• A deep golden rich honey colour. Vivacious long-lasting bubbles. The wine aged on the lees offers a voluptuous, complex nose with aromas of sun-ripe apricot and peach, freshly baked bread and roasted almonds.Crisp layers of citrus with a velvety creamy texture and lingering fruitiness on the aftertaste.

  • Sweet-pea, microgreens, granny smith apples, artichoke nettle, nasturtium, guava and pine nuts all snuggle. Adds sparkle to oysters or sashimi. 8 years of cellaring will turn this stunner into connoisseur heaven.

  • A Sauvignon Blanc with mineral, grassy, green fig tones combined with asparagus, peas and gooseberry flavours. This wine has a well-balanced acidity, which is supported by a crisp, full and refreshing palate.

  • Named ‘Superquaffer of the Year’ by the 2013 Platter Wine Guide, this blend of Shiraz and Cabernet Sauvignon simply shouts ‘drink me!’ Aromas of sweet berries, chocolate and spice are followed by an elegant mouthful of lush black fruit, some stewed plums and hints of cloves

  • Only the best parcels are selected to go into this our top cuvee. The grapes are harvested in the cool of the early morning and then crushed into large format barrels. Natural fermentation is allowed to take place after which they undergo eight to twelve weeks on skins post fermentation. The wine is then aged for 24 months in large oak

  • Old style toffee apple, red with a slight orange hue. That familiar of Chappies bubble-gum as you open the wrapper. Toffee apple and watermelon on the nose. Lots of toffee apple with caramel and red grape fruit lurking on the palate.

  • The wine is full bodied with a sweet nose of red and darker summer berries and red fruits. It was made to be enjoyed early, but should improve with age for up to 7 years after release. The wine is ideal to be enjoyed on its own in winter or slightly chilled during summer evenings and will go well with charcuterie, breads and hard cheeses, hearty meat...

  • A full bodied wine overflowing with expression and flavour. 6 Months of French oak add fullness and complexity to this mouth-watering wine, while the minerality and stone-fruit acidity provide a long lasting after taste.

  • 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 Pinot Noir has been nurtured from start to finish. Meticulously managed vineyards, hand sorted grapes and gentle cellar practices have resulted in a wine that displays beautifully defined red berry fruits, an intriguing hint of violets on the nose and a rounded structure imparted by subtle use of French oak.

  • Dark cherry, strawberry and violet notes. Velvety tannins and silky smooth texture.

  • Heady combination of liquorice, aniseed, black and red berries on the nose, all underpinned by hints of truffle, exotic mushrooms and spice. Smooth, velvety entry opens into an elegant mouthful of fruits – preserved raspberries and cherries – surrounded by oak-induced spice flavours of grated cloves and sandalwood.

  • Pineapple, ripe pear, baked apple and apricot on the nose following through with complex, rich, creamy and full of tropical fruit on the palate.

  • The wine has a pale lime colour, a fruit forward nose of green apples, pear and apricot with hint of straw and honeycomb. The palate is full and rich with a mineral core and refreshing finish.

  • The wine displays an array of fruit flavours especially white stone fruits. The wine was made to be enjoyed at release, but should last for up to 3 years after release. Asylum is ideal to be enjoyed chilled on its own at lunchtime and will go well if paired with salads, seafood, pork, dishes made with creamy sauces, tomato based dishes and cheeses.

  • This unique Rosé was carefully crafted with abundance of succulent strawberry, luscious cherry and raspberry flavours with subtle rose petal undertones that forms a surprisingly delicious experience. The best dishes to pair with are salads, light pasta and rice dishes, especially with seafood (sushi, lightly cooked shellfish, grilled fish) and goats’...


Follow us on Facebook