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.
Tiny production single-vineyard wine from a coastal plot with sea breezes that add a refreshing salinity. One of the few Palomino vineyards outside of Spain!
"A young Viognier vineyard on Sugarbird Manor in Stellenbosch. Dried flowers, potpourri, dried ginger root, hibiscus, orange peel and strawberry juice. Tastes pretty close to dry with a fragrant peppermint finish. Includes the taste of rooibos tea botanicals as well as the ping and zip of the grapefruit rinds. Beautifully juicy, red shiny maraschino-cherry and nectarine fruit in the middle." 25 g/L Residiual sugar.
A well-balanced sparkling shiraz rosé, with cherry, berry, and pomegranate on the nose and white stone fruit on the palate, all packed in an intensely salmon-colored package that makes it pop even in your periphery.
Great cool-climate South African White blend of Chenin Blanc, Semillon, and Sauvignon Blanc. Has some weight and some salinity and a light almond leesy note.
Another stellar South African Chenin, made of fruit from 43-year-old vines that see limited sun, and aged on lees in neutral vessels. Floral on the nose, with a muted hint of beeswax among the orchard fruit, sage, and slate. Crisp and clean.
Reenan Borman's beautiful whole-bunch fermented Syrah in concrete tanks is aromatic with berries and roses with good tannin and spice on the palate. Some of the most elegant Syrah outside of the Northern Rhône.
Pinot clones 115, 667 & 777 are picked by hand, then cold-soaked before fermentation to lift aroma, in concordance with a native yeast post fermentation maceration to get the tannin in place whereafter spends 10 months in 228 liter French oak barrels (26% new and older). Nom stands for nombulelo (gratitude in “Xhosa”) and Nomkhubulwane (a forgotten African goddess of agriculture).
