14 - 16°C. Following ...

in the cellar : To achieve the desired colour, most of the juice was drained directly after crushing, with some blocks receiving up to two hours of skin contact. Each variety was handled separately ...

On the nose: Tropical pineapple-led fruit and peach with spicy undertones, and a lingering floral aroma of honeysuckle and frangipani.Palate: This medium-sweet wine has a delicate freshness and a ...

The Winemasters ensemble, comprising a top-quality range of varietal offerings, is named to honour the Paarl winery’s long-established tradition of winemaking excellence. These classically styled, ...

This is a Chenin blanc from the Swartland region, produced from one old vine block, which produces a very rich-flavoured wine. In fact, Chenin blanc seems better suited to regions such as this than ...

in the cellar : The grapes were harvested by hand and machine at 22° to 23,5° Balling from mid- February until the end of March. The fruit was crushed and then cool-fermented on the skins in ...

With a delightful salmon colour, this vibrant Cap Classique has an elegant bubble and persistent mousse. Delicate bouquet of strawberries and cranberries accompanied with subtle floral notes.