Horse Kick Cider is locally pressed at Chasemore stud farm. Hand made and about as natural as you can get. The Whisky Keg Cider has been fermented in ex-Laphroaig whisky casks imparting a wonderful smokiness to the cider.
A charming single varietal Vinho Verde made using Loureiro grapes. A fragrant and expressive wine; Loureiro means `laurel` due to the similar aroma of the berries to the laurel tree. This fresh and zesty wine has notes of honeysuckle, orange blossom, acacia, apple and white peach.
Big Easy Cabernet was sourced from the Helderberg region within Stellenbosch, with selected parcels from different coastal regions to complete the blend. The great vintage of 2015 gives the Big Easy Cabernet Sauvignon a slightly more serious side. Rich and elegant with notes of dark chocolate, cinnamon spice and ripe plums fill the glass.
A fantastic little Sauvignon from Constantia. Intense varietal character is the cornerstone of this classically-styled Sauvignon blanc, combining tropical fruit flavours with a well-integrated minerality. A wine of freshness, impeccable balance and great length
Le Logis de la Bouchardiere dates back to 1850, and is headed up by Cabernet Franc king Bruno Sourdais. This is the flagship wine from the estate and represents everything that makes Chinon great. On the nose the wine has complex aromas of chargrilled peppers, violet, pencil lead and crushed stone.
A single varietal Vinho Verde made from Avesso grapes. The wine is a pale lemon in colour, this Avesso has notes of melon, pear and blossom on the nose. The palate is medium bodied with a silky mouthfeel and a balancing, fresh citrus acidity. White peach, ripe apple and honeysuckle.
With Amatra Chenin, Cathy aims to apply a classic, cool, restrained approach to a generally accepted warmer climate variety found in most of South Africa. Intense aromas of peaches and glacé pineapple. Marzipan with fresh crunchy apple acidity fans out the tail on the finish.
The Lady symbolises the expressive characters captured by different varieties – the fragrance and richness of Viognier, the finesse of Hárslevelü, the freshness of Sauvignon Blanc, and the enticing texture that Semillon offers. A blend of Viognier 52%, Semillon 21%, Hárslevelü 16% and Sauvignon Blanc 11%.
A superb Malvasia Puntinata from Rome. The vineyards are located in the classic area of Castelli Romani, between the ancient volcanic area of southern Lazio and the city of Rome. The vineyards are located in the high quality production area of Roma DOC. This wine is bright straw-yellow in colour.
Chateau de la Selve are based in the Ardeche. Petite Selve is described as a vin de copain, with equal amounts of young vine Cinsault and Grenache with 20% Syrah. The cuvaison is shorter at 20 days and has 30% of the press juice from the rosé wine added before fermentation.
Made from select parcels of grapes from around the Swartland region, the Kloof Street range from Mullineux is all about freshness, balance and drinkability. Pale straw in colour, this wine has a nose of sun ripened pears and wet granite. The palate has a vibrant acidity balanced by a soft, round texture and some pithy character.
Made from parcels of grapes from around Swartland, the Kloof Street range from Mullineux is about freshness, balance and drinkability. The Kloof Street Rouge is a blend of Syrah, Cinsault and Carignan. This seductive blend of Southern Rhône varieties has a perfumed nose of violets, spice and purple fruit.
A stunning Torontes from Uruguay. The wine is pale golden yellow in colour, a complex and generous bouquet with suggestive honey and spice aromas. Fresh, crisp and well balanced on the palate. Pisano was recently awarded the trophy for `best Torrontes produced in South America`.
A single vineyard old vine Cinsault from Stellenbosch. Taking their fruit from a patch of old bush vines in the shadow of the Helderberg, facing west towards False Bay, this impressive Cinsault has a marked ocean influence.
A single vineyard Cinsault from Swartland. As you’d expect from a wine produced in the Swartland, this is the biggest and most powerful of the Milners’ four Cinsault releases. Broad, plush and savoury, with bush vine concentration, some stemmy spice and bramble and strawberry fruit.
The `Break a Leg` rosé made by Lukas Van Loggerenberg is made from Cinsault from just two barrels of juice. It is a finely-textured wine, ripe and round with gorgeous softness, one of only a few such South African dry rosés. The quality shines through in this serious wine and more than stands up to some of the pricier southern Rhône versions.
Dog Point is a vibrant, perfumed Sauvignon Blanc characterised by freshly squeezed citrus and dried herbs. The wines juicy palate and fresh acidity upfront is followed by a soft, round texture. The quality and
The Domaine des Marrans Chiroubles comes from two plots located in Les Cotes and Crozet with fifty year old vines on two very well exposed, steep slopes. The wine is deep red in colour, the nose is an explosion of black cherry and ripe berry fruit.
Chateau Les Croisille is part of a new wave of producers in Cahors. Silice is all from hand-harvested grapes grown on a rare combination of silica-rich red clay and iron soils on the Luzech plateau. Only around 5% of the appellation enjoys such a soil profile. The vines here are around 30 years-old.
The Domaine des Marrans Morgon comes from the Corcelette vineyard, with an average vine age of 50 years. This is a full-bodied Beaujolais Cru with intense plum and cherry aromas. It`s drinking well right now but will certainly reward cellaring.
Clairette Blanche is a variety that has a very long history not only in Stellenbosch, but in South Africa. Sadly due to popular demand of other varieties, a lot of it was ripped out. Luckily this little block in the Polkadraai is still in the ground and is said to be one of, if not the last block in Stellenbosch.
J-B Adam is one of the oldest estates in Alsace, with 19 ha of organic vineyard in the Haut Rhin village of Ammerschwir. Made by biodynamic harvesting, this 100% Pinot Auxerrois shows just what an amazing concentration can be achieved when made from vines of over 50 years age.