• Grape Variety 100% Sauvignon blanc Origin Robertson Chemical Analysis Alcohol –12% pH – 3.53 Acidity – 6.3/l Res. sugar – 1.6 g/l Winemaker Francois Haasbroek Vinification/Maturation Grapes were hand picked and pressed at a sugar level of 23.5* overnight skin contact, followed by cool fermentation in stainless steel tanks. After 4 months of lees contact the wine was stabilized and bottled. Tasting Notes Aroma – Flavours of passion fruit, citrus, melon and dried apricot characterise this wine, backed by hints of minerals and fresh cut grass Palate – The wine showcases melon, citrus and brulee. Well-balanced acidity and a long persistent finish complete this wine. Food and Serving Suggestions Best served chilled with fresh salads, a variety of mild cheeses, fish and seafood, chicken dishes, sushi and creamy mussels. An all-time all-round favourite!
  • Grape Variety 100% Chardonnay Appellation Stellenbosch Chemical Analysis Alcohol – 12% pH – 3.60 Acidity – 4.75 g/l Res. sugar – 1.25 g/l Winemaker Francois Haasbroek Climate Mediterranean–rainfall  650mm per annum. Vineyards are situated on De Meye in the western part of the Muldersvlei region, north of Stellenbosch. The vineyard faces south-east and a cool westerly wind during the ripening period months ensures healthy balanced grapes. Soil Rich fertile soil, create ideal conditions for healthy, ripe grapes. Vinification/Maturation Grapes were hand picked from vines with a yield of approximately 7 tons per hectare and at a sugar level of 21.5ºB. Fermented in stainless steel tanks and then left on the lees for 4 months to add structure to the palate, stabilized & bottled. Tasting Notes Aroma – A citrus charm with hints of spanspek, kiwi, lime, green apple and pear. Palate – Clean and fresh with melon and lime, following well from the nose onto the palate, ending with a hint of butterscotch. A well rounded and good structured wine, with a long and soft finish. Food and Serving Suggestions Best served chilled, accompanying a fresh garden salad, oysters, sushi, fish, light creamy pastas and chicken dishes.
  • Grape Variety Pinotage 100% Appellation Swartland Chemical Analysis Alcohol – 13.5% pH – 3.4 Acidity – 5.4 g/l Res. sugar – 1.9 g/l Soil Rich fertile soil, create ideal conditions for healthy, ripe grapes. Vinification/Maturation Grapes were hand picked from vines with a yield of approximately 8 tons per hectare and at a sugar level of 23. Fermented in stainless steel tanks & immediately stabilized post fermentation. Tasting Notes Aroma –Attractive fresh aromas of candied cherry and subtle floral. Palate – A balanced wine with a crisp dry palate. Clean charm of citrus and strawberry with a subtle hint of fresh spice, and a light rounded mouth feel. Food and Serving Suggestions: Best served chilled as a sundowner or accompanying sushi, smoked salmon, shellfish, and spicy dishes like Indian curries or Thai cuisine.
  • Grape Variety 100% Cabernet Franc Appellation Stellenbosch Chemical Analysis Alcohol – 14% pH – 3.6 Acidity – 5.3 g/l Res. sugar – 2.5 g/l Winemaker Francois Haasbroek Vinification / Maturation Grapes were hand picked from a small 2 hectare single vineyard, with a yield of approximately 7 tons per hectare and at a sugar level of 24 ºB and was then fermented in stainless steel tanks with twice daily pump overs. Barrel maturation took place in 3rd fill small 300L French oak barrels for 14 months. . Tasting Notes Aroma – Rich, complex nose of fynbos, tobacco, plum, dark cherry and nutmeg. Palate – A full bodied wine with a firm tannin structure, mocha, dark fruit.
  • (Barrel fermented) bush vine planted in 1978 Grape Variety 100% Chenin Blanc Old Bushvine , planted in 1978 Origin Stellenbosch Chemical Analysis   Alcohol –12% pH – 3.53 Acidity – 6.3/l Res. sugar – 1.6 g/l Winemaker             Francois Haasbroek Vinification/Maturation Grapes were hand picked and pressed at a sugar level of 23.5*B.  Fermentation took place in French Oak Tasting Notes Aroma – Flavours of passion fruit, citrus, melon and dried apricot characterise this wine, backed by hints of minerals and fresh cut grass Palate – The wine showcases melon, citrus and brulee. Well-balanced acidity and a long persistent finish complete this wine. Food and Serving Suggestions Best served chilled with fresh salads, a variety of mild cheeses, fish and seafood, chicken dishes, sushi and creamy mussels.  An all-time all-round favourite!
  • Grape Variety 100% Cabernet Sauvignon Appellation Stellenbosch Chemical Analysis Alcohol – 13.5% pH – 3.6 Acidity – 5.3 g/l Res. sugar – 2.5 g/l Winemaking Vinification/Maturation Grapes were hand picked from 15 to 20 year old vines, with a yield of approximately 6 tons per hectare and at a sugar level of  25 ºB and was then fermented in stainless steel tanks.    Barrel maturation took place in new as well as 2nd fill small French oak barrels for 18 months.  . Tasting Notes Aroma – Rich, complex nose of white pepper, Eucalyptus, tobacco, plum, umami (savoury), dark cherry and nutmeg. Palate – A full bodied wine with a firm tannin structure, mocha, dark fruit and a touch of coffee. Serving Suggestion A winter warmer best served with a juicy steak, rack of lamb infused with rosemary, lamb shank, oxtail, grilled black mushrooms, game or a guinea fowl casserole.
  • Grape Variety 100% Shiraz Appellation Stellenbosch Analysis Alcohol –14.2vol% pH – 3.5 Acidity – 5.5 g/l Res. sugar –2.6 g/l Winemaker Francois Haasbroek Vinification/Maturation Grapes were hand picked from new clone vineyards, with a yield of approximately 7 tons per hectare and at a sugar levels of24 to 25 ºB and was then fermented in stainless steel tanks. Barrel maturation took place in older French oak for approximately 5 months. Tasting Notes Aroma – Loads of fruit, very juicy with seductive flavours of blackcurrent, with notes of fynbos. Palate – Following through from the nose, a mouthwatering savouriness, loads of fruit and an elegant fresh finish. Food and Serving Suggestions Best served slightly below room temperature with game, springbok, kudu steak, guinea fowl, chicken liver paté, steak tartare and full-bodied red meat casseroles.