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.
Unoaked cinsault grown organically with maturing vines on red sandstone. Zero added sulphur and a tricky wild yeast fermentation keep the wine pure and true to it's terrior. Black tea and violet floral smells run through tart cherry and red currant fruit which peps up whats a pretty relaxing wine.
Full bodied Tempranillo with significant oak aging before release. Much of the fresh fruit flavours are supplanted with leather and spice and the wine has strong tannin.
Full bodied Tempranillo with dark berry fruit and strong tannins. Good acidity from a high vineyard elevation keeps this wine tasting fresh. The Red table wine to go with weeknight dinners.
Merlot mellows and adds more layers to great African Cab grown in a healthy chemical-free vineyard. Very ripe with blackberry and spice, and with enough structure to continue developing another 3-5 years.
"Complex and attractive bouquet of oriental spices with pronounced violet and white pepper flavours. It has lovely perfumed red fruit aromatics. A well-balanced wine with spicy overtones and a lingering finish. Very classic style with unmistakable Rhone flavours. Good to drink now, but will develop and mature over the next 10 years."
