2020 vintage. Medium-bodied red enjoyed with a light chill. I actually like this, which most South African reds don't usually do anything for me. Has a little of that roasted fruit, smoky thing that they all tend to have, but not nearly to the overwhelming degree that I usually encounter. Stewed strawberry and cherry, plum, grilled herbs, sage, nutmeg, crabapple. 56 Cinsault 29 Syrah 15 Carignan. Nice blend and good label artwork. — 23 days ago
From the June wine share, IIRC. Sour apple, cherry blossoms, then yeah just lots and lots of apples lol, slightly dank but I like it 🤔 To accompany grilled pork and corn 🌽 Update: as this warms up, it becomes a “fall wine”. I wish I’d saved this because it’s difficult to drink during these hot days 😔 — 7 days ago
my first sa chard.
100% single vineyard chardonnay.
9 months in 🌳(30% new).
20% of wine was allowed malolactic conversion.
12.5 % ABV
green with golden hue 👀
wood driven spices, green 🍎 and peach👃
medium + body.
medium + acidity.
green 🍎, peach and nectarine, lime peel and lemon oil, vanilla, cloves and hinted butter 👄
medium + pleasant 🎯
oomphi but still elegant. great wine making.
i believe the 3 years since vintage rounded it for the best. could wait a year or two for better results.
paired best with white fish basic ceviche but also not too bad with mozzarella (introduced as burrata) salad, rice and rattatuee and 'asian' grilled chicken with beans on the side.
ok-ish basic suburbia restaurant with lovely wine brought from my m8 wine fridge. — 12 days ago