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A ruby red garnet color, ripe fruit aromas, dried fruits, hints of licorice and scents of vanilla. Robust and harmonious in the mouth, a rich texture. The wine is only produced in the best vintages.

The grapes are coming from a vineyard planted at 400 meters above sea level. The soil is mainly marl and limestone. 
The density of vines per hectare is 5,000 plants, which is equivalent to 2,000 vines per acre. 
The pruning technique used is cordon 
The grapes used are 100% Sangiovese grosso
Alcoholic fermentation was done in tank, while the Malo-Lactic fermentation was carried in oak barrels. 
Wine was then aged for one year in big French oak barrels and 3 years in Slavonian oak barrels.

Review:

Rich and very slender in the sensory profile alternating notes of black prunes, blackberries, sandalwood, incense, camphor, withered white flowers and vetiver. Hints of woodland undergrowth animate the secondary scene giving it a dark character. Full bodied, soft tannins and a solidly performing finale. Better from 2024.

Raffaele Vecchione - WinesCritic.com 93 Points

Poggio Nardone Rosso di Montalcino is 100 percent Sangiovese Grosso.

Intense ruby red color with garnet tints.
Intense and delicate aromas of fresh fruits with notes of cherry.
Dry red wine with a good strength and freshness, along with a nice aromatic persistence.

The 5 hectares of specialized vineyards in Montalcino are at an altitude of 350 meters above sea level and are surrounded by woodlands of ilex, oak and arbutus which are characteristic of Montalcino’s hillside habitat. The soil is predominantly composed of marl and limestone which renders this terrain particularly rich in mineral salts.

Pairs well with pasta prepared with meat sauces, mushrooms or truffles; complex rice, main courses of pork or veal with sauces.

Review:

"Aromas of red fruit, rosemary and white smoke. Medium-bodied with bright acidity. Pleasant, savory herbs on the palate. Wet-stone finish. Drink now."

- James Suckling (September 2021), 90 points

Post & Beam by Far Niente Chardonnay is made from 100 percent Chardonnay.

Vibrant, refreshing and stunningly perfumed, the Post & Beam Chardonnay opens with aromas of fresh melon and wild honeysuckle. The palate is lush and round, with silky layers of melon and baked apple spice framed by soft, toasted oak and lifted acidity.

Riebeek Cabernet Sauvignon is made from 100% Cabernet Sauvignon.

An exciting new world style wine with upfront blackcurrant flavors. The black fruit is well-balanced with subtle French oak for a complex nose and an elegant and lingering follow-through. An exceptional example of a lighter style Cabernet Sauvignon that can be enjoyed young. Excellent with red meat dishes or veal.

Cold soaked overnight. Inoculated with selected yeast. Fermentation temperature was between 24 -26 degrees Celsius. Regular pump-overs were given to enhance colour and flavour extraction. Different batches of wine matured with French oak staves and 2nd and 3rd fill barrels were all blended together to perfection.

Served at room temperature, this Cabernet Sauvignon pairs perfectly with red meat dishes, especially classic recipes like roasted leg of lam, grilled lamb chops and beef kebabs.

Riebeek Chardonnay is made from 100 percent Chardonnay.

This unoaked Riebeek Chardonnay displays a brilliant green-gold color. The style is dry but fruity. The nose offers exceptional tropical aromas that follow through in the palate with a well-rounded finish of lingering citrus fruits. It is lovely with most entrees from crisp salads to creamy soups and chicken, whether served grilled or in a creamy sauce.

 
Free run juice was used. After settling and acid adjustment, juice was inoculated with selected yeast. Fermentation temperature remained between 13-14 degrees Celsius. Wine was left on lees for a few months prior to bottling to enhance the flavour.

It is lovely with most entrees, from crisp salads to creamy soups and chicken, whether served grilled or in a creamy sauce.

Riebeek Cellars Merlot is made from 100% Merlot.

Grapes were cold soaked overnight. Inoculated with selective yeast. Fermentation took place at 24 - 26 degree Celsius. Wine were pressed at
above 2 degree Balling. Malolactic fermentation finished in stainless steel tanks. Oak maturation include French oak chips, French oak staves and 2nd and 3rd fill barrels. All blended together to perfection.

The style is elegant with distinctive red berries and well-integrated wood flavors on the nose. The pallet is velvety and smooth with an aftertaste that lingers with the juicy flavors of abundant berries.

At room temperature or slightly chilled. Enjoy with pasta or light meat dishes. 

Riebeek Pinotage is made from 100 percent Pinotage.

The color is an attractive bright, ruby red with a purple rim, typical of a young Pinotage. The flavors of this unique South African cultivar are complex and exciting with ripe plum and fruitcake all beautifully integrated and then finished with subtle oak for a lingering aftertaste.

Lovely with rare beef, barbequed lamb and casseroles. This versatile lighter style of Pinotage is also a lovely combination with spicy chicken.

Made from Touriga Nacional, Touriga Francesa, Tinta Barroca, Tinta Roriz, Tinto Cão, Tinta Amarela

The color is beginning to denote the age, showing a certain similarity to coffee and waxed wood. The aroma combines quince-jam, delicate orange blossom and a touch of vanilla. Delicious smooth butterscotch and dried fruit flavors.

A Romariz Colheita brings together the finest wines from good extensive stocks to express the individual richness and flavours of the particular year enhanced by the nutty characteristics that come with the Tawny ageing process.

Pairs with nut based desserts, pecan pie and apple strudel.

Romariz Fine Ruby Port is aged in oak for three years. Fruit and pepper character, well balanced, and ample body

Romariz Fine Tawny Port is a blend of aged ports, nutty, ample and very well balanced.

Romariz Late Bottle Vintage Port has been aged aged in oak for 5 years. Fruity and suave aromas. A delicate softness and goes particularly well with nuts, almonds and cheese.

Powerful aromas of plum, licorice, ripe cherry, spices and chocolate. Full, juicy and velvety in the mouth, a good texture and intense finish.

Late bottled vintage (LBV) ports are made from grapes of a single vintage, aged 4-6 years in oak before bottling & release.

Romariz Pink Port is from a blend of red grapes port is the beautiful deep pink color extracted. Then rose postage, like white port, vinified without the skins. Despite Romariz not the Fonseca label bears, this port by a team led by David Guimaraens. The grapes after pressing 7 days sur lie cold fermented. This slow fermentation, which lasts twice as long as usual, brings a delicious berry hurry up and crisp, bright and airy style that is so characteristic of Romariz Pink Rose Port.

Aromatic fruit aromas of raspberries and currants with floral tones. Full, fruity taste with ripe cherries and raspberries and notes of honey and of course grapes. Modern, bright and airy style.

Romariz Pink Rose Port is a delicious appetizer with a lump of ice, but can also be combined well with fruit desserts. Furthermore, this port is an interesting combination as long drink with tonic and a slice of lemon.