“The addition of Pinotage to Cabernet Sauvignon and Merlot creates a wine that is intrinsically South African, with a strong point of difference in a crowded world market.”
Click here for more quotesMike Ratcliffe MD Warwick

Vinification The grapes are hand- harvested at full ripeness. They are then destalked, crushed and fermented for 3 days on the skins in open fermenting tanks. The average fermentation temperature is 32° C. After fermentation the skins are pressed in traditional basket presses. The free run and pressed juices are combined and malolactic fermentation spontaneously takes place in the tank. The wine is racked and 60% Cabernet Sauvignon, 25% Pinotage and 15% Merlot is blended. The wine was matured for 12 months in 225l French oak barrels and was then fined before bottling.
Tasting Notes The flagship of our range! A unique, full -bodied red blend, with Pinotage, South Africa's own cultivar. Pleasantly dry tannins, spicy with underlying fruit (ripe berries). Good maturation prospects - 5 to 7 years.
Analysis
Alcohol 14.0%
Residual Sugar 2.70g/l
Total Acidity 6.30g/l
pH 3.56

Vinification The grapes are hand- harvested at optimal ripeness. They are then destalked, crushed and fermented for 3 days on the skins in open fermenting tanks. The average fermentation temperature is 32° C. After fermentation the skins are pressed in traditional basket presses. The free run and pressed juices are combined and malolactic fermentation spontaneously takes place in the tank. Now the wine is racked and 65% Cabernet and 35% Pinotage is blended. The wine spent 12 months in 225l French oak barrels and then fined before bottling.
Tasting Notes A full -bodied red blend, with Pinotage, South Africa's own cultivar. Pleasantly dry tannins, spicy with lots of ripe fruit. Good maturation prospects - 5 to 7 years.
Analysis
Alcohol 14.2%
Residual Sugar 2.85g/l
Total Acidity 5.80g/l
pH 3.65

Vinification The grapes are hand- harvested at optimal ripeness. They are then destalked, crushed and fermented for 3 days on the skins in open fermenting tanks. Fermentation took place at 32° C. After fermentation the skins are pressed in traditional basket presses. The free run and pressed juices are combined and malolactic fermentation spontaneously takes place in the tank. Now the wine is racked and 60%Cabernet Sauvignon, 25% Pinotage and 15% Merlot is blended. The wine spent 12 months in 225l French oak barrels (50% new) and was fined before bottling.
Tasting Notes A full -bodied red blend, with Pinotage, South Africa's own cultivar in a supportive role. The Merlot softens the wine and also adds some chocolate richness. Elegant with ripe tannins. A complex wine with blackcurrant and spicy aromas. Good maturation prospects - 5 to 7 years.
Analysis
Alcohol 14.0%
Residual Sugar 2.65g/l
Total Acidity 6.25g/l
pH 3.46

Vinification The grapes are hand- harvested at optimal ripeness. They are then destalked, crushed and fermented for 3 days on the skins in open fermenting tanks. Fermentation took place at 32° C. After fermentation the skins are pressed in traditional basket presses. The free run and pressed juices are combined and malolactic fermentation spontaneously takes place in the tank. The wine is racked and 65% Cabernet Sauvignon and 35% Pinotage is blended. The wine spent 12 months in 225l French oak barrels and was then fined before bottling.
Tasting Notes A full -bodied red blend, with Pinotage, South Africa's own cultivar. Spices, plums and cigar-box aromas with pleasantly dry tannins. Good maturation prospects - 5 to 7 years.
Analysis
Alcohol 14.0%
Residual Sugar 2.89g/l
Total Acidity 5.19g/l
pH 3.63

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