Platter’s 5 Star 2025 Mixed Case

"This is a Sauvignon Blanc for people who like old vine Chenins" quips John.

With a reckless disregard for traditional Sauvignon winemaking techniques, John and his team have produced a wine that palate is rich and structured with gooseberry and granadilla cut by saline acidity.

Christian Eedes, Winemag:
"Grapes from Citrusdal Mountain. A perfumed nose with notes of flowers, hay, white peach and a touch of blackcurrant. The palate is immensely powerful – full-bodied and thick textured while remaining just about fresh enough. 91/100"

Single Vineyard Certified (100% Syrah) 0,8 ha
W.O. Stellenbosch
Seelug Farm (Firgrove/Lower Helderberg) - C & E. Fick Planted: 1999 (Clone SH1A on 101/14) ‘Treinspoor’ method Decomposed Granite. High in silica. Sandy top, duplex koffieklip layer at one meter down.

Christian Eedes, Winemag:
“Grapes from vineyard planted between 1996 and 1999 and untrellised, rare for this variety. 90% whole-cluster fermentation before maturation lasting 12 months, 80% in concrete and 20% in old oak. Red and black berries, lily, violet and pepper on the nose. The palate has excellent fruit expression, bright acidity and powdery tannins. Succulent without being sweet or weighty. Wonderfully well-judged, being both seamless and intricate. 96/100.”

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. Red apple, orange, potpourri, a hint of wax and spice on the nose. The palate has dense fruit and punchy acidity before a deeply savoury finish – perhaps a little more generous than previous vintages. 94/100."

Syrah 100%
Elim WO

Christian Eedes Winemag:
"Smoky reduction before dark berries, fynbos, a strong note of black pepper and a touch of vanilla on the nose. The palate possesses weightless intensity – great fruit clarity, lemon-like acidity and powdery tannins. Poised and precise. 96/100"

100% Chenin Blanc

The Chenin blanc grapes were handpicked in February over two pickings from old, bush vines, planted on decomposed granite from Joubertskloof in Swartland. The vineyard block is irrigated and is east facing which contributes to the favourably low pH. After picking, the grapes were then cooled overnight to 10 degrees celcius and hand-sorted the next day followed by a gentle whole bunch press. No sulphur or any other additions were made to the must at pressing. Natural fermentation took place in 225L and 300L barrels, followed by natural malolactic fermentation, after which the wine received the first sulphur addition. The wine was racked off the gross lees in late November and bottled in December 2023.

Christian Eedes, Winemag:
“Gorgeous aromatics – a floral top note precedes pear, peach, lime and lemon with just a hint of flinty reduction in the background. The palate shows great refinement – pure fruit, lip-smacking acidity and a saline finish. A wine of poise and elegance. 95/100.

100% Chardonnay

The grapes were sourced from two 20-year-old, trellised Chardonnay vineyards both planted on Summercourt Farm, on the Simonsberg Mountain. The higher altitude vineyard (400m) was picked first on 13 February and the one at lower altitude (350m) was picked on 27 February.

The grapes were handpicked, hand sorted and gently whole bunch pressed. The juice was settled overnight at 10 degrees. It then went to barrel for natural fermentation in 100% old French oak barrels (225l and 300l) followed by natural malolactic fermentation. As little batonage as possible. 10 months total in oak.

Christian Eedes, Winemag:
“Lemon and orange plus hints of nut, vanilla and spice on the nose. Good depth of fruit and intensity of fruit, lively acidity and a savoury finish. Generous and expressive rather than opulent. 94/100."