(2019) Blending fruit from Cape Point and Darling. All stainless steel with a little bit of skin contact and lees ageing. Has that melon and citrus skin note, plenty of fruit density on the palate, very refreshing minerality. A squirt of lemon juice and saltiness is very refreshing. I cannot see a UK stockist for this at time of writing.
(2019) Natural ferments, some skin contact and barrel fermentation. Quite a subtle, nutty note here, over Cox’s Pippin fruit, a touch of fig. The palate has good sweetness, with a touch of RS, and a crowd pleasing palate with good texture and good fruit, a fresh acid finish. No UK retail listing at time of review.
(2019) All old vines here, Cabernet Sauvignon from Stellenbosch; and two ancient Cinsault vineyards, one that is 116 years old in Wellington, and South Africa's oldest registered red wine vineyard. The wine was made with 50% whole clusters, natural yeast and minimal sulphur, and spent 16 months in 500L French oak, 30% new. Scented and aromatic, with plenty of floral and herby notes, fine and racy, a delightful ashy dryness, orangy acidity and such lively, firm, fresh fruit with just the right amount of steely austerity.
(2019) A big blend of 55% Chenin with proportions of Chardonnay, Grenache Blanc and Viognier from Wellington, with Semillon, Pinot Gris, Chardonnay and Roussanne from Hemel-en-Aarde. Main components matured in French oak. Feels like plenty of nutty, Cox’s pippin English apple fruit, creamy and nutty oak too. After the fireworks of the Optenhorst Chenin it is more muted, or rather, less vivid, but the sweetness of the fruit, married with the nutty creaminess of the oak is appealing. Quite widely available.
(2019) A blend of 52% Shiraz with Mourvèdre, Cinsault, Grenache, Primitivo, then 2% Viognier and 1% each of Nero d’Avola and Tempranillo. Aged in both American and French oak. Meaty, smoky, spicy, but a really solid fruit profile beneath, plenty of chariness. Has that little burnt note that I don’t really like personally, but I can see the appeal of the coffee-rich oak and fruit density. Stockist at time of review is for the previous vintage.
(2019) Fruit is sourced from the cool Elgin, Darling and Cape Agulhas regions and a proportion matured in 500-litre new and used oak for around nine months. The green bean note is apparent, giving a certain oiliness, a background that is quite toasty, then bursts with sweet, ripe fruit on the palate. Full-textured and ripe, with a touch of sherbet, lime freshness, and a certain succulence. Good acid, and a big, I guess rather showy, but excellent expression.
(2019) Part tank, part barrel-fermented in large wooden vats. From 2018, amphorae will replace the large vat component. On the lees with batonnage for nine months, from low yielding bush vines in Darling, Paarl and Wellington. Creamy, a touch figgy, a little bit of Seville orange or marmalade, the sweet fruit on the palate is very juicy, like nectarine and very ripe pear, a touch of oatmeal rounding out the finish. Price and stockist at time of review is for an earlier vintage.
(2019) A blend of Rhône varieties, led by Carignan and Shiraz. Extended skin contact for fermentation, followed by 23 months in French, American and Romanian barrels. Quite Shirazy on the nose, quite plush, with a little peppery and floral lift and a little kirsch note to more solid black fruit. In the mouth the fruit does have a bittersweet plum skin and black fruit depth, but there’s a cherry pit freshness and that sense of a little more floral note, a stripe of roughening tannin.
(2019) All five Bordeaux grapes, led by 53% Cabernet Sauvignon and 20% Petit Verdot. 24 months in French oak - with 5% American. Slightly resinous note on the nose, spicy, a touch of lift - peppery - and has a ripeness and juiciness, not just black fruit, but a bit of Summer pudding sweetness and nice plush tannins, finishing on good acids. Stockist and price at time of review is for an earlier vintage.