South Africa

“Very bright, polished platinum with green, vivacious hue. Complex, appealing nose with pear, citrus and floral notes developing into lemon cream, oatmeal and marzipan richness. On the palate the wine is medium bodied and linear but retains generous focused citrus fruit flavours with sleek, balanced and crisp acidity. The wine remains vivacious and fresh on the finish with clean citrus fruit and stony minerality. The wine has a long, very pleasant lingering finish. Decanting and exposure to air opens the aroma and palate of the wine“, Chris Williams, Winemaker

Food pairing: grilled fish, white and red meat

Meerlust Estate has been the pride of the Myburgh family since 1756. Today, the dedication to quality winemaking continues under the guidance of 8th generation, Hannes Myburgh. Cellar Master, Chris Williams, who has worked on the estate since 1995 has been in charge of winemaking since 2004. The name Meerlust means “pleasure of the sea”, as the property is situated 5km from False Bay (and 15km south of Stellenbosch), with the cooling influence of the coast, allowing the grapes ripen slowly.

Stunning, all rounder there is nothing you can fault in this wine. The 2019 shows less intensity than the 2018, but is by no means any less delicious, maintaining all of it's style and swagger. Aromas of candied lemon, cooked apple and mango with a core of minerality. Soft and voluptuous, it has a lovely ripeness and a fleshy, creamy mouthfeel, which leads to a perfect tangy freshness giving some zip to its otherwise mellow feel.

100% Chardonnay - a big wine for special occasions. A classy, sleek structure with subtle citrus fruit softened with textured creaminess makes it ideal for creamy dishes. Delicious with fresh and roasted nuts or sushi.

Grapes were cold pressed and fermentation was started in stainless steel tanks. On the third day after fermentation started the wine was transferred into 300 litre French oak barrels – 50% new and 50% second fill. After fermentation the wine was kept on the primary lees for about three to four months and was batonnaged every three weeks. It was then racked and went back into the barrels for another eight months, totalling 12 months, and then bottled.

Aasvoël, meaning a vulture in Afrikaans, got it's name because the winemaker, Pieter, didn't have a chance to buy enough grapes to make this beautiful wine every year. 

"I became an Aasvoël - an Afrikaans word for a ”vulture” - sitting on a pole, watching the vineyard. If something falls off the truck, I pick it up (figuratively speaking of course!). In other words, if it is a high production year, I get some grapes."

Production of Aasvoël is usually very small- with only so many bottles available, and the wine is 100% Verdelho, which is indigenous grape of Portugal, but it's grown really successfully in South Africa where it's mostly used in blends and it's quite a rare find as single variety wine, therefore more special.

The wine is medium-bodied with aromas of ripe apricots, peaches and pears, bursting with citrus and tropical fruits. It's very refreshing and elegant on the palate, beautifully balanced with a lot of fruits, hint of spices and slight bitterness with a long finish.

Great wine to enjoy on a hot summer nights, on it's own or paired with anything spicy, grilled chicken, seafood, salads and creamy cheeses.

This is a blended dry white wine comprised of 71% Chenin blanc, 14% Viognier, 8% Verdehlo and 7% Clairette blanche.

Brilliant golden straw colour. Intense citrus and yellow fruit aromas on the nose with underlying honeysuckle floral notes. Notes of marzipan, toasted almonds and brioche hint to time on the lees in oak.
The entry on the palate bursts with citrus and white peach flavours leading to a textured and rich mid-palate. There is immense complexity in this wine with a sense of elegance and freshness. The wine finishes with a slight salinity which leaves one wanting more.
This wine is a perfect accompaniment to Lobster Bisque, Seafood Paella, Sushi or any mildly spicy dish. Drinks well
on release but will reward with cellaring for up to 10 years from harvest.

Production: 3250 bottles.

Until May 2018, Miles Mossop’s day job was as winemaker at Tokara, a position he had held since the winery started-up in 2000. The agreement Miles had with GT Ferreira, the owner of Tokara, allowed him to vinify 10 tonnes of bought in grapes and put them under his own label each year. Now completely independent and now making wines in two different locations in Stellenbosch, Miles is starting to extend both production and the range he produces.

Miles Mossop Wines started out as a three-wine project.

The white wine, called Saskia, was first produced in 2004. It has remained pretty constant in its source and the make-up of the blend from the start. It is effectively two-thirds Chenin sourced from 30 year old Stellenbosch vineyards, and one third Viognier sourced from vines farmed by Willi Mostert on the Paardeberg side of the Swartland.

More recent vintages have seen the (beneficial) addition of a barrel or two of Verdelho and Clairette, which with their lower alcohol and well-defined acidity, have made the blend a lighter stricter and more linear. All the components are fermented individually in older barrels and left on its lees for added complexity. Blending is only completed just prior to bottling. The Chenin generally goes through a partial malo-lactic fermentation, whilst the Viognier enjoys a full conversion.

The wine is named after Saskia-Jo, Miles and Samantha’s elder daughter.

Newton Johnson was founded in the mid-1990s by Cape Wine Master, Dave Johnson and his wife, Felicity (Née Newton). Over the past twenty years, the winery has built a reputation for producing some of the Cape’s finest Pinot Noir’s. This is not a massive surprise since Dave’s CWM thesis was on the variety.

Add to that one of the smartest Chardonnay’s in the country plus, more recently, a pair of outstanding Rhône style wines. The result? Well, three Patter Five Stars in the 2016 guide is a good benchmark to start with.

Southend Chardonnay was aged in French barrique for 9 months, it's complex and smoky, but smells of ripe citruses and peaches which are present on the palate as well with a touch of ginger, sweet spices and buttery brioche.  Clean and elegant with nice minerality.

Pairs very well with pork dishes, poultry, vegetarian food or salmon and tuna.