Winter Drinking Selection 2026

50% Cabernet Sauvignon, 18% Pinotage, 17% Merlot, 9% Petit Verdot, 2% Cabernet Franc

Abrie's latest wine, a Cape blend. Cape Courage is made to deliver integrity and structure at a more accessible level, without compromising quality or balance. Led by Cabernet Sauvignon, Pinotage and supported by Bordeaux varieties, matured mainly in older barrels with a small portion of new oak. Fresh, savoury, and finely structured, it is immediately drinkable yet far from simple; a wine designed to perform confidently in the glass now, while retaining the ability to age gracefully.

“Matured for 20 months in 225-litre barrels, 10% new. Red and black berries, plum, a hint of violets and cigar box on the nose. The palate is pure and juicy with fresh acidity and fine-grained tannins, finishing properly dry. Classically styled, well-structured and precise – total production is an impressive 43,000 bottles. Alc: 14%.” - Christian Eedes, Winemag.co.za

The blend is an expression of the individual components: the Cinsaut offers freshness and an approachable "ease" to the wine; the young Grenache, from an amazing and very focused farmer, provides balance and structure; and the Syrah, sourced from Jakkalsfontein, is the "bad boy" of the blend bringing texture and personality.
The grapes were fermented with 30% stems and no added yeast or enzymes. The final wine was bottled unfined and with coarse filtration, and is described as "grown-up" and a perfect example of these varieties.

“44% Grenache, 39% Cinsault and 17% Syrah sourced from Swartland. 30% whole-bunch fermentation. Enticing aromatics of red berries, pomegranate, rose, fynbos and a hint of white pepper. With succulent fruit, lively acidity and chalky tannins. Approachable now but balanced and structured enough to drink well until at least 2030. Alc: 13.82%. 94/100” - Christian Eedes, Winemag.co.za

From a mature Cabernet Franc vineyard planted on the western slopes of the Klapmuts mountain on decomposed granite and laterite.
The vines are trellised to allow maximum light and air penetration to ensure complete phenolic development of the grape tannins and the dark fruited Cabernet Franc flavours.

‘Named in honour of 19th century American naturalist and author Henry David Thoreau. Grapes from the western slopes of Klapmuts. 20% whole-bunch fermentation. Fermented and matured for 16 months, 80% in French oak and 20% in terracotta. The nose shows cranberry, cherry, cassis and rose plus a subtle and attractive grassy quality. The palate has good weight and texture – succulent fruit, bright acidity and fine tannins, the finish long and dry. At 13.75% aclohol, it’s pretty much pitch perfect – neither under- or overdone.’ – Christian Eedes, Winemag.co.za, 94/100

All of their wines take their names from archetypal childrens ’ toys , and Tin Soldier takes its name from Semillon’s status as the old foot soldier of the South African industry. Much like the old toy soldiers buried in the garden, Semillon has been reduced to a mere shadow of its former glory days in the Cape, this wine is a celebration of the Cape wine industry and its history.

Christian Eedes, Winemag:
"From Swartland Semillon Gris, 50% fermented on the skins for approximately one week. Some reduction before peach, orange and red apple, with subtle notes of potpourri and spice. The palate is medium bodied with well-integrated acidity, the finish gently savoury. Flavourful and balanced, the wine is relatively understated, any phenolic grip nicely managed. 93/100."

This Chardonnay is a blend of two sites, creating a wine that is both familiar and exciting. The majority of the grapes are from Stellenbosch, providing a classic, creamy palate with lush notes of ripe yellow peach. This full-bodied characteristic is the wine's backbone, giving the familiar quality that we expect from Chardonnay but with a tropical, fruity nose. Matured in both stainless steel and neutral 500L barrels.

Named after the song by the Chemical Brothers. This Chardonnay from a 21-year-old trellised vineyard on Simonsberg Mountain in Stellenbosch (400m altitude) was handpicked and sorted before gentle whole bunch pressing. The juice settled overnight and then underwent natural fermentation and malolactic fermentation in old French oak barrels (225L and 300L). Minimal lees stirring was done, and the wine spent 10 months in oak.

"Grapes from Banghoek vineyard planted in 2003. Matured for 10 months in old oak. The nose shows top notes of floral perfume and herbs before citrus plus some subtle leesy character. Pure and poised – clean fruit and crisp acidity before a pithy finish. Alc: 13%. 92/100" - Christian Eedes, Winemag.co.za