The bouquets




Shiraz grapes were handpicked from a vineyard in the Perdeberg, crushed and fermented until the end of alcoholic fermentation. After pressing the wine was divided into two barrels, one old French barrel (OU HOUT) and one new French barrel (NUWE HOUT) and matured in these barrels for 18 months before being bottled separately. The OU HOUT wine has more fruity, berry and spicy aromas, with a medium bodied mouth feel and can be enjoyed with pasta, chicken or lamb based dishes. The NUWE HOUT wine has more wood associated aromas, such as chocolate, vanilla and has fuller mouthfeel, which is due to larger contribution of the wood in the latter wine and will go well with steak and other types of red meat. These differences are due to the fact that the wood associated flavours are leached out in older barrels and become less available for subsequent wines matured in these barrels. Taste these wines to assess the effect barrels with different ages can have on a red wine…



Cabernet Sauvignon grapes were handpicked from a vineyard in Stellenbosch and divided into two fermentation containers after crushing. Yeast was added and the skins and juice mixed three to four times a day during alcoholic fermentation. After the completion of alcoholic fermentation, which took 7 days, the skins in one container was pressed (7 DAE), while the other was left for an additional 28 days on the skins before being pressed (35 DAE). Both wines were then aged in third fill 225L barrels for 18 months before being bottled separately. The 7 DAE wine has prominent red berry and cassis aromas, with a medium mouthfeel, but soft tannins and will go well with turkey and lamb dishes. The 35 DAE wine has spicier and tobacco flavours, with a fuller mouthfeel and more prominent tannin structure and is ideal for steak and strong cheese based cuisine. This is due to the extended skin contact where the tannin levels increased in the latter wine due to the longer skin contact time. Tasting these two wines will give you an idea what extended skin contact does to a red wine…



The Chenin Blanc wines were made from old bush vines. The grapes were handpicked, crushed and pressed, the juice settled, yeast added and fermented in two old 225L barrels. After the completion of alcoholic fermentation one barrel underwent malolactic fermentation, a process where malic acid is transformed into lactic acid by the addition of lactic acid bacteria (TWEE GISTINGS), while the other one did not (EEN GISTING). The two barrels were then aged separately on the lees for about 10 months and bottled separately. The EEN GISTING wine has prominent pineapple and white flower flavours, with a higher acidity, minerality and linear mouthfeel and will go well with seafood and salads. The TWEE GISTINGS has more buttery, creamy flavours, with a fuller mouthfeel and lower acidity, which is due to the malolactic fermentation and can be enjoyed with creamy chicken or pasta dishes. Now you can taste the effect malolactic fermentation has on a white wine…