antonia dorans

9.1

Pairs well with rivers, trees, testing out new mushrooms in the suburbs. Signed up for a master class in “things you’ll never have” — 6 days ago

Ray Vanderhoff

9.3

South African Chenin from the Devon Valley. Intense aromas and flavors of lemon zest and melon. Hints of apple and pear. A touch of minerality completes this complex white. Fruit forward but not sweet. Full, crisp and round. Left on the lees for nine months. Just a bit of oak aging. Balanced acidity. Just a terrific wine. Great with Asian take out. Thanks Kase! — 12 days ago

Brion Roberto

9.6

Dark fruit, cherry, medium bodied, slightly spicy with very smooth finish. Refined, light tannins — 6 days ago

Palmer Emmitt

Owner/Winemaker Judge Palmer

9.1

Man I love a Cab-Syrah blend... The nose is richly stewy and spicy like a black molé that’s been simmering for days. On the palate, subtle herbaceous and sour cranberry tones from the Cabernet dance atop bloody, leathery notes from the Syrah, almost as if the two grapes are aging at different rates in the bottle. I don’t mean to say that the wine is disjointed, as it is not only complex but also fairly harmonious for such a big bruiser. Probably a few years past its peak, but still a ton of fun - a really well made wine. — 18 days ago

Devin Bostick

9.2

Leather blackberry, blueberry, brown sugar smell, thick magenta color with a red lean, big acid jam, blackberry, boysenberry, currant body that has a full and balanced acid tannin combo that allows the brown sugar and jam to leave its mark at the end — 10 days ago

David White

9.2

Excellent typical Burgundian style, light colour berries and savoury flavours
Nice nose, length balance and nice tannic and subtle on palate
Excellent — 10 days ago

Scott Coulter

10

Had this at the parents house, like drinking a white Rioja, nicest white wine — 6 days ago

with Kiri

Shun Kikuchi

9.0

for me it has its own style of both relatively sharp acidity & slightly faded fruitfulness, like Grand Reserva. it seems it needs more time like at least 3-5yrs for matured pleasant cedar and forest like aromas.


PRODUCTION
Fruit is sourced from a variety of sites ranging from the sandy gravel soils of the Firgrove and Raithby ward to sandy/loamy granite soils of the Jonkershoek ward. In essence, it is a blend of Stellenbosch Cabernets showing the variety of terroirs to be found, all harvested by hand at optimal ripeness. Five days fermentation in open concrete tanks with temperature control and regular manual plunging and pump-overs. The malolactic fermentation was carried out in lined concrete tanks after which the wine was transferred to 225L French oak barrels (25% new oak) where it was matured for 20 months. — 10 days ago

Ray Vanderhoff

9.0

Big and ripe South African Cab Franc made from Organically farmed grapes. Aromas and flavors of cooked dark cherry, red currant and cranberry with hints of green pepper, cedar and black pepper spice. Medium bodied but very full flavored. Nice balance and this one can age. Thanks Kase! — 12 days ago

Marcel Theron

9.1

A truly peppery wine with hints of nut. Goes really well with a matured bbq steak and flavoured butter. — 6 days ago