Pinot Gris is rare in Stellenbosch. The fruit comes from the Newlands Farm planted on granite and sand with chunks of 'koffieflip'. Grapes are fermented like a red wine to preserve the colour and flavour trapped in the skins. Fully destemmed and fermented in open top fermenters with 6 days on the skins. Watermelon pink in colour with pink rose petals, violets, fennel and hints of pickled ginger, rhubarb and red plums. Tangy red berries and Moroccan spice on the palate. Fresh and crunchy with just the right amount of tannin to clean the palate.

One of the most legendary Stellenbosch wines. 76% Cabernet Sauvignon, 17% Cabernet Franc, 7% Merlot aged for 24 months in new French oak barrels, rather like a fine classed growth Claret. Complex, layered and intense aromas of cassis, plums, spiced oak and cigar boxon the nose. The palate is rich and supple, with seamless fruit / oak integration, delicate tannins and a fine seam of acidity. Layers and layers of plush fruit explodes in the mouth with concentrated flavours of tomato cocktail, black and red fruits, and stewed meat. A wine of immense purity, depth and freshness. A subtle note of mint on the finish completes a wine filled with detail.

Crafted from carefully selected Pinot Noir clones grown on cool-climate clay soils in the Elgin Valley, Catherine Marshall’s Pinot Noir on Clay Soils offers a deeper, more brooding counterpart to its sandstone sibling. Rich layers of black cherry compote are interwoven with savoury truffle, forest floor, and subtle spice, creating a wine that is both complex and harmoniously balanced. The clay soils lend structure and depth, while mineral-textured tannins provide elegant grip and a long, refined finish. A Pinot of quiet power and sophistication, grounded in place and precision.

Gorgeouly aromatic and open. Fine and detailed - beautiful SA Cinsault. The Cinsaut grapes come from the Rustenhof Farm in Faure. Vines are dry-farmed bush vines and planted on granite and sand. Grapes are fully destemmed before fermentation to preserve acidity and the wine is matured in 500l neutral oak barrels. Mick and Jeanine Craven started Craven Wines in 2014, sourcing fruit from single vineyard sites in and around Stellenbosch and making 'site-specific, honest wines'. Originally from Australia, Mick met Jeanine whilst working in Sonoma, California, before both moving to South Africa in 2011. All fruit sourced now comes only from vineyards whose farmers are dedicated to working their land organically. Stellenbosch has an array of different sites and terroirs allowing Mick to 'let the grapes do the talking…' Increasingly they work with farmers who understand the importance of cover crops and removing chemical treatments. The winemaking approach keeps things relatively simple; no cultured yeasts, enzymes or fining agents are added. Bottling is with minimal sulphur additions.