“...a brilliant, self-confident Blanc de Blancs..”, Tim Atkin 2022 Report The majority of fermentation takes place in tank, which offers slicing precision, a small portion of barrel fermented juice adds depth and complexity. 6 years on the lees adds layers of brioche character and the limey, almondine mouthful of soft and fluffy mousse leaves you wishing you had bought an extra case!

Guaranteed to charm and captivate, this is a full and fruit driven Sauvignon Blanc led by tropical fruit, kiwi, gooseberry and golden delicious apples. Overall, a fresh and friendly wine, capturing the purity of fruit from Elgin’s cool climate.

A barrel-fermented Chenin Blanc; rich and supple with honey, vanilla and peach. The Chenin Blanc berries are crushed, whole-bunch, and barrel fermented with natural yeast, before a further five months of barrel-ageing. Golden tawny in the glass; rich and aromatic on the nose. Velvety and rich on the palate, with notes of honey, vanilla, peach and apricot.

Bright and pale straw in colour, the wine has an intriguing bouquet of citrus, stone fruit and a hint of pineapple. This is supported by fragrant hints of honeysuckle, minerality and cinnamon spice. Lees aging and barrel fermentation adds texture and a hint of creaminess to the wine.

Fresh, flinty and the perfect proof that Chenin Blanc should be more widely planted in Elgin. Barrel fermented in French Oak (2nd, 3rd and 4th fill) with partial Malolactic fermentation. The nose leads with appealing citrus fruit and flint, which unfold on the palate with a rich creamy mouthfeel.

A single varietal release of viognier from an incredible vintage. When harvest came around, the grapes showed incredible acidity and concentration of flavour. Golden yellow in the glass; white peach, apricot and tangerine lead on the palate, with lemon and lime to balance, and a slight salinity. Waxy and firm on the palate with lip-smacking acidity.

This Chardonnay had its fruit picked and whole-bunch pressed. The juice was left to settle for two days and transferred to barrel, where it fermented for nine days, before ageing for a further nine months on its lees in French oak.

Cool nights and warm days allow for slow ripening, leading to deliciously concentrated fruit, with a clear cool-climate influence. The berries were handpicked; 30% were destalked, and the remaining 70% were whole-bunch fermented. Partial aerated pump-overs were used to encourage a long, slow fermentation, which develops deeper colour and flavour. The result is a deep ruby wine, bursting with notes of strawberry, cherry, raspberry and earthy morel mushrooms. The finish shows delicious persistence on the palate.

Grapes are harvested from 26 year old bushvine that is exposed to ocean breezes from the cold False Bay. These cold breezes serve to promote small berry formation and slow ripening - both of which promote complexity of flavour. Expect an abundance of red fruit, including cherry and prune, some delicious spice and big ripe tannin.

Cabernet Sauvignon 34% Pinotage 33% Shiraz 22% Merlot 9% Mourvèdre 2%. A brilliant Stellenbosch Cape Blend - only released when completely ready to drink. The word “Nikela” (pronounced “Ni-care-la”) is a Nguni (Xhosa/Zulu) word meaning “to offer a gift of dedication, respect or a tribute to one’s ancestors” - this wine being a tribute to winemaker Jeremy Walker’s late parents, Eddie and Betty, who contributed greatly to the establishment of Grangehurst, which was named after their childhood homes - “The Grange” and “Hurst Close” - in England.

“One of those serendipitous discoveries that puts a smile on your face for the rest of the day…”, Tim Atkin Report 2022 The Shiraz grapes for this wine are sourced, as a small parcel, from a truly unique site. The vineyard is on the Ceres Plateau at an astounding altitude of 1000m above sea level. The vineyard is frequently covered in snow over the winter months.  In the glass the wine has an attractive deep red hue with an alluring bouquet of white pepper, violets and red and black berries with fynbos undertones. On the palate expect an appealingly juicy entrance with dark fruits, white pepper and fine subtle tannin.

This wine was matured in 60% new French Oak Barrels, for 12-16 months. It’s full-bodied, with notes of blackberry, dark chocolate and sweet vanilla; firm tannins and a generous finish with red berries lingering on the palate. Dark chocolate, sweet vanilla and blackberry notes on this delicious old-world inspired Cabernet Sauvignon.

A full-bodied red blend. Fruit forward with power and elegance. The diversity of the soils, slopes and elevations is closely linked with the quality of Plaisir wines. Situated on the east and northeast facing slopes of the Simonsberg Mountain, Plaisir is bordered by the towns of Stellenbosch, Franschhoek and Paarl. This is a fruit forward, full-bodied red blend. Expect notes of blackberries, dark fruit, white chocolate followed by some cigar box and light pencil shavings.

The Donatus is the estate’s flagship wine - a classic, Cabernet Sauvignon led, five-way Bordeaux Blend. The fruit is sorted in the winery, with only the best being chosen. After fermentation, the wine is aged for 18 months in French oak, a third of which is new. Decadent in the glass with aromas of blackcurrant, dark cherry and cedar, from the oak. The palate balances plushy fruit with crisp acidity and silky tannin. Delicious now, but perfectly able to age for a long time yet.

Christopher Keet’s iconic ‘First Verse’ is his only release, and has been ever since its maiden vintage in 2009. The grapes used for this Bordeaux blend are taken from prime locations across Stellenbosch, and then meticulously crafted into a wine that will age gracefully, but that has tremendous vibrancy and character in its youth. His eponymous winery is run on the philosophy that ‘the art of viticulture lies in the focus, attention to detail and precision nurturing of vine and wine’.