Trizanne’s Seascape Mixed Case 2025

The Makeba Bubbly, inspired by Mama Africa as a collaboration project with her Pinot Noir grape grower, embodies the spirit of Africa: Bright and Beautiful.

Pinot Noir 67% | Chardonnay 33%
Hemel-En-Aarde Ridge

Sourced from high-altitude vineyards in the Hemel-en-Aarde Ridge, the grapes were gently pressed and fermented before spending four years on the lees to develop its complex character.

Named the Makeba Cap Classique Brut, this wine is inspired by the spirit of "Mama Africa," embodying brightness and elegance.The bottle's unique label art is inspired by the African dot-painting style, Kika Ọnà.

“Grapes from Hemel-en-Aarde Ridge. 67% Pinot Noir, 38% Chardonnay. Four years on the lees. Strawberry, peach and a hint of yeasty complexity on the nose. The palate is full and round with fine, creamy mousse – a residual sugar of 7.2g/l provides guilty pleasure.”

- Christian Eedes, Winemag.co.za

100% Sauvignon Blanc
Sondagskloof

This 100% Sauvignon Blanc from the Sondagskloof appellation was crafted using two different winemaking methods. Half of the grapes were fermented on their skins for three weeks in an open-top fermenter, while the other half were whole-bunch pressed and fermented in older French oak. Both parcels were aged on their lees for 10 months to build complexity before being blended and bottled.

“100% Sauvignon Blanc. 50% given skin contact for approximately three weeks before maturation lasting 10 months in new 500-litre French oak barrels, 50% fermented in older barrels. Complex aromatics of blackcurrant, fennel, white peach and nectarine plus hints of green pepper, honeydew melon and granadilla. The palate is not so much lean as tightly wound with crisp acidity and a super-dry finish. An intellectually demanding proposition as ever. 95/100 ”

- Christian Eedes, Winemag.co.za

Sauvignon Blanc 60% | Semillon 40%
Elim

Sourced from the Elim appellation, this wine is a blend of 60% Sauvignon Blanc and 40% Semillon. The grapes were harvested in February 2022 and naturally fermented in a mix of new and older French oak barrels. The wine spent 10 months aging on the lees, with careful blending of the various parcels before bottling.

“60% Sauvignon Blanc, 40% Semillon. Fermented and matured for 10 months in barrel, 20% new. White peach, lime, herbs, a trace of asparagus and white pepper on the nose. The palate is extraordinarily taut, acidity razor-sharp, the finish bone-dry. Severe for now – cellar with confidence. ”

- Christian Eedes, Winemag.co.za

100% Syrah
Elim

Sourced from the distinct shale, gravel, and Ferricrete soils of Elim, this 100% Syrah was made with a minimalist approach. After a natural fermentation in open-top fermenters, the wine spent 10 months aging in a combination of new and older French oak barrels. This is a sophisticated Syrah with excellent aging potential.

“Matured for 10 months in barrel, partially new. Hugely aromatic with notes of red berries, fynbos and intense pepper. Light but not too light, with lemon-like acidity and silky tannins. Elegant and seamless, with no dip on the mid-palate. 96/100”

- Christian Eedes, Winemag.co.za

100% Pinot Noir
Hemel-En-Aarde Ridge/Overberg

Sourced from two vineyards in the Hemel-en-Aarde Ridge and Overberg regions, this 100% Pinot Noir was harvested in late February and early March 2024. The grapes were naturally fermented in open-top fermenters with a focus on gentle extraction before spending 10 months aging in French oak barrels.

“Matured for 10 months in barrel, 100% new. Cranberry, cherry, red apple, hints of musk and herbs plus a little smoky reduction on the nose while the palate is lean in the best sense with fresh acidity and chalky tannins. Focused and precise, the most assured release to date. 93/100”

- Christian Eedes, Winemag.co.za

Chardonnay 100%
Benede-Duivenshokrivier WO

Sourced from the Lower Duivenshokriver ward in the Cape South Coast, this Chardonnay comes from vineyards with limestone soils just 10 kilometers from the ocean. The grapes were partially whole-bunch pressed and naturally fermented in a mix of new, second, and third-fill French oak barrels, where the wine aged for 10 months.

“Fermented and matured for 10 months in barrel, 35% new. The nose shows a particular herbal top note before pear, peach, citrus, oatmeal and a hint of reduction. Good fruit expression and bright acidity and pithy finish. Full MLF for the first time lends extra dimension over previous vintages. 93/100”

- Christian Eedes, Winemag.co.za