An elegant blend of Chenin Blanc and Viognier, pressed and aged in French oak barrels for 24 months. The result is a full bodied rich wine with bold flavour and structure and intense flavours of peach, melon and quince.WINE OF ORIGIN
RS 3.4 g/l
The Chenin Blanc grapes (56% ) were hand harvested from 32 year old vines. After gentle pressing, the juice is fermented in 500L French oak barrels for 1 year. The Viognier (44% ) is sourced from high lying vines on the slopes of the Franschhoek mountains. The grapes are whole bunch pressed and aged in new and older 500L French oak barrels for one year. The separately vinified varieties are blended meticulously to create a classic wine that is greater than the sum of its parts.
Rich, full-bodied and barrel fermented, this is a white blend that intrigues and offers immense pleasure now and will further reward cellaring for another 3-5 years.
Fresh seafood platters, delicious steamed mussel pots with fresh crusty home baked bread and rich farm butter.
A balanced and multidimensional red wine blend. Dark plum and black berry fruit with dark chocolate and spices linger on the palate.This elegant Bordeaux style red blend matured in French barrels for 24 months expresses ripeness and complexity.WINE OF ORIGIN
Grapes for The Grande Provence Red are hand harvested from vineyards overlooking Grande Provence Estate. The well-drained, decomposed sandstone soil is ideal for the cultivation of Merlot, Cabernet Sauvignon and Malbec grapes. Special vinification methods are used to obtain low vigour, slow ripening grapes, perfect building blocks for this iconic Bordeaux-style blend.
A perfectly balanced, full-bodied and multi-dimensional blend with a beautiful deep garnet hue. This wine exhibits a powerful and complex aroma with notes of cigar box, cherry tobacco and cedar, overlaid with cassis, roasted strawberries, bright red cherries and raspberries. The wine has a smooth, supple entry with seamless integration of oak. The flavours on the palate echo those found on the nose and are cradled by pliable, polished tannins that linger like a first kiss. This is a classy and perfectly balanced example of a modern take on Bordeaux. It was barrel aged for 24 months in French oak. Enjoy now or keep for 10-15 years.
Bordeaux-style blends are the perfect partner to lamb, beef, game and duck. Enjoy this wine with full flavoured, slow roasted red meat dishes, lamb cutlets with rosemary and creamy veal saltimbocca.
The ancient art of making and storing wine thousands of years ago by the Greeks and Romans by using clay pot vessels (amphorae) has been embraced once again by some innovative winemakers who are looking at a different approach and style for making some of their wines.The advantage of the clay vessel is that it protects the wine from oxidation in a natural way therefore no need to add any sulphur during the fermentation and maturation process.The result is a wine which offers a unique purity and freshness.For the 2016 vintage selected Chenin Blanc from a 34 year old vineyard in Franschhoek and only the very best ripe, sun exposed bunches were picked to maximize the health ,flavor and aromatic expression of the wine.After determining by hand the wine was left to ferment naturally on the skins and left to remain in the amphorae for seven months without sulphur. Small percentages of Muscat d' Alexandria and Viognier were added to enrich the texture of the wine.The wine offers aromatic aromas of citrus and marmalade leading to complex structured flavours of silky ripe mandarin fruit on the palate, which lingers favorably on the finish.WINE OF ORIGIN
Alc 12.5% vol
There is something to be said about following in the footsteps of ancient Greek and Roman winemakers who embraced this “technology” thousands of years ago, using clay hewn out of the earth to cradle and nurture a living liquid. The journey of The Grande Provence Amphora wine began when the winemaker decided to import two 400L clay amphorae from Manetti Gusmano and Figli from Florence, Italy, with seven generations of experience in crafting their superb vessels. A small block of really old Chenin Blanc (33 years old) in Franschhoek was selected and only the very best yellow, sun exposed bunches were picked to maximise the health, flavour and aromatic expression of the wine. The grapes were destemmed by hand, left to ferment naturally on the skins and remained in the clay amphorae on their skins for 8 months, without sulphur.
Made from one of the oldest Chenin Blanc (99%) blocks in Franschhoek and a dash of Muscat D’Alexandrie (1%), the wine was hand pressed, racked, fined and settled for a month before bottling.
The wine is fresh and extremely aromatic. Upfront flavours of mandarin and citrus on the nose complemented by hints of perfume from the Muscat, carry through beautifully onto the palate. This is an elegant and complex wine with integrated layers of texture and spice.
SERVING SUGGESTION: Decant 30 minutes before serving, enjoy this wine slightly chilled.
NOTES FROM THE WINEMAKER
We understand now that tannin from seeds and skins help preserve this wine naturally, therefore needing less sulphur to protect against oxidation. We also know that using vessels made from clay lets the wine “breathe” during ageing allowing for the natural stabilisation of the wine’s phenolic structure. With careful winemaking allowing the fruit to express site authenticity, this wine is full of fruit purity and intense aromatics.