Vines planted in Clovelly type soil. Grapes were destalked and fermented in stainless steel red wine tanks. Two pump overs per day ensured gentle extraction of tannin and flavor. After malolactic fermentation the wine was matured in French oak for 18 months.

Tasting Notes

Red and blackberries, earth and spice, fuller bodied yet bright and smooth. The Bottelary Hills in Stellenbosch has been our home for four generations. This rich and inviting blend celebrates our region’s harvest made by real farmers, making the wine at once familiar, and extraordinary.

Food Pairing

Delicious on it’s own, or pair with your favorite pizza or pasta.

Aging Recommendations

3-6 years

Analysis

Alcohol: 14.76%
TA: 6g/l
RS: 5.7g/l
pH: 3.55

The grapes are hand harvested from old bush vine planted by Danie Jnr’s great grandfather in 1947. The vineyard has been registered as a single vineyard, making it the second oldest Chenin block in the country. Originally 6 hectares in size, only 1 hectar of the very low yielding vineyard remains. Hand-picked, whole bunch pressed, settled overnight, natural fermentation in French and Hungarian oak barrels. 1 year in different barrels, 500L, 300L and 225L ranging from new to 2nd fill, and then a barrel selection is made to make up the final blend.

Tasting Notes

The aromatics are super complex and spicy with nuances of wet straw, white citrus, peaches, fynbos and pineapple confit. There is such focused depth, full bodied plump texture and complexity with flavors of tangerine, lychee concentrate and butterscotch. An impressive wine.

Food Pairing

Southeast Asian cuisine, pork chops, triple creme brie cheese, shellfish, or a spicy curry.

Aging Recommendations

Drink now and over the next 25 years.

Analysis

Alcohol: 13.43%
TA: 5.6g/l
RS: 4.4g/l
pH: 3.41

This chenin comes from old bush vines planted in weathered granite topsoil and crumbly clay sub-soil. Some of the fruit is from from a vineyard planted in 1947 (the second oldest chenin vines in the country). The wine is made reductively. Grapes were harvested during early morning hours in cool temperatures then given 8-10 hours skin contact. Wine lay on the lees for 3 months before being racked, cleaned and bottled.

Tasting Notes

Ripe quince, pineapple and stone fruit with unique savory undertones on the nose. The palate is lightly textured with a hint of sweetness and balancing crunchy acid results in a brisk finish.

Food Pairing

Roasted turkey (Thanksgiving), sweet and sour pork, smoked salmon.

Aging Recommendations

2-4 Years

Analysis

Alcohol: 13.33%
TA: 5.5g/l
RS: 1.8g/l
pH: 3.49

Vines planted in Clovelly type soil. The cultivars were vinified separately and then blended together after the winemaker tastes through the tanks to find wine which is fruit driving with less intense tannins. Aged in neutral French oak barrels.

Tasting Notes

Integrated flavors of black and red berries, tea leaves and spice invite a sip of this easy drinking blend; the gentle structure, with soft tannins supporting a core of sweet berry fruit, adds friendly drinkability; medium bodied with a well-rounded savoury finish.

Food Pairing

Tapas, chorizo, roasted red peppers, smoked cheeses

Aging Recommendations

2-4 Years

Analysis

Alcohol: 13.99%
TA: 5.8g/l
RS: 5.7g/l
pH: 3.57

The grapes were harvested from 19 year old bush vines planted in weathered granite soils. “Rooiland” (red land) describes the red gravel in the vineyard which is unirrigated.

Grapes were fermented in stainless steel tanks and pumped over 2 times a day. After a light pressing the Pinotage underwent malolactic fermentation before going into 28% new French oak barrels for 18 months.

Tasting Notes

Wild fruit, prune and berry with toasted cedar, vanilla and gun smoke on the nose. Palate starts out racy, with bright red fruit and firm tannins, developing further complexity of sour cherry, cola, green olives and smoke. A full bodied dry red wine.

Food Pairing

Cured meats, game or barbeque (“braai”).

Aging Recommendations

Accessible now but will also age well for the next 5 years.

Analysis

Alcohol: 14.51%
TA: 6.1g/l
RS: 4.7g/l
pH: 3.52

Skuinsberg Cinsaut was planted in 1991 on the steepest slope on Kaapzicht: hence the name Skuinsberg / steephill. (The steep hills have claimed quite a few tractors over the past 40 years!) The soil is low potential, weathered granite – resulting in smaller berries and lower yields.

The grapes were hand-picked, fermented in old 500L French Oak casks, nothing added, no fuss, and no frills. Just pure old bush vine Cinsaut, with character and made with lots of love.

Tasting Notes

“Lovely dense earthy savory sun dried strawberry and bramble berry fruit nose. Full and fleshy, this is showy, bright and mouthwatering, displaying a crunchy edge, saline acidity and a fine sweet macerated red currant finish. Delicious.” – Greg Sherwood MW

Food Pairing

Escargot, grilled chicken or veggies, roasted pork, smoked seafood, Thai or Indian cuisine.

Analysis

Alcohol: 12.71%
TA: 5.1g/l
RS: 1.8g/l
pH: 3.53

Vines planted in weathered granite topsoil on a layer of gravel, above a crumbly clay sub-soil. Yield of 5 tons per hectare. The five cultivars were vinified and aged separately in small French oak barrels for 28 months, personally selected by the winemaker and then blended together. Handcrafted by a family whose lifeblood is wine, the Steytler Range is the culmination of our estate’s best wines in only exceptional vintages. Tradition and 4 generations of Steytler passion forge these wines.

Tasting Notes

A muscular Bordeaux style blend that exudes power and concentration, tied up in a structure of fine grained tannin and bright acidity that not only promises extensive evolution, but also entices with every visit to the glass. Brooding dark fruit tightly packed in an intricate frame are delivered with great purity and finesse.

Food Pairing

Slow roasted lamb with rosemary.

Aging Recommendations

15 years maturation should greatly reward with complexity and elegance.

Analysis

Alcohol: 14.57%
TA: 6.3g/l
RS: 2.8g/l
pH: 3.59