Textured Wines Mixed 12 pack

This Cabernet – the second vintage under our Die Hart (The Heart) label – is from the cool Walker Bay and was made by Niels and Alice Verburg of Luddite fame. It has a typical Cabernet Sauvignon palate of blackcurrant, herbs, and suprisingly (as there is 0% new oak), cedar. We asked Niels to create a wine that is quintessentially Cabernet Sauvignon, and he hasn't disappointed. Ex Animo means “from the heart” in Latin, we believe this expresses one of the most crucial elements in determining quality. We named this wine in honour of this credo.

An ever-changing blend that is Stompie's interpretation the Swartland. 30% Roussanne, 20% Semillon, 20% Viognier, 15% Chenin Blanc, 15% Grenache Blanc. Some skin contact on different parcels, with a touch of flor character. Perhaps less exotic than previous vintages, and maybe more approachable as a result.

Christian Eedes, Winemag:
"Subtle aromatics of pear, peach, citrus, flowers and herbs plus a hint of reduction. The palate is particularly lean and fresh..."

Cape South Coast
73% Chenin Blanc
15% Blanc Fumé
10% Viognier
2% Semillon

A significant portion of the Chenin Blanc and some of the Viognier benefit from 10 days of skin contact, giving structure and tannin to the wine. Aged in older oak barrels and a portion of Chenin goes into steel tanks for primary fruit notes.

"The nose bursts with honeysuckle, tropical fruit, orange, peach, apricot, hay, and herbal nuances. The palate is rich and textured, yet balanced, with tangy acidity providing drive (alcohol: 12.37%). A gently pithy finish enhances its food-friendly appeal. 93/100"

Christian Eedes, Winemag.co.za

100% Organic Chenin Blanc

Pure, warm climate South African Chenin from the Voor-Paardeberg.

Christian Eedes, Winemag:
“Partly matured in barrel. Pear, peach and floral perfume on the nose. The palate is fruit-led but not facile – pure, fresh and pithy."

Sexy Stellenbosch Syrah from Coenie Fick's farm in the lower Helderberg, made be Bernhard Bredell (Scions of Sinai) we love it. This is a very different wine to Berhard Bredell's syrah, the Swanesang, but we have room in our hearts for both. Intense and primary, but far from simplistic.

The 400L oak vats have given this wine a classic structure without being domineering.

WO Stellenbosch

100% Pinotage

Christian Eedes (Winemag): "Grapes from two Helderberg blocks planted in 1976 and 1996 by earlier Bredell farmers. 30% stems intact, 30% destemmed and the rest direct pressed. Pretty aromatics including abundant floral perfume plus cranberry, raspberry and cherry. The palate shows pure fruit, zesty acidity and fine tannins. Poised, energetic and just so pleasurable – serve slightly chilled and drink all summer long.
92/100."

Hand picked from 25-year-old dryland bush vines on Malmesbury shale, heavy clay content, decomposed shale and decomposed granite soils. Harvesting took place from the middle of February to the end of February. 70% destemmed, 30% whole bunch and naturally fermented in open top fermenters. The wine was matured in a combination of Stainless steel and French oak for 10 months.

A youthful punch of raspberry and blackberry fruits on the nose with a delightfully spicy touch and subtle hints of earthiness. The bright fruit combines well with the crisp acidity and continues on the harmonious and medium-weighted palate. A youthful and delicious wine.

The first wine named Break A Leg was from Van Loggerenberg Wine's maiden vintage 2016. Lukas ripped his knee apart in an accident just prior to this first solo harvest. He had already borrowed heavily to get the money together for the first vintage of Van Loggerenberg Wines, so his good friend David Sadie (of David & Nadia fame) suggested that Lukas make a rosé-styled wine to help with the hospital bills, and Break A Leg was born.

A favourite of ours: the skin-fermented Craven Pinot Gris. Copper-coloured, uber-aromatic, super-refreshing and straight-up delicious.

This continues to be the Cravens' most iconic wine. As the vineyard ages the wine continues to become more exotic, floral and aromatic. The winemaking techniques have been refined over time in order to exhibit increased weight and texture on the palate with no loss of freshness or vitality.

"From a Polkadraai Hills vineyard. Six days of skin contact (slightly less than usual) before maturation lasting seven months in concrete tank. Pale red in colour. Rose, musk, spice, raspberry and orange on the nose while the palate has more grunt than usual without being inelegant – dense and pleasantly creamy in texture, bright acidity lending verve, the finish gently savoury. 93/100." Christian Eedes, Winemag.co.za

Chi means “life force” and is a blend of two Riesling vineyards, one from the cold Elgin WO and the other from the Hemel-en-Aarde Valley near Hermanus.

For the first time, 40% of grapes were sourced from Hemel-en-Aarde Valley in addition to 60% from Elgin as has been the case in the past. Hints of jasmine, pear, lime and green apple on the nose. Good fruit concentration, driving acidity and a pithy finish. Lovely balance and vibrancy without being too insubstantial.
Christian, Winemag.co.za 93/100.

Syrah 67%, Mourvédre 19%, Grenache Noir 9%, Touriga Nacional 4%

Syrah is particularly well-suited to Joostenberg estate and this is one of several wines in which it plays a significant role. Mourvédre, Grenache Noir and Touriga Nacional are the supporting varietals in this wine.
The grapes are organically farmed in Paarl, hand-picked, and the wine is aged in oak and stainless steel before bottling. Refined.

John and Tasha Seccombe of Thorne & Daughters love Pinot Noir for its supple, delicate power and its ability to elegantly and honestly express its origins.

"We take to heart the challenge of producing a great wine from this exacting varietal and like so many other Pinot lovers you will often find a bottle on our table.

They vinify the wine as sympathetically as possible with wild yeasts, a percentage of whole cluster ferments and maturation in old oak barrels.

Copper Pot shows aromas of bright pomegranate, hibiscus and raspberry coulis, with underlying notes of pine needle and wild herbs. In the mouth it is finely balanced showing an integrated acidity and fine tannins, these being balanced out by generous red fruit and fennel freshness. The finish is satisfyingly dry with a touch of nutmeg and earthiness.