(2022) From a selection of the best parcels of fruit, aged in French oak barrels for 18 months, this wine was blended in cooperation with Pierre Lurton of Château Cheval Blanc. It is composed of 36% each of Cabernet Sauvignon and Merlot, plus 14% each of Cabernet Franc and Petit Verdot. A very powerful and plush aroma, deeply-set with blue-black fruit, very polished graphite and creamy dark oak aromas, and with a lovely little pepper and floral lift. That polished depth carries through to the palate, where a sumptuous bed of black fruit and creamy, dark oak supports juicier hints of fruit and pert cherry-skin acidity, the finish filled with fruit and tobacco-like spices with excellent length. This must surely have considerable cellaring potential too.
(2019) This barrel fermented sparkling MCC uses old Cape brandy as the dosage. 100% Chardonnay, the residual sugar is 7.5g/l. A really creamy richness after 36 months on the Lees. Beautiful mousse, so luxurious, perfect balance and length. A lovely wine, though I can find no UK retail stockists at time of review.
(2019) From 51-year-old vineyards. Fermented in Austrian oval casks and 9 months on the lees. There's A touch of green fig and smokiness, lots of green bean, oily and rich, the palate rounded and pungently flavoursome, great acidity but such lovely punch and vibrancy in a Graves style.
(2019) Ripe, but cut by a lanolin and touch of green that slices through the creaminess. Big powerful wine, immense concentration, such orange and lemon juiciness and layered texture, but the buttery weight and texture is a delight. Price and stockist at time of review is for the previous vintage.
(2019) Officially G.V.B = Grown, Vinified and Bottled, though the gleam in Andre van Rensburg's eye suggests that unofficially he could have had something else in mind. 'Grand Vin de Bordeaux' perhaps? Matured in 500-litre barrels for the Sauvignon, and 225-litre barrels for the 40% Semillon in the blend. Gorgeous nose, the oatmeal and cream, the gentle exotic wood spices with a rounded creamy palate of stone fruits and lemon. The palate has a mineral, flint and taut fruit palate, the acid structure is superb, in a thrilling wine.
(2019) More toasty than the G.V.B for sure, fat lemon fruit, a little orange rind and sesame seed. A powerful palate yet again: immense concentration, the texture, the bold and assertive acidity and the luscious fruit make a heady, delicious concoction.
(2019) The blend is 55% Cabernet Sauvignon, 35% Merlot plus Cab Franc and Petit Verdot, which spends 17 months in French oak, 40% new. Much more mineral, schisty than the two stright cabs, and has that green olive tang, balsamic and cedar, a lovely leafy quality. Beautiful precision and definition, savoury, endive bitterness, lovely fruit sweetness and savoury edges. A terrific wine.
(2019) A moderate 95g/l sugar, this saw 15 months in old oak and is all Semillon. So delicate, fine, so elegant and refined, the sweetness beautifully clear with a touch of sherbet sparkiness. Such dazzling acid freshness, a hint of ginger, just gloriously bright in the finish. Price and stockist at time of review is for the previous vintage. Price for a half bottle.
(2019) Michel Rolland misunderstood Andre, who was looking for 3000 cases, but Michel thought it was 3000 bottles, so they had to suddenly blend 33,000 extra bottles. 17 months in all French oak, 50% new. High, pepper, cedar and bright cassis fruit. Very juicy blackcurrant fruit, slicked with chocolate, deep plum fruit, a little balsamic, but very pure, and lovely polished tannins and svelte fruit.
(2019) This spent 18 months in all new French oak. Black, ripe, dense fruit, great darkness and drama, so concentrated, rich and balsamic. A slick of black fruit, spices and all the time little clove and floral notes floating over the the dense fruit base. Very polished, creamy, tight-grained tannins and lovely balance.