South African Wine

Help yourself to a generous serving of big, ripe berry flavours, topped with the spice and black pepper you expect from good Shiraz.

"I should have to admit approaching our meeting with Arendsig with a degree of scepticism as Robertson still struggles to command the respect afforded to Stellenbosch and Hermanus but my doubts proved to be totally unfounded as these were some of the most exciting wines that we tasted during our visit. Lourens Van Der Westhuizen’s winery may lack the grandeur and, let’s be honest, size of some of his peers to the west but this is a property that just screams ‘authenticity’. We had been fortunate to visit some stunningly beautiful wineries over the previous 10 days, many with stylish restaurants and showpiece cellars but this is the reality of winemaking for so many – battling against shortage of space and ferments that won’t do as they’re told, to create wines of unbelievable class.

All the wines are very site specific with the block no. stated on the label together with the (frequently tiny) number of bottles produced. Neutral vessels are used for maturation such that the character of the vineyard is allowed to shine through and only natural yeasts are used for the fermentation. Elegance and balance are the keywords here, together with length; these are wines that just beg to be drunk.

The Cabernet is delicious, in a juicy style. Fermented in 5,000 ltr foudres and 4-5 year old smaller formats this is scarcely touched by oak but has a fine, underlying richness and depth. Lovely red fruit core and great backbone." Chris Connolly

"I should have to admit approaching our meeting with Arendsig with a degree of scepticism as Robertson still struggles to command the respect afforded to Stellenbosch and Hermanus but my doubts proved to be totally unfounded as these were some of the most exciting wines that we tasted during our visit. Lourens Van Der Westhuizen’s winery may lack the grandeur and, let’s be honest, size of some of his peers to the west but this is a property that just screams ‘authenticity’. We had been fortunate to visit some stunningly beautiful wineries over the previous 10 days, many with stylish restaurants and showpiece cellars but this is the reality of winemaking for so many – battling against shortage of space and ferments that won’t do as they’re told, to create wines of unbelievable class.

All the wines are very site specific with the block no. stated on the label together with the (frequently tiny) number of bottles produced. Neutral vessels are used for maturation such that the character of the vineyard is allowed to shine through and only natural yeasts are used for the fermentation. Elegance and balance are the keywords here, together with length; these are wines that just beg to be drunk.

Fermented in a mix of foudres and smaller formats. Restrained notes – light pineapple and minerality. Very long, slatey mineral tones. Great balance. " Chris Connolly

Quite a serious wine with a furrowed brow this is a textural, gently muscular and tight expression of Cab Franc Malbec.

A single vineyard Pinot Noir from the cool Elgin region near Grabouw. Elegant and light in style, with an abundance of ripe red berries, juicy strawberries and subtle spices on the nose which follow through on the palate where it marries perfectly with a savoury meatiness.

Accolades.

4* – John Platter Wine Guide 2018, 91/100 Tim Atkin MW 2017

Longridge Wine Estate

The grapes from the Helderberg region stem from an old vine block dating back to 1974. Aromatic on the nose, yet soft and smooth on the palate. Lightly tinted and medium bodied, this wine greets you on the nose with aromatic floral notes which follow through onto the palate with ripe strawberries, cherries, sweet spices and soft tannins on the mid palate.

Accolades.

NEW RELEASE 92/100 Tim Atkin MW 2017; 4 ½ * – Platter Wine Guide 2018

Longridge Wine Estate

Single vineyard wine from the Helderberg region with notes of cinnamon and sweet spices. Barrel matured with ripe yet soft tannin.

Accolades.

4 * – John Platter Wine Guide 2017, South Africa; Top 100 SA Wine Awards; 93/100 Robert Parker – Wine Advocate 2017; Top 100 & Double Platinum Awards 2017

Longridge Wine Estate

A highly terroir expressive cultivar, this Riesling is produced in a typical German kabinett style with an off-dry residual sugar.

The fruit for this wine is sourced from the Vrede en Lust Elgin farm, Casey’s Ridge. Most Rieslings are consumed when they are young, showing the most aromatic characteristics.

The Riesling is an elegantly styled and fragrant wine with notes of honey and minerals followed by lingering citrus flavours.

Vrede en Lust

• 10 Barrels/500 x 6 cases created
• W.O. Western Cape (Darling, Wellington, Durbanville)
• Spontaneous fermentation, 3 days on skins
• Pressed, at 18 balling, to old French barrel with lees to finish alcoholic and malolactic ferment
• 10 Months maturation
• No fining

• Tim Atkin: 93
• Platter: 4.5 Stars

• 10 Barrels/500 x 6 cases created
• W.O. Western Cape (Darling, Wellington, Durbanville)
• Spontaneous fermentation, 3 days on skins
• Pressed, at 18 balling, to old French barrel with lees to finish alcoholic and malolactic ferment
• 10 Months maturation
• No fining

• Tim Atkin: 93
• Platter: 4.5 Stars

• 10 Barrels/500 x 6 cases created
• W.O. Western Cape (Darling, Wellington, Durbanville)
• Spontaneous fermentation, 3 days on skins
• Pressed, at 18 balling, to old French barrel with lees to finish alcoholic and malolactic ferment
• 10 Months maturation
• No fining

• Tim Atkin: 93
• Platter: 4.5 Stars

• Viognier 34% - Durbanville and Elgin
• Chenin Blanc 29% - Durbanville and Swartland
• Verdelho 20% - Botriver
• Semillon 17% - Upper Hemel-en-Aarde Valley

• 40% Whole bunch with 60% crushed on top
• Spontaneous ferment
• 7 days on skins and whole bunch
• pressed around 16 balling to tank, then immediately taken to barrel where fermentation completed
• All wine into old French barrels
• 80% of the lees went to barrel
• Lees stirred every 2 weeks for the first 4 months, then monthly for 4 monts, last 2 months no stirring
• Wine raced before bottling - 10 months maturation
• Rough filtration only

• 10 Barrels/500 x 6 cases created
• W.O. Western Cape (Darling, Wellington, Durbanville)
• Spontaneous fermentation, 3 days on skins
• Pressed, at 18 balling, to old French barrel with lees to finish alcoholic and malolactic ferment
• 10 Months maturation
• No fining

• Tim Atkin: 93
• Platter: 4.5 Stars

• 10 Barrels/500 x 6 cases created
• W.O. Western Cape (Darling, Wellington, Durbanville)
• Spontaneous fermentation, 3 days on skins
• Pressed, at 18 balling, to old French barrel with lees to finish alcoholic and malolactic ferment
• 10 Months maturation
• No fining

• Tim Atkin: 93
• Platter: 4.5 Stars

• 12 Barres/600 x 6 cases created
• 3 Days skin ferment
• Pressed, at 20 balling, to old french barrel with lees to finish alcoholic and malolactic ferment
• 10 Months maturation
• No fining

• Tim Atkin. 94
• Platter. 4 Stars

Dark garnet with a violet rim. Fresh lifted berry fruit that draws you in! Full yet elegant with bramble aromas and cream, cassis and black cherry flavours on the palate with structure provided by fine tannins with a long rich, ripe finish.

The long wild yeast ferment provides bready aromas and additional complexity to the wine. Dried herbaceous notes, including fennel and aniseed from the nearby Fynbos, dominate the nose, followed by a creamy lemon character. The palate is reminiscent of the nose, with great textural complexity (attributable to the long, slow wild yeast fermentation), and more herbal characters.

The grapes for False Bay Whole Bunch Cinsault Mourvedre stem from bush-vine Cinsault (mostly old vines) in Stellenbosch and The Swartland, along with a small proportion of Mourvedre from Stellenbosch which adds a savoury depth to the wine. Although The Swartland is not as coastal as most of the vineyards used for the False Bay wines, it is an area where, quite frankly, grapes from old vines are available at the required prices. Thankfully, the area's old vines produce naturally low yields and retain good acidity despite being warmer and less windswept than Stellenbosch, so cooler, coastal Atlantic winds are less of a necessity for these gnarly old vines. Made by Waterkloof's talented young Cellarmaster Nadia Barnard. Balanced grapes are hand harvested, whole-bunch pressed and fermented spontaneously with wild yeast in stainless steel and wooden foudre. The wine is left on lees for a minimum of three months before bottling. No additions other than sulphur as a preservative. Grown, made and bottled in South Africa.

Old bush vine Cinsault forms the backbone of this ‘proper’ rosé. A pale, spicy and textural Rosé mostly sourced from bush-vine Cinsault with summer fruits on the palate and a lovely clean, savoury, dry finish.

False Bay Vineyards

Our Flagship wine crafted from 5 specially selected barrels. Powerful, concentrated, rich, multi-layered wine with aromas and flavours of black currant, dark chocolate and hints of cedar and cigar box. The wine is approachable now, but will develop in complexity with careful cellaring.

Sauvignon Blanc with a splash of Semillon and Nouvelle. Full of crunchy apple and white, Spring blossom. Crisp and concetrated with a stylish minerality

"I should have to admit approaching our meeting with Arendsig with a degree of scepticism as Robertson still struggles to command the respect afforded to Stellenbosch and Hermanus but my doubts proved to be totally unfounded as these were some of the most exciting wines that we tasted during our visit. Lourens Van Der Westhuizen's winery may lack the grandeur and, let's be honest, size of some of his peers to the west but this is a property that just screams ‘authenticity’. We had been fortunate to visit some stunningly beautiful wineries over the previous 10 days, many with stylish restaurants and showpiece cellars but this is the reality of winemaking for so many – battling against shortage of space and ferments that won't do as they're told, to create wines of unbelievable class.

All the wines are very site specific with the block no. stated on the label together with the (frequently tiny) number of bottles produced. Neutral vessels are used for maturation such that the character of the vineyard is allowed to shine through and only natural yeasts are used for the fermentation. Elegance and balance are the keywords here, together with length; these are wines that just beg to be drunk.

23 year old vineyard managed by Lourens. Really appealing, nutty style. Interesting and beautifully textured. Great length." - Chris Connolly

The wine shows concentrated marzipan and citrus notes, with underlying hazelnut and lime notes, which adds to layered complexity. The wine is seamless, with flavoursome and long finish.

Beautiful fruit purity of limes and ripe gooseberry, with tropical, floral and fine herbal notes, ruby grapefruit and white pear drop on the finish. This is cool climate Sauvignon Blanc – vibrant, mineral, elegant, balanced and delicate, with a long, layered and complex finish.

Iona

The profile of this wine is based on the vines planted on a variation of Shale and Clay based soils. The wine therefore expresses the zip and texture of the clay on the palate and aromatic lime, white floral and stone fruit, mineral character on the nose.

La Vierge Wines

A deep purple tint on the rim with delicious flavours of ripe strawberry, banana, juicy plums and rich, red cherry.

Produced in an early drinking style with well integrated wood and a soft, smooth finish.

This wine shows cool climate poise and elegance with an earthy and bright fruit character.This vintage expresses the typical earthy and savoury aroma of this fine Burgundy variety and is backed by a red fruit character.

La Vierge Wines

The Lady J Syrah is made from Shiraz grapes and is the perfect example of how fruit from two different terroirs can harmonize to create a beautiful wine, showcasing the best of both regions. This appealing Shiraz is an elegant wine with supple fruit and spice balance prompting the name change to Syrah. The grapes were picked by hand, the selected blocks fermented separately and only blended after maturation.

The Shiraz grapes from Simonsberg-Paarl showcase violet and plums, whilst the Elgin grapes bring in a darker character with spicy notes and black pepper. Smooth tannins on the palate confirm the promise of this elegant wine. Velvet textured layers follows through to a juicy mouth-feel.

Vrede en Lust

Distinct notes of minerality, combined beautifully with citrus and lime aromas on the nose are complemented by shortbread and dessert peaches on the palate, ending in a refreshing, lingering and perfectly balanced finish.

Longridge Wine Estate

Green sweet melon, rich citrus, lime and perfume greets you on the nose while hints of nuttiness on the palate ends in a crisp fresh finish.

Longridge Wine Estate

Dark and concentrated in colour, this wine greets you on the nose with aromas of ripe red fruits, plums and pencil shavings which follow through onto the palate with chewy black cherries, sweet spices and tannins on the mid palate. The wine ends with a lingering umami finish.

Longridge Wine Estate

A medium bodied wine with a savoury nose and slight cedar characters. Ripe, yet soft tannins complement the aromas of plump dark, red fruit and ripe strawberries with a hint of dark chocolate and cocoa on the nose.

Longridge Wine Estate

A toasty marmalade, pineapple, lime and honey nougat character on the nose gives way to a fresh acidity on the mid pallet ending, in a long lingering finish, with tropical fruits and charry vanilla.

Longridge Wine Estate

An elegant, well rounded wine with soft juicy tannins, the nose offers sweet spices, cassis and ripe berries, sugared orange peel, rooibos and a smoky charcuterie character which follows through onto the palate, with a long and lingering aftertaste.

Longridge Wine Estate

A fresh wine with a lovely hue, bursting with aromas of ripe guava, pineapple, kiwi, green apple and a hint of strawberry, ending with a well-balanced acidity and a lingering finish.

Longridge Wine Estate

A fine balance of fresh citrus, vanilla and white peach flavours, this Chardonnay offers hints of butterscotch and citrus on the nose.

Louisvale Wines

Elegant, fresh cherry and red berry nose with undergrowth melange. The palate is pure with lovely texture and sweet cherry fruit dominates with spicy undertones. The wine is fresh and intense with real vibrancy.

Aroma: Violet fragrances interwoven with ripe plum, dark chocolate and vanilla

Palate: Rich and full with plum and berry flavours with a savoury touch supported by soft tannins.

Neethlingshof Estate Wine

The profile of this wine is based on the vines planted on a variation of Shale and Clay based soils and the wine therefore expresses the broad richness of the clay on the palate and aromatic tropical fruit and mineral character on the nose. Using a blend of yeasts and the intrigue achieved with the portion of Semillon, it shows concentrated tropical melon and pear drop, with a hint of lemon grass character and a full mineral follow through on the palate.

La Vierge Wines

Vibrant and aromatic with delicious generous fresh apricot, white peach and hints of passion fruit on the nose. On the palate it has tight, white, fleshy stone fruit with a balancing sandy texture. Bright acidity and minerality delivers a delicious balance.

A beautiful light crimson colour with strawberry laces nose. It’s showing some of the muscle and spice of this mature Grenache vineyard that comes across as assertive pink grapefruit acidity with cranberry texture. This Garnacha rather than Provence style rosé has great zest and terrific purpose.

Boutinot South Africa

An untraditional style, where elegance and true character prevail over colour and intensity. Gently compelling with aromas of the earth and stony minerality. The palate includes red fruits, cherries, a hint of spice and creamy refreshing acidity. This is pure, elegant, restrained Cinsault with warm notes of crushed rocks and the regions dry earth.

Wonderfully lifted perfumed nose with bright fleshy raspberry and crushed blackcurrant fruit and a touch of savoury gaminess and fresh almond smoothness on the finish.

Boutinot South Africa