• A lighter Shiraz with beautifully layered red berries, cassis fruit and white pepper. 8 months in 2nd and 3rd fill French oak barrels

  • Dark, red plums with chocolate ganache and rose petals on the nose. Robust flavour with a sweet, rich mouth feel, without being cloying. Chill before serving. Pairs perfectly with a cheese board

  • Gooseberry jam, caramelized sugar, fresh peaches, mineral nuances, lemon rind, rose petal on the nose. Turkish delight, toffee apple, orange peel, naartjie, dried apricot on the palate.

  • This blend is a complex wine with a spicy and black pepper driven bouquet with hints of red berries. The palate shows spicy and smokey flavours with a lingering finish of ripe berries. Pairs well with aged hard cheeses and steak.

  • Light to medium bodied with hints of red cherry and some earthy flavours on the nose. Very soft tannins and the acidity (even though not high) quite noticeable. The wine can be enjoyed from early 2017, but should last and improve for a further 2 to 3 years after release. The wine is ideal to be enjoyed slightly chilled and will go well with firm cheeses...

  • Cherry, blackcurrant, liquorice, dark fruit, spicy, earthy notes on the nose. Mulberry, blackberry, spearmint, cacao, bush tea, fresh cracked peppercorn on the palate. Spent 18 months in barrel

  • A pitch black centre and garnet hued rim invites one into a bouquet bursting with aromas of black hedgerow fruits, plum, “fynbos”, mulling spices and undertones of new leather, cacao, liquorice and brandied apricots.  Black cherry, macerated brambles, plump fresh plums, cracked pepper, all-spice, fynbos, liquorice and “meaty” undertones all vie for...

  • A more contemporary style, the Salt River Gin brings South African flavours to the fore. Made using the London Dry one shot method, their Single Malt Vodka base is redistilled using a range of botanicals including juniper, hand picked kapokbos (or wild rosemary) from the Winterhoek Mountains, organic citrus peel from the Cederberg and buchu collected on...

  • A red blend of Pinotage and Petit Verdot grapes resulting in a wine which has an intensely dark blueish colour. A full bodied rich wine with supple soft tannins but which has a lively long finish. The nose has a hint of cinnamon, blueberries, fruit cake and wild heath on the nose.

  • This subtly wooded Chardonnay is grown from Burgundy-like, well-drained virgin soil. Fermented in third and fourth-fill French oak barrels, it yields creamy citrus aromas, exciting flintiness, finely textured tannins and a spicy finesse.

  • This ripe tropical Chenin blanc displays fresh crunchy apple notes before bursting onto the palate with a mouth-tingling crispness, leading to a long fruit-laden finish. Pairs well with Lightly spiced chicken curry or sushi with a dash of wasabi and ginger.

  • Showing beautiful sour cherries, ripe currants, aniseed with notes of white pepper, vanilla pod, forest floor and tea leaf. Complex, medium bodied and layered blend with smooth well integrated tannin structure. Well rounded with a long elegant finish on aftertaste.

  • The wine is unfiltered and sediment may occur. Decant and let it breathe a while, as the style of the wine dictates patients and a Zen approach to enjoyment.

  • A small side project that produces huge results. The joint venture between Stephanie Wiid and Etienne Terblanche. All Stellenbosch fruit, Tempranillo and Alicante Bouschet. Plums, cherry and rich fruit with fennel and ceder notes.

  • The Usana Chenin Blanc is a beautifully balanced wine. The natural fermentation added a softer, creamier mouthfeel while the oak added complexity and body to the wine. On the nose and palate there are hints of white peach and pear, a hint of apple with a touch of toastiness from the barrel aging.

  • A delicious everyday drinking wine. A fresh wine with hints of quince, pear and zesty lemon and lime flavours. A full mouth feel with a lingering aftertaste and crisp acidity. A perfect blend of Swartland Chenin Blanc, Sauvignon Blanc, Hárslevelü, Chardonnay and Viognier.


Follow us on Facebook