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.
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 classic Cabernet with cedar spice and pencil shaving aromatics. Dense dark ruby red/black colour with ripe plums and integrated oak on the nose. Full flavoured palate and firm structure. Supple, yet fresh. Great potential for ageing and further development for the next 6-8 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."
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.
A big, robust Cab Sauv, made from ripe fruit and with the bold fruit-forward profile to match. Cassis, blackberry, subdued red fruit, with a steak-worthy balance of acidity and tannin.
