(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) 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.
(2019) Carignan(34%), Syrah (33%), Pinotage (14%), Cinsaut (14%) and Grenache (5%). Quite a bold note, with some rhubarb and roibos notes, but the red fruit dances on the aroma. The palate really bright and clear, dry and with a meatiness, but fine tannins and very good acid balance into a long, savoury finish.
(2019) A blend of Shiraz, Grenache, Cinsault and Tinta Barocca from a 1962 vineyard. Beautiful liquorice-rich, dense but bright cherry fruitiness, touches of crimson brightness and then super-silky and smooth onto the palate, slick wth dark blue and red fruit; the dark bittersweet tang of damson and blueberry edged with cherry. A raft of dry tannin, the acid adding extra tension into a long, very pure finish, a touch of rhubarb and beetroot to add a grounding earthiness. Stockist quoted at time of review is for an earlier vintage.
(2019) Pronounced 'Natty Falay' according to winemaker Alex, this 12.5% Pinot comes from dryland bush vines planted in 1986. Aged in 2500-litre foudres. Bright and delicate colour. Delightful coffee-touched nose, a beautiful natural sense of concentration to the rounded fruit. The palate has a lovely leafiness to the cherry fruit. Long and delicious.
(2015) This wine is 20-30% whole bunch fermented and aged in 225-litre barrels for 16 months. Very fine notes of chocolate and soft, smoky oak. Love the soft orange caress of the acidity here, a mellow Pinot.
(2015) Syrah makes up 92% of the blend with Carignan and Grenache. Component blended after a year of separate ageing, with a total of 26 months ageing in large, old barrels. The nose has a buoyant, beautifully crunchy and vital fragrance with a big lemony core and tart, cherry skin grip to the black fruit.
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