Classic Wines

Groenland Sauvignon Blanc 2018

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 12-14°C. Pale gold colour with a long clean finish. Ideal with fish, poultry & vegetable dishes.

Groenland Cabernet Sauvignon 2017

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 16-18°C

Groenland Shiraz 2017

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 16-18°C

Antoinette Marie 2017

Full-bodied blend, Shiraz, Cabernet Sauvignon & Merlot.

Antoinette Marie - named after Kosie and Helene 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 16-18°C