MCC = Methode Cap Classique, the South African term for sparkling wine produced in the traditional method, as in Champagne.

V attractive aromas. Toasty but not excessive. Elegant on the palate. Precise stone fruit. Restraint of alcohol. Chiselled minerality. Touch of coconut on the finish.

Aromatic guava and orange blossom jump from the glass – this Chenin Blanc is off dry with ripe apples, peaches and a hint of orange peel on the palate. The elegant crisp finish makes this a fantastic wine for all occasions. The fruit for Aloe Tree hails from the increasingly fashionable west coast of the Cape. Cool nights and sea breezes combine to extend the growing season, resulting in perfectly balanced, ripe grapes. The iconic Aloe Tree image is sure to be familiar to anyone who has travelled widely through the Cape and is an important part of the biodiversity which South Africa is famous for. The characteristic silhouette provides a backdrop to one of the most spectacular wine regions in the world where wines grow in harmony with the thousands of plant species that make up the Cape Floral Kingdom. Chenin blanc is well adapted for various soil types, but our premium grapes are grown on medium to lower potential soils. Yield levels are limited by winter pruning and by removing shoots and leaving two or three shoots per spur during early spring. Canopy management is required as it plays a major role in yield and quality to ensure an optimum microclimate within the canopy. With its vigorous growth, medium-sized trellises are required and shoot positioning are done to maximize canopy surface. Grapes are harvested at a minimum of 21.5°Brix, but we aim for 22°Brix. Once the Chenin Blanc grapes are harvested, they arrive at the winery where the fruit is gently pressed and only the free run juice is used. Using selected yeasts the juice then undergoes cold fermentation at 14 degrees Celsius for 2 weeks before lying on the lees for 3 months.

Adi Badenhorst has created three canned versions of his good-value, entry-level Curator wines, of which this is the pick. Aromas of juicy apricots, pineapples, bananas, nectarines and wild strawberry hints too. The palate is rich, intense and flavoursome with ripe stone and some tropical fruit, bound in a creamy mouthfeel, like a mouthful of peach yoghurt. A little jasmine freshness tickles the finish. "Canned wine has gone seriously next-level". Victoria Moore, The Telegraph

Fairly simple cherry and redcurrant aromas lead to blackcurrants and plums in the mouth, with refreshing acidity and a line of bitterness on the back palate. The grapes were whole-bunch pressed, which perhaps adds that greeness underneath the ripe fruit. A more structured, tannic wine than initially expected, but with lovely fruit - delicious wine.

The Rosé 2020 is a silky-smooth wine crafted from Swartland Cinsault by the legendary Adi Badenhorst. A crisp combo of wild strawberry, plum sorbet, tangy redcurrants, mint leaf and sea spray will have you wanting to stock up for summer. We love cans. There’s no corkscrew needed, no pressure to finish a whole bottle, no chance of finding it corked, and being lighter and easier to recycle, it’s much better for the environment. They’re also perfect for a weekday treat, a picnic in the park, or adding a splash to dinner while leaving enough for a glass for yourself. "Canned wine has gone seriously next-level". Victoria Moore, The Telegraph

By the end of the 20th century, Caperitif had become a ghost ingredient in classic cocktail recipes. What was this mysterious ‘Cape Aperitif’ that was referenced in that classic cocktail bible from the late 1800’s, the Savoy Cocktail Book? This question asked by an adventurous Danish mixologist lead to a meeting with a maverick South African winemaker and the rebirth of South Africa’s once-famous vermouth. Caperitif is handcrafted by infusing Chenin Blanc with the flavours and aromas of some 35 natural botanicals, many of which are unique to the insane biodiversity of the Cape Floral Kingdom.

Evocatively named, this red blend from the inimitable Bruce Jack captures the essence of his spectacular corner of the universe, the spirit and the beauty of the Overberg Valley. Using a blend of grapes from 8 plots across the estate, the aromas and flavours act like paints on the palate, bringing to life the awe-inspiring beauty and his deep passion for the land. The exact varietal blend is superfluous in a wine that is so much greater than its constituent parts, but the impression itleaves and where it transports you that matters.

Named in honour of the ancient vilafonté soils that make up the estate at 1.5m years old, one of the oldest documented soil types in the world where the vines for this wine have been growing for almost two decades. A Bordeaux-style blend of Cabernet Sauvignon, Malbec, Merlot and Cabernet Franc. Just 330 barrels produced of this stunning wine. Layers of fresh plum, black cherry, baking spice and vanilla pod. Lovely mineral notes with a lingering finish. A line of acidity giving real tension to the whole wine.

A delightful, but serious 100% Mourvedre Rose. You pick up the delightful hints of cranberry, redcurrants and wild roses. A beautiful drink. Delicious with a vegetable tart, salad, bbq fish and chicken. While you don't want to overthink rose, this one is actually quite sophisticated, with its texture, quite a gastronomic example of rose and a good one for drinking in the cooler months. The elegance of the fruit and texture makes us think of a rather stylish white wine as it floats in the mouth, and then you get the delicious notes of cranberry cut in.

Refreshing dry rosé from South Africa. Hugely quaffable.

A rich sweet wine with beautiful texture; exhibiting aromas and flavours of candied pineapple, mango, papaya, marmalade & spice. Ripe Muscat Blanc grapes are harvested at high sugar levels, fortified with neutral grape spirit to preserve the natural flavours and sugars without any fermentation. This very stable sweet wine can be aged for many decades under ideal cellaring conditions and will become richer and more concentrated over time.

Named after a very rare special fynbos from the region. This is a superb Rhone style blend. Purple in colour, opulent on the nose with dark fruits, violets, and smoke. Rich, subtle, and spicy on the palate.

Franco Lourens spent some years working with the great Chris Alheit before settling to focus entirely on his own range of wines. This is a breathtakingly self-assured range and almost in the blink of an eye places Franco into the very top bracket of top-end New Wave SA producers. Franco is a leading light of South Africa’s New Wave and champion of old-vine Chenin, among others. He is inevitably set to join the likes of Chris Alheit, Eben Sadie, Adi Badenhorst, Duncan Savage et alia in the shimmering constellation of New Wave South African stars. BUT - and here's the rub - since Franco is still relatively unknown, the prices do not yet reflect how sensational the wines really are. Since mid-2020 Franco has shared cellar space with another great new vigneron Lukas van Loggerenberg in Paarl. "35% Verdelho, 21% Chenin Blanc, 19% Colombar, 18% Grenache Blanc (five days skin contact) and 7% Palomino – sourced variously from Stellenbosch, Swartland and Piekenierskloof. Expressive aromatics of pear, peach and citrus plus floral perfume and hay while the palate has good fruit definition, well integrated acidity and a gently savoury finish, some light phenolic grip adding interest. Subtle and intricate". 94/100 winemag.co.za

Ripe plums, mulberry, cherry blossom, and violet aroma while infused with subtle hints of cinnamon and sweet spices. The palate is gentle and the tannins fresh but rounded.

100% Chenin Blanc from two parcels, 60% from a block in the Paardeberg (Swartland) and 40% from the Polkadraai hills of Stellenbosch. Both parcels are grown on Granite soils. The combination of these parcels brings together the best of both regions and makes an incredibly sophisticated wine that is also generous and meets all hopes and expectation. The Paardeberg portion is from a bush vine vineyard planted on decomposed granite giving the wine its elegance, finesse, and focus. The portion from the Polkadraai is planted on Granite and lends characteristics of yellow fruit and depth to the wine. In the cellar The parcels are vinified separately before being blended just before bottling. Grapes were destemmed, pressed, and left overnight to settle in stainless steel tanks. The wine is then racked to 3rd fill 500-liter French oak the next morning. The wine spent 10 months on its primary lees without any batonage before being blended and bottled. No commercial yeast or enzymes were used during the winemaking process. ANALYSIS: ALC 13% | TA 6.1g/L | pH 3.34

Shiraz is a variety chosen for its property of expressing a sense of place, and in this instance, vineyards surrounding Waterford in Stellenbosch. No new wood is used in the making of this wine, using 225L Old French oak barrels, 4th fill and older. Whole berry fermentation and soft extraction methods (pumpovers only) have brought out the purity in the wine. Concentrated red and dark fruit with warm earthy aromatics can be found in this Stellenbosch Shiraz, accompanied by plum fruit and leather spice undertones.

Certainly fresher than some previous vintages, this is immensely mouth-watering. Struck rock, clotted cream and orange blossom, just ripe greengage and honeydew melon, with a lightly creamy, leesy palate and zingy, white peppery finish. A proper treat from the master. "A fabulous bargain. Overdelivers in the most delightful way". Jancis Robinson MW

Berene Sauls has a very unique story. Growing up in a small village in the Overberg, Berene admits that she came from a beer-drinking community, and wine was never really on her radar. Her first exposure was at the age of 19, when she began working for the trailblazing Hamilton Russell family as an au pair. Lasting only a month, her talents at childcare aside, Anthony Hamilton Russell recognised her drive and thought a job working in the winery office would better suit her. Thrown in at the deep end knowing really nothing about wine, she was soon exposed to every side of the business - assisting with exports, bottling and labelling, driving forklifts and picking during harvest too, as well as on the side, "growing and developing a palate that wasn't there!" Her curiosity kept her rising through the ranks, and fifteen years after starting her career, Anthony offered her the opportunity to make her first wine, aided by proficient head winemaker Emul Ross. She leapt at the opportunity, and the rest is history. She named her business Tesselaarsdal for the small village that she grew up in, and if you look closely at the label, you can make out two people walking across the mountain. This is Berene and her grandmother. From unirrigated vineyards on the Hemel-en-Aarde Ridge, and this is just her third release! Crisp acidity and lean minerality underpin notes of melon and tangerine fruit and accents of lime blossom. A triumphant expression of terroir, this medium-bodied, cool climate wine is both silky and fresh and boasts a long, elegant finish.

Refreshing dry rosé from South Africa. Hugely quaffable.

Ripe plums, mulberry, cherry blossom, and violet aroma while infused with subtle hints of cinnamon and sweet spices. The palate is gentle and the tannins fresh but rounded.

Organic and Fairtrade. This wine has a rich dark colour with a smoky and vanilla nose. Dark fruit on the palate gives the wine an all-round juiciness. Oaky tannins impart a spicy finish with good structure.

Instantly recognisable as South African Cab. on the nose. Herbaceous, blackcurrant leaf characters. Multi-dimensional. Charming, polished, square tannins. Enjoyable. Warming finish on a wave of fruit. Oak helps the structure, but isn’t overt or obvious at all. Hang on to this one. Oz Clarke loved it at a recent Stellenbosch Cabernet Sauvignon webinar: 95 points "..the style is gloriously easy-going yet quite serious enough to be inspiring. The wine flows across your palate, full of red plum and cherry fruit and savoury seasoning of herbs, black olives and salted liquorice. It's led by acid rather than tannin and even hints at a little spice and violet scent."

A delicious blend of Shiraz, Grenache and Cinsault produced from mostly mountain sloped, rain-fed bush vines, grown on a variety of granite soils and naturally low yielding. Perfumed on the nose with pepper, spice and ripe red fruit character. Supple and smooth on the palate with enough grip and freshness to finish dry and refreshing.

Duncan Savage matriculated at Rondebosch Boys High School in 1995. In 2016. Savage Wines was set up in the heart of Cape Town in Salt River. Vineyards for his wines are leased and grapes sourced from around the Western Cape, maritime in nature where possible. Granitic soil is the focus. From Duncan Savage: Savage White is made up of three vineyard sites grown in a combination of sandstone and granite soils. Elevation of the sites ranges from 213m to 677m above sea level with a combination of trellised and bush vine plantings. Grapes are given a fair amount of sun exposure through the season to ensure ripe fruit is processed. Overnight cooling is followed by whole bunch pressing and oxidative handling. The juice is transferred to a selection of 500L barrels (20% new) and concrete eggs where spontaneous fermentation and aging takes place. Malolactic fermentation takes place in the Semillon and occasionally the Sauvignon Blanc depending on the vintage. Wines are aged for 12 months in barrel and concrete followed by a further 2-3 months in stainless steel, and finally bottling. The warmer vintage conditions have resulted in a slightly more fruit forward wine than was the case in 2021. Blackcurrant leaf, pineapple,pear and grapefruit backed by subtle wood spice. The palate is tightly wound with characteristic salinity, texture and length. A wine that will continue to reward over the next 10 years

Duncan Savage matriculated at Rondebosch Boys High School in 1995. In 2016. Savage Wines was set up in the heart of Cape Town in Salt River. Vineyards for his wines are leased and grapes sourced from around the Western Cape, maritime in nature where possible. Granitic soil is the focus. From Duncan Savage: Grapes sourced from the Langverwagt farm in Kuils River on the outskirts of Stellenbosch. Decomposed granite soils overlooking Table Bay and False Bay, a perfect home for maritime Stellenbosch Syrah. Three parcels of vines, all trellised but farmed as a sprawl canopy - a trellised bush vine of sorts. Soils are poor, vigour is low and grapes are scarce, all a perfect recipe for classically styled Syrah. All the fruit is sorted as whole bunches before spontaneous fermentation in conical foudre and open top fermenters. 30% of the fruit is fermented as submerged cap with regular aeration, the balance as a normal fermentation with 2-4 aerated pump overs per day. 2-3 weeks on skins is followed by basket pressing and aging in old 500L barrels for 13 months. The wine then spends a further 10 months in foudre prior to bottling. 2021 is a classic vintage. Obviously I’m slightly biased, but I do feel that this wine may be one of the best Savage Reds we have made to date. Plums, lavender, cola, violets and the characteristic Langverwagt white pepper. The palate is taught and focused compliments of the granitic soil tannin structure and a classic vintage. A wine that will drink well for the next 10-15 years

Duncan Savage matriculated at Rondebosch Boys High School in 1995. In 2016. Savage Wines was set up in the heart of Cape Town in Salt River. Vineyards for his wines are leased and grapes sourced from around the Western Cape, maritime in nature where possible. Granitic soil is the focus. From Duncan Savage: Cinsault from a 41 year old dry farmed bush vine vineyard in Darling. The vines are grown in decomposed granite on a south facing slope which gets battered by the prevailing south east wind off the cold Atlantic. We have worked with this vineyard since 2011 and the level of consistency and purity never ceases to amaze. Grapes are meticulously sorted in both vineyard and winery, more so in 2022 due to the extreme vintage. 20% of the fruit was discarded to ensure only the best bunches were processed. 50% whole bunch spontaneous fermentation with gentle extraction and 2 weeks on the skins. Basket pressing is followed by a year in older foudre, amphora and old 500L barrels before bottling. Follow the Line always displays aromatic purity, strawberries, cherries, rose petals and violets. The 2022 vintage showcases all of this with a little more texture and richness courtesy of the warmer vintage. The vines adapted incredibly to the challenges and have yielded an extremely complex wine with the characteristic freshness of granitic soils. Follow the Line drinks beautifully young but will age well up to 10 years

Duncan Savage matriculated at Rondebosch Boys High School in 1995. In 2016. Savage Wines was set up in the heart of Cape Town in Salt River. Vineyards for his wines are leased and grapes sourced from around the Western Cape, maritime in nature where possible. Granitic soil is the focus. Rare wine alert! Thief in the Night is a beautifully perfumed Grenache based blend from the best Grenache country, Piekenierskloof. It's from the very same vineyard as Eben Sadie's Soldaat! From Duncan Savage: Dry farmed bush vines grown on sandstone soils at 704m above sea level. Days are extreme, nights are cool and Grenache is very happy there. We have worked with this site since 2011, canopies are more open these days as we look for more filtered light but the vineyard continues to deliver. Grapes are meticulously sorted in the winery as whole bunches, roughly 10% is excluded from year to year. Spontaneous fermentation takes place in a combination of conical foudre and open top fermenters with 20% of the fruit being retained as whole bunches. After 2 weeks on skins the fermented grapes are basket pressed followed by 10 months in foudre and older 500L barrels. Slightly less aromatic than Follow the Line, Thief in the Night displays the purity and power of Grenache. Cherries, bramble, herbs and subtle spice with a savoury tension and firm chalky tannins. This 2022 is what we expect of the vineyard with a touch more texture and grip, a wine that will develop well over the next 10 years

Barrel fermented. Pale yellow with green hints; bruised apple. Quite fleshy ripe fruit with teasing juicy acidity. Lots of texture and length. Ripe stone fruits and mouth watering long finish. Wine Merchant Top 100

A nice blend with good balance. Fruity but with plenty of wood and leather notes and the pepper and spice of the Shiraz shows through.

The John X Merriman is a powerful wine that rewards aging. In its youth the wine is worth decanting and expresses cassis, black currant and dark fruits complemented with cigar tobacco and sour cherrynotes. As the wine ages and its fine grained tannins soften a softer more savoury palate develops revealing wonderful drinkability and tertiary complexity.

Big heady scent of dark fruit, leather and tobacco. Much more medium bodied compared to some of the recent vintages with good acidity and balance. Length is good with dry tannins, many years of life over which this will be enjoyed Meerlust's gorgeous iconic Bordeaux blend - Cabernet Sauvignon, Merlot, Cabernet Franc and Petite Verdot.

Very bright, polished platinum with green, vivacious hue. Complex, appealing nose with quince, citrus and floral notes developing into lemon cream, oatmeal and marzipan richness. On the palate the wine is full bodied and generous, but still balanced by crisp acidity. There is ripe tropical fruit and creaminess balanced by a pure minerality typical of the variety. The wine has a long, very pleasant lingering finish indicating the richness and persistence of the vintage.

The wine has a bright hue with a golden straw colour. It displays a refreshing nose of bright pear and peach blossoms with subtle lemon meringue and notes of freshly rolled oats. A full-bodied wine with great palate tension. Crisp apple and chalky citrus are infused with mild layers of Crème Brulé, spun sugar and floral potpourri. The flavours are vibrant, and the finish refined

Kanonkop's Pinotage comes from 63-year-old unirrigated bush vines grown on the estate. Bright ruby-red hues. A textbook Stellenbosch Pinotage with aromatic and spicy aromas of mulberry, raspberry and cinnamon. Muscular, well-integrated tannins add great structure. Flavours of bramble, violets, plums and black berries are balanced by scented new oak. An elegant wine with savoury notes on the lengthy finish, and a lifting underlying freshness.

A variety becoming more and more popular in the Cape thanks to it's drought resistant nature. This is a light, strawberry scented style. Hugely quaffable.

Rustenberg is a well-known producer of high quality Chardonnays; the Stellenbosch Chardonnay embodies their house style. Apricot, coconut and orange peel aromas followed by flavours of marzipan, sponge cake and citrus rounded off with carefully-judged oak and balanced, fresh acidity.

A refreshingly crisp and fresh wine, with an aromatic vibrant style and concentrated flavours of gooseberry, passion fruit and zesty citrus. Flavoursome ripe acidity provides a wine of great balance and harmony.

White grapefruit, intense tropical fruit, ripe gooseberry and fleshy kiwi fruit over-lay Iona's distinctive herbal and floral undertones. The palate is keenly balanced showing cut green apples and lime marmalade followed by great minerality and length. Vegan.

On our hunt for decent alcohol-free wines this came out as a winner. A light yellow with green tint in colour, aromas of ripe tropical fruit, flavours of yellow peaches and gooseberries complimented by a fresh acidity. This wine will pair well with most seafood, and of course drinks well on its own. Alcohol Free wines have just natural ingredients but techniques to ensure it is alcohol free vary. This includes removing sugar pre fermentation to more sophisticated techniques of spinning the alcohol out through cones. In the UK drinks that are between 0.05% and 0.5% ABV are classed as non-alcoholic.