51% Sauvignon Blanc, 26% Chenin Blanc, 23% Chardonnay

The back label says: "The warm Indian Ocean and the cold Atlantic Ocean converge to create cool breezes that slow the ripening of the grapes and intensify the pure fruit flavours."



That and the fact that it is a nicely blended, unoaked Chardonnay gives it a clean, crisp, fruity flavour with no noticeable bitter after taste. I drank this wine without allowing it to breath and not properly chilled. Few white wines will stand for this kind of treatment. Very good value.

Color: Garnet with brick red edges that are trending towards burnt sienna



Nose: Very savory, with charred earth, leather, and smokey black fruit



Palate: A lot of interesting secondary characteristics here of spicy cedar, peat moss, old leather, that charred earth and some black fruit and herbs of anise, cassis and blackberry that has a hint of bramble. The finish is long with some smoke and a slight black cherry. Good!

Sweet, like honey mead

Initially, there's no taste sensation. Then, gradually, the bouquet grows. Long starting stretch. A bit too timid for my main course, a somewhat spicy stew.

Lots of berry and licorice in taste.

Ripe and fleshy, with a mix of raspberry ganache, spice cake, coffee and graphite notes backed by a juicy, lengthy finish. Still fresh too, despite its age. Drink now. 4,500 cases made.

A fresh, nervy Sauvignon Blanc, with good lime, fleur de sel and flint notes. Drink now. 2,000 cases imported.

Vinification / oaking details:

Fermented in stainless steel tanks and slightly oaked with chips and staves.



Tasting notes:

This red wine blend has vibrant plum and mulberry flavours, accompanied by hints of oak and a soft, sweet yet elegant finish.



Storage:

Store horizontally in a cool place. Drink within 18 months.



Food suggestions:

Serve this wine with stews, Carpaccio or grilled meats.



This wine is suitable for vegetarians, but not for vegans.

Vinification / oaking details:

Fermented on skins until 5 degrees Balling then pressed. Underwent malolactic fermentation and wood maturation with French oak staves for 6 months.



Tasting notes:

This Shiraz / Merlot (80% / 20 %) blend is generous and complex with aromas of black cherries and plums. Rich and dense, the complexity of the flavors plays out progressively, beginning with blackberry and plum and finishing with toasty cedar aromas. Tannins are ripe, juicy and delicate. Enjoy with roasted chicken, blackened salmon, or semi-soft and herbed cheeses.



Storage:

Store horizontally in a cool place. Ready to enjoy now, but could be kept for 2-3 years from purchase.



Food suggestions:

This wine can be enjoyed with a range of different meat dishes, but is especially suited to bright, modern cooking.



This wine is suitable for vegetarians, but not for vegans.

Vinification / oaking details:

Fermented on skins until 5 degrees Balling, then pressed. The wine was wood matured with French oak staves for 6 months.



Tasting notes:

With an intense purple colour, this wine reveals scents of wild strawberry, mocha, and caramel with touches of sage and rosemary. The flavours burst through with intense blueberry and strawberry jam notes wrapped around rich French oak and fnishing with touches of chocolate and sweetened cranberries. It is best served with red meat, game or pasta.



Storage:

Store horizontally in a cool place. The wine is ready for consumption now, but could be stored for another 2-3 years.



Food suggestions:

This wine is rich and full, and should be served from a large glass at at barbecues or with roast beef dishes.



This wine is suitable for vegetarians, but not for vegans.

Vinification / oaking details:

Fermented in stainless steel tanks at 13.5°C until dry. No oak added.



Tasting notes:

Crisp and grassy-citrusy, with fig and melon overtones and a touch of wildflower honey in the finish. It has a streamlined elegance that makes it easy to drink, and will be versatile with an enormous range of foods.



Storage:

Drink now or within the next 12 months.



Food suggestions:

Serve chilled. This unpretentious, fun-loving wine can be enjoyed on its own or with a variety of seafood dishes.



This wine is suitable for vegetarians, but not for vegans.

MATURATION



100% tank fermented.





WINEMAKING TASTING NOTES:



Ripe cassis and strawberry fruit aromas with a juicy, ripe, plumy palate and long finish.





VITICULTURE NOTES



Although the region exhibits a variety of microclimates, all of the growing areas within the appellation have cool night time temperatures that help to keep grape acids intact. The combination of soil diversity and variety of microclimates allows the fruit to mature slowly for ideal aroma and flavour complexities in our wines. Each one of the vineyards offer distinctive flavours to the wine and every growing season is unique. Yet, the consistency and quality of our grapes is discernible in every vintage with a spellbinding spectrum of layered flavours.

WINEMAKER'S TASTING NOTES

A rich, ripe berry fruit nose with hints of cassis, coffee and chocolate on the palate.



VITICULTURE NOTES

Combinations of trellised- and bush vines were used from all the different regions of Stellenbosch. The weather during the ripening season was sunny and dry while the Atlantic Ocean had a cooling effect. The difference in region, age, soil and harvest date for the grapes produces a fruity yet complex wine.



VINIFICATION

The grapes are harvested very ripe and fermented cool to retain soft fruit character. Pressed before dryness to retain soft tannins and gently oaked for further complexity.

WINEMAKER’S TASTING NOTES

Rich, ruby red colour. A fusion of sweet, ripe fruit and black currant tones ending in a sweet spicy liquorice hints. Rich, lovely palate of sweet, spicy characters. Wood well integrated and complements a well-balanced medium to full bodied wine.



VITICULTURE AND VINIFICATION NOTES

Most probably the most outspoken red of the Welmoed range. Premium blocks are selected prior to harvest, manage in such a way for quite low yields every year. All fruit are sourced from the Stellenbosch region with its Mediterranean climate and loamy clay soils. Harvested at optimum ripeness from end February to mid March. Cold soaking and slow fermentation process leads to good intense extract with excellent flavour profile. Fermentation takes place in static red fermenters at temperature of 24 -27ºC. Three days of maturation on skins post fermentation. Malolactic fermentation and maturation in 300-litre French and American oak barrel – 14 months (40% of final bottled product), balance matured for 8 months on French and American oak staves in stainless steel tank.



FOOD SUGGESTIONS

Serve with beef fillet or roasted lamb, green beans and potatoes.



MATURATIONAL POTENTIAL

Enjoy within the next three years.

Light and fresh, with a mix of white peach, herb and citrus notes. Drink now. 4,000 cases imported.

This has a slightly jammy core of plum and blueberry fruit, with notes of briar, black licorice and coffee. The grape's rustic persona lurks in the background too, with a burly edge on the finish. Drink now through 2009. 5,000 cases made.

Nicely focused, with good lime, mineral and sweet pea notes. The tangy finish has nice cut. Drink now. 5,000 cases made.

Concentrated and grippy, with dark, roasted plum, black licorice, charcoal, mesquite and bittersweet cocoa notes. Traditional in vein, with an iron- and earth-filled finish that should soften nicely with cellaring. Cabernet Sauvignon, Merlot and Cabernet Franc. Drink now through 2013. 1,645 cases imported.

Not enjoyable. I think it has gone bad.

This straw yellow colored wine might be one of the best Chard’s that I have has recently from South Africa. ...