South African Wine Cellar

South African Wine Cellar Pte. Ltd. (UEN 202111240G) imports boutique South African wines into Singapore, working with small-batch wineries rather than volume producers. Its range spans red, white, rose and sparkling wines, including organic, vegan, women-owned and Black-owned labels, sold online and to trade buyers in Singapore and Southeast Asia. It exhibited at SIGEP Asia in Singapore, where its product category was listed as wines and fortified wines.

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Aslina Wines ‘Umsasane’ 2022Aslina ‘Umsasane’ 2022 – (Bordeaux Blend) Winemaking The grapes were handpicked in March 2022 at optimum ripeness. The wine is kept in barrels for 16 months, matured separately in French oak barrels. 20% of the wine in 1st fill barrels, 50% in 2nd fill and 30% in 3rd fill. Bottling date is December 2023. Tasting Notes The wine was matured for 16 months in French oak barrels with 15% in new oak. A rich and elegant Bordeaux-style blend with dark berries, cassis, and cedar on the nose, followed by layers of plum, spice, and silky tannins. The bold structure, smoothness and complexity of this wine reflects the characteristics of Aslina. Analysis Alcohol: 14.0 % Residual Sugar: 1.7 g/l Total Acidity: 5.9 g/l pH: 3.47 Wine of Origin: Stellenbosch Special Notes This wine is a blend of Cabernet Sauvignon, Cabernet Franc and Petit Verdot. Umsasane is the umbrella tree (Acacia tortilis) that shades and protects and was the nickname of Ntsiki’s Grandmother. The bold structure, smoothness and complexity of this wine reflects the characteristics of Aslina, the Matriarch of the family.Ask about this
Aslina Wines Cabernet Sauvignon 2023Aslina Cabernet Sauvignon 2023 Winemaking The grapes were handpicked in March 2023 at optimum ripeness. The wine was in wood for 16 months. 25% of the wine in 1st fill barrels, and rest in 2nd and 3rd fills. It was bottled in December 2024. Tasting Notes On the nose, the wine exudes earthiness, dark spices, with hints of liquorice and vanilla. Blackberries, red plum and raspberry dominate, giving off a luscious and inviting aroma. The red and dark fruit flavours perceived on the nose carry through to the palate, and offer a long chalky finish with chocolate undertones. Analysis Alcohol: 14.0 % Residual Sugar: 2.4 g/l Total Acidity: 6.0 g/l pH: 3.51 Wine of Origin: StellenboschAsk about this
Aslina Wines Chardonnay 2023Aslina Chardonnay 2023 Winemaking Grapes were handpicked at optimum ripeness at the end of March 2023. Grapes come from Stellenbosch and Elgin. Stellenbosch grapes were tank fermented, while Elgin was in second fill barrels. 25% of the wine was in second fill barrels and on the lees for 8 months while the rest was on the lees in the tank. Tasting Notes A deep, robust Chardonnay with notes of honey on the nose. The partial wooding gives this wine a unique edge while highlighting the stunning tropical fruit and limy character. On the palate, it offers a lingering finish and a mild buttery flavour, with undertones of vanilla and honeybush tea. Integrated acidity ensures it’s both refreshing and balanced. Analysis Alcohol: 14.0 % Residual Sugar: 2.8 g/l Total Acidity: 5.6 g/l pH: 3.41 Wine of Origin: Western CapeAsk about this
Aslina Wines Chenin Blanc 2023Aslina Chenin Blanc 2023 – Skin Contact Winemaking Grapes were handpicked at optimum ripeness at the end of February 2023. Wine was left on the lees for 6 months. All done in a stainless steel tank. Bottled in September 2023. Tasting Notes Eighty percent of the grapes were left on their skins and fermented for seven days, imparting a beautiful depth and enhanced flavor complexity. This short skin contact not only gives the wine its golden hue but enriches the palate with delicate tannins and a subtly structured mouthfeel rarely found in Chenin Blanc. Aromatically, it opens with inviting honeybush tea and dried chamomile notes, followed by nuances of yellow pear, citrus peel, and white peach. On the palate, it is both delicate and silky, carrying a fine balance between freshness and texture. Supple tannins frame succulent pear and stone fruit flavors, leading into a lingering, slightly herbal finish. Analysis Alcohol: 12.5 % Residual Sugar: 3.5 g/l Total Acidity: 5.6 g/l pH: 3.33 Wine of Origin: StellenboschAsk about this
Aslina Wines Méthode Cap Classique Brut 2019Aslina Méthode Cap Classique Brut 2019 – (Champagne-styled Blanc de Blanc) Winemaking The grapes were handpicked in February 2019. The wine was matured in contact with the lees for an average of five years. Tasting Notes Crafted with meticulous patience, this Méthode Cap Classique spent an average of five years resting gracefully on the lees, allowing time to weave its quiet magic. The result is a sparkling wine of remarkable poise and finesse. In the glass, a pale golden hue shimmers with fine, persistent bubbles that speak of its lengthy maturation. The nose is inviting and layered — delicate notes of freshly sliced green apple and cool cucumber unfold, followed by subtle whispers of toasted brioche and butterscotch. On the palate, it dances between tension and indulgence. Vibrant citrus and lime zest bring a youthful energy, gracefully supported by a rich, creamy texture that nods to its lees aging. The finish is long, elegant, and satisfyingly dry, revealing a refined minerality that lingers. A mere 600 bottles were produced — each an expression of precision, patience, and artistry. Analysis Alcohol: 14.0 % Residual Sugar: 1.0 g/l Total Acidity: 6.3 g/l pH: 3.41 Wine of Origin: FranschhoekAsk about this
Aslina Wines Sauvignon Blanc 2023Aslina Sauvignon Blanc 2023 Winemaking Grapes were handpicked at optimum ripeness at the end of February 2023. Wine was left on the lees for 6 months. All done in a stainless steel tank. Bottled in September 2023. Tasting Notes A vibrant wine with aromas of green apple and fresh citrus, leading to a refreshing palate of tropical fruits and bright acidity. Delicious citrus characters, herbaceous and lemon zesty palate. It has beautiful complexity and depth and a unique lingering silky finish. Analysis Alcohol: 13.0 % Residual Sugar: 3.5 g/l Total Acidity: 5.6 g/l pH: 3.33 Wine of Origin: Western CapeAsk about this
Avondale ‘Anima’ Chenin Blanc 2022Avondale ‘Anima’ Chenin Blanc 2022 Winemaking The hand-picked, organically grown grapes were harvested at 22˚ – 23° Balling, whole bunch pressed and then naturally fermented in 500-litre French Oak barrels. 20% of the grapes were whole bunch fermented in Amphora and Qvevri which adds unique body and length to the wine. After fermentation the wine was kept on the lees for 12 months with regular battonage. Tasting Notes The 2022 vintage expresses an intriguing blend of bright minerality and lively fruit freshness. Aromas of pear, peach, pineapple, lemon peel, chamomile, and apricot unfold with gentle whispers of honey and winter melon. The palate is dense yet supple, soulful minerality which carries refreshing acidity. The wine is elegant and vibrant with a lingering finish, supported by softly wooded texture and balanced freshness, inviting contemplative sipping or relaxed enjoyment. Analysis Alcohol: 13.5 % Residual Sugar: 3.6 g/l Total Acidity: 5.4 g/l pH: 3.34 Wine of Origin: Paarl Special Notes ANIMA’S EMBLEM – This Tree of Life is a modern rendition of the evolutionary phylogenetic tree that shows how all life forms are interconnected through a complex set of relationships over deep time. Anima is made from certified organic Chenin Blanc grapes. Our vines range between 16 and 40 years of age, and provide low yields of between 4 and 8 tons of healthy, balanced grapes.Ask about this
Avondale ‘Armilla Blanc De Blanc’ MCC 2013Avondale ‘Armilla Blanc De Blanc’ Brut Méthode Cap Classique – 2013 Winemaking The grapes were hand-picked in the cool early morning at 18˚ to 19˚ Balling. Whole bunches were pressed, the juice settled and then racked to a stainless-steel tank for natural fermentation. 10% was fermented in French oak barrels and blended back. A portion of reserve wine was added. The blended wine was left on the lees for 24 months, after which it was bottled to allow second fermentation in glass. The wine stayed on the lees in glass for 60 months before it was disgorged. In line with tradition, a dosage was added. Tasting Notes Armilla is rich and round on the palate. A perfect balance of toasty, warm hazelnut bread, fresh quince and green apple. The fresh effervescent acidity is crisp and lively yet seamlessly integrated on the palate; complemented by a full velvety mouth feel with hints of citrus – layer after layer after layer. Analysis Alcohol: 11.5 % Residual Sugar: 3.9 g/l Total Acidity: 5.3 g/l pH: 3.33 Wine of Origin: Paarl Special Notes Sparkling with joy, this fresh, versatile Brut is full of the verve that comes from Avondale’s holistic way of making delicious, natural wines. Armilla embodies our celebration of life on the farm. Armilla bears Avondale’s logo, a rendition of the Armillary sphere, an ancient astronomical instrument used to show the position of stars around the earth. It represents Avondale’s holistic approach to life on our farm where, from the minerals in the soil to the stars in the skies, all is combined in an energised, living system.Ask about this
Avondale ‘Armilla Blanc De Blanc’ MCC 2015Avondale ‘Armilla Blanc De Blanc’ Brut Méthode Cap Classique – 2015 Winemaking The grapes were hand-picked in the cool early morning at 18˚ to 19˚ Balling. Whole bunches were pressed, the juice settled and then racked to a stainless-steel tank for natural fermentation. 10% was fermented in French oak barrels and blended back. A portion of reserve wine was added. The blended wine was left on the lees for 24 months, after which it was bottled to allow second fermentation in glass. The wine stayed on the lees in glass for 60 months before it was disgorged. In line with tradition, a dosage was added. Tasting Notes Armilla is rich and round on the palate. A perfect balance of toasty, warm hazelnut bread, fresh quince and green apple. The fresh effervescent acidity is crisp and lively yet seamlessly integrated on the palate; complemented by a full velvety mouth feel with hints of citrus – layer after layer after layer. Analysis Alcohol: 11.5 % Residual Sugar: 3.0 g/l Total Acidity: 7.2 g/l pH: 3.04 Wine of Origin: Paarl Special Notes Sparkling with joy, this fresh, versatile Brut is full of the verve that comes from Avondale’s holistic way of making delicious, natural wines. Armilla embodies our celebration of life on the farm. Armilla bears Avondale’s logo, a rendition of the Armillary sphere, an ancient astronomical instrument used to show the position of stars around the earth. It represents Avondale’s holistic approach to life on our farm where, from the minerals in the soil to the stars in the skies, all is combined in an energised, living system.Ask about this
Avondale ‘Armilla’ Blanc de Blanc MCC 2017Avondale ‘Armilla’ Blanc de Blanc’ Brut Méthode Cap Classique 2018 Winemaking Armilla is made from Chardonnay grapes from 16 to 28-year-old organically-grown vines that have a low yield of 6 to 8 ton of healthy, balanced fruit. The grapes were hand-picked in the cool early morning at 18˚ to 19˚ Balling. Whole bunches were pressed, the juice settled and then racked to a stainless steel tanks for natural fermentation. 10% was fermented in French oak barrels and blended back. The blended wine was left on the lees for 24 months, after which it was bottled to allow second fermentation in glass. The wine stayed on the lees in glass for 60 months before it was disgorged. In line with tradition, a dosage was added. Tasting Notes Left on lees for 5 years, it provides a rich and round on the palate with a perfect balance of toasty, warm hazelnut bread, fresh quince, and crisp green apple. The fresh effervescent acidity is lively yet seamlessly integrated, complemented by a full, velvety mouthfeel layered with hints of citrus. The wine unfolds layer after layer, culminating in a refined and sophisticated finish full of elegance. Analysis Alcohol: 11.5 % Residual Sugar: 1.95 g/l Total Acidity: 6.6 g/l pH: 3.11 Wine of Origin: Paarl Special Notes Sparkling with joy, this fresh, versatile Brut is full of the verve that comes from Avondale’s holistic way of making delicious, natural wines. Armilla embodies our celebration of life on the farm. Armilla bears Avondale’s logo, a rendition of the Armillary sphere, an ancient astronomical instrument used to show the position of stars around the earth. It represents Avondale’s holistic approach to life on our farm where, from the minerals in the soil to the stars in the skies, all is combined in an energised, living system.Ask about this
Avondale ‘Armilla’ Blanc de Noir MCC 2015Avondale ‘Armilla’ Blanc de Noir Méthode Cap Classique 2015 Winemaking Armilla Blanc de Noir is made from Pinot Noir grapes from 16 year-old organically-grown vines that have a low yield of 6 to 8 ton of healthy, balanced fruit. The grapes were hand-picked in the cool early morning at 18˚ to 19˚ Balling. Whole bunches were pressed, the juice settled and then racked to 500L older French Oak barrels for natural fermentation. The wine was left on the lees for 24 months, after which it was bottled to allow second fermentation in glass. The wine stayed on the lees in glass for 100 months before it was disgorged. Tasting Notes Fine lively bubbles release an alluring mix of rosewater and blackcurrant aromas. The palate reveals a perfect balance of toasty brioche, fresh red berries, and cherries, kissed by a whisper of orange peel and mineral tones that add complexity. A full and creamy mouthfeel leads into a dry, lingering finish that embodies sophistication and refinement. The wine’s elegance shines through at every sip, making it a memorable celebration choice. Analysis Alcohol: 11.5 % Residual Sugar: 2.0 g/l Total Acidity: 7.3 g/l pH: 2.99 Wine of Origin: Paarl Special Notes Sparkling with joy, this fresh, versatile Brut is full of the verve that comes from Avondale’s holistic way of making delicious, natural wines. Armilla embodies our celebration of life on the farm. Armilla bears Avondale’s logo, a rendition of the Armillary sphere, an ancient astronomical instrument used to show the position of stars around the earth. It represents Avondale’s holistic approach to life on our farm where, from the minerals in the soil to the stars in the skies, all is combined in an energised, living system.Ask about this
Avondale ‘Jonty’s Ducks’ Pekin Red 2021Avondale ‘Jonty’s Ducks’ Pekin Red 2021 Winemaking Grapes were hand-picked at between 23-24ºB. The grapes were destemmed, crushed, after which wild yeast fermentation was allowed in closed stainless-steel tanks. Fermentation peaked at 30˚C. Post-fermentation maceration was allowed. Malolactic fermentation and maturation took place in small used French oak barrels. The wine was aged for 12-14 Months in 225 litre barrels (2nd, 3rd and 4th fill). Tasting Notes This vintage greets with deep aromas of ripe blackcurrant, fresh herbs, and a delicate hint of ground coffee. On the palate, it offers a medium to full body layered with expressive black fruit, supported by gentle, smooth tannins and balanced acidity. Notes of dark plum and subtle spice weave through, creating a wine that is both approachable and intriguingly complex. Its freshness and structure make it an ideal choice for both immediate enjoyment and moderate aging. Analysis Alcohol: 14.0 % Residual Sugar: 3.4 g/l Total Acidity: 5.5 g/l pH: 3.55 Wine of Origin: Paarl Special Notes Owner Johnathan Grieve employs a “posse” of ducks, which patrol the vineyard looking for and destroying snails, which eat the vines. The ducks are an eco-friendly way to avoid using harmful chemical poisons to kill pests and act as the guardians of the vines on Avondale.Ask about this
Avondale ‘Jonty’s Ducks’ Pekin White 2024Avondale ‘Jonty’s Ducks’ Pekin White 2024 Winemaking The grapes were picked between 22° and 23 °B into press as whole bunches, and left to settle in tank overnight. The wine was fermented with wild yeast at between 18 and 24ºC for ageing. A portion was fermented in used oak barrels (500 liter). Both the tank and barrel portions were kept on the lees for six to nine months and stirred frequently. The barrel portion was blended back. Tasting Notes The 2024 vintage reveals a lively straw-yellow color with aromas bursting from the glass, whilst fresh lime, grapefruit, and pineapple mingle with soft apricot notes and a hint of quince. On the palate, it is delightfully dense and juicy with ripe fruit flavors supported by a graceful acidity that keeps it crisp and refreshing. Subtle honeyed nuances add a welcoming warmth, while the smooth texture rounds out a vibrant and approachable wine perfect for brightening any occasion. Analysis Alcohol: 13.5 % Residual Sugar: 3.5 g/l Total Acidity: 5.5 g/l pH: 3.35 Wine of Origin: Paarl Special Notes Owner Johnathan Grieve employs a “posse” of ducks, which patrol the vineyard looking for and destroying snails, which eat the vines. The ducks are an eco-friendly way to avoid using harmful chemical poisons to kill pests and act as the guardians of the vines on Avondale.Ask about this
Avondale ‘La Luna’ Bordeaux Blend 2014Avondale ‘La Luna’ 2014 Winemaking The grapes of these noble cultivars were picked cold in the early mornings between 23˚ and 24 º Balling. The different batches of fruit were de-stemmed, gently crushed and went into tanks for 2 to 3 days. Fermentation on the skins peaked between 30˚ and 32 º Celsius and lasted from 7 to 10 days. Our healthy grapes enabled a long post-fermentation maceration that took place over 25 to 30 days. Malolactic fermentation took place in 225-litre French Oak barrels. These varied from 1st to 3rd fills ensuring mild wood integration. The wines went through a number of gentle rackings before being returned to the barrels to age for 12 to 16 months. The wine was lightly filtered. Tasting Notes This is a great wine of seamless elegance. Layers of mineral intense fruit, infused with gentle tannins are uplifted with fresh acidity uniting in a glorious fusion of full-bodied flavour. The dark purple colour infused with classic berry flavours and a hint of tobacco embody the vital elements so sought after in the great wines of Avondale. Analysis Alcohol: 14.0 % Residual Sugar: 3.6 g/l Total Acidity: 5.7 g/l pH: 3.54 Wine of Origin: Paarl Special Notes The soft suppleness of La Luna reflects the graceful ways that Avondale is attuned to cosmic influences and rhythms. In following Biodynamic practices, we are mindful of the astronomical influences on soil and plant life. For us, the image of the moon as the emblem on the bottle, is symbolic of the way the universe influences our living system. By observing the powerful phases of the moon, for instance, we can fine-tune our activities in the vineyard and cellar to be in harmony with the celestial forces.Ask about this
Avondale ‘La Luna’ Bordeaux Blend 2015Avondale ‘La Luna’ 2015 Winemaking The grapes of these noble cultivars were picked cold in the early mornings between 23˚ and 24 º Balling. The different batches of fruit were de-stemmed, gently crushed and went into tanks for 2 to 3 days. Fermentation on the skins peaked between 30˚ and 32 º Celsius and lasted from 7 to 10 days. Our healthy grapes enabled a long post-fermentation maceration that took place over 25 to 30 days. Malolactic fermentation took place in 225-litre French Oak barrels. These varied from 1st to 3rd fills ensuring mild wood integration. The wines went through a number of gentle rackings before being returned to the barrels to age for 12 to 16 months. The wine was lightly filtered. Tasting Notes La Luna 2015 is a seamless expression of elegance and power, a wine that unfolds in layers of mineral-driven fruit and subtle complexity. Its deep purple hue leads to aromas of classic dark berries intertwined with whispers of tobacco and forest floor. On the palate, the wine reveals a captivating fusion of gentle tannins and vibrant acidity, weaving together full-bodied richness with a fresh, uplifted character. This wine exhibits the memorably bold yet refined style that Avondale is celebrated, promising both immediate enjoyment and rewarding aging potential. Analysis Alcohol: 14.0 % Residual Sugar: 3.5 g/l Total Acidity: 5.7 g/l pH: 3.54 Wine of Origin: Paarl Special Notes The soft suppleness of La Luna reflects the graceful ways that Avondale is attuned to cosmic influences and rhythms. In following Biodynamic practices, we are mindful of the astronomical influences on soil and plant life. For us, the image of the moon as the emblem on the bottle, is symbolic of the way the universe influences our living system. By observing the powerful phases of the moon, for instance, we can fine-tune our activities in the vineyard and cellar to be in harmony with the celestial forces.Ask about this
Avondale ‘La Luna’ Bordeaux Blend 2018Avondale ‘La Luna’ 2018 Winemaking The grapes of these noble cultivars were picked cold in the early mornings between 23˚ and 24 º Balling. The different batches of fruit were de-stemmed, gently crushed and went into tanks for 2 to 3 days. Fermentation on the skins peaked between 30˚ and 32 º Celsius and lasted from 7 to 10 days. Our healthy grapes enabled a long post-fermentation maceration that took place over 25 to 30 days. Malolactic fermentation took place in 225-litre French Oak barrels. These varied from 1st to 3rd fills ensuring mild wood integration. The wines went through a number of gentle rackings before being returned to the barrels to age for 12 to 16 months. The wine was lightly filtered. Tasting Notes La Luna 2018 entices with a deep ruby color and expressive aromas of ripe blackberry, blackcurrant, and subtle hints of leather and cracked black pepper. The palate unfolds with firm but polished tannins supporting concentrated dark plums, cocoa, and a touch of smoked cedar. Its vibrant acidity brings freshness and energy, weaving together layers of flavor in a beautifully balanced, full-bodied wine that promises rewarding drinking now and cellar potential for years ahead. Analysis Alcohol: 14.0 % Residual Sugar: 3.54 g/l Total Acidity: 5.69 g/l pH: 3.52 Wine of Origin: Paarl Special Notes The soft suppleness of La Luna reflects the graceful ways that Avondale is attuned to cosmic influences and rhythms. In following Biodynamic practices, we are mindful of the astronomical influences on soil and plant life. For us, the image of the moon as the emblem on the bottle, is symbolic of the way the universe influences our living system. By observing the powerful phases of the moon, for instance, we can fine-tune our activities in the vineyard and cellar to be in harmony with the celestial forces.Ask about this
Avondale ‘Navitas’ Rhône blend 2010Avondale Estate ‘Navitas’ Rhône blend 2010 Winemaking Navitas is made from 60% Syrah, 27% Mourvedre and 13% Grenache grapes from organically-cultivated 20-year-old vines with a low yield of 5 tons per hectare of high quality fruit. Hand-picked at 23-24º Balling, grapes underwent natural fermentation in stainless steel tanks or whole bunch fermentation. Fermentation peaks at 30˚ Celsius, followed by post-fermentation maceration. Malolactic fermentation and maturation occurred in 600-litre French Oak barrels. Tasting Notes This limited release presents an extraordinary deep hue and a rich, enticing nose filled with dark stewed fruits, fragrant cloves, and warm cinnamon spice. On the palate, flavors of white pepper and plum interlace with silky tannins and a lively minerality. The wine reveals exceptional concentration and silky elegance, balancing rich fruit and refined texture. It stands as a distinguished expression of Avondale’s craftsmanship, deserving recognition among the finest Rhône blends globally. Definitely a collectors item. Analysis Alcohol: 14.0 % Residual Sugar: 3.0 g/l Total Acidity: 5.8 g/l pH: 3.51 Wine of Origin: Paarl Special Notes Experience the essence of Avondale with Navitas, our flagship red blend. Named after the Latin word for energy, Navitas encapsulates the vibrant life force that unites diverse elements into a harmonious system. Reflecting Avondale’s unique character, Navitas embodies our water, mineralogy, soul, cosmic connections, and above all, our energy. Navitas features Avondale’s logo, an ancient Armillary sphere symbolizing our holistic approach to life on the farm. From minerals in the soil to stars in the skies, it represents the integration of all elements into an energized, living system.Ask about this
Avondale ‘Qvevri’ GSM Blend 2024Avondale Estate ‘Qvevri’ GSM Blend 2024 Winemaking Qvevri is made from Grenache (40%), Syrah (35%) and Mourvèdre (25%) grapes. The vines range from 15 to 31 years of age and have low yields from 4 to 8 tons of healthy, balanced grapes. The grapes were harvested at 22˚ – 23˚ Balling; varieties were vinified separately; destemmed Grenache, whole bunch Syrah and Mourvèdre were placed in the Qvevri; the wines went through spontaneous fermentation and was gently punched down once per day. After which the wine was left on the skins for 1 to 3 months before a light pressing took place. The wine was aged for a year in the clay Qvevri before being blended and bottled. Tasting Notes Raspberry, mulberry, and ripe strawberry aromas mingle elegantly with fresh violets and subtle spice on the nose. The unmistakable minerality and earthiness imparted by traditional clay Qvevri fermentation add complexity and depth. The palate is lively and fresh, with bright natural acidity that balances the abundance of juicy red fruits and earthy undertones. The finish is intriguing and layered, leaving a lasting impression that sparks curiosity and enjoyment sip after sip. Analysis Alcohol: 12.5 % Residual Sugar: 3.7 g/l Total Acidity: 5.2 g/l pH: 3.48 Wine of Origin: Paarl Special Notes Avondale was the first South African wine farm to utilise Qvevri in our winemaking. These ancient clay vessels from Georgia date back over 8000 years. They allow the wine to breathe as it ferments and ages in the clay, resulting in a beautiful brightness of fruit and minerality to the wine. Qvevri’s emblem depicts the clay Qvevri’s that are buried within the cellar, holding the whole bunch of grapes and capturing their brightness and essence.Ask about this
Avondale ‘Samsara’ 2011 – Decade EditionAvondale ‘Samsara’ Syrah – 2011 (Decade Edition) Winemaking The grapes were harvested in the early mornings between 23˚ and 24 º Balling. 10 to 15% were whole-bunched fermented which adds unique body and length to the wine. The balance was gently de-stemmed and went into tanks for 2 to 3 days before natural fermentation begun. Following the natural fermentation cycle, we allowed warmer ferments peaking between 30 and 32 º Celsius and lasted from 7 to 10 days. Our healthy grapes enabled a long post-fermentation maceration that took place over 25 to 30 days. Thereafter the wine was taken to 1st, 2nd and 3rd fill 225-litre French Oak barrels where malolactic fermentation took place. The wine was aged in barrels for 12 to 16 months and lightly filtered before bottling. Tasting Notes Soft wood and white pepper, violets, vibrant red berries and orange peel arrest the nose. Samsara is full, yet well-integrated with hints of plum and cherry, cloves, cinnamon and pepper. This wine is spectacularly well-balance and carries an exceptional fruit-driven palate. The whole bunch fermentation results in firm tannins and good acid which gives the wine an unbelievable length. Analysis Alcohol: 14.0 % Residual Sugar: 3.1 g/l Total Acidity: 5.7 g/l pH: 3.46 Wine of Origin: Paarl Special Notes Samsara means ‘to flow on’ and pass through the states of life and death. This evolutionary journey through eternal birth and rebirth is how life develops consciousness and fulfilment. A wine deep in character, we named our incarnate Syrah, Samsara as it represents the perpetual renewal and revitalisation of Avondale’s living system. The well-known Celtic Tree of Life motif with branches and roots interwoven, is symbolic of the continuous cycle of life. In its interconnectedness, there is the strength and resilience that develops through experience and renewal.Ask about this
Avondale ‘Samsara’ 2013Avondale ‘Samsara’ Syrah – 2013 Winemaking The grapes were harvested in the early mornings between 23º and 24º Balling. 10 to 15% were whole-bunched fermented which adds unique body and length to the wine. The balance was gently de-stemmed and went into tanks for 2 to 3 days before natural fermentation begun. Following the natural fermentation cycle, we allowed warmer ferments peaking between 30º and 32º Celsius and lasted from 7 to 10 days. Our healthy grapes enabled a long post-fermentation maceration that took place over 25 to 30 days. Thereafter the wine was taken to 600-litre French Oak barrels where malolactic fermentation took place. The wine was aged in barrels for 12 to 16 months and lightly filtered before bottling. Tasting Notes Soft wood and white pepper, violets, vibrant red berries and orange peel arrest the nose. Samsara is full, yet well-integrated with hints of plum and cherry, cloves, cinnamon and pepper. This wine is spectacularly well-balance and carries an exceptional fruit-driven palate. The whole bunch fermentation results in firm tannins and good acid which gives the wine an unbelievable length. Analysis Alcohol: 14.0 % Residual Sugar: 3.1 g/l Total Acidity: 5.8 g/l pH: 3.47 Wine of Origin: Paarl Special Notes Samsara means ‘to flow on’ and pass through the states of life and death. This evolutionary journey through eternal birth and rebirth is how life develops consciousness and fulfilment. A wine deep in character, we named our incarnate Syrah, Samsara as it represents the perpetual renewal and revitalisation of Avondale’s living system. The well-known Celtic Tree of Life motif with branches and roots interwoven, is symbolic of the continuous cycle of life. In its interconnectedness, there is the strength and resilience that develops through experience and renewal.Ask about this
Avondale ‘Samsara’ Syrah 2018Avondale ‘Samsara’ Syrah 2018 Winemaking Samsara is made from Syrah/Shiraz grapes of organically-grown vines that range from 15 to 23 years of age. They provide low yields of 4 to 8 tons of healthy, balanced fruit. The grapes were harvested early, at 23º to 24 º Balling. 10-15% were whole-bunch fermented for unique body and length. The rest were gently de-stemmed, tanked for 2-3 days, underwent natural fermentation, with warmer ferments at 30-32 º Celsius for 7-10 days. Slow post-fermentation maceration lasted 25 to 30 days. Malolactic fermentation occurred in 600-litre French Oak barrels, followed by 12-16 months of ageing before light filtration and bottling took place. Tasting Notes Soft wood and white pepper greet the nose alongside violet blossoms and lively red berries. The palate is ripe and well-integrated, layered with plum, cherry, clove, cinnamon, and pepper, creating a warmly spiced fruit profile. Firm tannins and balanced acidity provide structure and deliver an exceptional length on the finish, making this a wine of great depth and finesse. Analysis Alcohol: 14.0 % Residual Sugar: 3.1 g/l Total Acidity: 5.5 g/l pH: 3.54 Wine of Origin: Paarl Special Notes Samsara means ‘to flow on’ and pass through the states of life and death. This evolutionary journey through eternal birth and rebirth is how life develops consciousness and fulfilment. A wine deep in character, we named our incarnate Syrah, Samsara as it represents the perpetual renewal and revitalisation of Avondale’s living system. The well-known Celtic Tree of Life motif with branches and roots interwoven, is symbolic of the continuous cycle of life. In its interconnectedness, there is the strength and resilience that develops through experience and renewal.Ask about this
Avondale Estate ‘Camissa’ Rosé 2020Avondale ‘Camissa’ Rosé 2020 Winemaking The grapes were picked at between 22˚and 23˚ Balling. The Muscat grapes were de-stemmed and left on the skins in the stainless-steel tank for 3 to 4 days, with a stirring once or twice a day until natural fermentation started. The wine was then pressed and fermented in stainless steel tanks. The Mourvedre and Grenache grapes were pressed as whole bunches, settled and fermented in 500-litre used French Oak barrels. The varietals were kept on the lees for 12 months then blended and bottled. Tasting Notes A captivating blend of Muscat de Frontignan, Mourvèdre, and Grenache that spent a full year in contact with its lees, adding a softly textured complexity to the wine. On the nose, delicate rose petals and fragrant pelargonium mingle with fresh red fruits that speak of the earth itself. There’s a subtle whisper of Turkish Delight that adds an exotic sweetness, balanced sharply by zesty lemon peel that lifts the brightness. Though the wine may initially feel plush and sweet, it finishes with a crisp, bone-dry elegance, a testament to perfect acidity. This fresh, medium-bodied rosé is both charming and intricate, inviting you to savor each nuanced sip. Analysis Alcohol: 13.0 % Residual Sugar: 2.8 g/l Total Acidity: 5.3 g/l pH: 3.33 Wine of Origin: Paarl Special Notes Camissa is the Khoi San name for Table Mountain, meaning “place of sweet water”. We have called our gorgeous, fresh Blanc de Noir wine Camissa as a reflection of Avondale’s gratitude for the blessing of having pure spring waters flowing to our vines. The image associated with Camissa is a rendition of the fountain sculpture in the middle of the Dolphin Pool at the Castle of Good Hope. In the late 1790s, Lady Anne Barnard made sketches and descriptions of the original Dolphin Pool. These were used in 1982 to reconstruct the beautiful fountain that once flowed with the sweet waters of Table Mountain.Ask about this
Avondale Estate ‘Camissa’ Rosé 2024Avondale ‘Camissa’ Rosé 2024 Winemaking The grapes were picked at between 22˚and 23˚ Balling. The Muscat grapes were de-stemmed and left on the skins in the stainless-steel tank for 3 to 4 days, with a stirring once or twice a day until natural fermentation started. The wine was then pressed and fermented in stainless steel tanks. The Mourvedre and Grenache grapes were pressed as whole bunches, settled and fermented in 500-litre used French Oak barrels. The varietals were kept on the lees for 12 months then blended and bottled. Tasting Notes The Camissa Rosé 2024 enchants with a delicate bouquet of rose petals and fresh pelargonium, lifted beautifully by vibrant red fruit aromas that evoke the richness of the earth. As it unfolds on the palate, hints of Turkish Delight emerge alongside zesty lemon peel, providing an intriguing interplay of softness and brightness. The wine’s textural depth owes much to spending a full year resting on its lees, creating a plush yet lively mouthfeel. Balanced and refreshing, it finishes dry with lively acidity that invites another sip. Analysis Alcohol: 13.0 % Residual Sugar: 2.7 g/l Total Acidity: 5.5 g/l pH: 3.24 Wine of Origin: Paarl Special Notes Camissa is the Khoi San name for Table Mountain, meaning “place of sweet water”. We have called our gorgeous, fresh Blanc de Noir wine Camissa as a reflection of Avondale’s gratitude for the blessing of having pure spring waters flowing to our vines. The image associated with Camissa is a rendition of the fountain sculpture in the middle of the Dolphin Pool at the Castle of Good Hope. In the late 1790s, Lady Anne Barnard made sketches and descriptions of the original Dolphin Pool. These were used in 1982 to reconstruct the beautiful fountain that once flowed with the sweet waters of Table Mountain.Ask about this
Avondale Estate ‘Cyclus’ 2021Avondale Estate ‘Cyclus’ 2021 Winemaking Cyclus is made from Roussanne (35%), Chenin Blanc (20%), Viognier (20%), Semillon (15%) and Chardonnay (10%) grapes. The vines range from 16 to 32 years of age and have low yields from 4 to 8 tons of healthy, balanced grapes. The grapes were harvested at 22˚ – 23˚ Balling, pressed as whole bunches and then naturally fermented in 500-litre oak barrels. 25% was fermented as whole bunches in Amphora and Qvevri which adds a unique body, length and minerality to the wine. After fermentation, the wine was kept on the lees for 12 months with regular battonage. Tasting Notes The nose opens with a soft richness, revealing violets, peach, and a subtle hint of frangipani. The palate is generous and layered with intense flavors of pear, golden apple, and spicy apricot, highlighted by juicy clementine notes. A beautiful minerality weaves through the texture, culminating in a long, creamy, structured finish that feels both elegant and inviting. Analysis Alcohol: 13.5 % Residual Sugar: 3.2 g/l Total Acidity: 5.9 g/l pH: 3.26 Wine of Origin: Paarl Special Notes THE POWER OF THE VORTEX – Nature uses the spinning, turbulent flow of the vortex to energise and revive liquids. Biodynamic farming mimics this powerful stimulating motion in the hand-stirring of preparations as a connection to the universal forces. We named our dynamic, refreshingly complex white blend Cyclus, because of the elegant way that Avondale’s unique life energy swirls through its invigorating layers. CYCLUS’S EMBLEM – The spiral can be found in every aspect of Nature. Its expression in liquids is the vortex which is easily observed in the unexpected, creative whorls and eddies in flowing water. The vortex represents power and dynamism.Ask about this
Benguela Cove ‘L.C.’ Merlot 2022Benguela Cove ‘Lighthouse Collection’ Merlot 2022 Winemaking The vineyards selected for this wine was meant to evoke the inherent dark berry fruit and baking spice aromas Merlot is known. The vines were managed with great care to aid even ripening and complexity. The grapes were cooled overnight followed by bunch- and berry sorting the next morning. After three days of cold maceration, the juice was allowed to warm up to 16°C. To enhance the intrinsic qualities of Merlot, the must was inoculated with selected yeast strains to accentuate floral and fruity aromas. Alcoholic fermentation lasted about eight days during which gentle pump- overs encouraged delicate flavour and colour extraction. Pressed off the skins when fermentation was completed, the wine was settled in tanks and transferred to the barrels for malolactic fermentation to smooth out its edges. Maturation: 12 months; 100% French oak barrels Tasting Notes Opens with distinctive aromas of cedar, pine needle, clove spice and cigar box, giving a lifted, savoury first impression. The palate is juicy and vibrant, centered on blueberry fruit with fennel, mocha and baking spice adding complexity. Sweet, velvety tannins wrap around the fruit, creating a smooth, lingering finish that feels refined while still very approachable. Analysis Alcohol: 14.0 % Residual Sugar: 3.9 g/l Total Acidity: 5.6 g/l pH: 3.58 Wine of Origin: Walker Bay Personality We chose specific yeast strains to enhance the fruit flavours of the wine further and opted for gentle winemaking practices to ensure a beautiful, round mouthfeel. Tannin management is vital with Merlot and therefore chose to use old French oak barrels to focus on fruit rather than oak extraction. Complex yet focused, this wine entices you with its fruit freshness that is so well balanced with its darker, spicier palate. With enough restraint, freshness and tannin structure, this wine will certainly age well, although you might be tempted to drink it straight away.Ask about this
Benguela Cove ‘L.C.’ Moody Lagoon 2022Benguela Cove ‘Lighthouse Collection’ Moody Lagoon Red Blend 2022 Winemaking The Moody Lagoon Red Blend 2022 serves as an ode to the Bot River lagoon adjacent to the estate, showcasing the diversity found on the estate. Nicknamed “Moody” the lagoon is known to be unpredictable, changing in colour and flow direction throughout the day. Reflecting all seasons in one day, the lagoon is instrumental in moderating temperatures, joining forces with cool winds caressing the vines from the Atlantic Ocean. Sorted by hand, each cultivar was vinified separately to enhance each varietals’ intrinsic quality before blending. The juice was inoculated with selected yeast strains. Alcoholic fermentation lasted about six days. Gentle pump-overs encouraged gentle flavour and colour extraction. Pressed and settled, the wine was transferred to barrel for malolactic fermentation to encourage a smooth and delicious result. Tasting Notes The 2022 Moody Lagoon Red Blend delivers an enticing balance of dark fruit and wild cherries, embraced by cedar and subtle dried herbs such as coriander seeds. Fresh herbaceous aromas reminiscent of crushed rosemary linger on the finish alongside mulberry and blueberry fruit. This blend combines intensity with charming freshness and a well-judged structure, making it a versatile companion for a variety of dishes. Youthful tannins suggest it will benefit from short to medium-term cellaring, softening to reveal even greater harmony over time. Analysis Alcohol: 14.0 % Residual Sugar: 2.5 g/l Total Acidity: 5.4 g/l pH: 3.57 Wine of Origin: Walker Bay Personality The spectacle that is the lagoon, can be enjoyed in all its moods while sipping on this wine. It calls for long table dinners with friends, offering the perfect balance between fruit and structure. Six red cultivars combine forces to introduce a wine that delivers on fruit purity with enough gravitas to announce intensity, balance and charming freshness. This wine is a culinary gem as well as a trusted companion on the table when old friends get together for a hearty meal. Time will soothe the youthful tannin.Ask about this
Benguela Cove ‘L.C.’ Rosé 2025Benguela Cove ‘Lighthouse Collection’ Rosé 2025 Winemaking This rosé champions Shiraz as signature grape for this cool terroir and the vineyards were managed and farmed to preserve freshness and aromatics for the making of rosé. All grapes are handpicked and whole bunch pressed to keep colour and tannin extraction to a minimum. Ensuring further quality, only freerun juice was cold fermented with selected yeast strains. Shiraz grapes for rosé production are picked earlier for the freshness to come forward. The colour invites al fresco dining, a great start to the evening as the sun sets. Tasting Notes Peach pink in colour, the 2025 vintage opens with a delicious medley of fruit, florals and candied aromas that immediately feels inviting as an aperitif. Expressions of pomegranate, boiled sweets and red apple lead on the nose, followed by notes of strawberries and juicy watermelon that carry through to the palate. The texture is creamy yet refreshing, with enough acidity to keep things bright while the fruit and subtle sweetness linger, making each sip as mouth watering as it sounds. Analysis Alcohol: 12.5 % Residual Sugar: 3.5 g/l Total Acidity: 6.0 g/l pH: 3.37 Wine of Origin: Walker Bay Personality While fostering the essence of Provence-style rosé’s that is known for balance and class, it also captures that quintessential cool climate elegance and freshness. Shiraz adds fullness and plush red fruit, the early harvesting of the grapes adds tension, floral and stone fruit notes and frames the wine with a distinctive acidity.Ask about this
Benguela Cove ‘L.C.’ Sauvignon Blanc 2025Benguela Cove ‘Lighthouse Collection’ Sauvignon Blanc 2025 Winemaking Harvested in the cool of the morning from ocean-facing northern and southern slopes facing the ocean, resulted in fruit driven and fresh wines. Cooled sufficiently and made reductively, the stage was set for a vibrant wine in the making. Efficient skin contact followed until the desired acid level was reached. The juice was settled for 48 hours and then carefully racked into the fermentation tank. Fermented in stainless steel tanks and 2000L wooden vats using winemaking techniques to enhance thiols, this wine spent 80 days on the lees, stirred up once a week to enhance mouth feel. Tasting Notes The 2025 vintage opens with an intense, expressive nose of gooseberry and bright citrus, supported by hints of crisp apple, box tree and delicate top notes of orange blossom. On the palate the fruit intensity floods the mouth, echoing green melon, apple and tangy lemongrass, all carried on a vibrant, mouth-watering acidity. A distinctly saline, oyster shell-like minerality runs through the wine, adding tension and length as the flavours taper into a persistent, refreshing finish. Analysis Alcohol: 13.0 % Residual Sugar: 3.7 g/l Total Acidity: 6.2 g/l pH: 3.44 Wine of Origin: Walker Bay Personality This style of cool climate Sauvignon Blanc takes you right to the oceans’ edge where you can smell the salt in the air. Following suit with its predecessors, this is a very popular wine. Bone-dry with a citrus-like acidity, this wine is reminiscent of the Old World while the fruit leaps from the glass to remind you where it is. Its vibrant character makes it a great food companion but with plenty of fruit and a crisp palate, it’s also perfect to pour as an aperitif.Ask about this
Benguela Cove ‘L.C.’ Syrah 2020Benguela Cove ‘Lighthouse Collection’ Syrah 2020 Winemaking The Lighthouse Collection was created to entice the palate with all the special qualities brought to you by a cool climate wine but meant to be more approachable and accessible in its youth. As an ode to the treacherous yet extraordinary coast, a lighthouse was built overlooking the vineyards, Bot River lagoon, and the Atlantic Ocean. The vineyards selected for this wine were meant to evoke the inherent dark berry fruit and spiciness Syrah is known. The vines were managed with great care to aid even ripening and complexity. The grapes were cooled overnight followed by the bunch and berry sorting the next morning. After three days of cold maceration, the juice was allowed to warm up to 16°C. To enhance the intrinsic qualities of Syrah, it was inoculated with selected yeast strains to accentuate spicy and fruity aromas. Alcoholic fermentation lasted about eight days during which gentle pump-overs encouraged delicate flavour and colour extraction. Pressed off the skins when fermentation was completed, the wine was settled in the tank and transferred to the barrels for malolactic fermentation to smooth out its edges. Tasting Notes True to the varietal, one is lured closer with delicious dark fruit, a rich perfume and a savoury gloss, with hints of pepper. Juicy ripe tannins add structure with a youthful freshness to perch the bold fruit. The fruit follows through beautifully with a salty finish that lingers on the palate. Analysis Alcohol: 14.0 % Residual Sugar: 2.51 g/l Total Acidity: 5.86 g/l pH: 3.65 Wine of Origin: Walker Bay Personality As an ode to the New World, the fruit-forward Syrah aims to please those in search of wine with great concentration. With enough restain, freshness, and bold tannin, this wine will certainly age well, although you might be tempted to drink it straight away.Ask about this
Benguela Cove ‘L.C.’ Syrah 2022Benguela Cove ‘Lighthouse Collection’ Syrah 2022 Winemaking The vineyards selected for this wine was meant to evoke the inherent dark berry fruit and spiciness Syrah is known. The vines were managed with great care to aid even ripening and complexity. The grapes were cooled overnight followed by bunch and berry sorting the next morning. After three days of cold maceration, the juice was allowed to warm up to 16°C. To enhance the intrinsic qualities of Syrah, the must was inoculated with selected yeast strains to accentuate spicy and fruity aromas. Alcoholic fermentation lasted about eight days during which gentle pump overs encouraged delicate flavour and colour extraction. Pressed off the skins when fermentation was completed, the wine was settled in tank and transferred to the barrels for malolactic fermentation to smooth out its edges. Oak maturation: 16 months Tasting Notes The 2022 vintage opens boldly with abundant violet, marzipan, and mulberry notes. Over time, nuances of leather, cherry tobacco leaf, and pepper emerge, heightening its aromatic complexity. The palate reveals a sweet and smoky savoury character, carrying mouth-filling intensity. Well-chiseled silky tannins support the wine, concluding with lingering dark chocolate and blueberry fruit flavors, making it both refined and vibrant. Analysis Alcohol: 14.0 % Residual Sugar: 2.8 g/l Total Acidity: 5.3 g/l pH: 3.58 Wine of Origin: Walker Bay Personality This Syrah perfectly reflects the Benguela Cove terroir in a glass. A gentle approach in the cellar helped to encapsulate our unique location at the southern tip of Africa. As an ode to the New-World, the fruit-forward Syrah aims to please those in search of a wine with great concentration. With enough restrain, freshness and bold tannin, this wine will certainly age well, although you might be tempted to drink it straight away.Ask about this
Benguela Cove Brut MCC Cuvée’58Benguela Cove Cuvée58 Brut Méthode Cap Classique Winemaking Bestowed with all the privileges of the cool Walker Bay, Sauvignon Blanc steals the spotlight in this blend. Nudged by the lagoon, with vistas of the Atlantic Ocean, the vineyards enjoy cool daytime temperatures that drop even further at night. A beneficial diurnal range aids in even ripening and complexity while maritime winds encourage healthy vines with minimal intervention. Grapes were hand-harvested in the crisp morning and carefully hand sorted. Whole bunch fermented and pressed, only free run juice was used to insure the best quality. A partial malolactic fermentation (60%) was done to soften the acidity but to still preserve freshness and genteel aromas. After blending and bottling, a secondary fermentation was induced to initiate that fine bubbles Méthode Cap Classique is celebrated. Time on lees: 12 months Tasting Notes This Cap Classique opens with bright citrus and green apple on the nose, complemented by subtle hints of toasted brioche and almonds. The palate is crisp and lively, featuring fine mousse that enhances the wine’s freshness. A clean, persistent finish rounds out the experience, making it an elegant sparkling wine perfect for celebrations and refined dining moments. Analysis Alcohol: 12.0 % Residual Sugar: 8.8 g/l Total Acidity: 7.0 g/l pH: 3.0 Wine of Origin: Walker Bay Personality A delicate MCC showcasing a good balance between primary fruit and complexity gained by doing bottle secondary fermentation in bottle. With the long lasting palate and strong aroma, it dazzlingly expresses its distinct personality. There is MCC, and then there is Cuvée58…let’s celebrate. With a name that celebrates the facets of a diamond, Sauvignon Blanc was a clear-cut choice to shine in this refreshing MCC. Reflecting the precision that both the diamond cutter and the winemaker apply to their craft, this wine is light yet luminous with enough gravitas to pour on any celebratory occasion.Ask about this
Benguela Cove Cab. Sauvignon 2020Benguela Cove Cabernet Sauvignon 2020 Winemaking Harvested at optimal ripeness, the grapes were cooled overnight followed by both bunch and berry sorting the next morning. After three days of cold maceration, the juice was allowed to warm up to 16˚C. To gently prod an elegant style with delicate fruit nuances, a combination of whole and crushed berry fermentation was performed. Alcoholic fermentation lasted eight days with gentle pump overs to encourage flavour and colour extraction. Pressed off the skins, after a 14 day extended post fermentation maceration, the wine was settled in tank and transferred to barrel for malolactic fermentation and maturation. Maturation: 22 months; Oak: 300L French oak, 40% new Tasting Notes A good swirl reveals concentrated aromas of subtle dark fruit, sour plums, violets, sweet leather, and cool fynbos nuances, with hints of strawberry jam. The palate is shaped by delicate French oak that imparts a gentle sweetness, complementing the bold structure and neat tannins. The fruit plays persistently through to a lifted, elegant finish, showcasing depth and finesse emblematic of coastal Cabernet Sauvignon. Analysis Alcohol: 14.0 % Residual Sugar: 2.3 g/l Total Acidity: 5.9 g/l pH: 3.58 Wine of Origin: Walker Bay Personality Reminiscent of its origin in Bordeaux, Cabernet Sauvignon is certainly found its second home in the Walker Bay. This wine is the epitome of elegance. It is complete and made with care to create the perfect harmony between fruit, tannin and acidity. Albeit reserved at first, this wine invites you to discover its intensity and layers. A bold and unashamed style that delivers a well-integrated palate and persistent finish.Ask about this
Benguela Cove Cab. Sauvignon 2022Benguela Cove Cabernet Sauvignon 2022 Winemaking Harvested at optimal ripeness, the grapes were cooled overnight followed by both bunch and berry sorting the next morning. After three days of cold maceration, the juice was allowed to warm up to 16˚C. To gently prod an elegant style with delicate fruit nuances, a combination of whole and crushed berry fermentation was performed. Alcoholic fermentation lasted eight days with gentle pump overs to encourage flavour and colour extraction. Pressed off the skins, after a 14 day extended post fermentation maceration, the wine was settled in tank and transferred to barrel for malolactic fermentation and maturation. Maturation: 22 months; Oak: 300L French oak, 40% new Tasting Notes Concentrated dark fruit aromas of sour plums and blackcurrants, intertwined with fragrant violets, sweet leather, and fresh fynbos hints. The French oak treatment brings delicate sweetness and spice, framing a bold structure with neat, refined tannins. On the palate, persistent layers of fruit are lifted by seamless acidity, culminating in a lengthy and elegant finish, reflecting the cool-climate precision of Walker Bay. This Cabernet rewards both immediate enjoyment and medium-term cellaring. Analysis Alcohol: 14.0 % Residual Sugar: 3.13 g/l Total Acidity: 5.9 g/l pH: 3.61 Wine of Origin: Walker Bay Personality Cabernet Sauvignon, rooted in Bordeaux heritage, has found a distinguished second home in Walker Bay. This wine exemplifies true elegance, crafted with meticulous care to achieve a perfect balance of fruit, tannin, and acidity. Initially reserved, it gradually reveals its depth and complexity. Bold and confident in style, it offers a harmonious palate with seamless integration and a long, persistent finish.Ask about this
Benguela Cove Catalina Semillon 2022Benguela Cove Catalina Semillon 2022 Winemaking Made from a 0.9-hectare single vineyard that performs extremely well every year and that communicates the purity of fruit and the longevity of the wine it produces. Grapes were hand-picked in the cool morning and sorted in the cellar. De-stemming and crushing were followed by two hours of skin contact. The juice was settled for 24 hours, racked, and inoculated with a selected yeast strain. The wine was barrel fermented and matured for ten months to add texture and complexity. Oak maturation: 10 months. Barrel: 50% new 500L French oak Tasting Notes The 2022 vintage presents a softer texture than its predecessors while maintaining ethereal elegance. It reveals complex aromas of gooseberry, passion fruit, orange blossom, and vanilla pods balanced by a hint of flinty gun smoke. The palate is vibrant with yellow plum, quince, and shortbread biscuit flavors, finishing with a steely, saline-like aftertaste. This wine’s tension and intensity promise evolving complexities of toasty notes and honeyed texture with age. Analysis Alcohol: 14.0 % Residual Sugar: 2.4 g/l Total Acidity: 6.7 g/l pH: 3.22 Wine of Origin: Walker Bay Personality “More and more I find myself intrigued by this grape varietal, the wine’s ability to age and how it benefits from time in bottle. All the fine characteristics will be defined with age. It can be enjoyed young or be loved for a more rich and creamy palate as it ages. Looking at the 2022 now just prior to release it shows what is typical of the grape and worlds’ benchmark Semillons’; shy at youth (nervous we call it) but patience will be rewarded as bottle maturation will add bouquet, depth and complexity in years to come.” Ageing will help this wine come to life in the next five plus years. Recognised by great structure and tension in its youth, the 2022 will be a show stopper if you have the patience to cellar your wine. Catalina is a flag bearer for the estate, the result of taking a leap of faith and being rewarded deliciously.Ask about this
Benguela Cove Chardonnay 2020Benguela Cove Chardonnay 2020 Winemaking Walker Bay earned its repertoire for outstanding Chardonnay and these vineyards are no exception. Picked at optimal ripeness, the grapes were hand sorted. Juice from 2 pressing cycles was divided into 4 batches that had different levels of exposure to oxygen and solids content with the juice going into fermentation. These 4 components were fermented and matured separately. 20% of the juice solids were not settled out and went straight into the barrel while 50% of the juice was hyper-oxidised with the balance treated reductively before the onset of fermentation. The wine was left on its lees for the entire maturation period to enhance palate texture. Earlier picking and a year known for higher acidity levels, 90% of the wine was allowed to go through secondary malolactic fermentation to enhance the richness, mouthfeel, and balance. Tasting Notes It is nearly impossible not to fall in love with the sumptuous aroma of this wine. Straw gold in colour, elegantly knit aromas of hazelnut, shortbread biscuit, peach and yellow apple lures you in and generously follows through on the palate. Met with a bold acidity, a gentle creaminess also envelops the palate, trailed with citrus zest, nectarine and hints of crème brûlée. The mineral structure cuts through the textured mouthfeel leaving a fresh, clean finish. This wine, packed with character, is best explained as a wine of refined complexity. Analysis Alcohol: 13.5 % Residual Sugar: 2.2 g/l Total Acidity: 6.68 g/l pH: 3.26 Wine of Origin: Walker Bay Personality This wine is confident and demands attention with its balance between freshness and fullness. Apart from being beautifully balanced, the intensity, chalky texture, length, concentration, and super long finish make this a worthy competitor for the best Chardonnays of its kind.Ask about this
Benguela Cove Chardonnay 2022Benguela Cove Chardonnay 2022 Winemaking Walker Bay earned its repertoire for outstanding Chardonnay and these vineyards are no exception. Nudged by the lagoon with vistas of the Atlantic Ocean, the vineyards enjoy cool daytime temperatures that drop even more at night. A beneficial diurnal range aids in even ripening and complexity while maritime winds encourage healthy vines that need minimal intervention. Picked at optimal ripeness, the grapes were hand sorted. Juice from 2 pressing cycles was divided into 4 batches that had different levels of exposure to oxygen and solids content with the juice going into fermentation. The wine was left on its lees for the entire maturation period to enhance palate texture. 25% of the wine was allowed to go through secondary malolactic fermentation to enhance richness, mouthfeel, and balance. Maturation: 11 months; 40% new French oak. Tasting Notes Green-gold in color, elegantly knit aromas of flint, peach, melon and nougat lure you in and generously follows through on the palate. Met with fresh acidity, a gentle creaminess also envelops the palate, trailed with citrus zest, and a toasty finish. The mineral structure cuts through the textured mouthfeel leaving a fresh, clean finish. This wine, packed with character, is best explained as a wine of refined complexity. Analysis Alcohol: 13.5 % Residual Sugar: 1.2 g/l Total Acidity: 6.66 g/l pH: 3.2 Wine of Origin: Walker Bay Personality This wine is confident and demands attention with its balance between freshness and focus. Apart from being beautifully balanced, the intensity, chalky texture, length, concentration, and super long finish make this a worthy competitor for the best Chardonnays of its kind.Ask about this
Benguela Cove Chardonnay 2024Benguela Cove Chardonnay 2024 Winemaking Walker Bay earned its repertoire for outstanding Chardonnay and these vineyards are no exception. Nudged by the lagoon with vistas of the Atlantic Ocean, the vineyards enjoy cool daytime temperatures that drop even more at night. A beneficial diurnal range aids in even ripening and complexity while maritime winds encourage healthy vines that need minimal intervention. Picked at optimal ripeness, the grapes were hand sorted. Juice from 2 pressing cycles were divided into 4 batches that had different levels of exposure to oxygen and solids content with the juice going into fermentation. These 4 components were fermented and matured separately. 20% of the juice solids were not settled out and went straight into barrel while 50% of the juice was hyper-oxidised, with the balance treated reductive prior to the onset of fermentation. The wine was left on its lees for the entire maturation period to enhance palate texture. For a balanced acidity and enhanced richness and mouthfeel 30% of the wine was allowed to go through secondary malolactic fermentation Maturation: 10 months, 50% new French Oak Tasting Notes Pale straw in colour with elegant aromas of hazelnut, shortbread biscuit, ripe peach, and fresh yellow apple. The palate is creamy and textured, balancing citrus zest brightness with subtle lees-driven complexity. A gentle richness and well-integrated oak underpin the wine’s fresh acidity, leading to a juicy, lingering finish that highlights its cool-climate finesse. Analysis Alcohol: 13.0 % Residual Sugar: 3.4 g/l Total Acidity: 6.1 g/l pH: 3.43 Wine of Origin: Walker Bay Personality “We aim to produce a Chardonnay that is an expression of the vineyard. We therefore make subtle use of oak to celebrate its intensely fruited core.” This wine is confident and demands attention with its balance between freshness and fullness. Apart from being beautifully balanced, the intensity, chalky texture, length, concentration and super long finish makes this a worthy competitor for the best Chardonnays of its kind.Ask about this
Benguela Cove Collage ‘Bordeaux Blend’ 2022Benguela Cove Collage ‘Bordeaux Blend’ 2022 Winemaking Bunches were hand-picked and berry sorted. Varietals and vineyard blocks were vinified and matured separately to ensure that each component reached its optimal potential. Each component was tasted individually, only the best used to make a blend that combines the unique attributes of each cultivar. Maturation: 22 months; 45% new French oak. Tasting Notes The 2022 Collage opens with an assertive masculine frame softened by vibrant violets. Aromas of ripe cherry and raspberry mingle with distinctive fynbos, while subtle cigar leaf, pencil shavings, and dried herb nuances add complexity. The palate is supported by well-knit tannins that trail into lively fruit flavors, delivering a layered and captivating finish that invites another sip. Analysis Alcohol: 14.0 % Residual Sugar: 2.5 g/l Total Acidity: 5.5 g/l pH: 3.60 Wine of Origin: Walker Bay Personality This is a blend of five grape varieties that went through a seven-stage selection process. Blending was done with one key idea in mind: to best reflect all the individual characters; to feel “complete” to all senses. The result is a typical Bordeaux-style wine, classic but with bright fruit and freshness as expected from cool climate winemaking. Showcasing the best of a vintage, this Bordeaux-style blend represents elegance. Each cultivar takes a bow in this classic blend – the result of smart winemaking and quality fruit. As the name suggests, this blend is an artwork, representing the diversity of the estate in its broad spectrum of aromatics, structure and colour, delivering on depth and complexity.Ask about this
Benguela Cove Collage ‘Red Blend’ 2019Benguela Cove Collage ‘Red Blend’ 2019 Winemaking A beneficial diurnal range aids in even ripening and complexity, ushering in the development of delicate fruit notes, fine tannin structure, and bright acidity. Tapping into the diversity of slopes, soil types, row direction, cultivars, and clones, the potential of these vineyards are set up to become a perfect snapshot of a vintage. Bunches were hand-picked and berry sorted. Varietals and vineyard blocks were vinified and matured separately to ensure that each component reached its optimal potential. Each component was tasted individually, only the best used to make a blend that combines the unique attributes of each cultivar. Tasting Notes The initial strength of this wine is tempered with vivid notes of violets, delivering a classic, multi-faceted blend. Rich aromas of plum, marzipan and liquorice are wrapped in cool nuances of cigar leaves, cedar and dried herbs. Well knitted tannins are trailed with vivacious fruits, leaving you wanting more. Analysis Alcohol: 14.0 % Residual Sugar: 2.9 g/l Total Acidity: 5.6 g/l pH: 3.62 Wine of Origin: Walker Bay Personality Showcasing the best of a vintage, this Bordeaux-style blend represents elegance. Each cultivar takes a bow in this classic blend – the result of smart winemaking and quality fruit. As the name suggests, this blend is an artwork, representing the diversity of the estate in its broad spectrum of aromatics, structure and colour, delivering on depth and complexity.Ask about this
Benguela Cove Cuvée58 Rosé MCCBenguela Cove Cuvée 58 Rosé Méthode Cap Classique Winemaking Bestowed with all the privileges of the cool Walker Bay, Pinot Noir steals the spotlight in this blend. Grapes were hand harvested in the crisp morning and carefully hand sorted. Whole bunch fermented and pressed; only free run juice was used to ensure the best quality. A partial malolactic fermentation (25%) was done to soften the acidity but to still preserve freshness and genteel aromas. After blending and bottling, a secondary fermentation was induced to initiate that fine bubbles Méthode Cap Classique is celebrated. Time on lees: 12 months Tasting Notes The rosé gold hue invites with pronounced aromas of red berries, Turkish delight, pomegranate, and delicate violet undertones. The palate is fresh and persistent, delivering a lingering finish of strawberry, nougat, and sliced grapefruit. Fine, soft mousse caresses the palate, creating a tantalizing and delicious sparkling experience perfect for warm weather enjoyment. Analysis Alcohol: 12.0 % Residual Sugar: 8.4 g/l Total Acidity: 6.7 g/l pH: 3.13 Wine of Origin: Walker Bay Personality This Pinot Noir-led Cap Classique shows creamy, enticing complexity, with delicate floral and berry aromas followed by notes of apple, cotton candy and nougat. With the long-lasting palate and layered aroma, it dazzlingly expresses its distinct personality. With a name that celebrates the facets of a diamond, Pinot Noir was a clear-cut choice to shine in this elegant Rosé style Cap Classique. Reflecting the precision that both the diamond cutter and the winemaker apply to their craft; this wine is light yet luminous with enough gravitas to pour at any celebratory occasion.Ask about this
Benguela Cove Malbec 2020Benguela Cove Malbec 2020 Winemaking Harvested at optimal ripeness, grapes were chilled overnight followed by both bunch and berry sorting the next morning. After a 3 day, cold maceration the juice was allowed to warm up to 16°C. To enhance the varietal’s intrinsic qualities, the juice was inoculated with a selected yeast strain. Alcoholic fermentation lasted about six days. Gentle pump-overs encouraged delicate flavour and colour extraction. Pressed and settled, the wine was transferred to the barrel for malolactic fermentation to further smooth out its edges. Oak maturation: 18 months Tasting Notes Deep, vibrant ruby in the glass, suggesting concentration without heaviness. Aromatically it leans into dark plum and black cherry with hints of blueberry, blackberry, liquorice, violet and a twist of black pepper, supported by subtle notes of cocoa, leather and tobacco from oak. The palate is medium to full bodied with a core of ripe black and red fruit, framed by firm but polished tannins that give structure without austerity. Fresh coastal acidity keeps the wine energetic, drawing the flavours through to a long finish where darker fruit, gentle spice and a touch of chalky grip linger. Analysis Alcohol: 14.0 % Residual Sugar: 2.6 g/l Total Acidity: 5.8 g/l pH: 3.56 Wine of Origin: Walker Bay Personality This wine delivers on pure fruit that will benefit the wine in the long run. The fruit is caressed with a cool, spicy note that adds freshness. Tightly knit tannins and an electric purple hue are indicative of youth and longevity. Distinct and delivering on intensity, length, and balance.Ask about this
Benguela Cove Pinot Noir 2020Benguela Cove Pinot Noir 2020 Winemaking Walker Bay is synonymous with outstanding Pinot Noir. A beneficial diurnal range aids in even ripening and complexity, ushering the development of delicate fruit notes, fine tannin, structure and bright acidity. Grapes were handpicked at optimal potential, followed by bunch and berry sorting. A four-day cold soak encouraged maximum fruit and colour extraction. Using 100% whole berries, it was inoculated, followed by gentle punch-downs twice a day. After alcoholic fermentation, it was pressed, settled, and transferred to a barrel for malolactic fermentation where it was kept prior to bottling. Tasting Notes This wine is a true impression of a vintage, packed with layers of fruit and intricate flavour nuances that makes you want to go back for more. The wine keeps you on the edge of your seat and surprise with a medley of aromas that includes plum, mulberry, violet and chocolate, with a cool and earthy edge of fennel and dried Origanum. Analysis Alcohol: 13.0 % Residual Sugar: 2.4 g/l Total Acidity: 5.5 g/l pH: 3.55 Wine of Origin: Walker Bay Personality Expect an intriguing wine where the fruit is balanced with an umami character that makes this wine bold in flavour but with the finesse that Pinot Noir is known. Turkish delight and baking spice suit the soft, creamy tannin and lean acidity with whiffs of violet that announce its cool climate home.Ask about this
Benguela Cove Pinot Noir 2024Benguela Cove Pinot Noir 2024 Winemaking Walker Bay is synonymous with outstanding Pinot Noir. A beneficial diurnal range aids in even ripening and complexity, ushering the development of delicate fruit notes, fine tannin structure and bright acidity. Grapes were handpicked at optimal potential, followed by bunch and berry sorting. A four day cold soak encouraged maximum fruit and colour extraction. Using 100% whole berries it was inoculated, followed by gentle punch downs twice a day. After alcoholic fermentation, it was pressed, settled and transferred to barrel for malolactic fermentation where it was kept until prior to bottling. Oak maturation: 10 months Barrel: 30% new French oak Tasting Notes Bright red hue with expressive aromas of plum, mulberry, violet, and dark chocolate, complemented by Turkish delight and baking spice nuances. The palate is refined and textured, featuring silky tannins and vibrant acidity that support a complex fruit core. Subtle earthiness and hints of dried herbs add depth, leading to a lingering, elegant finish that exemplifies cool climate finesse. Analysis Alcohol: 13.5 % Residual Sugar: 2.8 g/l Total Acidity: 5.5 g/l pH: 3.69 Wine of Origin: Walker Bay Personality Our style of Pinot Noir is aiming at red fruit, soft and elegant style of Pinot Noir. While it’s made in a style to enjoy now, the 2024 vintage will age gracefully to show even more varietal charm in years to come. I recommend cellaring a few bottles for later appreciation as the wine evolves with time. Expect an intriguing wine where fruit is balanced with an umami character that makes this wine bold in flavour but with the finesse that Pinot Noir are known. Turkish delight and baking spice suit the soft, creamy tannin and lean acidity with whiffs of violet that announce its cool climate home.Ask about this
Benguela Cove Sauvignon Blanc 2020Benguela Cove Sauvignon Blanc 2020 Winemaking Doused with all the privileges of a cool climate, the Walker Bay boasts some of the most sought-after Sauvignon Blanc vineyards. Harvested at optimal ripeness, the grapes were destemmed, skin contact allowed for a few hours. The wine was cold fermented with reductive processing in a combination of stainless-steel tanks, barrels and amphora. The wine was left on its lees for 120 days after fermentation, stirred regularly. Tasting Notes If preserved green figs evokes childhood memories, this wine will pour itself into your heart. These vivid aromas are joined with notes of bell pepper and gunflint, balanced with sweet tropical fruit and lemon candy. Alluring lemongrass and pineapple nuances carries through on the palate, met with a racy acidity. Analysis Alcohol: 13.0 % Residual Sugar: 1.94 g/l Total Acidity: 7.07 g/l pH: 3.35 Wine of Origin: Walker Bay Personality This wine is a true expression of its origin. The aim of the estate when making Sauvignon Blanc, is to capture the essence of a cool climate region and to deliver with great balance, length, intensity and concentration. Partly barrel fermented gently tames the natural acidity, enhancing mouthfeel, the tank-fermented component contributing to its overall complexity and freshness.Ask about this
Benguela Cove Sauvignon Blanc 2024Benguela Cove Sauvignon Blanc 2024 Winemaking A beneficial diurnal range aids in even ripening and complexity, ushering the development of delicate fruit notes, fine tannin structure and a bright acidity. Maritime winds encourage healthy vines that need minimal intervention. Harvested at optimal ripeness, the grapes were destemmed, skin contact allowed for a few hours. The wine was cold fermented with reductive processing in a combination of stainless steel tanks, barrels and ceramic eggs. The wine was left on its lees after fermentation for the full time spent in barrel. Maturation: 8 months; 65% barrel fermented, 25% new + 25% Foudre and Ceramic eggs Tasting Notes This vintage expresses intense aromas of preserved green figs, grapefruit, and flinty gunflint, layered with sweet tropical fruit and candy lemon notes. On the palate, alluring fennel and maritime sea spray nuances add complexity, with a crisp Granny Smith apple acidity underpinning the wine’s vibrant character. The finish is marked by a distinct oyster shell-like mineral mouthfeel, leaving a refreshing, lingering impression. Analysis Alcohol: 13.5 % Residual Sugar: 3.4 g/l Total Acidity: 5.6 g/l pH: 3.32 Wine of Origin: Walker Bay Personality This wine is the epitome of this cool climate. It follows in the quality footsteps of its predecessors, delivering on that Old World minerality and length with hints of New World fruit and texture on the palate. This wine is a true expression of its origin. The Estate Sauvignon Blanc captures the essence of a cool climate region and delivers with great balance, length, intensity with an Atlantic freshness about it. Partly barrel fermented, it gently tames the natural acidity, enhancing mouthfeel, the tank-fermented component contributing to its overall complexity and freshness.Ask about this
Benguela Cove Syrah 2022Benguela Cove Syrah 2022 Winemaking The grapes were cooled overnight followed by both bunch and berry sorting the next morning. After three days of cold maceration, the juice was allowed to warm up to 16 °C. To enhance the intrinsic qualities of Syrah, a combination of whole bunches and destemmed berries were used, inoculated with selected yeast strains to accentuate spicy and fruity aromas. Alcoholic fermentation lasted eight days during which gentle pump overs encouraged delicate flavour and colour extraction. Pressed off the skins when fermentation was completed, the wine was settled in tank and transferred to the barrels for malolactic fermentation to smooth out its edges. Oak maturation: 20 months. Barrel: 30% new French oak Tasting Notes A vivid Syrah that charms with lively aromas of ripe blackberry, plum, and dark cherry, accentuated by hints of smoked meat, cracked black pepper, and a touch of graphite. The palate is full-bodied and robust, featuring rich layers of dark fruit intertwined with savory, earthy undertones and subtle spice. Silky, firm tannins provide structure and a smooth texture, culminating in a long, persistent finish with traces of dark cocoa and a whisper of smoked herbs. This expression reflects both power and elegance, perfect for those seeking a bold yet refined Syrah. Analysis Alcohol: 14.0 % Residual Sugar: 3.0 g/l Total Acidity: 5.3 g/l pH: 3.55 Wine of Origin: Walker Bay Personality Syrah can truly showcase terroir when allowed to do so by not overworking it in the winery. Our winemaking approach is to honour this unique piece of land at the Southern tip of Africa. Albeit upfront and evocative, the wine was executed with restrain for a balanced end result. Young yet forthcoming, it is evident the winemaker followed an old-world approach and not to let the oak overpower the honest essence of this wine.Ask about this
Bosman ‘Adama’ Red Blend 2022Bosman ‘Adama’ Red Blend 2022 Winemaking Selected pockets from our best vineyards grown on the rippling contours high up on the Groenberg near Wellington. All seven components of this innovative blend have been vinified separately to preserve and express the unique characteristics of each varietal. The wines were matured in French oak barrels for 10 months, of which 15% was new oak. This well-orchestrated regime creates a harmonious, elegantly structured wine. Shiraz 47%; Cinsaut 14%; Mourvedre 10% Grenache Noir 10%; Nero d`Avola 7%; Tempranillo 6%; Durif 6% Tasting Notes The wines were matured in French oak barrels for 10 months, of which 15% was new oak. Deep ruby fading to crimson at the edges. Raspberry and prune aromas are supported by a mix of cinnamon, white pepper and light mocha tones, with a gentle hint of leather. Ripe cherries, plums and dark chocolate on a generous palate. Analysis Alcohol: 14.0 % Residual Sugar: 3.0 g/l Total Acidity: 5.8 g/l pH: 3.51 Wine of Origin: Western Cape Special Notes Adama, which means ‘from the soil’, was the nickname of Adam Appollis, the legendary patriarch of families who have been growing vines and making wine with the Bosman family over many generations. Today these same employees own a 26% share in the entire agribusiness and land. The Adama Red is our best expression of a red blend and affirms our belief that ‘the whole is greater than the sum of its parts’. Supplemented with wine grape varietals that excel in decomposed granite soils and abundant summer sun, this is a Shiraz-based blend. Its quality proves that diversity makes us more complete.Ask about this
Bosman ‘Adama’ White Blend 2024Bosman ‘Adama’ White Blend 2020 Winemaking The Chenin vineyards are located across our farm: at Schoon in the Voor-Paardeberg, in the Upper Hemel-en-Aarde Valley and along what we refer to as The Contours on the upper reaches of the Groenberg in the Bovlei, where the Grenache, Vermentino and Viura vineyards are also located. The various components were vinified separately and matured in French oak for four months before being blended together. Chenin 65%; Grenache 20%, Vermentino 11% and Viura 4%. Tasting Notes All of the Chenin was matured in French oak for 7 months, of which 10% of the wood maturation was in new barriques. A crisp, golden yellow heart. White nectarine and slight green pineapple aromas are supported by a mixture of pithiness, almond and a touch of butterscotch. Generous flavours of stone fruit and marzipan develop in the glass, while the finish is lively with mineral accents. Analysis Alcohol: 13.0 % Residual Sugar: 3.4 g/l Total Acidity: 5.7 g/l pH: 3.32 Wine of Origin: Western Cape Special Notes Adama, which means ‘from the soil’, was the nickname of Adam Appollis, the legendary patriarch of families who have been growing vines and making wine with the Bosman family over many generations. Today these same employees own a 26% share in the entire agribusiness and land. This white blend reflects the cellar’s long-standing dedication to environmental and social sustainability which have been part of the Bosman philosophy over many generations. Today the employees on the estate own a substantial share in the business via the Adama Workers’ trust. Adama White is an innovative white wine, a blend of two varietals that thrive in our local climate. It is an authentic rendition of elegant, modern winemaking, paying homage to the rich heritage of the families on the farm.Ask about this
Bosman ‘Erfenis’ Red Blend 2017Bosman ‘Erfenis’ Red Blend 2017 Winemaking The components are all treated separately for 18 months. After deciding and executing the blend, it is aged for another 12 months before bottling. In terms of oak management, the main components are fermented and matured in French oak barrels. Tasting Notes Deep purple red with a youthful vibrant rim. Deep, concentrated aromas of blackberry and red fruit. The oak lends integrated spicy notes. The flavours develop well in the glass or by decanting. Complex secondary flavours accented by lovely spicy notes from maturation in oak. Analysis Alcohol: 14.0 % Residual Sugar: 3.3 g/l Total Acidity: 6.3 g/l pH: 3.46 Wine of Origin: Wellington Special Notes As human beings we tend to deﬁne our lives in terms of great events: war and peace, birth and death, endings and beginnings. This adds structure to our lives and gives us a benchmark by which we can measure ourselves. The Bosman Erfenis Cape Blend is one such wine. It is a wine that commemorates, deﬁnes and sets a standard for the Bosman cellar, the Wellington region and the Cape Winelands at large. And it has earned the accolades to prove just that. This Cape blend contain 30% Pinotage to reﬂect the heritage and terroir of Wellington,” explains wine maker Corlea, “and then ﬁve of the best barrels of that vintage.” “In every vintage there are one or two stand-out barrels in the cellar, but they are not necessarily good blending mates,” she continues. “So I take the best Pinotage and then I make up the blend from the best of what blends well together.” It is therefore not a wine made every year: “We don’t try too hard, we look for the happy compatibility, the beautiful surprise, and we bottle that.”Ask about this
Bosman ‘Erfenis’ Red Blend 2020Bosman ‘Erfenis’ Red Blend 2020 Winemaking The grapes were hand-picked, hand sorted and destemmed. The juice was allowed to macerate on the grape skins for 2 days prior to fermentation. After the onset of fermentation, regular punch downs extracted maximum colour. The wine spent a month on the skins before being pressed. The components are all treated and aged separately for 16 months. Each component undergoes a barrel selection, after which it is blended and aged for another 6 months before bottling. Tasting Notes The Bosman ‘Erfenis’ Red Blend 2020 is a carefully crafted red wine blend composed primarily of Cabernet Sauvignon, Nero d’Avola, and Cinsaut. This wine showcases deep, concentrated flavors of blackberry, plum, and red fruit, enhanced by integrated spicy notes from oak aging. It offers a complex structure with velvety tannins and secondary aromas of cigar box and baking spice. Full bodied wine, with juicy tannins that is layered, structured and a lengthy delicious finish. The wine is well-balanced, food-friendly, and suitable for aging. It reflects the heritage and legacy of Bosman Family Vineyards and is celebrated for its depth and elegance. Afterall it is the flagship of Bosman. Analysis Alcohol: 14.0 % Residual Sugar: 2.7 g/l Total Acidity: 6.1 g/l pH: 3.63 Wine of Origin: Wellington Special Notes As human beings we tend to define our lives in terms of great events. In 2010, to mark the birth of the first child of the next generation of the Bosman family, we endeavoured to make a red blend to celebrate and raise a flag to a bright future filled with hope. Only made in exceptional vintages, the Erfenis red blend is our polestar, our directing principle that commemorates, defines and sets a standard for the Bosman cellar. The Bosman Erfenis is one such wine. It is a wine that commemorates, deﬁnes and sets a standard for the Bosman cellar, the Wellington region and the Cape Winelands at large. And it has earned the accolades to prove just that.Ask about this
Bosman ‘Fides’ Grenache Blanc 2022Bosman ‘Fides’ Grenache Blanc 2018 Winemaking Natural fermentation lasted 3 weeks on the grape skins with daily punch downs and pump-overs. The wine was then gently pressed, aged in 25% new Russian oak for 8 months prior to bottling. The 2020 vintage did not go through any spontaneous malolactic fermentation, allowing the wine to maintain its natural vibrant acidity and freshness. Tasting Notes The wines was aged in 25% new Russian oak for 8 months prior to bottling. A light amber gold in colour. Complex dried, waxy orange peel, almond skins and hard-crack caramel, with secondary fruit characters, brushed with herbaceous fynbos. Instead of simply tasting fruit or flowers, this wine tastes of bruised apple, pot pourri and candied peel. It has a savoury finish, with feel of tannins. The phenolics will be noticeable as a slightly grippy sensation on the tongue. Can also be served slightly less chilled than a conventional white, to allow the oak flavours a chance to express themselves. Analysis Alcohol: 13.5 % Residual Sugar: 2.1 g/l Total Acidity: 5.6 g/l pH: 3.44 Wine of Origin: Wellington Special Notes “Winemaking can become a seamless process where the aim is to eliminate any room for error,” says Cellar master Corlea Fourie. “But then we stagnate, producing the same old, same old. So we are constantly trying something new here, using new practices and looking at ancient traditions and seeing how we can make something from that combination that is really good. And that’s where Fides comes in. The Bosman orange wine, Fides, is made from a single vineyard of Grenache Blanc which is naturally fermented. Bush vines planted in 2011 on decomposed granite soils on a vineyard named Kleinplasie. The name Fides is taken from the Bosman family motto: ‘Fides, Spes et Amor’ meaning Faith, Hope and Love. Fides reminds us of the trust necessary between people and nature to craft something truly remarkable.Ask about this
Bosman ‘Generation 8’ Cab. Sauvignon 2024Bosman ‘Generation 8’ Cabernet Sauvignon 2024 Winemaking The grapes were hand-harvested from our vineyards in the Wellington region. These different vineyards are planted in granite soils in the Bovlei, and schist soils near Hermon, which give the wine a fruit-driven style from the former, and a finely structured elegance from the latter. Grapes are hand-harvested and de-stemmed before fermentation. For the extraction of colour, pump-overs and punch downs were executed during fermentation in stainless steel tanks. Before alcoholic fermentation is complete, the must is pressed to ensure that the tannin expression is fine and subtle. A portion of the wine is matured in French oak for 4 months. Tasting Notes Deep ruby red with a magenta rim. A bouquet of black fruit, particularly black currant and dark cherry, with subtle hints of violets and chocolate. A smooth, rounded mouthfeel with soft velvety tannins and a lingering finish of blackberries and warm spice. Analysis Alcohol: 14.0 % Residual Sugar: 3.5 g/l Total Acidity: 6.0 g/l pH: 3.69 Wine of Origin: Wellington Special Notes Our farm in the Bovlei is well suited to the cultivation of Cabernet Sauvignon. Early summers give the grapes time to ripen, while well-drained soils and a myriad of slopes form the basis of interesting terroir variations which enhance the complexity of the wine.Ask about this
Bosman ‘Generation 8’ Chardonnay 2024Bosman ‘Generation 8’ Chardonnay 2024 Winemaking For Chardonnay, the most important factor is deciding when to pick. Ripeness is key, but acidity levels give the wine that all-important lift. The settled juice is inoculated and fermented at cool temperatures to ensure a long fermentation. This aids the development of complex, compounded flavours. The wine is left on the fermentation lees, which are stirred every fortnight, to add to the mouthfeel and overall integration. Tasting Notes Brilliant pale green. Delicate nuances of stone fruit, honeydew melon and ripe lemons. Compounded flavours and acidity levels give the wine that all-important lift. A well-balanced, medium-bodied, fruity wine with a beautifully textured mouthfeel and a clean, crisp aftertaste. Analysis Alcohol: 13.0 % Residual Sugar: 5.1 g/l Total Acidity: 5.7 g/l pH: 3.52 Wine of Origin: Coastal Wine Region Special Notes The vineyards are located in the upper part of the Bovlei Valley, planted along the banks of the Kromme River. As an early-ripening varietal, these grapes are harvested before the mid-summer heat. The components of this wine are from different sites planted on decomposed granite in the Bovlei, and parcels on schist soils on our farm close to Hermon, and components from our Voor-Paardeberg farm. From young fruit-driven vineyards to older, more elegant ones, all are sensitively blended for the best result.Ask about this
Bosman ‘Generation 8’ Chenin Blanc 2025Bosman ‘Generation 8’ Chenin Blanc 2025 Winemaking Two components of Chenin worth noting, is the 1 % Chenin made by drying the grapes in the sun for a week, before pressing and then fermenting. The component does add a small amount of residual sugar to the wine but it primarily adds to the generosity of the flavour spectrum. The component of 4% skin contact adds texture and structure to the wine. Both components are utilized to add appeal in terms of its adaptability and with food enjoyment. Tasting Notes A complex fruit-driven, multi-layered nose with primary aromas of white peach and secondary aromas of stewed apple with pleasing traces of jasmine. It has a component of skin contact, which adds texture and structure to the wine. Fresh, fruity and refreshing acidity to carry. A beautiful, textured mouthfeel with a crisp, clean, but lingering finish. Analysis Alcohol: 12.0 % Residual Sugar: 6.3 g/l Total Acidity: 5.7 g/l pH: 3.30 Wine of Origin: Wellington Special Notes “Chenin Blanc has aromatic appeal which shows the terroir where it is sourced rather than the obvious markers or notes of other aromatic cultivars. Terroir includes factors such as the soil, topography, climate and the influence of man. I believe it is because of this that winemakers have been searching for special pockets of grapes and/or have started planting these pockets with design in mind, now knowing what quality can be coaxed from it when cultivated with intent” – Corlea Fourie, head of wine and viticulture. The components of this wine are from different sites in the Bovlei, and from our farm close to Hermon. From young fruit-driven vineyards to older, more elegant ones.Ask about this
Bosman ‘Generation 8’ Merlot 2020Bosman ‘Generation 8’ Merlot 2020 Winemaking Grapes are hand harvested and destemmed before Fermentation onset. Pumpovers are utilized For colour extraction. Before the wine is totally finished with alcoholic fermentation, it is pressed to make sure that the tannin expression is fine and subtle. Matured For 6 months in contact with 15% new French oak creates a complex wine with supple tannins. Tasting Notes Vibrant purple heart with a ruby rim. A true classic. A medium bodied wine with an appealing bouquet of ripe cherries and mulberries, followed through with hints of earthiness and plums on the palate. A wine packed with red fruit and a lingering aftertaste. Analysis Alcohol: 13.5 % Residual Sugar: 1.8 g/l Total Acidity: 5.6 g/l pH: 3.5 Wine of Origin: Wellington Special Notes In talking to guests arriving at the farm or at public tastings, one of the most frequently asked questions is if we produce Merlot. It has become that cultivar in which many consumers hope to find something smooth, fragrant and enjoyable-sometimes a tall order for a varietal which is quite picky in where it expresses itself best. Always up for a challenge, we decided to showcase the very best in bright Merlot fruit from Wellington. We used techniques in the vineyard and in the cellar to make this wine as approachable and as interesting as possible. Our efforts and Wellington’s climate is well-rewarded in the final product, but the proof is in the drinking. Adama is an innovative white wine, a blend of two varietals that thrive in our local climate. It is an authentic rendition of elegant, modern winemaking, paying homage to the rich heritage of the families on the farm.Ask about this
Bosman ‘Generation 8’ Merlot 2025Bosman ‘Generation 8’ Merlot 2025 Winemaking Our Merlot sites range from plantings as early as 2001 to as recent as 2013, some planted in schist soils near Hermon, which gives structure to the wine; and vineyards planted in granite soils in the Bovlei which create the appealing fruit and minerality. Grapes are hand-harvested and de-stemmed before fermentation. Regular pump-overs ensure good colour extraction and gentle pressing, which results in a tannin expression that is fine and subtle. A portion of the wine is matured in French oak for 6 months to create a complex wine with supple tannins. Tasting Notes Vibrant purple heart with a ruby rim. A medium bodied wine with an appealing bouquet of ripe cherries and blackberries, plums and followed through with hints of earthiness and cocoa. A wine packed with red fruit, smooth mocha notes and a lingering aftertaste. Analysis Alcohol: 13.5 % Residual Sugar: 3.8 g/l Total Acidity: 5.5 g/l pH: 3.6 Wine of Origin: Wellington Special Notes In talking to guests arriving at the farm or at public tastings, one of the most frequently asked questions is if we produce Merlot. It has become that cultivar in which many consumers hope to find something smooth, fragrant and enjoyable-sometimes a tall order for a varietal which is quite picky in where it expresses itself best. Always up for a challenge, we decided to showcase the very best in bright Merlot fruit from Wellington. We used techniques in the vineyard and in the cellar to make this wine as approachable and as interesting as possible. Our efforts and Wellington’s climate is well-rewarded in the final product, but the proof is in the drinking.Ask about this
Bosman ‘Generation 8’ Rosé 2020Bosman ‘Generation 8’ Rosé 2020 Winemaking Harvested with the sole intent to produce a Rosé. The Cinsaut is hand harvested and then vinified to the desired modest alcohol level and fresh, lively acidity. Limited skin contact results in the rosy hue. After pressing the grapes, the wine is treated as a white wine to secure as much of the freshness as possible. Tasting Notes Rosy pink. Hint of strawberries and fresh spring flowers. Notes of wild strawberries and cranberries with a fresh finish. The Cinsault is evident in the structure and texture. The Rosé is a wine with fantastic culinary appeal. Analysis Alcohol: 12.5 % Residual Sugar: 4.0 g/l Total Acidity: 6.0 g/l pH: 3.22 Wine of Origin: Wellington Special Notes Cinsaut is a fairly dark-skinned grape variety traditionally used as a blending partner for Grenache, Syrah and Mourvedre as part of the classic Southern Rhone blend. In recent years we have seen a revolution in the use of Cinsaut in the use of varietal wine in South Africa, but it has well been known to be a fantastic base for rose, in which it expresses itself as a light, aromatic and refreshing wine. These grapes are sourced from our vineyards in Wellington. The site of our Cinsaut vineyard lies 15km north of the village and stretches over shale terraces towards the Swartland’s rolling hills and wheat fields, with predominantly schist soils. It lies in the Mid-Berg River ward of Wellington. The farm draws water from the Berg River and the landscape is fairly homogenous with little variance in altitude.Ask about this
Bosman ‘Generation 8’ Shiraz 2020Bosman ‘Generation 8’ Shiraz 2020 Winemaking Grapes are hand harvested and destemmed before fermentation onset. Pumpovers are utilized for colour extraction. Before the wine is totally finished with alcoholic Fermentation, it is pressed to make sure that the tannin expression is fine and subtle. Matured for 6 months in contact with 15% new French oak creates a complex wine with supple tannins. Tasting Notes A garnet center with a purple rim. A confident wine with fine textures of spice, tobacco, new leather and refreshed with a plum finish. Fresh and medium-bodied. Analysis Alcohol: 13.5 % Residual Sugar: 3.5 g/l Total Acidity: 5.1 g/l pH: 3.63 Wine of Origin: Wellington Special Notes Shiraz is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain from whence the grape most likely originated. Wellington, with its long warm summers, is also the ideal terroir for this generous cultivar, and we are able to produce distinct and spicy wines from the cultivar. This is a wine specifically for those who taste with a food-oriented palate. It is a light, fresh wine with loads of character.Ask about this
Bosman ‘Generation 8’ Shiraz 2024Bosman ‘Generation 8’ Shiraz 2024 Winemaking Our Shiraz sites range from plantings as early as 2001 to as recent as 2013 including vineyards near Hermon planted on schist soils, and vineyards in the Bovlei growing in decomposed granite. A new addition since 2022 are the grapes from our Voor-Paardeberg farm which benefit from the cool, late afternoon breezes. Grapes are hand harvested and destemmed before the onset of fermentation which is done in stainless steel tanks. Pump-overs are utilized for colour and tannin extraction. Before alcoholic fermentation is complete, it is pressed to make sure that the tannin expression is fine and subtle. A portion of the wine is matured in French oak for 4 months to create a complex wine with supple tannins. Tasting Notes Ruby red in colour. The bouquet is typically expressive, with aromas of dark fruits such as blackberry and plum, along with hints of spice such as white pepper. Medium-bodied with a rich mouthfeel. The dark fruit flavors on the palate are complemented by peppery spice and hints of licorice with smooth tannins and a balancing acidity. Analysis Alcohol: 13.5 % Residual Sugar: 4.2 g/l Total Acidity: 5.6 g/l pH: 3.53 Wine of Origin: Coastal Wine Region Special Notes Shiraz is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain from whence the grape most likely originated. Wellington, with its long warm summers, is also the ideal terroir for this generous cultivar, and we are able to produce distinct and spicy wines from the cultivar. This is a wine specifically for those who taste with a food-oriented palate. It is a light, fresh wine with loads of character.Ask about this
Bosman ‘Nature & Sun’ Grenache Noir 2023Bosman ‘Nature & Sun’ Grenache Noir 2023 Winemaking Hand harvested on 17th February 2023. Destemmed to stainless steel tank. Natural fermentation, with pressing at 5° balling (total time on skins 4 days). Uninoculated malolactic fermentation. No additions of acidity. Unoaked. The intention was seeking the fine tension and clarity of young vine-fruit. Tasting Notes This wine presents a ruby hue with a subtle garnet rim and delicate aromas of violet, raspberry, and red plum, accented by light herbal and earthy hints reminiscent of Mediterranean scrub and wild herbs. On the palate, it is dry, medium-bodied, and softly textured, showing moderate acidity and gentle tannins. The overall character is clean, fresh, and pure, focusing on red fruit brightness over power, with a lively, lean finish. Analysis Alcohol: 13.5 % Residual Sugar: 2.1 g/l Total Acidity: 5.2 g/l pH: 3.35 Wine of Origin: Wellington Special Notes Farming regeneratively is a nurturing journey where we Focus on creating a healthy environment in which our vines can naturally develop their full potential. The interdependent relationship between nature’s abundance and the sun’s generosity produces grapes that display their provenance authentically. Grenache noir bush vines grow in decomposed granite soils rich in organic matter- a perfect canvas to produce lively, bright fruit, enticing aromas, fresh tannins and a lively finish. The Grenache noir vineyard is called Gesamelike Wei (communal pasture) and was planted in 2016.Ask about this
Bosman ‘Nero’ Rosé 2025Bosman ‘Nero’ Rosé 2020 Winemaking The grapes were hand-picked earlier than the Nero d’Avola used to produce red wines, ensuring a lower sugar and higher acidity. As the grapes entered the cellar, they were hand-sorted and destemmed. Skin-contact only occurred for the duration of the press. After 2 days of settling at a low temperature, the clear juice was drawn off the lees and then inoculated with yeast. A long, slow fermentation of 6 weeks occurred at a low temperature, to ensure the development of flavour and aroma. The wine spent three months on the fine lees to develop complexity and structure before it was bottled. Tasting Notes The wine spent three months on the fine lees to develop complexity and structure before it was bottled. Delicate pale salmon in colour. Elegant, perfumed aromas of red berries and stone fruit with a hint of white flower blossoms. A crisp acidity with zesty pomegranate flavours, followed by a silky elegance on the mid-palate and finishing with a hint of red berry fruit. Analysis Alcohol: 13.5 % Residual Sugar: 6.3 g/l Total Acidity: 5.4 g/l pH: 3.35 Wine of Origin: Wellington Special Notes Nero celebrates a unique combination of ingenuity, resilience and excellence that is essentially African. This red grape vine was brought into South Africa 20 years ago by Petrus Bosman to make world class wines in a continuously warmer climate. Nero and Nero Rosé are the first wines to be made in South Africa from the Sicilian grape varietal called Nero d’Avola. It’s a variety that thrives in sun-rich, water-scarce African soil. The wines are produced under the banner of Bosman Bakoena, a partnership he formed with well-known actor and passionate African, Thapelo Mokoena. The partnership was established on shared values and a belief in the power of joining forces to acknowledge a unique combination that is quintessentially African. Trellised vines, planted in 2011 in the Bovlei Valley, on the farm Naby. The soil is well-drained, weathered granite which originates from the granite pluton of the Groenberg Mountain and surrounding hills.Ask about this
Bosman ‘Optenhorst’ Chenin Blanc 2019Bosman ‘Optenhorst’ Chenin Blanc 2019 Winemaking Whole-bunch pressed, settled overnight and the clear juice drawn off in the morning. Spontaneous fermentation occurred in both a concrete tank and older French oak barrels. The wine matured in these vessels for 12 months to build mouthfeel whilst retaining freshness. Tasting Notes Pale straw with a vibrant golden rim. A mélange of apricots, nectarines, grapefruit rind, honey and almond brittle. A beautiful restrained mouth feel. Finishes with a lively, mineral accent. Analysis Alcohol: 12.0 % Residual Sugar: 1.7 g/l Total Acidity: 5.6 g/l pH: 3.52 Wine of Origin: Wellington Special Notes The Optenhorst Chenin Blanc was planted in 1952, making it the third oldest Chenin vineyard in the country and officially an Old Vine wine. We endeavour to let the wine express its unique heritage which involves natural fermentation, maturation in older barrels for a short period to minimise the effects of the wood and allow the gentle, multi-layered fruit to come through. We believe that Wellington, and particularly the Bovlei, will become a bastion of good Chen ins; and that the Optenhorst Chenin Blanc will lead the way.Ask about this
Bosman ‘Optenhorst’ Chenin Blanc 2021Bosman ‘Optenhorst’ Chenin Blanc 2021 Winemaking Whole-bunch pressed, settled overnight and the clear juice drawn off in the morning. Spontaneous fermentation occurred in both a concrete tank and older French oak barrels. The wine matured in these vessels for 12 months to build mouthfeel whilst retaining freshness. Tasting Notes Pale straw with a vibrant golden rim. A mélange of apricots, nectarines, grapefruit rind, honey and almond brittle. A beautiful restrained mouth feel. Finishes with a lively, mineral accent. Analysis Alcohol: 12.0 % Residual Sugar: 1.7 g/l Total Acidity: 5.6 g/l pH: 3.52 Wine of Origin: Wellington Special Notes The Optenhorst Chenin Blanc was planted in 1952, making it the third oldest Chenin vineyard in the country and officially an Old Vine wine. We endeavour to let the wine express its unique heritage which involves natural fermentation, maturation in older barrels for a short period to minimise the effects of the wood and allow the gentle, multi-layered fruit to come through. We believe that Wellington, and particularly the Bovlei, will become a bastion of good Chen ins; and that the Optenhorst Chenin Blanc will lead the way.Ask about this
Bosman ‘Twyfeling’ Cinsaut 2024Bosman ‘Twyfeling’ Cinsaut 2024 Winemaking The vineyard is then hand-harvested in three components, picked days apart. The grapes were hand-sorted, de-stemmed and slightly crushed whereafter spontaneous fermentation is facilitated by daily pump-overs. A total of 10% of the wine is fermented as a whole bunch component and another 10% with stem contact to add freshness and complexity. The wine spent an extended time on the skins after fermentation. Tasting Notes The wine is aged in french oak barrels for 12 months and a further 6 months in bottle. A surprisingly dark hue for this varietal. Lovely fresh cassis aromas with hints of tobacco, allspice and savoury notes. The nose follows through onto the luscious palate with lively berry and cherry flavours. Although light to medium-bodied, it is a bold wine with an elegant structure and gentle tannins. Analysis Alcohol: 13.5 % Residual Sugar: 2.3 g/l Total Acidity: 5.1 g/l pH: 3.47 Wine of Origin: Wellington Special Notes Traditionally, Cinsaut was the predominant red grape of the region. Over the years, other red varietals overshadowed this grape, but this vineyard, planted on the historic Twyfeling farm, has always produced excellent quality wine and deserves recognition. De Twyfeling was deducted from the larger farm Optenhorst in 1812 and bequeathed to a son. The name Twyfeling (meaning doubt or hesitation) appears at that time and probably refers to the difficulty he would experience in making a living on this small, mountainous piece of land. The antique implements on the label were found in the cellar and honours the men and women who put their hands to the plough, planted vines and unlocked the hidden potential of this once remote and beautiful vineyard high up on the slopes of the Groenberg in the Bovlei near Wellington. A bush vine vineyard referred to locally as ‘Hermitijk Kop’, or Hermitage Hill, on the farm Twyfeling in the Bovlei. Planted in 2003, this is a Cinsaut (also known as Hermitage) heritage site, as the previous vineyard was also Cinsaut, planted in 1964. The decomposed granite soils on predominantly west facing slopes located from 250m to 300m at its highest point, create a unique terroir which produces a remarkable wine.Ask about this
Bosman ‘U.H.A’ Limited Release Pinot Gris 2022Bosman ‘Upper Hemel-en-Aarde’ Limited Release Pinot Gris 2022 Winemaking Hand-harvested on 1 March 2022. Destemmed and fermented in an open top fermenter. Pressed on the 10th day. Fermentation was allowed to complete in a stainless steel tank and then the wine was aged in older oak barrels. 3 months in older oak barrels. Tasting Notes 10 days of skin contact resulted in a pale coppery colour, after which the wine was aged in older oak barrels for 3 months. Delicate nuances of yellow peach, nectarine and sweet melon with savoury notes of fresh fennel and herbs. The touch of skin contact imparts a velvety texture to a palate rich with sweet fruit flavours balanced by a fresh acidity, resulting in an intriguing and beautiful wine. Analysis Alcohol: 12.5 % Residual Sugar: 1.9 g/l Total Acidity: 6.0 g/l pH: 3.35 Wine of Origin: Upper Hemel-en-Aarde Valley Special Notes Pinot Gris is the white, well-travelled off-spring of the black Pinot Noir grape. The English translation of the French ‘gris’ is grey, and refers to the greyish-blue hue of the grapes. Limited Release. As passionate winegrowers we love to experiment, try something new, perhaps vinify a small batch of grapes separately, just to see how it turns out. Often, these little trials turn into something surprisingly special that deserves to be shared with fellow wine lovers.Ask about this
Bosman ‘U.H.A’ Limited Release Quintet 2022Bosman ‘Upper Hemel-en-Aarde’ Limited Release Quintet 2022 Winemaking The different components of this blend were harvested at optimum ripeness. Extraction too place mostly in small 1 ton fermenters where punch-downs were utilised to gain depth of colour and flavour complexity. After pressing the wines were matured in French oak barrels all older ranging from 5th to 7th fill. Merlot 32%, Cabernet sauvignon 21%, Malbec 19%, Cab franc 16%, Petit Verdot 12% Tasting Notes Quintet: a group of five people playing music or singing together. A deep purple heart with a garnet rim. Elegant flavours of plums and black currants are balanced by sweet, smoky spice and savoury tannins. The palate is full and textured with fine and dense tannins. Analysis Alcohol: 14.0 % Residual Sugar: 2.1 g/l Total Acidity: 6.2 g/l pH: 3.46 Wine of Origin: Upper Hemel-en-Aarde Valley Special Notes As passionate winegrowers we love to experiment, try something new, perhaps vinify a small batch of grapes separately, just to see how it turns out. Often, these little trials turn into something surprisingly special that deserves to be shared with fellow wine lovers. In 2000 the family acquired a vineyard in the Upper Hemel-en-Aarde Valley which would supplement their offering with cool climate grapes. Here the vineyards are planted between fields of indigenous ‘fynbos’ near the sea. Ideal soil types combine with cooling sea breezes to create terroir rivalling the world’s best; and resulting in wines with minerality, elegance, vivacity and finesse. From our vine nursery efforts, we have been fortunate to work with the full set of Bordeaux varietals in this unique setting. A blend was imminent. Planted in granite soils, surrounded by fynbos, on elevated slopes facing the ocean in the Upper Hemel-en-Aarde Valley. South Africa’s 2022 grape harvest will be remembered as a cool season with moderate weather conditions which led to slower-than-usual ripening in most of South Africa’s wine-producing regions and, In some cases, delaying harvest by up to a week. White cultivars faired extremely well and tend to have more fruit driven profiles because of the cooler harvest.Ask about this
Bosman ‘U.H.A’ Pinot Noir 2024Bosman ‘Upper Hemel-en-Aarde’ Pinot Noir 2024 Winemaking The grapes were hand-picked and cooled overnight, then hand-sorted and destemmed before entering the cellar. After five days of cold maceration on the skins, alcoholic fermentation was initiated. Regular pump-overs during the three-week fermentation assured soft tannins, increased flavour and a deeper colour. Wine was matured for six months in French oak barrels – 15% new oak. Tasting Notes The wine was matured for six months in French oak barrels – 15% new oak. Lively ruby red in colour. Bright red berries, with enticing hints of freshly dug earth and allspice. The nose translates beautifully on the palate with tart raspberry flavours, a silky elegance and a fresh, lingering finish. Analysis Alcohol: 13.0 % Residual Sugar: 2.5 g/l Total Acidity: 5.4 g/l pH: 3.47 Wine of Origin: Upper Hemel-en-Aarde Valley Special Notes As passionate vine growers we are blessed to grow vines in terroir rivalling the world’s best, growing delicate cultivars that thrive in this elevated, mountainous region impacted by the proximity of the sea crashing below. Our uniquely south-facing vineyards are cooled by the prevailing sea breeze causing the grapes to ripen slowly and develop an unforgettable elegance and complexity. Conserving our natural environment is paramount to our drive towards environmental sustainability. Farming regeneratively creates a natural balance, noticeable in our wines and evident by our WWF Champion status. From our south-facing vineyards, overlooking Walker Bay on the higher reaches of the Babylonstoren Mountains.Ask about this
Bosman ‘U.H.A’ Sauvignon Blanc 2025Bosman ‘Upper Hemel-en-Aarde’ Sauvignon Blanc 2025 Winemaking The hand-picked grapes were cooled overnight, then hand-sorted and destemmed, whereafter the pressed juice was left to settle. The following morning the settled juice was inoculated and fermented over an extended period of time at cool temperatures to ensure complex, compounded flavours. The different components are blended two months prior to bottling. Tasting Notes A pale straw heart with a lighter rim. A mélange of kiwi, green pear, gooseberries, fresh passionfruit, flint (as in mineral tones) and white fig. A vibrant, crisp acidity with some weight on the palate, and a long fruit packed finish. Analysis Alcohol: 12.5 % Residual Sugar: 1.9 g/l Total Acidity: 6.0 g/l pH: 3.35 Wine of Origin: Upper Hemel-en-Aarde Valley Special Notes In 2000 the family acquired a vineyard in the Upper Hemel-en-Aarde Valley which would supplement their offering with cool climate grapes. Here the vineyards are planted between fields of indigenous ‘fynbos’ and in close proximity to the sea. Ideal soil types combine with cooling sea breezes to create terroir rivalling the world’s best; and resulting in wines with minerality, elegance, vivacity and finesse. From our elevated vineyards overlooking Walker Bay, on the foothills of the Babylonstoren Mountains. Two different vineyards, one called Murasie (ruin) and a second batch from our newest Sauvignon blanc vineyards called Appelboord.Ask about this
Bosman ‘Upper H&A’ Chardonnay 2019Bosman ‘Upper Hemel & Aarde’ Chardonnay 2019 Winemaking The cooled grapes are pressed using reductive measures. 15% the settled juice is then fermented and matured in new Burgundian oak for 6 months. Tasting Notes Pale gold. The lively combination of oak and bright fruits exhibits aromas of butterscotch, pear and brioche. An ideal aperitif. Analysis Alcohol: 13.5 % Residual Sugar: 2.8 g/l Total Acidity: 5.8 g/l pH: 3.29 Wine of Origin: Wellington Special Notes In 2000 the family acquired a vineyard in the Upper Hemel-en-Aarde Valley which would supplement their offering with cool climate grapes. Here the vineyards are planted between fields of indigenous ‘fynbos’ and in close proximity to the sea. Ideal soil types combine with cooling sea breezes to create terroir rivalling the world’s best; and resulting in wines with minerality, elegance, vivacity and finesse.Ask about this
Bosman ‘Upper Hemel-en-Aarde’ Seesteen 2024Bosman ‘Upper Hemel-en-Aarde’ Seesteen 2024 Winemaking The grapes were hand-harvested, hand-sorted and destemmed after which alcoholic fermentation took place at a low temperature in stainless-steel tanks to retain freshness. Just before fermentation was completed the wine was transferred to older French oak barrels. In older French oak barrels for 11 months Tasting Notes Aged in older French oak barrels for 11 months. Pale straw yellow with a golden hue. Aromas of fresh passionfruit, green papaya and white peach with subtle notes of lemon blossom adding freshness. Fresh and well-structured with lemon zest, green apple and a hint of green ginger, this wine is lean, restrained yet complex. Analysis Alcohol: 14.0 % Residual Sugar: 4.0 g/l Total Acidity: 6.0 g/l pH: 3.43 Wine of Origin: Upper Hemel-en-Aarde Valley Special Notes The Chenin Blanc vineyard is planted right next to the De Bos dam, on the foothills of the Babylonstoren Mountains. As passionate vine growers we are blessed to grow vines in terroir rivalling the world’s best, growing delicate cultivars that thrive in this elevated, mountainous region impacted by the proximity of the seas crashing below. Chenin Blanc is rarely planted in this cool, elevated region so this wine which was initially a gamble, turned into a delightful surprise. Our uniquely south-facing vineyards are cooled by the prevailing sea breeze causing the grapes to ripen slowly and develop an unforgettable elegance and complexity. Conserving our natural environment is paramount to our drive towards environmental sustainability. Farming regeneratively creates a natural balance, noticeable in our wines and evident by our WWF Champion status.Ask about this
Bosman Cabernet Sauvignon 2016Bosman Cabernet Sauvignon 2016 Winemaking The berries are sorted before cold soaking, then the must is kept cool for two days followed by fermentation at relatively low temperatures. Punch-downs and pump-overs make for good colour extraction where after the wine spends 18 months maturing in small French oak barrels. Tasting Notes Deep berry red with a purple rim. Elegant raspberry, blackberry and concentrated plum aromas. Slight pencil shaving notes. Beautiful mouth feel with a long fruit-crammed, persistent finish. Tannins are subtle and accessible. Analysis Alcohol: 14.0 % Residual Sugar: 3.1 g/l Total Acidity: 6.1 g/l pH: 3.52 Wine of Origin: Wellington Special Notes “My Grandfather, Petrus Bosman, always spoke of the success he had with blending the wines of his time which was mainly Hermitage/Cinsaut with the relatively new Cabernet Sauvignon from the “Kabinet blok” (so named by the workers). He was convinced that the quality of the Cabernet Sauvignon from the Bovlei vineyards could lift the quality of the whole harvest … ” Eight generation Petrus Bosman on the heritage of Cabernet Sauvignon on the Bosman Ada ma farms. Our vineyards lie in the shadow of the Limiet Mountain range on the south facing slopes of Green Mountain which brings forth less direct sunlight. Vineyards which, because of the effect of south-easterly winds in early summer and south-westerly winds in late summer, give us smaller berries and a gentler ripening period.Ask about this
Bosman Méthode Ancestrale Chenin 2023Bosman Méthode Ancestrale Chenin Blanc 2023 Winemaking The grapes were sourced from a Chenin Blanc vineyard planted in 2009 called Dennebos (Pine Forest) on the farm Naby. This vineyard has always been a firm favourite in the Bovlei, noted for its concentrated fruit quality and finesse. We pick, destem, press and ferment at cool temperatures. Then we bottle, riddle, disgorge and that’s it. No additions of any kind. Tasting Notes The wine shows a medium straw color. Lovely fresh yellow pear, Granny Smith apples, and a touch of citrus on the nose. Categorized as a dry sparkling wine, the gentle acidity and signature Chenin chalkiness are beautifully rounded out with lemon curd and pear notes. Fresh lime, green apple, jasmine, and hints of honeyed stone fruit with a touch of flinty minerality add complexity. This vibrant, crisp, lightly textured wine is matured in concrete and oak, with a slightly unfiltered, rustic charm. It’s perfect as an aperitif or paired with sushi and spicy cuisines. Serve well-chilled to highlight the youthful, energetic character. Analysis Alcohol: 12.5 % Residual Sugar: 3.7 g/l Total Acidity: 4.5 g/l pH: 3.56 Wine of Origin: Upper Hemel-en-Aarde Valley Special Notes Despite its recent surge in popularity, Pétillant Naturel wines are far from a new fad. This sparkler, dates back pre-Champagne, where the wine is bottled prior to fully completing its first fermentation, allowing carbon dioxide to be produced in the enclosed bottle by the natural sugars found in the grapes. Only, it isn’t actually Pétillant Naturel this time. While the method of production is exactly the same, the wine ended up with more bubbles, and therefore is classed as a Méthode Ancestrale instead. But we’ve got used to saying Pet Nat, so we’ll stick to that name for now.Ask about this
Bosman Méthode Ancestrale Riesling 2023Bosman Méthode Ancestrale Weisser Riesling 2023 Winemaking Grapes sourced from a vineyard called Vliegveld, high up in the Upper Hemel-en-Aarde Valley. Weisser Riesling thrives in this cool climate, the grapes ripening slowly due to the chilly sea breezes and gaining character from the mineral-rich soil which naturally restricts the yield and concentrates the flavours in the grapes. We pick and transport the grapes in small crates to our Wellington cellar then destem, press, ferment at cool temperatures, bottle, riddle, disgorge and that’s it. No additions of any kind. Tasting Notes Bosman Méthode Ancestrale Riesling 2023 is a naturally sparkling wine from Hemel-en-Aarde in South Africa, made using the ancestral method. The wine is pale gold with a lighter rim; a slight sediment and haze attest to its artisanal, minimal-intervention production. Aromas of fresh green apple, white peach, and fragrant blossoms dominate, with honeyed pears, herbal notes, and a floral minerality on the palate. It features a soft mousse and bright acidity, leaving a scintillating aftertaste. This vibrant, crisp sparkling wine is perfect as an aperitif or paired with seafood and fresh dishes, best enjoyed well-chilled. Analysis Alcohol: 12.5 % Residual Sugar: 3.6 g/l Total Acidity: 6.5 g/l pH: 3.35 Wine of Origin: Upper Hemel-en-Aarde Valley Special Notes Despite its recent surge in popularity, Pétillant Naturel wines are far from a new fad. This sparkler, dates back pre-Champagne, where the wine is bottled prior to fully completing its first fermentation, allowing carbon dioxide to be produced in the enclosed bottle by the natural sugars found in the grapes. Only, it isn’t actually Pétillant Naturel this time. While the method of production is exactly the same, the wine ended up with more bubbles, and therefore is classed as a Méthode Ancestrale instead. But we’ve got used to saying Pet Nat, so we’ll stick to that name for now.Ask about this
Bosman Nero d’Avola 2023Bosman Nero d’Avola 2023 Winemaking The grapes were hand-picked, hand-sorted, destemmed and lightly crushed. Two days of cold maceration occurred prior to alcoholic fermentation. After the onset of fermentation, regular pump-overs extracted maximum colour. The wine spent 3 weeks on the skins before being pressed. Barrel maturation lasted for 18 months in a combination of 20% new French oak as well as 2nd and 3rd fill barrels. After blending selected barrels, the wine was allowed to mature for a few months to ensure a balanced, well-rounded result. Barrel maturation lasted for 18 months in a combination of 20% new French oak as well as second and third fill barrels. Tasting Notes Bosman Nero d’Avola 2023 is South Africa’s first locally produced Nero d’Avola, made from a Sicilian grape variety adapted to Wellington’s hot, dry climate. This is an impressive interpretation of Sicily’s Nero d’Avola grape, transplanted 20 years ago by Petrus Bosman. Deep garnet in colour. This medium-bodied wine features flavors of dark berries, plums, and black cherries with spicy notes of clove, tobacco, and licorice. A luscious concentration of black fruit, a silky texture, bright acidity, a good tannin structure and a long, satisfying, lingering finish. The wine is aged in subtle oak which supports but does not overpower the fruit, making it elegant and food-friendly. Analysis Alcohol: 14.0 % Residual Sugar: 2.7g/l Total Acidity: 6.0 g/l pH: 3.47 Wine of Origin: Wellington Special Notes The Bosman Family have a history of choosing a different path, of challenging themselves to find a solution in the unexpected. So at the turn of the century, when climate change was becoming a reality and it was evident that the Cape Winelands would soon become a much hotter and dryer place, Petrus Bosman, 20 years ago, struck out in search of an alternative to the traditional French varietals that have been grown at the Cape for centuries. The solution? Nero d’Avola, a Sicilian grape grown on the foothills of a volcano that thrives in a hot, dry climate. The Bosman Adama Nero d’Avola is unique. It cannot be compared directly with anything else: it represents innovation and modernity, yet of course it is a red wine in all of the traditional, historic sense. It is a wine to be savoured, a wine to challenge the status quo, yet a companiable wine that will both impress and inspire. The wines are produced under the banner of Bosman Bakoena, a partnership formed with well-known actor and passionate African, Thapelo Mokoena. The partnership was established on shared values and a belief in the power of joining forces to be both creative and pioneering as we move forward into a sustainable, inclusive finish.Ask about this
Buffalo Mixed Case – Bi-MonthlyImmerse in diverse flavours with 12 unique South African wines. A value pack now just which includes 2 bottles over & bubbles overAsk about this
Buffalo Mixed Case – MonthlyImmerse in diverse flavours with 12 unique South African wines. A value pack now just which includes 2 bottles over & bubbles overAsk about this
Carmen Stevens ‘Julie’ Rosé 2024Carmen Stevens ‘Julie’ Rosé 2024 Winemaking The juice for the Julie Rose is a result of the saignée method employed in the cellar. Juice is settled overnight at low cooling temperatures. We select a specific pure yeast culture to eliminate any risk during fermentation. The Julie Rose is cleaned straight after fermentation to ensure the purity of fruit on the nose and palate. The Julie Rose is bottled mid-year of production to ensure the inviting primary fruit is captured. Tasting Notes This rosé offers inviting aromas of lime zest, red berries, quince, and juicy watermelon. On the palate, it is light and elegant with crisp lime and watermelon flavors swinging through to a lively, zesty finish. The wine’s minerality and subtle smoky notes add complexity to the refreshing aftertaste, leaving a delicate impression of sweetness balanced by a vibrant mineral edge. The juice, produced by the saignée method, showcases freshness and finesse typical of this style. Analysis Alcohol: 13.0 % Residual Sugar: 1.9 g/l Total Acidity: 5.7 g/l pH: 3.45 Wine of Origin: Western Cape Vineyard Notes The Julie Rose is a combination of different red grape varieties handpicked for our red wine offerings. The rose is made exclusively from free-run grape juice using the saignée method.Ask about this
Carmen Stevens ‘Nemrac’ 2022Carmen Stevens ‘Nemrac’ Bordeaux Blend 2022 Winemaking The Nemrac fruit is all handpicked and berry sorted to ensure all the fruit are in perfect condition before the fermentation is initiated. All batches are individually fermented to ensure the purest expression of each varietal. We amplify the varietal expression and flavours with specific winemaking extraction technics in the cellar. Our aim is always to showcase the natural sweet edge of each varietal, fused with the varietal express. The individual varietals are matured in French oak barrels for 15 months, blended, and matured for an additional 3 months. The final blend consists of 13% new French oak with the balance matured in 2nd and 3rd fill barrels. Tasting Notes Displays a deep, dark color and an inviting nose of black currant, blueberry, and dark chocolate, seamlessly integrating savory cigar box notes. The palate opens smooth and ripe, led by expressive Cabernet Sauvignon with cassis and sweet berry mid-palate flavors. A refined tannin structure adds elegance and weight, balanced by refreshing limey acidity. This complex wine offers phenolic depth and ripe fruit richness, promising both immediate appeal and graceful aging potential. This blend exemplifies Carmen Stevens’ skill in crafting layered and sophisticated Bordeaux-style wines with structure and finesse. Analysis Alcohol: 14.5 % Residual Sugar: 3.1 g/l Total Acidity: 5.7 g/l pH: 3.63 Wine of Origin: Paarl & Stellenbosch Vineyard Notes The Nemrac 2022 a blend of Cabernet Sauvignon (49%), Petite Verdot (20%), Petit Sirah (19%) and Merlot (12%)fruit. The blend represents 57%fruit grown in Stellenbosch and 43% from the Paarl region. A portion of the Cabernet Sauvignon and Petite Verdot are grown against the Helderberg Mountain in highly weathered yellow- to reddish-brown soils with the balance of the Cabernet Sauvignon, Petit Sirah and Merlot component, grown in a fusion of Tukulu and decomposed granite soils. The average age of the four different varietals comes to 17yrs.Ask about this
Carmen Stevens ‘Petrichor’ 2022Carmen Stevens ‘Petrichor’ Bordeaux Blend 2022 Winemaking All fruit are handpicked in small picking crates to protect the integrity of the fruit. Grapes are hand sorted ensuring only the best fruit are transferred to the tank for fermentation. A combination of wild and cultured yeast transforms the grape juice into wine. Huge amounts of oxygen are incorporated to stabilize colour and lock in aromas and varietal expression while encapsulating the tannin structure. The different components are aged for 15 months in French oak barrels, and 5 % new French oak is used to respect the varietal characters. Tasting Notes Deep ripe cherry in color, the wine reveals a luscious array of sweet black currant, ripe cherries, and subtle vanilla notes from French oak maturation. The soft nose is complemented by hints of sweet spices. The palate entrance is smooth and fresh, flowing into sweetish ripe blackberry fruit. The Cabernet Franc contributes a graphite-edged elegance, while Carménère adds a distinctive spicy undertone. This harmonious blend of five Bordeaux varietals delivers remarkable depth and length, leaving a lingering impression that persists well beyond the finish. This wine reflects careful vineyard selection across three regions and meticulous winemaking, resulting in a refined, age-worthy Bordeaux-style blend. Analysis Alcohol: 14.5 % Residual Sugar: 3.3 g/l Total Acidity: 5.6 g/l pH: 3.64 Wine of Origin: Western Cape – Paarl, Stellenbosch & Wellington Vineyard Notes The Petrichor 2022 – is a fusion of 5 grape varieties with Cabernet Sauvignon as the main component at 57%, Cabernet Franc 18%, Merlot 12%, Petite Verdot 9%, and Carménère at 4%. The blend represents 3 growing regions with – Stellenbosch at 53%, Paarl at 30%, and 17% from Wellington. The average age of the vines combined is 28 years. These vines are grown in a combination of granite soils against the Helderberg Mountain, Stellenbosch, and well-drained granite and shale soils of Paarl and Table Mountain sandstone of Wellington.Ask about this
Carmen Stevens Carménère 2020Carmen Stevens Carménère 2020 | Chilean grape variety | Winemaking The Carménère fruit was berry sorted to ensure all the fruit are in perfect condition before the fermentation was initiated. As we had limited fruit and therefore limited blending options, spontaneous fermentation was decided on to add to the palate feel of the final wine. The fruit was fermented in open barrels of which 50% were new barrels. The fermented juice was drawn off twice a day and then slowly percolated over the skins to minimize the extraction of greener herby aromas and flavours. This action also adds oxygen to stabilize colour and help soften the tannin structure. The wine was matured in 50% new French oak and 50% older oak for 15 months before bottling. Tasting Notes This wine opens with a full ripe nose of red figs fused with a chalky minerality. The palate has a soft entrance with fresh lime cutting through a dense mid-palate. Dark chocolate flavors flow into a fleshy texture with ripe plums and red figs lingering on the finish. It boasts a beautiful balance of ripe, smooth tannins, rich berry fruit, and well-integrated oak, finishing with a fresh lime lift. This Carménère offers complexity, depth, and a refreshing structure. Analysis Alcohol: 14.0 % Residual Sugar: 2.7 g/l Total Acidity: 5.5 g/l pH: 3.6 Wine of Origin: Wellington Vineyard Notes Carménère was the sixth variety allowed under appellation rules of BDX. It was widely- planted in the Medoc in the 19th century, and regarded as a mainstay of claret. In South Africa only 3 red wines are produced and bottled as Carménère. The Carménère 2020 fruit is grown in the Wellington wine region from a single vineyard block consisting of 8 rows. Making the production year on year very limited in volume. Carménère as a variety can easily show herbal characters, for this reason, we opted to really open the canopy to allow sunlight into the fruit zone. The right amount of sunlight onto the bunches supports the development of berry fruit aromas whiles diminishing unwanted ones. All 8 rows were hand-picked at optimal ripeness levels and transported in 20 kg boxes to ensure the fruit reaches the cellar in an optimum condition.Ask about this
Carmen Stevens Carménère 2022Carmen Stevens Carménère 2022 Winemaking The Carménère fruit was berry sorted to ensure all the fruit were in perfect condition before the fermentation was initiated. As we have limited fruit and therefore limited blending options, spontaneous fermentation was decided on to add to the palate feel of the final wine. The fermented juice was drawn off twice a day and then slowly percolated over the skins to minimize the extraction of greener herby aromas and flavours. This action also adds oxygen to stabilize colour and help soften the tannin structure. During the last phase of fermentation, we inoculate with a cultivated yeast culture- again adding another dimension to the wine. The wine was matured in 40%new French oak and 60% older oak for 15 months before bottling. Tasting Notes The wine exhibits a dark, dense color with a full nose of ripe red figs fused with black currant and vanilla from oak maturation. The palate opens soft and smooth, flowing into fresh lime brightness that cuts through a dense, fruit-filled mid-palate. Inviting flavors of dark chocolate, ripe plums, and red figs add depth and complexity. The structure is well balanced, with smooth tannins and integrated oak, finishing with a refreshing lime-driven lift. This Carménère reflects meticulous winemaking and vineyard care, offering complexity, elegance, and freshness. Analysis Alcohol: 13.0 % Residual Sugar: 2.5 g/l Total Acidity: 5.3 g/l pH: 3.65 Wine of Origin: Wellington Vineyard Notes Carménère was the sixth variety allowed under appellation rules of BDX. It was widely- planted in the Medoc in the 19th century, and regarded as a mainstay of claret. In South Africa only 3 red wines are produced and bottled as Carmenere. The Carménère 2022 fruit is grown in the Wellington wine region from a single vineyard block consisting of only 8 rows. Making the production year-on-year very limited in volume. Carménère as a variety can easily show herbal characters, for this reason, we opted to really open the canopy to allow sunlight into the fruit zone. The right amount of sunlight onto the bunches supports the development of berry fruit aromas while diminishing unwanted ones. All 8 rows were hand-picked at optimal ripeness levels and transported in 20 kg boxes to ensure the fruit reaches the cellar in an optimum condition.Ask about this
Carmen Stevens Chenin Blanc 2024Carmen Stevens Chenin Blanc 2024 Winemaking The Chenin Blanc fruit is hand-sorted and whole-bunch pressing follows to ensure a more elegant mouth feel in the wine. After pressing 20 % of the cloudy juice is left to undergo natural fermentation that adds texture to the final blend. The balance of juice is cleaned and split between stainless steel and concrete tanks. A pure yeast culture is employed to ensure the purity of fruit in both vessels. Lees stirring is done on all batches to help build palate depth. Tasting Notes The wine opens with fresh aromas of cut winter melon flowing into ripe pear, accented by a hint of lime zest and sweet grapefruit. The palate is smooth and elegant, highlighted by concentrated grapefruit flavors that add depth and length. A distinctive gunflint minerality, reflecting the concrete vessel maturation, adds texture and complexity to the finish, which is both smooth and persistent. This Chenin Blanc balances vibrant fruit freshness with a mineral backbone, epitomizing refined craftsmanship. Analysis Alcohol: 13.5 % Residual Sugar: 2.2 g/l Total Acidity: 5.9 g/l pH: 3.36 Wine of Origin: Paarl Vineyard Notes The Chenin Blanc fruit is grown in the Paarl wine region. The fruit is selected from two vineyard blocks 2 cultivated on Table Mountain sandstone and decomposed granite soils. All vines are trellised and cultivated under dryland conditions. Our fruit is handpicked in 20kg picking crates to ensure the fruit reaches the cellar intact and in perfect condition.Ask about this
Carmen Stevens Merlot 2021Carmen Stevens Merlot 2021 Winemaking The fruit was handpicked at optimal phenolic ripeness. All fruit is bunch sorted and fermented with a pure yeast culture. The wine batches are all fermented separately and blended after 12 months. The wines are then barreled again for a good marriage of the different components for an additional 4 months. All these wines were matured in 13 % new French oak barrels to complement rather than add to the final taste. Tasting Notes The nose reveals a layered spectrum of ripe cherry and blackberry fruit, complemented by fresh eucalyptus and minty aromas. The palate is full and ripe with concentrated flavors, balanced by toasted oak and a sweet mid-palate impression. Fresh acidity keeps the wine lively and interesting through the long, smooth finish. This Merlot combines intensity and complexity, showcasing true varietal character with depth and elegance. This wine reflects meticulous vineyard management and expert winemaking that balances fruit ripeness with freshness and structure. Analysis Alcohol: 14.5 % Residual Sugar: 2.7 g/l Total Acidity: 5.6 g/l pH: 3.73 Wine of Origin: Paarl Vineyard Notes The CS Merlot 2021 is a blend of fruit from two vineyard blocks grown in the Paarl region. The aim in the vineyards is to ensure the right amount of sunlight and light reaches the bunches for the best fruit expression in the bottle. This is achieved by exposing newly formed bunches from just after fruit-set to indirect sunlight. The balance between the leaf-canopy and fruit load is of utmost importance for Merlot to ensure good fruit maturity and phenolic ripeness at harvest.Ask about this
Carmen Stevens Petite Sirah 2018Carmen Stevens Petite Sirah 2018 (Durif) Winemaking The fruit was handpicked at optimal ripeness. All fruit bunch sorted and fermented with a pure yeast culture. I use 15% American oak during maturation to compliment the pure ripe fruit from the Paarl region. The wine had 3 racking during the aging process to enhance color and smooth out the tannin structure. Tasting Notes The wine opens with a complex nose of dark chocolate and toffee-caramel intertwined with liquorice root and subtle spice notes. The palate entrance is bright and limey, flowing into a smooth tannin structure that supports ripe, sweet blueberry fruit flavors. Well-integrated oak enhances the wine’s depth and length, while a fresh limey lift keeps the palate vibrant and balanced. This Petite Sirah exhibits great fruit depth combined with freshness and structure. Analysis Alcohol: 13.5 % Residual Sugar: 2.4 g/l Total Acidity: 5.7 g/l pH: 3.4 Wine of Origin: Paarl Vineyard Notes This is one of 6 Petite Sirah wines produced in South Africa. It is big, powerful and with plenty bags of flavour on the palate, with a soft tannin heart. A beautiful wine that over delivers without dominating other characters in the wine. The CS Petite Sirah 2018 is a blend of 2 pickings from the same vineyard block. This vineyard is planted in the Paarl wine region. The idea was to be able to have 2 different components to add to the complexity of the final blend. As Paarl is a warmer growing area the aim is always to have a balance of the right amount of sunlight on the fruit. This is to prevent burning away of flavor yet having enough ventilation for prevention of disease.Ask about this
Carmen Stevens Sauvignon Blanc 2019Carmen Stevens Sauvignon Blanc 2019 Winemaking Fruits are hand-sorted and destemmed using dry ice as protection, to preserve the purity of fruit that is expected. High natural acidity and very cold temperatures results in successful juice settling overnight. Clean juices are separated the next day and a bigger percentage is fermented with a pure yeast culture. The balance is barrel fermented and stirred on a regular basis after fermentation. Tasting Notes Zesty and fresh, flowed by a fusion of figs and passion fruit aromas. The palate entrance is crisp, clean and concentrated. The Sauvignon Blanc has great balance between fruit expression, lovely depth of character, zesty acidity with a fullness of palate, to cut through the crisp acidity. A beautiful example of a Sauvignon Blanc from the cool climate region in South Africa. Analysis Alcohol: 14.0 % Residual Sugar: 4.0 g/l Total Acidity: 8.5 g/l pH: 3.9 Wine of Origin: Cape TownAsk about this
Carmen Stevens Savi Rosé SparklingCarmen Stevens ‘Savi’ Rosé Sparkling Wine (NV) Winemaking The Savi Sparkling wine is a blend of Sauvignon Blanc and Cabernet Franc. All fruit are handpicked at optimum fruit ripeness. All fruit are bunch sorted, pressed, and fermented with pure yeast cultures. Both a reductive and oxidative winemaking methods, are employed with the SBL. After fermentation, all wines are kept on the lees and stirred, adding to the fullness of the after-palate. The finale blend is a combination of the different styles of winemaking practices and carbonated wines bottled. Tasting Notes The Savi Sparkling wine showcases a pink rose-gold hue both inviting and in vogue. Tiny, tiny bubbles come to life from the bottom of the glass. The nose shows a sweet toffee element fused with red ripe strawberries, yet has a vibrant lime-sorbet appeal perfect for warm summer days. The palate entrance shows an explosion of ripe strawberries followed by a mineral salty element and a sweet mid-palate appeal which adds depth and linger to this wine. The zesty lime and fruit sweetness is in perfect harmony with each other and brings the different components together beautifully. The fine foam feeling on the palate, adds that special spark, necessary for a celebration. Analysis Alcohol: 13.5 % Residual Sugar: 4.07 g/l Total Acidity: 6.7 g/l pH: 3.24 Wine of Origin: Cape Town, Elgin & StellenboschAsk about this
Cheetah Mixed Case – Bi-MonthlyExperience the taste of South Africa with 6 assorted wines at a bargin. A value package, yours for just which includes a bottle overAsk about this
Cheetah Mixed Case – MonthlyExperience the taste of South Africa with 6 assorted wines at a bargin. A value package, yours for just which includes a bottle overAsk about this
Elephant Mixed Case – Bi-Monthlynjoy the extravagance of 12 high-quality wines. Dive into a value pack at just which includes 4 bottles over & bubbles overAsk about this
Elephant Mixed Case – Monthlynjoy the extravagance of 12 high-quality wines. Dive into a value pack at just which includes 4 bottles over & bubbles overAsk about this
Francois v. Niekerk Magnum Pinotage 2022Francois Van Niekerk ‘Special Edition’ Pinotage Magnum 2022 Winemaking Handpicked grapes were meticulously destemmed and sorted before undergoing fermentation in open-top vessels maintained at 27°C. During the fermentation process, the cap was gently punched down every two hours to enhance extraction and ensure optimal colour and tannin development. After five days, the free-run juice was carefully drawn off the skins. The wine was then transferred to 225L French oak barrels crafted from hand-selected wood from the Troncais forest. Malolactic fermentation occurred in a combination of 70% new and 30% second-fill barrels, contributing to the wine’s complexity and smoothness. The wine matured gracefully in barrel for 24 months, with only 20 barrels produced, ensuring an exceptional and limited expression of this vintage. Tasting Notes Deep purple-black in colour. This Pinotage reveals captivating aromas of black cherry, blueberry, stewed plum, and subtle oak spice. The palate is rich and expressive, unfolding layers of dark fruit, cherry kirsch, and a hint of sweet cigar. Silky, fine-grained tannins provide structure and elegance, while the lingering finish showcases the wine’s depth and harmony. A beautifully balanced expression of concentration and finesse. Analysis Alcohol: 14.5 % Residual Sugar: 3.7 g/l Total Acidity: 6.4 g/l pH: 3.54 Wine of Origin: Coastal – Paarl & Wellington Special Note The Magnum Special Edition comes in a very unique wooden case. Ideal for gifting or a collectors item. The grapes are sourced from two very special, but distinctly different vineyards sites – 50% from the Agter Paarl region and 50% from Wellington. Each of these dryland parcels have their roots in heavily textured shale soils, and are vinified separately before being blended together. The combination of new and used oak ensures sufficient aroma complexity and tannin extraction, without overpowering the varietal- and terroir characteristics of the wine. The Paarl component produces a big, heavily structured wine, while the Wellington portion lends a soft and rounded red fruit tone to the final blend.Ask about this
Francois van Niekerk Pinotage 2021Francois Van Niekerk Pinotage 2021 Winemaking Handpicked grapes were destemmed, sorted and fermented in open top fermenters at 270C. The cap was punched down every 2 hours during fermentation. The juice was drawn off the skins after 5 days. After fermentation, the wine was transferred to 225L French oak barrels made from carefully selected wood from the Troncais forest. Malolactic fermentation took place in a combination of 70% new and 30% second fill barrels. The wine was matured for 24 months in barrel. Only 20 barrels produced. Tasting Notes Dense purple hues, with evocative aromas of black cherries, ripe plums, nectarines, boysenberry, wild bramble and exotic oak spice. The juicy and sweet-fruited palate entry, combined with crunchy tannins, lures one into a sense of overtness, yet the wine is sublimely elegant and poised. The complex layers of fruit is in perfect harmony with the oak, all bound together by a lively seam of acidity. The finish is pleasantly dry and savoury, with lingering notes of Christmas cake and vanilla pod. Analysis Alcohol: 14.5 % Residual Sugar: 2.3 g/l Total Acidity: 6.3 g/l pH: 3.66 Wine of Origin: Coastal – Paarl & Wellington Special Note The grapes are sourced from two very special, but distinctly different vineyards sites – 50% from the Agter Paarl region and 50% from Wellington. Each of these dryland parcels have their roots in heavily textured shale soils, and are vinified separately before being blended together. The combination of new and used oak ensures sufficient aroma complexity and tannin extraction, without overpowering the varietal- and terroir characteristics of the wine. The Paarl component produces a big, heavily structured wine, while the Wellington portion lends a soft and rounded red fruit tone to the final blend.Ask about this
Francois van Niekerk Pinotage 2022Francois Van Niekerk Pinotage 2022 Winemaking Handpicked grapes were meticulously destemmed and sorted before undergoing fermentation in open-top vessels maintained at 27°C. During the fermentation process, the cap was gently punched down every two hours to enhance extraction and ensure optimal colour and tannin development. After five days, the free-run juice was carefully drawn off the skins. The wine was then transferred to 225L French oak barrels crafted from hand-selected wood from the Troncais forest. Malolactic fermentation occurred in a combination of 70% new and 30% second-fill barrels, contributing to the wine’s complexity and smoothness. The wine matured gracefully in barrel for 24 months, with only 20 barrels produced, ensuring an exceptional and limited expression of this vintage. Tasting Notes The wine shows dense, purple-black color with immense extraction. Aromas are layered and complex, featuring black and blueberry fruit, black cherries, stewed plums, liquorice, berry compote, baked berry tart, and oak spice. The palate opens with cascading flavors of cherry kirsch, hedgerow fruit, plums, and sweet cigar. Polished, fine tannins add structure and depth without overshadowing the fruit. The finish is richly concentrated with balanced acidity and lingering dark fruits. Analysis Alcohol: 14.5 % Residual Sugar: 3.7 g/l Total Acidity: 6.4 g/l pH: 3.54 Wine of Origin: Coastal – Paarl & Wellington Special Note The grapes are sourced from two very special, but distinctly different vineyards sites – 50% from the Agter Paarl region and 50% from Wellington. Each of these dryland parcels have their roots in heavily textured shale soils, and are vinified separately before being blended together. The combination of new and used oak ensures sufficient aroma complexity and tannin extraction, without overpowering the varietal- and terroir characteristics of the wine. The Paarl component produces a big, heavily structured wine, while the Wellington portion lends a soft and rounded red fruit tone to the final blend.Ask about this
Inselberg ‘Katalyst’ Syrah 2023Inselberg ‘Katalyst’ Syrah 2023 Winemaking This is a clonal blend, harvested from micro pockets of shale and granite soils. Grapes were hand harvested in crates and hand sorted before being 100% whole bunch cool fermented. Fermentation took place in open top fermentation vessels and the rising cap was punched down every 4-6 hours. Matured in 300L & 400L French oak barrels (40% new) for 11 months. Tasting Notes Dense ruby-red in color, this Syrah offers an alluring aromatic mix of redcurrant, red cherries, and dark blueberry, rounded by white pepper, spice, and the distinct herbaceousness of Fynbos shrub. The palate is refined and elegant, with fine, soft tannins supporting a bold spectrum of black and red fruits. Oak integration is subtle, allowing the vibrant fruit flavors to shine, while balanced acidity brings harmony to the wine’s lighter body structure. The dry finish lingers with delicate herb notes and persistent fruit, reflecting the terroir’s unique signature. Analysis Alcohol: 14.5 % Residual Sugar: 2.5 g/l Total Acidity: 5.7 g/l pH: 3.7 Wine of Origin: Agter-Paarl Special Notes Inselberg’s wine flight has the same progression as all great stories etched in history. From a catalyst starting the journey, to persevering when it gets tough, to enjoying the spoils of victory and finally looking back over journey of life. An idea is not enough, someone was pushed to move. A catalyst starts the journey. Our Katalyst Syrah is the embodiment of the fire within us. When the Booysen family decided to embark on their journey in the wine industry, their love of Syrah was the obvious choice as a first release. “This is Now. Now is, all there is. Don’t wait for then; strike the spark, light the fire.” – Rumi The Katalyst Syrah is for everyone who does not wait for others to take the leap, does not need external motivation, but has the fire within to start the journey! Limited and numbered bottles, perfect for a special gift or collectors item.Ask about this
Laibach ‘Ladybird’ Organic Pinotage 2017Laibach ‘Ladybird’ Organic Pinotage 2017 Winemaking Produced from organically farmed grapes, the winemaking focuses on minimal intervention to preserve the fruit’s purity and natural expression. Gentle extraction and careful oak aging harmonize with the wine’s natural structure, ensuring freshness while enhancing complexity. The wine is a true reflection of Stellenbosch terroir under sustainable practices. Tasting Notes The wine shows a deep dark hue with a vibrant nose of red and black fruits such as mulberry, raspberry, and blackberry. The palate is balanced with soft tannins, good oak integration, and a long, lingering finish. Subtle hints of cedarwood, dark chocolate, liquorice, leather, and tobacco add complexity and depth – highlighting the organic nature and artisanal winemaking approach. Alcohol: 14.5 % Residual Sugar: 2.1 g/l Total Acidity: 6.3 g/l pH: 3.66 Wine of Origin: Stellenbosch Special Note Laibach Ladybird Pinotage is well regarded for combining the classic Pinotage fruit character with refined elegance and sustainable viticulture, making it a standout example of organic South African wine. Region This famous region is 30 miles north east of Cape Town yet still close enough to the ocean to benefit from cool maritime conditions. These beautiful vineyards are dominated by scenic mountains and the region is home to some of the Cape`s most famous and influential wine estates. The most noted and important vineyards are located on the prized slopes of the Simonsberg Mountain. This small and highly rated sub-zone has fantastic terroir and is where many of South Africa`s top red cuvees are produced. Producer One of the Cape`s more recent wine estates having been purchased by the Laibach-Kuehner family in the early 1990s. An initial investment saw the 40 hectare property totally replanted and this was followed by the building of a state of the art and contemporary winery. Stuffed full of modern winemaking kit but using traditional barrel ageing, this is a wine estate with a growing reputation right on top of its game. Managed by the very likeable Mike Malherbe, a totally fanatical grape grower and in tandem with the exceptionally talented winemaker, Francois van Zyl they endeavour to craft modern drinkable and delicious wines for a sophisticated and discerning market. The first winery in South Africa to convert to organic viticulture in the early 2000s. Complexity The wine is complex with notes of spice, chocolate, mocha, and plum. Some tasters also noted hints of balsamic and smoke. Overall The wine is well-structured, with a great testimony of “terroir” and vintage working in harmony. It is a wine that is both elegant and powerful, with the versatility of the Pinotage grape being evident. It is also a wine that can be enjoyed now or cellared for further development. An aged Pinotage that’s rare to find, complex yet so easy to drink. It’s no wonder it’s a best seller with many wine drinkers not able to keep it for too long.Ask about this
Lammershoek LIBERO No.5 2016Lammershoek LIBERO No.5 2016 Winemaking All these cultivars are grown bush-vine style, aged 30-45 years, and planted on Lammershoek’s characteristic decomposed granite soil. The grapes were selected from the best performing vineyards. The highly concentrated berries were handpicked early in the morning into small lug boxes. Separate processing started on the following day in the form of various winemaking techniques to create a distinctive Rhône style blend. These methods included some carbonic as well as whole-bunch maceration on the Syrah, partially destemmed batches of Grenache and Carignan as well as some co-fermentation with the white varieties – Viognier and Chenin Blanc – added. After 18 months’ aging in old 500l French oak barrels and 2000l Foudres, the wine was carefully blended from the excellent building blocks from selected vineyards and the best batches identified in the cellar. The end-product is a unique and expressive red blend endorsed by big man Beckenbauer. Well-balanced and elegant, capturing the true Swartland terroir. Tasting Notes The 2016 Libero No.5 is a rich and intense red blend crafted from estate-grown old dry-land vineyards and matured in French oak barrels selected by late Franz Beckenbauer and the winemaker. It reveals sweetish red berry flavors accented by hints of orange rind and white pepper spice. The wine is phenolically ripe and complex, supported by a refined tannin structure that frames a delicious cassis core. The finish is smooth and lingering, reminiscent of marmalade, making it a coveted collector’s item with few bottles remaining worldwide. Analysis Alcohol: 13.5 % Residual Sugar: 2.5 g/l Total Acidity: 6.0 g/l pH: 3.53 Wine of Origin: Swartland Personality Premium red wine exclusively selected from French oak barrels by late Franz Beckenbauer and our winemaker. The five-cultivar wine is estate grown from old dry-land vineyards, crafted into a Rhône style to honour the former Lammershoek shareholder and patron, German soccer legend Franz Beckenbauer – the product of collaboration between him and the winemaker represents a magical fruit harmony from Syrah, Carignan, Grenache, Mourvèdre and Viognier.Ask about this
Lammershoek Mysteries Pinotage 2020Lammershoek Mysteries Pinotage 2020 Winemaking From the grapes of two dry-land Pinotage vineyards, the oldest planted in 1971 – grown by bush-vine method. The grapes were hand-harvested in small 20 kg crates in the early morning. The bunches were then sorted to ensure the highest quality standard. A combination of whole-bunch and whole-berry fermentation took place in large open concrete tanks. Further pressing took place before the fermentation was completed, the latter which took place in closed concrete tanks, where the wine remained for a further 10 months’ aging. The final product shows dominant fruit on both taste and nose. The crunchy acidity is well balanced by the typical Pinotage perception of fruit sweetness. No oak contact was allowed in the process to maximise the pure fruit and true expression of this South African cultivar. Tasting Notes Bright ruby red in hue. This pinotage has notes of cherries, ripe plums, blueberries and inviting spicy undertones. Delicious dark fruit on the palate with elegant but firm tannins. The finish has light spiciness, some chocolate and with a lingering aftertaste. Analysis Alcohol: 12.0 % Residual Sugar: 2.2 g/l Total Acidity: 5.6 g/l pH: 3.60 Wine of Origin: Swartland Special Note The classic South African Pinotage variety puts its best foot forward here in a subtle, youthful Beaujolais style – packed with pure fruit flavours of cherries and plums, with a dash of liquorice and spice. Ideal for those warm summers.Ask about this
Lammershoek Red Mysteries 2017Lammershoek Red Mysteries 2017 Winemaking Farmed dry-land. The grapes were handpicked early morning. Hand-sorted and only the best grapes were used, before a mixture of whole bunch and partially destemmed pressing. Partial carbonic maceration was allowed on some of the batches. The various components spent 14 months aging in 500 L French oak barrels, 5 000 L foudres* and concrete tanks. One year’s bottle-aging took place before release. A complex Swartland terroir-driven wine – originating from old Syrah, Grenache, Mourvédre and Carignan vines. Tasting Notes Vibrant ruby Red. Fresh berries with mulberry and currants being prominent. A lot of ripe sugar plum, cherry, boiled candy and spicy rocket leaf, all gloriously complicated by hints of savory black olive. Well integrated spice flavours. It somehow manages to appear both serious, and simultaneously delightfully juicy. Palate is delightfully light and fresh, but with fruit layers for days; juicy red cherry, over sweet plum, over gentle white pepper, over hints of saline. Analysis Alcohol: 13.5 % Residual Sugar: 1.8 g/l Total Acidity: 5.7 g/l pH: 3.53 Wine of Origin: Swartland Personality An expressive Swartland-style, four cultivar red blend of grapes from characterful old vines, classy and complex with a juicy palate – like its area of origin, somewhat mysterious and reminiscent of classic Old World Rhône wine.Ask about this
Lammershoek Rouge Reserve 2018Lammershoek Rouge Reserve Rhône Blend 2018 Winemaking Our attention and care in the vineyards are the main focus to ensure the vines are in the best condition according to our standards. All vines are hand harvested by our team whereafter the grapes are carefully hand-sorted by our local people, trained to identify only the best quality to be used for our red wine. A traditional fermentation method of whole bunch and whole berry fermentation takes place naturally in ancient open top cement tanks and Foudre. After fermentation, the grapes are pressed with a basket press and the wine is moved to barrel for maturation. Maturation takes place in 500l French oak barrels for 18 months before being bottled. The wine is aged in bottle for another year before release. A complex yet, authentic Swartland terroir-driven wine – originating from old bush vines. Tasting Notes Vibrant ruby Red. Fresh berries with mulberry and currants being prominent. Well integrated spice flavours. Soft elegant mouthfeel with well-integrated tannins. Delicious cherry and berry notes on the palate. Analysis Alcohol: 14.0 % Residual Sugar: 2.4 g/l Total Acidity: 5.4 g/l pH: 3.55 Wine of Origin: Swartland Personality An expressive red wine from Lammershoek combined with some attractive cultivars known to be similar to the old Rhône style wines. The wine contains a variety of our exclusively selected Syrah parcels from different blocks on Lammershoek, a very special Carignan that was established in 1976 combined with Mourvèdre and Grenache, all to be found on the farm planted on different slopes. The four-cultivar red wine can be described as elegant, classy, and complex with a juicy palate.Ask about this
Lammershoek Syrah Reserve 2018Lammershoek Syrah Reserve 2018 Winemaking Our Lammershoek Syrah is exclusively selected from 4 premium blocks of Syrah distributed over various pockets on the estate, each block containing its own unique microclimate. The vineyard is farmed without any irrigation, the result being small berries, but with massive concentration. We harvest all our vines by hand, once the grapes arrive in the winery, each grape bunch is hand sorted by our team with attention to detail. The grapes are naturally fermented in wooden Foudres and ancient open top cement tanks, 10-15% is fermented in whole bunch. After fermentation, the wine is pressed delicately with a basket press and put to barrel for maturation. Tasting Notes The 2018 Syrah Reserve displays a bright red color, offering well-developed aromas of ripe berries interwoven with subtle dark chocolate and spice hints. On the palate, the wine reveals a structured yet elegant body with juicy berry flavors supported by integrated tannins. A fresh natural acidity enhances balance and freshness, culminating in a long, expressive finish with refined complexity. Analysis Alcohol: 14.0 % Residual Sugar: 1.7 g/l Total Acidity: 5.6 g/l pH: 3.59 Wine of Origin: Swartland Personality This is an absolute true and authentic Swartland Syrah. The objective behind making this premium Swartland Syrah was to show the true and honest characteristics of a Syrah produced from Lammershoek. A wine with minimal interference from the Aprilskloof valley.Ask about this

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Address: 68 Circular Road, 2nd Floor, Unit 1, Singapore 049422

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