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Rich caramel-gold colour. Mellow whiffs of baked apple with tarte tatin spice highlights and just a delicate hint of flowers and macadamia nuts which entice on the nose. The palate is suitably spirituous with apple strudel-, marzipan-, caramel- and baked biscuit-flavours. Pleasant balance and gentle rich praline notes which linger for ages.
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Inviting melange of plush and plump black and red berry fruits, blueberries, spice and chocolate on the nose. Those same fruits and flavours glide seamlessly from the nose onto the palate. There’s a subtle note of fennel or anise but with rich black cherry and plum notes adding succulence. Reigning in this abundance is a frame of oak and tannin which provides a gentle, muscular squeeze. Textured, rich and rounded but elegantly robust, there’s a beautiful complexity and breadth to this wine. The cocoa powder nuance is present in the long, tapered finish. One made for cellaring but also for immediate enjoyment.
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A subtle trace of violets and graphite underpins the bolder aromas of blue and black fruit. Similarly, on the palate a subtle spice element tempers the ripe, rich, rounded and juicy mouthful. A cocoa powder nuance lends the overall palate a Black Forest gateaux vibe because of the black cherry vibrance. Elegant, cohesive and structured with the oak supporting the fruit beautifully. Lovely leashed power and restraint followed by a long tail.
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Produced on the picturesque mountain slopes of the Franschhoek wine valley, where bees thrive on the pollen of indigenous fynbos flora. This delicious sweet & complex honey forms part of the Estate’s collection of boutique artisanal products.
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