| |
|
| |
|
|
 |
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 & Heléne 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 16-18ºC |
'n Goed gestruktureerde, volronde versnit van Cabernet Sauvignon, Shiraz en Merlot.
Suggestie van vanjielje-, sjokolade- en houtgeure op die neus, word gevolg deur volop vrug in hierdie dieprooi wyn.
Die wyn is vernoem na Kosie en Heléne Steenkamp se twee dogters.
Ten minste twaalf maande lank verouder in 100% nuwe eikehout.
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 |
| |
|
|
 |
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 16-18ºC |
100% Nuwe Franse eik verruim die smaak van hierdie volronde wyn. Ten minste vir 12 maande verouder.
Swartpeper- en pikante aromas.
Die Mediterreense klimaat dra by tot die gehalte van die druiwe en lewer gekonsentreerde, volryp geure.
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
|
| |
|
|
 |
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 16-18ºC |
Volrond, kompleks, met goed geïntegreerde vrugte- en rokerige geure. 'n Intense wyn met allerlei vrugte en 'n goed gebalanseerde nasmaak.
Ten minste twaalf maande lank verouder in 100% nuwe 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
|
| |
|
|
|
|
about us 