Brent Young

9.6

"Slow Decanting" South African Grenache

Day 1
👃Rich cherry/strawberry, roses, smokey herbs, tea, sage, citrus, clove. Complex & elegant
👅Salty, savory, and fleshy. Broad flavors that have depth, clarity, & persistence. Soft tannins. Superb!

"Slow Decanted" the remaining wine in my fridge

DAY 13
👃Totally unique combination of flavors with depth & complexity *
👅White pepper, savory strawberry. Slightly bitter. Crispy. Dry, smokey finish. Energetic. Light
Grenache that is elegant and singular

Equally superb on Days 1 and 13

Burgundian stylings. Medium body. Elegant. Complex. Singular🍷

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— 2 years ago

brando cox

8.9

Terrific quality South African Bordeaux blend at a great value. Shiraz, cab sav, cab Franc, merlot and petite verdict blend perfectly to form a silky smooth well balanced wine. Recommended decant for 1.5 to fully open. Really superb notes of dark black fruit, cerise, plum, blackberry and notes of oaky aging with subtle vanilla and tobacco. 8.9/3.9 — 4 years ago

Morgan Reese

9.5

Maybe my favorite Walt. — 4 years ago

Kobus Theron

9.6

One of my all time favourites. Good with any red meat. — 5 years ago

Andrew McIntyre

9.3

I could literally write everything i know about South African wines on a postage stamp but this tastes great. Its a big boy and no shrinking violet with juicy dark fruit and depth. Somehow reminds me of an italian merlot (which i love!). Great quality to price ratio if you like your wines big and bold — 2 years ago

Vanessa

9.2

Cheers to Bordeaux-style blends from South Africa! 🇿🇦

This particular beauty comprises 39% Merlot, 36% Malbec, and 25% Cabernet Sauvignon and hails from the region of Paarl W.O. in the Coastal Region of the Western Cape of South Africa. It was hand-harvested from low-yielding vines and aged for 20 months in French oak (3% new).

The nose opens with a bouquet of black cherry preserves, baked plum, crème de cassis, blackberry bramble, fresh mint, black licorice, violet, nutmeg, pencil shavings, cinnamon, cedar, leather, and cured meat. On the palate this wine is dry, with medium acidity, high alcohol, medium(+) body. The tannins are present but fine-grained and velveteen. Flavors on the palate are largely consistent with the nose, but offer more earthy, balanced, and savory elements. The finish is long. 😍😍😍

The producer - Vilafonté - represents a joint winemaking venture between American and South African vintners, including the distinguished and pioneering Zelma Long.👏👏👏👏

Here’s to exploring the world through amazingly delicious wine 🍷 🍷🙌🙌 — 3 years ago

with Deked1

Joachim Modlich

9.8

Full nose and body. A true South African but nevertheless elegant. Just excellent. I had the 2015 in 2018 and 2019 — 5 years ago

romo

8.9

South African smoke note in tact. — 2 years ago

Shay A

9.2

My experience with South African red wines is limited, but I’ve enjoyed some Meerlust reds and a few other random bottles. I have to say, while this wasn’t a revelation, it is the best South African wine I’ve had to date.

This was a bottle opened blind for a few people. Oddly enough, there were similarities to this and a 2013 Almaviva…a burnt rubber/tire note on the nose alongside a vegetal/herbal pronounced note on the nose. Tangy/sour black cherries, red currant and red licorice too. Mostly red and black underripe fruit dominant. Even a bit of tar. This drinks like a chinon mixed with a lean vintage Bordeaux…the spice and vegetal flair is there next to the lightweight mid palate from a cooler Bordeaux vintage. A blend of five “noble varietals” in honor of Bordeaux, this was a unique wine that had people guessing from all over the world. After 1-2hrs of air from
bottle, it was balanced/integrated and ready to roll. I’d enjoy these sooner rather than later. — 3 years ago

Shawn Thompson

9.1

A really wonderful South African Bordeaux style wine. It’s called creative block 5 because it has the five primary Bordeaux grapes blended into a nicely structured red with a complex set of flavours including blackberry, cherry and dark chocolate with hints of woody cedar, leather and cigar box. We decanted for 2 hours and paired it with a grilled ribeye that included our attempt to create the legendary “café de Paris sauce” (green tarragon-based-butter-shallot-white wine sauce) Amazing! — 4 years ago