Deep red with a slight purple hue on release. The wine has a rich mix of dark chocolate infused with coffee bean and black liquorice, then scents of tar, aniseed, raw (pure) soy and black olive on the nose. The palate is expansive, and yet balanced and finessed. An amalgam of dark berried flavors and textural sensations. The 100% new oak is completely absorbed, meshed with ripe tannins, completing a palate of impressive length and youthfulness.
Parcels of fruit for this wine were identified in the vineyard by the winemakers. Daily fruit inspection led to the fruit being harvested at optimum flavor ripeness. The fruit was harvested at night and quickly transported to the winery. The fruit was destemmed to 6T open fermenters for fermentation. A Shiraz specific yeast was selected to ferment the wine and fermentation was carried out at a maximum of 28°C. The fermenter was manually pumped over twice daily in the first half of fermentation to give the winemakers control of color, flavor and tannin extraction. Pump over regimes were adjusted toward the end of fermentation to suit the tannin and flavor extraction of the wine. The cap was completely broken up on each pump over. The wine remained in fermenters for 6-8 days (dependent on parcel) before being pressed, inoculated with malolactic bacteria and filled to American oak (100% new barrels). The wine was racked post malolactic fermentation and returned to the same barrels. The wine was topped every month and after six months racked and returned to the same barrels again. Prior to bottling the parcels were emptied from oak and blended. Minimal fining and filtration was carried out prior to bottling.
"Full-bodied and rich, this is a traditional style of Barossa Shiraz, aged in American oak hogsheads. Faint menthol or dill notes and plenty of vanilla frame plum and mulberry fruit, while hints of green peppercorn and maple syrup add interest to the long finish. Drink now–2030. - Joe Czewinski" - Wine Enthusiast (April 2017), 93 pts
Voted Best Shiraz in the World at London's International Wine & Spirit Competition
Voted Best Shiraz in the World at London's International Wine & Spirit Competition
Made from 69% Shiraz, 21%, Cabernet Sauvignon, 10%, Petit Verdot
The color is a deep inky purple. The nose is a complex mixture of lifted berry fruit, pencil shavings/chocolate oak and ripe plums, with a floral lift from the Petit Verdot component. The palate is medium to full bodied. Due to the complexity of the blend, the palate starts with sweet plums and spice and then turns to blackcurrants and liquorice with dark chocolate interwoven throughout the mouth. Soft and sweet tannins then follow on with some great sweet fruit.
Pairs well with sun-dried tomatoes and basil pesto ravioli.
This one-hundred-percent Merlot has really nice, bright red fruit, rose petals, and a richness on the nose. Flavors of plum, mountain strawberry and mocha come together with a balanced mouth feel and a long finish. Though it was a cooler vintage, I feel we have still captured the powerfully elegant style for which we are known.
"The 2014 Columbia Valley Merlot (100% Merlot) is a ripe, black fruit, plum, leafy herbs and mineral-scented effort that has medium to full-bodied richness, moderate mid-palate depth and tons of upfront charm. It's going to drink nicely through 2024."
- Robert Parker's Wine Advocate (Issue #231, June 2017), 90 pts
"The aromas bring notes of dried herb, vanilla bean, wood spice and black cherry. The flavors are rich and luscious, supported by plump ripe tannins. The finish lingers."
- Wine Enthusiast (June 2017), 91 pts
Avennia Valery Red Blend is made from 86% Merlot and 14% Cabernet Franc
Valery is named for the patron saint of wine in the St. Emilion region that inspired it.
We started with old vine Merlot from a stony block in the heart of the Yakima Valley and added complex, aromatic Cabernet Franc from the Horse Heaven Hills. The result is a balanced, complex wine with the elegance and ethereal perfume that this blend of two of Washington’s best varietals are known for.
The nose on this wine is very perfumed, almost exotic with notes of fresh violets, red plum, winter mint, fresh herbs and crushed limestone qualities. The palate is poised and balanced, with red fruits and mocha powder encapsulated in limestone. The finish lingers delicately, with the Cabernet Franc asserting a light tobacco and herb note, giving depth. A compelling wine that will continue to unwind for 7-10 years in the cellar.
Tasted out of barrel and a blend of 60% Merlot and 40% Cabernet Franc, the 2014 Valery offers lots of leafy herbs, tobacco leaf, black cherries and a touch of dark chocolate in an elegant, focused, fresh style. The estate's Right Bank-styled release, it too should drink nicely in its youth, yet also evolve for 10-15 years. - Wine Advocate 91-93 Points
Babylons Peak Paardeberg Shiraz is made from 100 percent Shiraz.
Babylon's Peak winery, situated on the highest weathered granite slopes of the Paardeberg Mountain, is privately owned by the Basson family who has passed down the tradition, passion and art of winemaking over four generations. Predominantly low-yield dryland bushvines are selected to produce these excellent wines with distinctive character.
A classic Shiraz with dark fruit, violets and white pepper. An elegant wine with ripe tannins and a lingering aftertaste.
The grapes were harvested by hand. The grapes were destalked only, no crushing was done. Cold maceration was done before fermentation started in open fermenters. The grapes fermented between 24-26°C for 5-7 days, after which the wine was taken to barrels where it went through malolactic fermentation. After malolactic fermentation was completed, the wine spent 14 months in 225 litre French oak barrels until bottling.
Pairs with rich and creamy meat dishes eg. oxtail and venison.
"The Shiraz is our favorite of the Babylon Peak portfolio. It offers nice purity of black fruit with a licorice note on the nose and flavors of blackberry, mocha, and a touch of dried fruit. It’s softly textured with good supporting acidity and has an attractive cracked pepper spice note. Fermented with some viognier skins and matured 12-14 months in oak barrels. - Don Winkler" - i-winereview.com (The Wines of Babylon’s Peak in South Africa’s Swartland, September 30th 2019), 91 pts
Grenache speaks loudly in the Bésoleil with notes of pomegranate, red raspberry, and strawberry leaf. The Counoise and Cinsualt bring bing cherry fruit and blueberry notes to the table, complicated by pepper and garrique. Mourvedre donates a wild meatiness to the blend, and a purple hue. Syrah rounds things out, adding texture, and flesh to the palate.
"Always an enjoyable, outstanding effort, the 2014 Grenache Besoleil offers classic notes of cherries, herbes de Provence, red plums and pepper in a fine, elegant, medium to full-bodied style. Drink it over the coming 7-8 years. - Jeb Dunnuck"
- Robert Parker's Wine Advocate (Issue #225, June 2016), 91 pts
Medium red. Sexy, high-toned red cherry and red berry aromas showcase the wine's Grenache component (but this vintage features the lowest percentage to date of this variety). Bright, ripe raspberry and cherry flavors are complicated by smoky and peppery nuances. A very graceful red blend with sweet tannins and excellent persistence.
-- Stephen Tanzer 91 Points
Dark fruits of plum, prune and cassis. The wine has subtle hints of oak spice with notes of liquorice and mint that leads to a smooth, generous palate.
Nicknamed “Langarm” (meaning “straight-arm”) after a dance that captures the mood of the Cape at the end of a long working week. It can be danced to just about any kind of music, but ‘Boeremusiek’ is definitely best. We dance it with our arms extended like melodramatic windsurfers. Outsiders find it comical, but that is only until they have tried it.
Enjoy it on its own, or at any informal occasion, al fresco at a braai, or around a convivial dinner table, paired with hearty peasant dishes.
Grape Varietals: Shiraz
Style of Wine: Dry, lightly oaked Shiraz
Vinification: Traditional pump overs. Fermentation takes place at warm temperatures for maximum fruit extraction. The wine is pressed of once dry and undergoes malo-lactic fermentation in stainless steel tanks.
Maturation: The wine was matured for 12 months in seasoned French oak barrels
Alcohol 13.5% Vol
Residual Sugar 4.1 g/l
Total Acidity 5.2 g/l
Produced by Solms-Delta (Pty) Ltd, which is a joint venture between the Solms and Astor families and the Wijn de Caab Trust, the beneficiaries of which are the historically disadvantaged residents and employees of Delta farm and its environs.
The South African roots of world-renowned neuroscientist Professor Mark Solms brought him back home in 2002 to revitalise the historic Delta wine estate … and to fundamentally rethink Cape wine-making traditions in the process.
Solms assumed custodianship of the 320-year-old estate with a vision that went much deeper than re-establishing its vineyards and cellars. He also wanted to do something about the legacy of his European forebears (who had settled in the Cape six generations before) and thereby address the pressing social and economic problems facing South Africa today.
First he planted Rhône varietals, ideally suited to the dry, hot and windy ‘Mediterranean’ climate of the Franschhoek Valley. Then he and the winemaker Hilko Hegewisch introduced desiccation – a largely forgotten, ancient mediterranean vineyard practice.
The result is a stable of wines that delivers a new, uniquely South African style. These are classical wines with a difference: made from grapes desiccated on the vine in the manner of the ancient Greeks, using selected French varietals that are known to thrive in Mediterranean climes, intelligently blended with the tried-and-tested favourite grape varietals of the old Cape. The wines offer a cascade of tastes and styles, all with a distinctive sense of place.
Nicknamed “Vastrap” ( meaning “trample”) after the style of music which unites Khoesan trance-dance with Dutch folk music. Played on any instrument such as concertinas, homemade violins, banjos and ‘blik-kitaars’. The traditional excuse for a Vastrap party was the trampling of a newly laid cow-dung floor; but the ancestors are said to have preferred the open air.
Morambro Creek Cabernet is 100 percent Cabernet
Deep purple in color. A rich elegant nose of cassis with overtones of vanilla and coffee. Lush, ripe palate dominated by black fruits, cherry and chocolate. Full bodied with savory, integrated fruit tannins and persistent finish.
Vintage Overview: 2012 was a very good season with predominantly mild, dry days. Yields were generally low and this did result in some excellent parcels of fruit being harvested. Vine-balance was carefully monitored, resulting in fruit that demonstrates the vibrancy and fruit-derived characters that we strive for in our wines.
Winemaking at Morambro Creek is very traditional and labour intensive. Oak maturation takes place using 35% new French barrels. This blend was put together using select barrels from our family estate that best demonstrate the intensity of our fruit balanced by integrated oak.
Total Acidity: 6.6 g/L
James Halliday Australian Wine Companion 2016, 92 POINTS
Australian Wine Showcase Magazine – March 2015, 95 POINTS
2014 International Wine & Spirits Competition , SILVER MEDAL
2014 San Francisco International Wine Competition, SILVER MEDAL
2014 NZ International Wine Show, GOLD MEDAL
This appellation springs from 4 plots, all classified premier cru: La Jeunelotte, La Pièce-sous-le-bois, Sous-le-dos-d’âne and Sous-Blagny : the Meursault-Blagny wine from our domain originates from 3 of these plots (or climats), Sous-le-dos-d’âne, La Pièce-sous-le-bois and Sous-Blagny.
This wine is distinguished for its fine, mineral sensation giving length in the mouth : in the first years, the aroma is rich and ranges from citrus fruit to white blossom moving towards honey, buttered toast and hazelnut.
After 2 or 3 years in the cellar it may be served before dinner with cubes of “jambon persillé” (pressed ham ) or “Comté” cheese; a little older it will be an ideal match for fish quenelles and with slightly more maturity, delicious with veal in cream sauce.
In a good cellar, Meursault-Blagny wine may be laid for 8/10 years.
Long Shadows Feather Cabernet Sauvignon is made from 100 percent Washington State Cabernet.
Acclaimed Napa Valley vintner Randy Dunn has a reputation for producing world-class Cabernet Sauvignon. He brings more than four decades of winemaking experience to the Columbia Valley to produce Feather, his only wine made outside of California.
Tasting Notes: Deep crimson colored with pure and expressive Cabernet Sauvignon character. Generous aromas and flavors of dark fruits, violets, coffee and toasted herbs combine with a textured mid-palate to deliver a big, yet focused, wine with polished tannins and persistent finish.
Winemaking: Grapes were hand-harvested at the peak of ripeness, then lightly crushed and fermented in small stainless steel tanks. Once fermentation was underway, the cap was pumped over aggressively to extract color and structure. As fermentation neared completion, pump overs were handled more gently to further extract color and flavors without imparting harsh tannins. The finished wine was aged 22 months in 90% new Vicard French oak barrels (Randy's cooper of choice at Dunn Vineyards as well).
TA: 0.58 grams / 100ml