4 minute read
CONNOISSEUR’S CHOICE
A SELECTION OF TOP WINES TO TRY
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1. Gabrielskloof Chenin Blanc 2021
(Price R149) A complex nose involving green citrus, white peach and jasmine with a full palate showing lemon curd and golden delicious apples. A salted macadamia mouthfeel, long finish with a lingering, meringue-like creaminess. Freshness from zesty green apple skin. Cellar for 2 years. PAIRING: Pork, turkey, chicken and vegetables such as cabbage, cauliflower and carrots.
2. Gabrielskloof Whole Bunch Syrah 2021
(Price R199) The third vintage continues in the same vain as the first two with dark berries, black olive tapenade, violets and a hint of reduction combining for a vintage that is all about intensity and purity of fruit. As the wine unfurls, the black fruits make way for brighter rhubarb and red plum, as cloves and liquorice add savoury complexity. PAIRING: Beef, lamb, game and poultry.
3. Waverley Hills Shiraz Reserve 2017
(Price R379) Intense purple colour. Concentrated white spices, fresh plum and fynbos (garrique) aromas rounded off by floral and violet notes and the smoky flavours of French oak. On the palate the wine has a soft and smooth entry and a long, fresh finish with integrated oak flavours. PAIRING: Grilled meats, vegetables, venison and beef stew.
4. Buitenverwachting Christine 2015
(Price R520) This Bordeaux style blend consists of Cabernet Sauvignon and Cabernet Franc. The wine offers rich red fruit characters reminiscent of ripe cherry and blackcurrant with dark chocolate and tobacco undertones. PAIRING: Red meats, game, succulent roasts and ostrich.
5. Flagstone Music Room Cabernet
Sauvignon 2018 (Price R369) On the nose blueberry, cassis and ripe black plum mix with cedar whiffs and the faintest hint of basil. The palate is all about chunky, chewy, magically integrated tannin. Luxurious deep-pile velvet fruit with mint-sprigged red berries and Christmas fruitcake. Drink now. PAIRING: Rack of Karoo lamb and pan-wilted garden fresh spinach.
6. Dornier Bushvine Chenin Blanc 2019
(Price R160) The nose of this wine shows aromas of stone fruit and citrus blossoms. The palate is rich with concentrated flavours of yellow peaches and melons with a long, intense finish. PAIRING: Enjoy along with most rich seafood dishes, light style chicken dishes, salads and mild Thai curry dishes.
7. Dornier Donatus Red 2018
(Price R355) This nose is bursting with flavours of blackcurrant and liquorice. The palate is refined and elegant with silky tannins. On the palate flavours of blackberry and cassis are abundant, with hints of dark cherry and a touch of cedar. PAIRING: Lamb, venison or rare beef fillet. It will also work well with springbok carpaccio, beef or lamb stews.
8. Hillcrest Cabernet Franc 2019
(Price R265) This a well-structured wine displaying a bright red hue. There are chalky notes on the nose with a lovely minerality coming through. On the palate, there are hints of peppery spice, floral notes and red berries. PAIRING: Game birds such as duck or quail and would do equally well served with veal.
9. Croydon Title Deed Cape Blend 2020
(Price R130) Complex and elegant aroma of blackcurrants with hints of cedar and cigar box. Very rounded and full bodied wine in the Cape Blend style. Layered flavours of blackcurrant and chocolate mocha with vanilla tones and spice. Finely textured velvet tannins and a long finish. Drink now. PAIRING: Italian food and red meat.
10. Charles Lang & Sons Merlot 2020
(Price R85) The palate is medium, realing juicy fruit, wonderful texture, fine grained tannins and has a silky finish. Drink
now or in the next 5 years. PAIRING: Red meats, white meats, casseroles/stews, sushi, tuna steaks or on its own.
11. Villiera Monro Brut 2014
(Price R319) Rich, creamy, yeasty nose with a refreshing flavour on the middle palate developing complexity on the aftertaste. Drink now. PAIRING: Fresh mussels in a white wine-creamy sauce; or baked chicken breasts with Parmesan and sage topping.
(Price R100) A new blend from Buitenverwachting! A delicious, unwooded blend of Sauvignon Blanc and Chardonnay. PAIRING: Shellfish, vegetarian dishes and Goat’s Cheese.
