Grand Vin is a full-bodied Cabernet Sauvignon based Bordeaux-style blend with complex layers of fruit and oak. Aromas of black fruit, subtle black whiffs of cassis with integrated Tobacco and a hint ...

An attractive bouquet of citrus, brioche and nuts with fine bubbles brings an exciting presence on the palate and leaves a refreshing finish. La Motte MCC will complement a variety of food styles and ...

Bouquet & Palate: Raka Happiness is fresh, crisp and fragrant with citrus flavours of grapefruit and kumquat and also gooseberries and a hint of passion fruit on the nose. Brisk and lively on the ...

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 wine has a Deep ruby brick colour. Cassis and leather on the spicy nose. Palate is elegant and dry with red berry fruit and spice following from the nose. Dry and grainy tannins on the leathery ...

Pleasingly familiar easy charm and appeal of rich, dark berry fruit and spice on this Cabernet Sauvignon and Shiraz blend. Cohesive and rewarding with everything where it should be. Ripe and rounded ...

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 ...

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 ...

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 ...

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 ...