Premium Wines

Merlot Premium 2016

A well-balanced, full-bodied wine with integrated oak flavours and velvety soft tannin finish. Hints of coffee and woodsmoke on the nose are followed by layers of mulberries and plum aromas in this deep-red wine.

Aged for 12 months in 100% new French oak barrels.

Serving suggestion

At 16-18°C, with roast lamb, hard yellow cheeses and beef.

Antoinette Marie Premium 2016

Well structured, full bodied blend of Cabernet Sauvignon, Shiraz & Merlot.

Hints of vanilla, chocolate and woodsmoke on the nose are followed by layers of fruit in deep-red wine.

Named after Kosie & Helene Steenkamp's two daughters

Matured in 100% new 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

Cabernet Sauvignon Premium 2016

All new French oak broadens the palate of this full bodied wine. Matured for at least 12 months.

Black pepper and nutty aromas.

The Mediterranean-style climate contributes to the quality of the grapes, resulting in full ripe concentrated flavours.

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

Shiraz Premium 2016

Full-bodied complexity, well integrated fruit & smoky flavours. An intense wine with layers of fruit and a well balanced finish.

Matured in 100% new 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