Pais grown on granite soils in the far south of Chile's Itata region. 150 year old vines that will give you a sense of Chilean winemaking from before Cabernet and Carmenere took over.

Pais grown on volcanic soils in the far south of Chile's Itata region. 150 year old vines that will give you a sense of Chilean winemaking from before Cabernet and Carmenere took over.

Table wine from Leo Erazo's vineyards planted in the 1950s, which I suppose counts as young for him. 100% Cinsault made traditionally and bottled in a 1L bottle.

Papegaai is a co-fermented blend of all the grapes on Badenhorst's Kalmoesfontein, including Cinsault, Chenin Blanc, Palomino, and Syrah, sourced from 23 distinct vineyards. Light and easy-drinking, with raspberry fruit flavours and herbaceousness in the finish.

Approximate drinking window:  2024-2036.

Tiny production single-vineyard wine from Adi Badenhorst's best Cinsault grapes, made with carbonic maceration. Lightly coloured but packs an intense concentration of fruit.

Full bodied Malbec with cherry, raspberry, and vanilla notes.

This light bodied red wine from chile brings tastes of cherry, raspberry and coffee to the palate.

Full bodied and with blackberry and plum aromas and a rich, intense, tannin from the Cabernet Sauvignon.

Made of fruit from vines planted in 1986, with plenty of fresh red fruit on nose and palate, an edge of baking spice, and well-balanced acidity.

A blend of Pallagrello Nero and Cabernet Sauvignon. The dark fruit and grippy tannins offset its rustic herbaceousness and slight feral notes nicely. Juicy, brett-inflected, delicious.

Maestro's slightly lighter but much juicier Grenache uses carbonic maceration fermentation like many Beaujolais wines.