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Tanzanite Brut Method Cap Classique is made from 80% Chardonnay and 20% Pinot Noir.

Fruity, flinty, nutty, honey and creamy notes and beautiful brioche tones are coming through on the nose. It’s dry, lingering and well structured. The Pinot noir gives the wine good backbone, structure and longevity and the Chardonnay gives flintiness which develops in creamy, elegant notes in the wine with ageing. Beautiful creamy mousse.

Tanzanite Wines Yearly source their grapes from Robertson in the Western Cape, famous for its specific areas with chalk in the soil. After sourcing these spots winemaker Melanie van der Merwe asked farmer Ernst Bruwer, from the Farm Mont Blois, to plant Chardonnay and Pinot noir grapes on these spots. After years of trials she realized that year after year the base wines made from these plots compared to base wines made from any other areas tends to mature much slower and gives beautiful complexity in the end product. At around 18.5 to 19 degrees balm hand picking of the grapes are done in small 18kg baskets. This is transported to a press house, which she rents during harvest time. She does whole bunch pressing on every 5 Ton of grapes. Yields are around 480- 500 liters of juice per ton of grapes. Juice is inoculated with Prise de Mousse yeast a specific French yeast strain she uses. Fermentation at cool temperatures for 8-10 days takes place and this is followed by Malolactic fermentation on all base wines. After MLF wines are blended. Secondary fermentation takes place in the bottle and wines are left on the lees to mature and tasted every few months to monitor the ageing on the lees. Minimum time spent on the lees will be 24 months.

It’s the only area in the Western Cape where you will find Chalk in our soil.
Age of the vines is around 8-15 years old.

Enjoy as an aperitif or with fresh seafood, oysters, smoked venison Carpaccio, creamy chicken, apple crumble and even Cape Malay curry.

Review:

"This is a richly flavored sparkler showing complex notes of brioche, apple, and a hint of clementine. It’s bone dry on the finish with lingering toasty lees notes. A blend of 80% Chardonnay and 20% Pinot Noir aged 24+ months on the lees. The winemaker is Stellenbosch enology grad Melanie van der Merwe who made sparkling wine for 11 years at Distell before starting her own brand."
- International Wine Review (Champagnes & Sparkling Wines for the Holidays: The Best of 2018), 90 pts

"A blend of 80% Chardonnay and 20% Pinot Noir, the NV Brut begins with biscuity aromas followed by green apple, citrus blossoms and lees. The palate is focused with precision and finesse and shows that the winemaker has taken a lot of time and effort to create this wine. Bright, energetic acidity livens up the mid-palate, and the mousse is firm with a soft nuttiness from the autolytic characteristic. The finish is long and subtly spicy with and lingers with notes of sweet brioche and cashew butter, as the wine spent two years on the lees. - Anthony Mueller" - Robert Parker's Wine Advocate (March 2020), 90 pts

Tanzanite Brut Rose Method Cap Classique is made from 60% Pinot Noir and 40% Chardonnay.

It begins with a sumptuous and luminous pink appearance. Followed by a delicacy of red fruit aromas. The nose is generous and elegant. Fresh attack followed by a harmonious sensation on the palate. Perfectly balanced in the best Tanzanite Style which combines elegance and flair.

Yearly the grapes are sourced from Robertson. Hand picking of the grapes we do in small 18kg lots and then whole bunch pressing on every 5 Ton of grapes. Yields are around 450-480 liters per ton of grapes. Juice was inoculated with Prise de Mousse yeast for primary fermentation at cool temperatures for 8-10 days. This is followed by Malolactic fermentation on all base wines. The MLF ads depth and complexity to the base wines. With maturation the wine will get soft, creamy and elegant. Secondary fermentation took place in the bottle and wines were left on the lees and tasted every few months to monitor the ageing on the lees. Minimum time spent on the lees 24 months.

It’s the only area in the Western Cape where you will find Chalk in our soil.
The wine is made from selected vineyards. Limited to 6 000 bottles annually.
Age of the vines is around 10-15 years old.

Pairs well with roasted white meat, game, tapas, ham and smoked salmon.

Review:

"Pale pink. Ripe red berries accented by Cointreau show on the nose of this very dry and crisply textured sparkling rosé. It’s mineral and subtly fruit flavored palate is superbly fresh and alluring despite an astringent touch on the finish. It’s a great sparkler for food. A 60/40 blend of Pinot Noir and Chardonnay from 10-15 year old vines in the Robertson area."
- International Wine Review (Champagnes & Sparkling Wines for the Holidays: The Best of 2018), 91 pts

Tenute Mannino Etna Bianco Aurantica is made from 80% Carricante and 20% Catarratto. 

Carricante and Catarratto collected at the volcano’s feet united in this blend that is appreciated in expressing all the strength and charm of Etna. It has a straw-yellow color with light golden reflections and a beautiful light. The nose is elegant with notes of citrus but also flint and ginger. The taste is very easy to drink and highlights the mineral component, well balanced in all its parts.

Pair with fish ceviche, appetizer, grilled fish and grilled vegetable. Also delicious with goat cheese.

Tenute Mannino Etna Rosso Placo  is made from 95% Nerello Mascalese and 5% Nerello Cappuccio. Vines are between 60 and 120 years old.

Nerello Mascalese and Nerello Cappuccio in this classic blend characterized by volcanic minerality. It is a wine with a brilliant ruby red color, an intense aroma with pleasing floral, pomegranate and graphite hints. Elegant tannins and a good juice give off an elegant and sincere tale of one of the best expressions of Sicilian reds.

The Gigondas appellation is naturally delimited by the Dentelles de Montmirail to the east and the upper plateaux of the Ouvèze River to the west. The rugged topography of the Dentelles, amazing limestone pyramids, protects the vines from excessive summer heat and the full force of the mistral. Our vines grow on steep terraces up to 400 metres in altitude.

This Cru Gigondas displays a fine balance between freshness and an impression of sweetness due to old Grenache vines planted at high altitude. The wine is big on the palate, with a dense texture of rich, ripe tannin. Its polished personality reflects a top-rate terroir.

Review:

"Very full, rich and luxurious in style with ripe red berries and some rich, meaty fruit coming through on the palate; grainy and gritty tannins, with plenty to chew on. Feels youthful and tight but harmonious. The lovely acid line brings precision and pep. Tapered finish. Very appealing!"

- Decanter WWA 2022, 96 points and Gold Medal

Thibaut-Janisson Blanc de Chardonnay is made from  100% Chardonnay

Appellation 100% Virginia

Winemaking Notes The grapes are handpicked in small baskets late August and are gently pressed as whole clusters. After a settling of 24 hours, the juice is inoculated with selected Champagne yeast and ferments in stainless steel tanks at low temperature. Once the fermentation is over, the wine ages on the fine lees until the spring of the following year. The blend is then put together and cold-stabilized prior to bottling. The bottling occurs in the spring when the cellar temperature is conducive to a second fermentation in the bottle. The now sparkling wine will age on the yeast for over 24 months. At disgorging, a small amount of dosage liquor is added in order to balance the natural acidity.

Clean, crisp and refreshing! With scents of white flowers, apples and pears. This sparkling wine is elegant and complex with vibrant aromas, and fine active streamers. The depth of complexity is elegant and the intricate nuances of the terroir fill the nose and stimulate the palate. It’s full of youthful, bright and alert acidity. 

Mortet Bourgogne Passetoutgrain  is mae from 60% Gamay and 40% Pinot Noir

Aged 11 months in Neutral French oak barrels.

12% ABV

Malolactic fermentation in barrel.
Slight filtration before bottling.

Bourgogne Passetoutgrains is an Appellation d'origine contrôlée (AOC) for wine from the region of Burgundy.
Most Bourgogne Passetoutgrains is red, although rosé wine may also be produced. Unlike other Burgundy wines, which are
primarily produced from a single grape variety, Bourgogne Passetoutgrains is essentially a cuvée of Gamay and Pinot noir.

This is a quintessential bistro wine. Fresh and fruity, displaying red and black fruit flavors. Well balanced, good structure and silky finish with excellent length. Serve slightly chilled.

Oeufs en Meurette (poached eggs served in a red wine sauce with onions and lardons).
Boeuf Bourguignon (beef cooked in red wine with carrots and patatoes).
Pizza and pasta.

Inky purple-red in color with intense depth to the rim.  Aromas of sweet rich fruit and lifted cedar oak fill the glass. Abundant blackberry, violets and cigar box roll through the profile adding complexity and interest.  The palate is round and silky with dark plum, liquorice, briar and blackberry primary fruits.  The rich, toasty oak, and fleshy rounded tannins complete the palate of this dense, flowing wine.  This poised and powerful wine is drinking amazingly well but with it's density and presence will cellar impeccably well.

Selected parcels of estate fruit were de-stemmed into our open fermenters and seeded with yeast.  The ferments were pumped over twice daily to maximise color, tannin and flavor extraction. The temperature controlled fermenters allowed the ferments remain in the 22-25 °C range giving amazing fruit expression in the wine.  Each parcel was pressed after a minimum of seven days fermenting on skins.  The wine completed both primary and ML fermentation in tank before being filled to American oak hogsheads (300Ltrs) to mature.  The wine was aged in a combination of new, 2nd and 3rd use barrels for up to 2 years.  Prior to bottling the parcels were emptied from oak and

Rare roast beef or BBQ lamb cutlets

Review:

 "Growers in Barossa for six generations, the Thorn-Clarke family farms close to 600 acres of vines, providing the fruit for this sleek, black-fruited shiraz. It’s silky- smooth, with the concentration and density of flavor that takes the tannins toward blood, iron and sage. A deep, dark wine with pleasure to spare, this begins to show floral scents of roses, then detailed flavors of plums and strawberries after a day open to air. - Joshua GREENE

- Wine & Spirits (December 2023), 93 pts

"Opaque dusty garnet color. Aromas and flavors of milk chocolate and coconut, blackberry syrup, eucalyptus, and pepper bbq sauce with a round, dry-yet-fruity full body and a hot, interesting, medium-long finish that exhibits notes of black berry bbq sauce, mint and eucalyptus, and chocolate sauce and vanilla with chewy, drying, coating tannins and light oak flavor. Knows that it is Barossa Shiraz and wears that moniker proudly tattooed as a sleeve; 10 out of 10 typicity here."

- Beverage Testing Institute (June 2023), 93 pts - GOLD MEDAL - Exceptional

Tinel Blondelet Pouilly-Fume Genetin is made from 100 percent Sauvignon Blanc.

The soil is made of "caillottes" (limestone stones).
"Genetin" is a name given in homage to the original name for Sauvignon Blanc: Muscat Genetin. The Genetin bottling is normally reserved for the most powerful Cuvées in the winery. No oak.
Produced from 25 year-old vines coming from the Villiers limestone terroir, situated in Bouchot.

Traditional vinification in thermo-regulated stainless steel tanks. Following a gentle pressing the juice is then fermented at controlled temperatures before being left to mature on its fine lees to gain extra depth and concentration before bottling in the next spring.
Matured on fine lees bringing finesse to the wine and bottled late in order to let all its roundness evolve.
Yield: 55 hl/ha

A golden colored and mineral wine with elegance and finesse. Can be cellared for 2-3 years.
A mineral-laced smoky accent and citrus aromas. Elegant and powerful on the palate.
Food pairing: shellfish, goat cheese such as “Crottin de Chavignol”. Perfect also as an aperitif.

Review:

- Wine & Spirits (Regional Tasting Report, Spring 2022), 91 pts

Tinel Blondelet Pouilly-Fume Genetin is made from 100 percent Sauvignon Blanc.

The soil is made of "caillottes" (limestone stones).
"Genetin" is a name given in homage to the original name for Sauvignon Blanc: Muscat Genetin. The Genetin bottling is normally reserved for the most powerful Cuvées in the winery. No oak.
Produced from 25 year-old vines coming from the Villiers limestone terroir, situated in Bouchot.

Traditional vinification in thermo-regulated stainless steel tanks. Following a gentle pressing the juice is then fermented at controlled temperatures before being left to mature on its fine lees to gain extra depth and concentration before bottling in the next spring.
Matured on fine lees bringing finesse to the wine and bottled late in order to let all its roundness evolve.
Yield: 55 hl/ha

A golden colored and mineral wine with elegance and finesse. Can be cellared for 2-3 years.
A mineral-laced smoky accent and citrus aromas. Elegant and powerful on the palate.
Food pairing: shellfish, goat cheese such as “Crottin de Chavignol”. Perfect also as an aperitif.

Torello Corpinnat Special Edition Brut Reserve is made from 44% Xarel.lo, 37% Macabeo, 11% Chardonnay, 8% Parellada.

The estate soils have been formed from sediments from the Garraf Massis, deposited thousands of years ago. One of the most characteristic features of the estate’s soils is the presence of accumulations of calcium carbonate. The movement of water through the soil dissolves the carbonates and takes them to a certain depth. The continuous repetition of this process has ended up producing the accumulation of these deposits. When these become massive, after thousands of years, they bind together and form a hard stratum called a petrocalcic horizon. This hard stratum limits the availability of water to the vine and the production, but is a factor that gives the grape quality

The wine offers a straw yellow color, clean, transparent, fine, and persistent bubbles with a rosary formation. In the nose fresh pear aromas stand out along with delicious notes of pastry cream, white flowers, and candied fruits. On the palate, good balance and acidity. Powerful and flavorful with white flowers and notes of brioche, almond and great length.

Special Edition is very versatile and matches with many different kinds of dishes; pasta, pork, chicken, fish, seafood, rice, cold cuts, desserts.

Torello Corpinnat Special Edition Brut Reserve is made from 44% Xarel.lo, 37% Macabeo, 11% Chardonnay, 8% Parellada.

The estate soils have been formed from sediments from the Garraf Massis, deposited thousands of years ago. One of the most characteristic features of the estate’s soils is the presence of accumulations of calcium carbonate. The movement of water through the soil dissolves the carbonates and takes them to a certain depth. The continuous repetition of this process has ended up producing the accumulation of these deposits. When these become massive, after thousands of years, they bind together and form a hard stratum called a petrocalcic horizon. This hard stratum limits the availability of water to the vine and the production, but is a factor that gives the grape quality

The wine offers a straw yellow color, clean, transparent, fine, and persistent bubbles with a rosary formation. In the nose fresh pear aromas stand out along with delicious notes of pastry cream, white flowers, and candied fruits. On the palate, good balance and acidity. Powerful and flavorful with white flowers and notes of brioche, almond and great length.

Special Edition is very versatile and matches with many different kinds of dishes; pasta, pork, chicken, fish, seafood, rice, cold cuts, desserts.