Chardonnay fermented in amphora with a two month maceration on the grape skins protected from oxygen with a layer of olive oil.

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.

An expressive wine from Marelise Niemann with pear, honeysuckle, and lemon meringue notes and a great balance of body and acidity.

Tinta Barroca is an old Portuguese grape varietal used in Port production that found its way to South Africa for Fortified wines. This wine comes from rehabilitated old vineyards to make a dry and spicy Red.

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.

Methode Cap Classique, from Chardonnay and Pinot Noir that spent 42 months on lees.

Traditional method sparkling wine from 100% Chardonnay, a portion of which was barrel fermented.

This is South African Chenin at its peak with laser acidity and citrus fruit with richness on the palate and a pithy note of bitterness in the finish.

Skin-fermented Semillon from grapes that develop a copper hue. Aromas of kernel, sage, and apricot fruit highlight this Orange wine.