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This wine was made from specially selected grapes from the Stellenbosch region in the Western Cape.
This wine offers fresh fruit and tropical flavours with hints of asparagus, granadilla and green pepper on the noise.
Serving suggestion
Serve at 12-14ºC. Pale gold colour with a long clean finish. Ideal with fish, poultry & vegetable dishes.
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Hierdie wyn is gemaak van spesiaal uitgesoekte druiwe uit die Stellenbosch omgewing in die Wes-Kaap.
Dit word gekenmerk aan die vars vrugte- en tropiese geure met 'n effense suggestie van aspersie, grenadella en groenrissie.
Bedienings Voorstel
Bedien by 12-14ºC. ' n Bleekgoue kleur met 'n skoon, talmende nasmaak. |
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This wine was made from specially selected grapes of old bush vines planted in 1981 from the Stellenbosch region in the Western Cape.
This wine offers sweet tropical aromas of guava, apple, ripe pears and melon.
Rich and well-balanced wine with long, smooth finish.
Serving suggestion
Serve at 12-14ºC. Ideal with fish, poultry and vegetable dishes. |
Hierdie wyn word van spesiale geselekteerde druiwe gemaak van ou bosstok wingerd. Die wingerd was geplant in die Stellenbosch area in 1981.
Die Chenin Blanc het tropiese aromas van koejawel, appel, ryp pere en spanspek.
Hiedie geurige wyn is goed gebalanseerd met 'n talmende nasmaak.
Bedienings Voorstel
Bedien by 12-14ºC. Ideaal by vis, pluimvee en groente disse. |
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Full-bodied, fruity wine with black pepper and berries on the nose, well blended in with chocolate flavours from maturing in oak. The tannins are well structured and in perfect harmony. Best within a few years.
Matured for 12 months in French oak barrels
Serving suggestion
The Cabernet Sauvignon will pair well with dishes prepared with mushrooms, especially gamey mushrooms. Good choices will be black peppered beef fillet, grilled red meat, roasts, savoury meat pies or fillet steak/ostrich steaks with creamy Madagascan green peppercorn sauce.
Serve at 16-18ºC |
Die wyn lok bessie-, swartpeper- en neutagtige aromas met sjokoladegeure, sowel as goed gestruktureerde tannien uit.
Twaalf maande lank verouder in Franse eikehoutvate.
Bedienings Voorstel
Die Cabernet Sauvignon sal goed saam met geregte gaan wat met sampioene, veral wilde sampioene voorberei word. Goeie keuses is swart gepeperde kruisskyf, gebraaide rooivleis, vleispasteie of volstruis met 'n romerige Madagascan groenpeper sous.
Bedien by 16-18ºC |
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Hints of vanilla and smoky aromas.
The farm's terroir, hot summers and wet winters provide ideal conditions fort cultivating this varietal.
Matured in 300 litre oak barrels for at least 12 months.
Serving suggestion
The Shiraz will always flourish where food with other spices, e.g. cardamom, cinnamon and anise are served. Beef, venison, some game birds, “denningvleis”, venison pie made with juniper berries and cloves or duck orange with anise, will be the ideal choice for this full and complex wine.
Serve at 16-18ºC |
'n Sweem van vanielje- en rokerig geure.
Die ligging, warm somers en nat winters is ideaal vir die verbouing van hierdie variëteit.
Twaalf maande lank verouder in 300 liter-eikehoutvate.
Bedienings Voorstel
Die Shiraz kom altyd tot sy reg as dit gekombineer word met kos met ander geure bv. anys en kaneel. Bees, wildsvleis en sommige wildsvoëls en denningvleis.
Bedien by 16-18ºC |
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Full-bodied blend, Shiraz, Cabernet Sauvignon & Merlot.
Antoinette Marié - named after Kosie and Heléne Steenkamp's two daughters.
This full bodied, deep-red wine with ample fruit, hints of vanilla and beautiful aromas on the nose.
Matured in 300 litre oak barrels for at least 12 months.
Serving suggestion
The Antoinette Marie can stand its own where dishes with fruity slightly sweet sauces, but also with cream sauces, are served. Ideal dishes to be served with this red blend, will be ostrich pie, beef, olives, venison with cherry/prune/juniper berries or roast beef.
Serve at 16-18ºC |
'n Volronde versnit van Shiraz, Cabernet Sauvignon en Merlot.
Dié wyn is vernoem na Kosie & Heléne Steenkamp se twee dogters, Antoinette & Marié.
Dis 'n volronde, dieprooi wyn met oorvloedige vrugtegeure, en die suggestie van vanielje- en heerlike aromas op die neus.
Minstens twaalf maande lank verouder in 300 liter-eikehoutvate.
Bedienings Voorstel
Die Antoinette Marie kan op sy eie staan met geregte wat met effense soet souse asook met romerige souse bedien word.
Bedien by 16-18ºC |
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