(2018) Michel Rolland is consultant for this estate, and presumably this blend of Syrah, Cabernet Sauvignon and Pinotage. The latter is fairly obvious on the nose, somewhere between smoky and a tiny bit rubbery depending on you viewpoint, but the meatiness of the Syrah and black fruit cassis of the Cabernet are there. In the mouth it is a big, bold but savoury style, the stripe of tannins drying the mouth, the alcohol a tad prominent, and in some ways this is an old-fashioned feeling Cape red - once again, a good or bad thing depending on your viewpoint.
(2018) A Bordeaux Blanc blending 70% Sauvignon Blanc and 30% Semillon, the grassiness and bold stone-fruit aromas of the Sauvignon just about dominate the nose, but there's zesty lemon and a touch of chalky minerals too. On the palate this is keen and focused, with none of the tropicality of some Sauvignons, instead cool orchard fruit bite and plenty of zipping citrus freshness leave it tongue-tingling and juicy. Seafood and sushi would seem like natural bedfellows.