South African Wine

"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.

Wasn't looking forward to this as I find so much Viognier just too intense but this is really lovely. Great minerality, everything is restrained and toned down – beautiful balance and very, very food friendly." - Chris Connolly

Boet Erasmus was Dana & Etienne Buys', owners of Vrede en Lust, maternal grandfather. He played a major role in their lives and also introduced them to fine wines. It should therefore come as no surprise that the Vrede en Lust flagship red wine was named after this remarkable man.

Very primary on the nose – lifted red and black fruit, tobacco and vanilla plus a little earthiness. Full bodied with pure fruit, bright acidity and fine tannins, the finish long and savory. Poised and understated, this has a good future ahead of it.

Vrede en Lust

High quality toasted wooden staves adds tannin and structure which complements the sweet berry and dark chocolate notes of the merlot. No sulphur was added during the production process.

"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

A blend of 59% Chenin Blanc, 29% Sauvignon Blanc, and 712% Semillon.

The Sauvignon Blanc aromas are prominent on the nose, with beautiful lime and prickly pear notes. Intense flavours, with great balance. A tight mineral core and creamy mid palate from the Chenin Blanc allows for great complexity and a persistent finish. The Sauvignon Blanc lends lovely, fresh acidity to the wine.

Waterkloof

A fresh and vibrant nose of crushed red fruits, hints of redcurrant and wild plum with lightly herbal notes, cloves and star anise. Plush and richly flavoured with ripe black fruit, a savoury mid palate and subtle, gently spicy oak backed by juicy acidity. The rich fruit is offset by fine tannins on an attractively muscular finish.

Wildeberg

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.

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

• 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

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.

Hermanuspietersfontein Wines

Wood matured, well-developed structure and textured complexity. This oak-aged Sauvignon boast a nose redolent with dried apricot, subtle oak and minerality. The palate is rich and textured, with a multi-layered structure and great complexity.

Hermanuspietersfontein Wines

"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

Arendsig Single Vineyard Wines

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

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

The coveted Le Riche Reserve Cabernet Sauvignon is the flagship of the Le Riche range, blended using only Cabernet Sauvignon grapes from their best performing vineyard blocks from Stellenbosch. These selections are then micro-vinified in open-top fermenters. Extended maceration takes place in order to increase the overall age-ability of the final wine along with aging in oak.

At the appropriate stage, Etienne, Christo and Yvonne taste and blend together as a team. The final blend matures with a generous amount of new oak barrels for up to two years, with further ageing in bottle before release. ‘Reserve’ status is exclusively endowed if the grapes and resulting wine measure up to an exceptional standard, resulting in a wine of limited quantities and available on an allocation basis only.

Youthful, vigorous and focused, it has capsicum and pencil shaving top notes, layered damson and blackcurrant fruit, racy acidity and structured, dense, age worthy tannins. Very classy indeed. Tim Atkin MW

Le Riche

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

Citronella and lemongrass aromatics envelop more subtle primary fruit that include peach skin and naartjie peel. Then also hints of vanilla, baked apple, marzipan and honey. The palate possesses verve and savoury grip, with elements of crushed river pebble, rock salt and flint, but also a grainy, pithy textural element akin to walnut and hard pear. There is real weight and mouth-filling substance, even at 12,5% ABV with complexity gained from lees contact and completely integrated oak. Bone dry, savoury 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

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

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.

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.

Iona winery uses organic practices in the cultivation of their wines. Minimal intervention whilst the grapes are growing with hand harvesting to select only the best grapes for the wines.

Succulent black cherry aroma, bright but delicate and hints of forest floor, with underlying floral and spicy notes. On the palate, the wine is powerful, with silk-textured length.

Iona

43% Cabernet Sauvignon, 32% Merlot, 10% Cabernet Franc, 6% Petit Verdot, 9%Malbec

Blackberries, plum spicy hints and cedar against a cigar box background. The wine is well balanced with mouth filling fruit, elegant oak flavours and silky tannins.

Raka Wines

"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.

Restrained nose, flinty style. 6 months in tank on fine lees. Penetrating acidity and long finish." - Chris Connolly

Arendsig Single Vineyard Wines

This wine shows cool climate attraction and elegance with a shining, bright fruit character. On the eye she has a clear, bright red hue with a purple tint. On the nose she delivers ripe succulent raspberries and cherries with a hint of warm spiciness. And on the palate she offers a seduction folded in waves of red fruit and savoury enticement.

La Vierge Wines

The Reserve range from Vergelegen showcase varietals from the premium vineyards on the estate. This is Vergelegen’s dessert wine made from the Sémillon grape grown in Vergelegen’s Korhaan and Niel-Suid vineyards. This wine is only produced in certain years. Abundant ripe, tropical fruits on the nose and a marvellous acidity and freshness on the palate.

Vergelegen Wine Estate

2014 marks our fifth vintage and as the vines mature so does the character an quality of the fruit produced by these vineyards. A purple hue to the wine is a tell-tale sign of the Syrah and with this vibrant colour comes vibrant aromas of black currants, plums and cherries and a hint of smokiness. An undertone of dark and decadent chocolate can be detected as well as firm oak, cinnamon and cloves. On the palette the wine is rich, complex and round with a smooth and lush tannin well integrated with the oak, An aftertaste of liquorice and spices fills the senses with a lingering mineral character the Overberg is so well known for.

To enjoy this wine fully, we suggest decanting for at least two hours before serving at 18°C. It can be enjoyed with any red meat dish, especially lamb casseroles, as the freshness of the Syrah will cut through the fattiness of the meat making the fruity expression of the wine more prominent and also revealing that slight meatiness too. It also pairs well with chocolate for those of you with a sweet tooth.