Bouquet: Elegant, ripe black berried fruits with a touch of tobacco leaf and cigar box from oak maturation. Palate: This stellar vintage impresses with its silky texture and its superb equilibrium of ...

Created by utilising Méthode Champenoise - the classic method of making champagne - our vintage Cap Classique is made from Chardonnay planted on the Estate and defined by secondary characteristics ...

in the vineyard : Our Gewürztraminer vines are planted in Karoo soils on well-drained mountain slopes. Vines are planted from North West to South East to utilize the prevailing sea breeze. The sea ...

Hazendal’s Blanc de Blanc Cap Classique is a sparkling wine to be enjoyed on any occasion year-round. It consists of 100% Chardonay, is a well renowned firm favourite and offers flavours of green ...

Golden hued and full bodied, with melon and spicy baked apple aromas. Layered, with mineral notes enhanced by honeycomb and caramel flavours from lees contact. This wine is a great example of the ...

Syrah from Franschhoek contains a natural fruitiness that includes hard-pear and mulberry, complemented by the Durif which provides colour, texture and hints of plum. One of the shaded vineyard blocks ...

Nose: Robust aromas of cherry tobacco, cigar box and cinnamon spice unravel along with blackberries, prunes, natural flora and subdued aromas of red berries. Taste: An elegant, medium- to full-bodied ...

Beyers Truter, known as the 'Prince of Pinotage', is the founder and cellarmaster of Beyerskloof. Beyers graduated from the University of Stellenbosch in 1979 with a degree in BSc Agriculture with ...

This elegant white wine is packed with tropical and passion fruit flavours, a touch of green fig and melon tones and gooseberry whiffs. Nice supple, juicy mouth feel, with a pleasant lingering finish.

about the harvest: Hand harvesting occurred at optimal ripeness when the grapes were at 23°Balling. Picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. in the ...

Method: Grapes were destemmed, crushed and then cold soaked for 48 hours in fermentation tanks with regular pump-overs and punching down of the cap to keep skins moist. The juice was then inoculated ...

Very inviting aromatics of orange rind, earthy red cherry and exotic fruits, with hints of clove spice. The palate is layered with red cherries, tomato reduction, earthy notes and savoury flavours ...