in the cellar : The grapes were harvested at 24o Balling during February and March. On arrival at the cellar, the fruit was gently crushed and fermented on the skins in temperature- controlled ...

Pat’s Garden Merlot has always been a blend of predominantly Merlot with the addition of about 8%-12% Cabernet Franc. This ‘blend’ conveniently fell within the legal framework for a wine labelled as a ...

Seductive in its charms, this wine is simultaneously bright with black berry fruit, pepper and spice as well as subtle, nuanced, delicate with a touch of florality yet also powerful and structured.

in the vineyard : The grapes for this premium Chardonnay is close to the Whitehall farm from where Neil produced the first certified wine from Elgin. These vineyards are positioned on south-facing ...

Chef Phil Carmichael, bringing to life Spier’s food and wine experience in The Manor House, has spent almost his entire life in kitchens. Chef Phil started out in his early teens as a washer of pots ...

This legendary wine is the first made by Thys Louw after joining father Tienie on the Diemersdal. The fledgling young winemaker was only given access to eight rows of vines within a premium Sauvignon ...

in the cellar : The grapes were cooled in the cellar before hand-sorting. A low-intervention approach was used throughout the winemaking process. The cultivars were fermented separately in a ...

in the cellar : Ten thousand litres of pear pulp was innoculated with yeast and fermented dry. The resulting pear wine is then taken to the distillery where it was distilled to a pear eau de vie using ...

Allesverloren, situated on the south-eastern slopes of the Kasteelberg near Riebeek West, is the oldest estate in the Swartland Wine of Origin district and is renowned for the excellence of its reds ...

in the vineyard : Another cold, wet winter resulting in good dormancy and water levels prior to the growing season. Cool, wet weather continued into spring which in turn resulted in delayed but ...

in the cellar : After 24 hours of cold soaking, the must was fermented on the skins between 26oC and 28oC in closed, specially designed auto fermenters until dry. During this period the maximum fruit, ...

De Wetshof is a third generation wine estate in South Africa's Robertson Valley, where wine has been made for over 150 years. Here Danie de Wet, proprietor and cellarmaster, is assisted by sons and co ...