THE FLAME LILY
SLANGHOEK
FLAME LILY
White Blend
Roussanne, 35% Chenin Blanc, 13% Colombar& 4% Semillon
tasting notes
Apple, white peach, lemon zest
& winter melon flavours. Unabashed richness and
sensuality in the fruit, balanced by a surprisingly taut and minerally acidity. A beautifully textured mouthfeel complementing rich white meat & asian inspired dishes.
Drinks best for up to 6 years.
Flavours of the Zimbabwean fruit
matunduru
also known as Loquat
Matunduru is similiar to
peach
apricot
plum​
WINEMAKING
Handpicked grapes. The Chenin blanc is from registered
old vines. Gently pressed into a settling tank for 36 hrs.
A component of Chenin blanc was fermented until dry on the skins. Racked into old French Oak where alcoholic and Malolactic fermentation occurs spontaneously.
10months ageing before bottling. Unfined.
SLANGHOEK
Hurudza
STELLENBOSCH
HURUDZA
85% Cabernet Sauvignon, 9% Cabernet Franc
& 6% Petit Verdot
tasting notes
The wine is intense with aromas of blackcurrant, dark plums, blackberries and a hint of tomato leaf. A rich mouthfeel with fine-grained tannins underpinned with a mouth watering core and effortless long finish. While alluring in its youth, Hurudza 2020 will realise its full potential with further cellaring of 5 to 7 years.
Flavours of the Zimbabwean fruit
Tsvubvu
also known
as Smellyberry
Fingerleaf
Matunduru is similiar to
Black
currants
plum
blackberry​
WINEMAKING
This graceful wine is a true reflection of Stellenbosch terroir. The grapes are hand harvested in the early mornings and transported to the cellar where only the best grapes are sorted and fermented in stainless steel tanks. The wine is gently pumped over twice daily until dry, and pressed thereafter. Malolactic fermentation occurs in tank, and after completion, the wine is racked of its lees and transferred to a
selection of new-, second-, and third-fill barrels. After 18 months of ageing in barrel, the wine is carefully blended and bottled.
STELLENBOSCH
CABERNET SAUVIGNON & CINSAULT
SLANGHOEK
CABERNET SAUVIGNON
& CINSAULT
tasting notes
Ripe cherries and plums flavours, with hints of
pomegranate and strawberry. Complements all types
of juicy red meat dishes, especially slow cooked ones.
Drinks best for up to 10 years.
Flavours of the Zimbabwean fruit
hute
also known as Waterberries
Hute is similiar to
blackberry
WINEMAKING
Handpicked grapes. Destemmed into open top fermenters; Cinsault in cement and Cabernet Sauvignon in old oak casks. Cinsault (of which 25% is wholebunch) spontaneously fermented for 10 days after which it is pressed and racked to concrete tank. Cabernet Sauvignon underwent extended maceration in the oak casks for 30 days after which it was pressed and the wine returned to the oak casks for 8 months. After the 8 month period the two components were blended and rested for a month before bottling and rested in bottle for another 4 months.
SLANGHOEK
pinotage
SWARTLAND
PINOTAGE
tasting notes
Uniquely South African wine. A wine with depth, balance, and delicious aromas reminiscent of dark cherries and mulberries on the nose. Notes of ripe plums and hints of spice on the palate with a savory finish. Pairs well with game, turkey, spicy dishes and curries.
Nhunguru
is similiar to
RED plum
Flavours of the Zimbabwean fruit
Nhunguru
WINEMAKING
This wine was made from bush vine Pinotage from the Swartland planted in the early 1990’s and is dryland farmed. 80% was destemmed and 20% left whole bunch through fermentation and maceration. Only gentle actions through fermentation as to not over extract tannins and rather create an elegant and fine example of Pinotage. Aged for 12 months in big French casks and old 500L neutral barrels. No additions and minimal intervention is the philosophy here.
swartland
sondagskloof
sauvignon Blanc
SONDAGSKLOOF
Sondagskloof
Sauvignon Blanc
100% Sauvignon Blanc
tasting notes
Aromas of melon and passion fruit, fynbos and buchu, with citrus undertones. The Sondagskloof region, which forms part of the Cape South Coast lends a beautiful minerality. The wine also has a real presence on the palate in terms of texture. Should open up nicely – trust the 2nd glass you’ll have of this. Complements seafood, sushi, pasta, chicken and veal dishes.
Black Jack leaf
is similiar to
BLACK CURRENT
LEAF
Flavours of
the leaf of the plant
BLACK JACK
WINEMAKING
Handpicked early morning. Pressed
and the juice racked into settling tanks. Fermentation and maturation on the lees for 6 months in stainless steel. A 10% naturally fermented oak matured component added to final blend before bottling.
sondagskloof
CABERNET SAUVIGNON
WESTERN CAPE
caberbet sauvignon
tasting notes
This Cabernet Sauvignon shows beautiful red berry fruit flavours. The aim is to produce an attractive nose that lures you in and then over-deliver on the palate where drinkability is key. Classic Cab meets smashable drinkability.
Tsubvu
is similiar to
BLACK CURRENTs
Flavours of the Zimbabwean fruit
tsubvu
WINEMAKING
Destemmed into old oak cask open top fermenters. The Cabernet Sauvignon underwent extended maceration in the oak casks for 30 days after which it was pressed and the wine went to 300L old French oak for 12 months. After the 12 month period the wine was bottled and rested in bottle for another 4 months.
WESTERN CAPE
CHENIN BLANC
BREEDEKLOOF
chenin blanc
100% Chenin Blanc
tasting notes
Aromas of pear, white peach and lime on the nose. A juicy palate with flavors of cantaloupe, melon and papaya, following through with a crisp dry finish. Great with Chicken Caesar Salad or lemon & herb spatchcock chicken.
Matamba
is similiar to
quince
Flavours of the Zimbabwean fruit
matamba
Also known as Monkey Orange
WINEMAKING
Chenin blanc from the Breedekloof Valley where fruit purity and freshness are always ever present. This wine is a combination of 2 vineyards – the first, 380m above sea level, dry land farmed and the other 38 years old and in great balance at that age of the vine. 20% of the wine spent 6 months in large oak casks (Foudres) and 80% in a combination of stainless and concrete. In total the wine spent the total maturation time of 7 months on its’ gross lees which adds plenty of complexity on the palate.
BREEDEKLOOF
SAUVIGNON BLANC
WESTERN CAPE
sauvignon blanc
tasting notes
Zippy and fresh with tropical fruit aromas jumping out of the glass. Notes of melon, passion fruit and guava make this wine absolutely moreish. Complements seafood, sushi, pasta, chicken and veal dishes.
Flavours of the Zimbabwean fruit
GAKA
Gaka is similiar to
MELON
WINEMAKING
Planted in a mineral rich soils, high in organic matter, the vines are happy and produces fruit that generate smiles and sunshine. Picked in the early hours of the morning and treated reductively to preserve freshness and protect the aromatics from the very start of the process. Spontaneous fermentation and maturation on the lees for 4 months in stainless steel tanks.
WESTERN CAPE
CINSAULT ROSé
SLANGHOEK
cinsault rosé
tasting notes
Aromas of bright red fruit with cherry and strawberry flavours showing off. Notes of subtle floral and dry spice adding character. A vibrant and harmonious wine best enjoyed with a meal to reveal all of its expressions
Flavours of the Zimbabwean fruit
nzambara
Nzambara
is similiar to
sour cherries
WINEMAKING
Made from vineyards planted in sandstone soils with a high clay presence which adds the concentration to otherwise a light and pretty Rose wine. In the cellar there was only a couple of hours of skin contact in the press and from there the juice underwent extended cold settling and cold fermentation. After fermentation the wine spent 2,5 months on the lees before bottling.
Interesting fact: a drop of Colombar was added at juice stage to add some freshness and zip on the aftertaste.
