in the vineyard : Our Gewürztraminer vines are planted in Karoo soils on well-drained mountain slopes. Vines are planted from North West to South East to utilize the prevailing sea breeze. The sea ...

ageing : Softly rounded and accessible wine with balanced tannins for early drinking. Pat’s Garden Merlot has always been a blend of predominantly Merlot with the addition of about 8%-12% Cabernet ...

Aromas of red fruit, black cherries, plums and a hint of chocolate. Flavours of black cherry and juicy plums, with a velvety texture and a hint of spice on the finish. Excellent with barbecued red ...

Ten years ago, Martin Moore envisioned a uniquely coolclimate brandy that would be the perfect ending to a meal spent in great company. This exceptional brandy is crafted from Durbanville-origin ...

ageing : Enjoyable now, or up to 10 years from harvest. The Hazendal Range of wines is synonymous with quality, consistency and elegance. Minimalist intervention is applied in the cellar to allow the ...

in the cellar : The grapes were destemmed and only the free-run juice was used. Fermentation took place in stainless steel tanks for 14 days where after fermentation was stopped by cooling the juice ...

about the harvest: The Chardonnay grapes are hand harvested in the morning at lower sugar levels to maintain natural acidity. in the cellar : Whole bunches are pressed whereafter the juice is racked ...

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

The tale goes as follows… People believed that the stone age hand axes they found were the result of lightning striking the soil and shaping the rocks. The Dutch called them “Dondersteentjies”. Our ...

Created by utilising Méthode Champenoise - the classic method of making champagne - our vintage Cap Classique is made from Chardonnay planted on the Estate and defined by secondary characteristics ...

in the cellar : Grapes are then sorted and crushed to stainless steel tanks. Cold soaking for 4 days before a pure yeast culture (BM 45 and NT50) was inoculated. The juice was pumped over the skins ...

A medium-bodied wine with ripe dark fruit and delicate oak spice flavours, soft tannins and a lingering, youthful aftertaste. Excellent drinkability. An ideal partner to robust dishes from pâtés to ...