in the cellar : 90% Sauvignon Blanc, 10% Semillon. 30% of the Sauvignon Blanc was fermented and aged for 8 months in a 300 litre French Oak barrels. The remaining components were fermented in ...

This wine shows a lush bouquet of wild red fruit and hints of dried black olives and lavender which leads to an elegant, fresh mid-palate and ends with medium-bodied, fine, and well-balanced tannins.

The classic blend of Merlot, Cabernet Franc and Cabernet Sauvignon is prominent in some of the world's most iconic wines. In the 2022 La Motte Millennium, some Petit Verdot contributes further ...

The wine’s aromatics reflect the terroir in which it is grown, displaying layered notes of leather, spice, smoked savoury meatiness, and aromatic fynbos. The palate exhibits vibrant acidity, along ...

The incredible series of coincidences which is at the heart of the history of this uniquely South African grape is becoming increasingly well-known. But it is always worth telling one more time. It ...

ageing : Drink now or within one year. in the vineyard : Combinations of trellised and bush vines were used from all the different regions of the Western Cape. The weather during the ripening season ...

ageing : Keep for 3 to 5 years. in the vineyard : 7 year old vines from the Trawal area. Deep deep gravel with limestone. Trellised with irrigation and summer pruning for low crop. Yield of 7 tons per ...

Bouquet: Pencil shavings and sweet tobacco with mulberry, cherries and dark chocolate on the nose. Taste: A balanced fusion of dark red berry and chocolate flavours with a soft mouth-feel and juicy, ...

Intense garnet to dark purple in colour with vibrant aromas of violets, cocoa and black pepper. The palate shows richness and roundness with flavours of blackberries and plum. Serve with roast leg of ...

Hello Suheena, I often use wine.co.za to purchase wine as I live in Australia at the moment and it's a very easy way to send my family boxes of wine. The website is easy to navigate and payment is ...

in the cellar : Sorting of grapes, de-stemmed and crushed, cold soaking and slow fermentation at 13-15 °C to enhance flavours and colour. Extended lees contact for 3 months.

Time – The lost element in today’s winemaking, can be so precious – yet it is free. It was our desire to produce a Bordeaux Blend and so we planted the classic varieties of Cabernet Sauvignon, ...