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. — 12 days ago
Enjoyed this wine. Not quite what I'd expect for a Shiraz but good nonetheless. — 8 days ago
Poker night with the guys. It’s not quite the same as the real thing, but it’s the best we got right now.
The musk of soil. A sort of fresh sea vitality.
Nice medium body, fresh carbonation. Complex notes of lemon rind, grapefruit, mint, and guava. I can’t decide if the rice vinegar kick at the end is good or eh. — 17 hours ago
I like this. Peculiar scent in the beginning with freshness and somewhat sharpness, spicy and enjoyable after taste of berries. — 3 days ago
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.
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. — 4 days ago
Ruby color. Medium plus tears. Cherry, red fruit, and black currants on the nose. Cherry, tomato, pepper, leather, tobacco on the palate. Lovely and funky. — 6 days ago
Light golden color. Medium minus tears. On the nose, pineapple, peaches, sweet green apples, lemon. On the palate, lemon, green apple, stone fruit, minerals. Off-dry sweetness. Delightful. — 10 days ago
Today I’m missing the ability to travel to far-flung places or to a local watering hole for that matter.
Intense aromas of dark roast espresso coffee tannins, sandalwood, berries, and cinnamon spice.
Upfront cinnamon and black pepper spice kick, medium body and acidity. Smooth operator with a cool whisper of raspberries and the like culminating in a pleasant clove afterglow.
This is different in a good way. Complex and surprising. Easy drinking, too. Could think of many ways to pair this culinarily and seasonally. From baked lamb to popcorn, to even some rich creamy gelato flavors. — a month ago