This expressive, barrel-fermented Viognier seduces you with the beautiful perfume of honeysuckle and orange blossom and a textured palate of apricot, kiwi and pineapple. A sensual and exotic experience. Asian inspired cuisine; lamb tagines with apricots; or rich shellfish dishes such as seared scallops or grilled lobster.
This barrel fermented Sauvignon Blanc is a full bodied, elegant and beautifully balanced wine. Floral notes of passion flower, fynbos and granadilla, combine with guava, gooseberry and pear on the palate along with an underlying minerality, imparting its signature style. A true expression of this unique terroir and its equally unique winemaker. Scallops with a Salsa Verde or Asian-fusion dishes.
An exotic experience which shifts your mind to another place. Cassis, blackberryn and cherry on the nose with hints of white pepper, ground herbs and the strongn floral perfume of crushed violets. Light and elegant, but structured with a fresh acidity. Delicious with a slow-roasted shoulder of lamb and gratin dauphinoise; wood-fired pigeon or a warm lentil salad with Portobello mushrooms. To experience the best this wine has to offer, decanting is suggested.
A complex, expressive bouquet. The citrus and tropical fruits are layered with brioche, honey and walnut. The palate is carried through by a distinct minerality and crisp acidity through to a lingering citrus finish. Refined chicken dishes or seafood.
An elegant Pinot Noir delivering a complex bouquet of crushed rose petals, wild jasmine and fresh French herbs. The palate shows beautiful purity with layered red fruits, cranberry, raspberry, silky tannins and a long, savoury finish.
This is both a fuller bodied and more exotic vintage, showing white peach, papaya, jasmine and notable lemongrass on the nose. A palate of butterscotch and lemon curd is tart yet mouth-coating and cut by a stony, saline spine that keeps the wine taut and upright. Pronounced in its youth but can be aged to 2028 and perhaps beyond.