Winemaker’s Notes
With a bracing lingering vibrancy, this wine shows enchanting notes of green fig, melon and ripe apple. A summery fragrant nose including blossoms and wild flowers makes it a white fit to finish any green.
Tasting Notes
A lively fresh acidity and a quirky sherbet-lemon finish round off a crowd-pleasing wine which is great to on its own or with a summer salad.
Winemaker’s Notes
Delicate straw yellow in colour with subtle green tinge. Vivid peach, apricot and melon aromas on the nose. A lively entry to the palate with ample fresh fruit character balanced by crisp and refreshing acidity, displaying some citrus notes that add vibrance.
Tasting Notes
A gentle, light finish makes this an excellent wine to pair with all kinds of fresh seafood including crab, prawns and, most particularly, oysters.
Winemaker’s Notes
A blend of 85% Cabernet Sauvignon and 15% Merlot. Wooded and well rounded, this wine is deep red in colour and offers a nose of prominent blackcurrant and spices.
A medium-bodied wine with a palette of red fruit flavours as rewarding as a round well played.
Tasting Notes
Ideal companion to roasted dark meat and any type of cheese.
Winemaker’s Notes
Pinotage is the one grape varietal that South Africa can lay full claim to, originating in 1924 when Abraham Izak Perold, a professor of viticulture at the University of Stellenbosch, was inspired to cross Pinot Noir with the more widely planted Cinsault. This resulted in a hardy, resilient variety that could produce wines of deep colour and good structure. Some loved it, others were less enthusiastic, but over the years viti- and vinicultural refinement has now firmly placed Pinotage as one of the country’s most popular wines.
Tasting Notes
Pinotage is a socialite when given the chance, and its medium to full-bodied nature makes it easy to pair with almost any good food you can think of. Just like golfers need to adapt to the challenges of different golf courses, The 19th Pinotage will adapt well to anything from a hearty bean soup, to sushi and sashimi, curries, venison, pork and all types of barbequed meats.
