Editor’s Choice: SA Fine Wines

Florence by Aaldering 2020 white blend

Colour: Pale golden straw.

Nose: The Sauvignon Blanc adds green guava notes as well as floral petals, whilst the Chardonnay supports this marriage with lemon curd and toasted butter aromas. Toasted hazelnuts and a delightful warm spicy profile add extra depth and complexity.

Pallet: A rounded crème brulee body is underpinned by a fresh acidity that adds length to the rich finish of this opulent synergy between Sauvignon Blanc and Chardonnay.

Food pairing: Green vegetables (asparagus, zucchini, fresh peas, artichokes), cheese, especially goat cheese or delicate fish like sole.

Kaapzicht Kliprug Chenin Blanc 2020

A dry white wine which has a rich, deep, complex nose of bruised yellow fruits, white peach, creamy and plush, showing honeyed pineapples and yellow fruits. Plenty of gravitas, fruit weight, focus and textural complexity.

Food pairing: Best enjoyed with boerewors straight from the barbeque.

Neethlingshof the Caracal

A deep ruby colour with pronounced aromas of blueberries, blackcurrent, toffee apple and a hint of cedar. An elegant, yet full-bodied dry red wine which exhibits flavours of black plum, balckcurrent, sour cherry and liquorish. Well-structured with a long finish and firm tannins.

Food pairing: Excellent enjoyed with meat dishes such as beef brisket or kudu carpaccio. Great match with cheese, such as swiss cheese or white cheddar, or vegetable dishes like green bean casserole or ratatouille tart.

Viljoensdrift Pinot Noir Rosé

The beautiful ruby red, salmon colour and abundant tiny bubbles are the results of nearly four years bottle fermentation on its lees. Fragrances of ripe strawberries and cherries dominate the palate.

Food pairing:

Best served with seared salmon salad.

Waverley Hills Shiraz/Mourvedre/Viognier 2015

The deep ruby centre is complimented with concentrated plum, oak and red spice tones. A bouquet of violets and fresh fruits leaps out of the glass. This wine has a very soft and velvety front palate and fruity, but firm, mid palate with a fresh and long aftertaste. The Shiraz provides this blend with typical red fruit and spicy flavours, with Mourvedre providing berry and fresh herbal aromas. The Viognier compliments the overall aromatic sensation and softness to accompany the wood.

Food pairing: Goes well with well marinated meat dishes like duck and fillet steak. Saucy pasta dishes or pork belly will also work well with this blend.

Constantia Glen Three 2017

Colour: Youthful in colour with a dark, deep red core unwinding into a bright and lively garnet rim.

Nose: Forthcoming nose with expressive red and black fruit flavours. Beyond these initial ripe fruit flavours, there is complex collection of savoury dried-herb flavours intermingled with lingering notes of white pepper, blackcurrant and cedar.

Palate: The dark fruit and distinct savoury notes on the nose follow effortlessly onto that first sip where elegant, velvety tannins grip the palate in a vibrant intensity of flavour. This incredible richness and concentration of fine-grain tannins is further echoed by an earthy minerality and the wine’s inherent freshness brings about a long, well-defined finish. This opulent, full-bodied wine possesses old world authenticity with its delicate herbal fynbos notes that reign in the powerful fruit flavours.

Food pairing: Seared Springbok medallions with a smoked parsnip puree and blackberry infused jus. Slow roasted shoulder of lamb with roasted vegetables and tomato jam, on a bed of buttered polenta. Salted lamb chops or duck-breast grilled to crispy perfection over vine coals.

Delaire Graff Botmaskop 2018

Rich aromas of crisp and spice with intense liquorice and blackberry flavours on the palate and fine, lingering tannins.

Food pairing: Think meat. Of course, you can pair this Bordeaux style wine with an array of other spectacular foods, but the ideology behind this pairing is that the high bitterness and tannin structure of the wine will be balanced out by the salt and fat in red meats. Complimented by spice and cassis, the Botmaskop pairs exceptionally well with savoury flavours of black pepper and umami-rich brown spices such as cumin.

Kaaimansgat Blanc De Blancs 2016

Pale gold. Aromas of mandarin peel and the distinct citrus floral sent of verbena develop gradually into classic whitefruited chardonnay elegance. Cool, pure Pink Lady apples evolve on the palate edged with a flinty finish, as if cut by a steel knife. The precise, taut nature of the wine expresses the character of the vintage – a steely framework to support its full, soft mousse along a grain of toast with hints of oatmeal in the background.

Food pairing: Great with shellfish, oysters dressed with burnt butter, whole trout grilled on cedar-plank, pork cheeks with caramelized apples, grass-fed T-bone accompanied with foraged mushrooms, Delewood Hugenot souffle, whole cauliflower roasted in terracotta and Cap Classique poached pears with whipped clotted cream.

Haskell Pillars 2016

Notes of violets, black tea, liquorice, black current and white pepper all layered and evolve as the wine opens. The palate has a grip yet velvety with coated fruit tannins balancing well with the hints of wood char on the taste.

Food pairing: Well served with grilled or roast beef served rare or with a pepper sauce.

Lanzerac Sauvignon Blanc 2020

Generous aromas of green fruit like Granny Smith apples interplay with white fruits such as Asian pears and white peaches in a perfect fruit-acid balance. It introduces a fresh lemongrass mouthfeel with subtle minerality rounded off by a soft creaminess in the long finish due to extended lees contact.

Food pairing: Enjoy with spicy cucumber and lime granite oysters or goat’s cheese tartlets with caramelised onions.

Manley Unschuld Rosé 2020

On the nose, one picks up scents of fresh roses, young peach, and soft plum characteristics, with a floral perfume-like undertone. On the pallet there is a hint of subtle fresh red fruits, providing an elegant mouthfeel and lingering fruity but somewhat zesty after taste. This rosé is a careful blend of Cabernet Sauvignon and Merlot which was aged in French oak barrels for three months on 30% primary lees, contributing to a neat creaminess on the palate.

Food pairing: summer salads, picnic style foods, appetizers, prawns, crayfish, seared salmon, white-rinded soft cheeses, grilled chicken, and fresh summer fruits and charcuterie, such as melon and prosciutto.

Kaapzicht Steytler Pinotage 2017

Sweet spice, freshly picked red plums, black cherries and cola are supported by aromatic toasted coconut and milk chocolate from the youthful oak.

Food pairing: Delicious matched with grilled meat off the braai.

Stellenbosch Hills Muscat De Hambourg 2020

Sunset coloured, almost explosively fragrant with candy floss, boiled sweets, rose petal and violet bouquet. Elegant, long and beautifully balanced, great length and complexity.

Food pairing: Heavenly on crushed ice, over vanilla ice cream and strawberries or at room temperature in winter.

Aaldering Estate Pinotage 2018

Colour: Deep red with a dark purple rim in colour.

Nose: Primary flavours of deep purple plums, prunes, cherry notes are balanced with forest floor and savoury notes. Dark chocolate, roasted coffee beans and warm spice notes add to the complexity.

Pallet: The dark purple fruit follows through from the nose in this full-bodied wine, a complex and deep core enamours the taste buds whilst the tight tannins and balanced acidity adds length and longevity to this beautiful example of Pinotage.

Food pairing: Enjoy this wine with venison, ribeye steak or lamb; preferably Karoo!

Neethlingshof the Six Flowers

A medium lemon colour with a compelling bouquet of jasmine, litchi and elderflower fused with grapefruit, mango and pastry. Elegantly refined and intricate flavours of litchi, grapefruit, kiwi, asparagus and green fig forming a full and complex, multi-layered mouthfeel with a sweet, oaky mid palate leading to a beautiful long finish.

Food pairing: Excellent served with sushi, seafood paella, chicken piccatta, grilled peach with goat cheese salad, lemon pepper asparagus or some pecorino cheese.

Haskell II 2016

The wine has a brilliant rich garnet and raspberry red colour with a nose of cigar box, liquorice, pomegranate, and spice. The nose is upfront, fresh and plentiful, leading to a firm layered palate structure with early tones, fresh red fruit, cherry, violet and cigar box.

Food pairing: Goes well served with roast or grilled lamb or game meat.

Ken Forrester the FMS 2019 (Forrester Meinert Chenin)

The pinnacle of what we consider to be the finest expression of the grapes of this varietal – an icon chenin, a challenge to the world. Rich, layered with dried apricot, vanilla and honey.

Food pairing: Enjoy with spiced dishes, even mild seafood, shellfish or curries. Great with exotic Eastern spiced foods.

Bloemendal Suider Terras 2016

The revival of a legend, Suider Terras has near mythical status as a source of unique and age-worthy Sauvignon Blanc. The 2016 barrel fermented edition will develop seamlessly, with cellaring up to 10 years.

Food pairing: A Sauvignon Blanc would typically be paired with White meats such as chicken and seafood. Seeing as this wine is more complex, it would be even better to pair it with cheese, especially goats cheese. This wine can also be paired with oysters and green vegetables, such as asparagus.

Alto Cabernet Sauvignon 2017

Colour: Dark, rich colour

Bouquet: Good combination of dark and red fruit flavours with red cherries, cassis and plums with Helderberg fynbos aromas and a hint of chalky minerality.

Taste: Complexity and richness running parallel to elegance and finesse. The palate shows refined yet grippy tannins from the great 2017 vintage.

Food pairing: Excellent enjoyed on its own or served with red meat dishes like ostrich kebabs, fillet, lamb or casseroles.

Morgenster Lourens River Valley 2015

Aromas of black and red cherries, strawberry shortcake and cassis are evident on the nose. This wine offers spicy nuances of liquorice, vanilla and sweet cinnamon. Silky smooth palate with a delicious fruit sweetness and beautiful ripe aromas of blue and black berries wound tightly into elegantly constructed tannins.

Food pairing: Pairs well with big bold meaty dishes. It compliments flavoursome meals such as duck and ostrich. A great match with wild mushroom risotto and a rocket and basil salad.

Skilpadvlei Ml Joubert 2019

On the nose you can expect deep dark berry aromas, like mulberry and plum with subtle hints of oak and spice. The wine is well balanced with intricate, soft tannins. The fresh berry aroma on the notes evenly pulls through to the palate and leaves an elegant, medium finish.

Food pairing: Pairs excellently with a juicy fillet with red wine reduction and rich, decadent dark chocolate desserts.

Paul Rene Brut Rose

A lovely light hue or understated pink, nervy upfront with detailed fine spicy notes and appealing green hints, as well as pepper. The wine has a great balance and sophistication and opens up with expansive strawberry and cherry on the palate ending elegant and alluring.

Food pairing: Best served with white meats like chicken or fish.

Lanzerac Pinotage 2018

The 2018 Pinotage boasts an excellent deep colour, ripe berries and plums on the nose and palate with a good mouth -feel and lingering aftertaste. A full-bodied, complex wine with a beautiful balance between fruit and wood showcasing a good tannin structure that will allow it to age extremely well.

Food pairing: Pair with flavourful dishes such as venison bobotie with apricot blatjang, sticky Asian pork ribs with sesame seeds and chopped greens or a twice-baked blue cheese and walnut souffles.

Ken Forrester – Old Vine Reserve Chenin Blanc 2019

Golden hued and full bodied, with lemon and spicy baked apple aromas. Layered with mineral notes enhanced by honeycomb and caramel flavours from lees contact. This wine is a great example of the harmonious balance which can be achieved between fruit and delicate oak/vanilla flavours with sufficient body to enhance even spicy and full flavoured meals.

Food pairing: Can be served with varied spicy dishes, full flavoured fish or chicken dishes. Ideal with crayfish and prawns.

Paul Rene Brut

This is a bubbly that is pithy and bright with nice intensity to the pear and peach fruit. It has a crystalline citrus quality too, with lemon curd and orange notes. The bright limestone acidity holds this svelte wine taut and fresh with some bready notes on the finish.

Food pairing: Best served with fruit canapes or crème brulee.

Viljoensdrift Pinotage – Single Vineyard

Concentrated red cherry and hints of tobacco, great complexity for a 2019, yet already very drinkable.

Food pairing:

Best served with hearty tomato bredie.

Ramnasgras Cincault 2019

It possesses great fruit of the red spectrum, earthiness and some lovely spice. The palate is delicious in its transparency of fruit flavours, fair acid grip and gentle tannins.

Food pairing: Best served with fire roasted rabbit with salsa verde or criolla sauce.

Morgenster Estate Reserve 2014

Terrific intensity on the nose! Gorgeous enticing perfume of plum, red and black berries richness and classical notes of pencil shavings, cigar box and cassis.

Food pairing: This wine will enhance big flavoured meals and structured hearty dishes. Big bold flavours such as grilled and roast lamb with garlic and rosemary would be a great paring.

Stellenbosch Hills White Reserve 2020

The wine is pale straw yellow and has a complex, aromatic nose of fresh citrus, jasmine flowers and a hint of honey suckle. Its palate is full bodied with zesty acidity, a concentrated mid palate and juicy tannins. The wine is rich and textured with a lingering finish.

Food pairing: It pairs gorgeously with sushi, seafood curries, mussel soup, risotto and creambased dishes.

Skilpadvlei Sauvignon Blanc 2020

On the nose you can expect fresh tropical aromas, with added green notes of green fig and kiwi fruit following through to the palate. This wine is well balanced with a fresh, well integrated acidity on the palate. The tropical notes experience on the nose follows through to plate and leaves a lingering taste.

Bloemendal Three Sixty Merlot Rose 2020

This is an easy drinking wine which has a rich salmon colour with a slight pink hue. Aromas of strawberry, red cherry and candy floss compliments the nose of the wine. The palate is off-dry with a dominant sweet berry characteristic and a well-rounded acidity.

Food pairing: Best with sushi, pizza or pasta, cheese and cold meat boards, and even gourmet dishes. Food pairing: Pairs well with fresh kiwi cheesecake.

Alto Shiraz 2017

Colour: Rich, hearty red

Bouquet: Red fruit, violets and peppery notes dominates the fragrance.

Taste: Medium to full-bodied. Well refined tannins from 2017 vintage supported by good fruit and wood spice integration.

Food pairing: Excellent enjoyed with Mediterranean dishes such as spicy lamb and meat casseroles, roasts, oxtail and even the traditional South African braai.

The Sudwala Caves

The Sudwala Caves in Mpumalanga, South Africa, are the oldest known caves in the world. They began to form about 240 million years ago as natural acid in groundwater seeped through the faults and joints of the region’s Precambrian dolomite rock.

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The Sudwala Caves Mpumalanga South Africa