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Displaying results 0 - 10 of 48

(2019) One year in 500-litre barrels and foudre for this wine, made from several vineyards in the Swartland. Fine, bloody and delicately meaty nose, exotic fine spices, a touch of rose and bracken character. The palate ripe and sweet fruited. Such lovely tannin structure, a firm and steely backbone and long, pure fruit, tannin and acid balance.
(2019) Fabulous peppery nose, so much floral and wild garrigue character, lots of red plum. The palate has silky sweet fruit at its core, but flooded with basil and bay leaf, meatiness and again that peppery spice. The fruit stays focused and linear at its heart, the taut acid framework and the big, powerful dry tannins give this immense pleasure and a suggestion of great age ability. Aged 12 months in 500-litre French, 25% new, then nine months in foudre.
(2019) From the estate-owned Roundstone vineyard in the Swartland. Lovely perfume again, not as ‘wild’ as the Granite, but a purity of black fruit, a sizzle of bacon fat, and a definite sense of stony minerality. On the palate there is an earthy and meaty ripeness and richness, a twist of liquorice, and good cherry skin acid. Loads of bitter chicory acids and fine but very persistent tannins to give a long, very, very pure finish.
(2019) In this blend 80% comes from Porseleinberg, 20% from the Gold Mine farm, both in Swartland. Made partially in foudre, part in concrete eggs, and all vines from schist soils. Quite sumptuous with its deep blue/black fruit concentration, a little rounding, sweet blackcurrant pastille character, soft and yet with a briary grip, plenty of racy, dry, earthy and polished fine tannins, some chalky acids to finish. Young.
(2019) I loved my visit to Porseleinberg a few year ago, so great to taste a new vintage of this intriguing wine with its floral character. 100% whole bunch fermented, two months in concrete eggs and foudre. There is something flinty and slaty about the nose, a wild, earthy character, with the florals continuing, lots of tannin, a bit of rustic grip, but such a lovely mouthfeel, juicy but with an authenticity and touch of roughening edges that finishes spicy and long.
(2019) Always a favourite, always a crowd-pleaser, and now from its own sites in Swartland, that's a big change as it was such a success when mostly made from fruit bought in from across the Wesern Cape. Mark and Gottfried say they realised they had to “become more serious”. Very spicy and sensuous, coffee and chocolate and a deep red berry fruit, tobacco and rustiness, a brighter orange rind and bold red berries on the palate, but then that grip of the tannins, peppery quality and more structure than the old recipe, but still plush and crowd-pleasing. 64% Syrah, 14% Grenache, 11% Cinsault and 10% Cabernet (from new oak) with a touch of Viognier.
(2019) From six vineyards spread from sea level to 800-metre altitude up at Ceres in Swartland. Much more solid fruit ripeness with glossy black berries it seems, compared to the Home Truth Cab Franc certainly. A lovely mouth-filling elegance, lots of cherry and blueberry tartness and acidity giving it loads of cut and energy.
(2019) Little bit of Grenache in the blend here, the wine fermenting with wild yeasts in old barrels. Lovely bacon fat note, a touch of game and liquorice, peppery bold red and black fruit beneath. The palate has a powerful concentration, but there is real freshness here, loads of sweet fruit but marinated in a savoury broth. Finishes with plenty of fruit and really precise acidity.
(2019) Elim fruit is the source for this bottling. Very cool climate aromatics with a lovely perfume flitting between game and a floral, violet notes, peppery and herby, but there's a sense of the fruit being ripe and juicy beneath. No new oak. Such a taut, lean profile, pure and ripe fruit, a really lovely cool climate Syrah.
(2019) Like all of David & Nadia's wines, this is 'biologically farmed' - not organic but focused ion the biological health of the soil - though in this case half the fruit does come from an organically certified vineyard. Stays on the skins for four weeks, mostly whole bunches, with some natural carbonic fermentation. A year in old oak barriques. Lovely pale colour, cherry ripe with a touch of tobacco and spice. Nice fruit here, dry, nutty and juicy and lithe.
Displaying results 0 - 10 of 48