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.

A fruity and full bodied Shiraz with mocha and cinnamon notes in the finish.

GSM named after the large clay vessels used by the Georgians since long before recorded history.  Serve slightly chilled.

A complex nose of berries and spice, held together by firm tannins. Great now or after some cellaring.

"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."

A Cab Franc made from riper fruit, with the abv to match. Where a lot of Cab Francs are great with a lighter meal like a stirfry, this one could take on a steak and baked potato without trouble. That familiar bell pepper edge complimented by a hint of cedar-y warmth.

Warm-climate Pinot Noir, with red fruit notes and gentle tannins, mellowed through malolactic fermentation in French barrels (20% new oak).

A leaner style of Cabernet Sauvignon, redolent of Bordeaux before Parker and Rolland, from granitic soils with cassis and black cherry fruit and a long tannic finish. 

Light bodied, herbaceous and savoury. An excellent introduction to an interesting and unfamiliar grape!

Excellent single-vineyard Syrah with dark fruit flavours and leather in the finish.