THE FLAME LILY

SLANGHOEK

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FLAME LILY

White Blend

Roussanne, 35% Chenin Blanc, 13% Colombar& 4% Semillon

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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.

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Flavours of the Zimbabwean fruit

matunduru

also known as Loquat

Matunduru is similiar to

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peach

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apricot

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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.

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SLANGHOEK

CABERNET SAUVIGNON & CINSAULT

SLANGHOEK

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CABERNET SAUVIGNON
& CINSAULT

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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.

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Flavours of the Zimbabwean fruit

hute 

also known as Waterberries

Hute is similiar to

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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. 

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SLANGHOEK

pinotage

SWARTLAND

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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

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RED plum

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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.

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swartland

sondagskloof
sauvignon Blanc

SONDAGSKLOOF

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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

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BLACK CURRENT
LEAF

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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.

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sondagskloof

 

CABERNET SAUVIGNON

WESTERN CAPE

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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

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BLACK CURRENTs

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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. Spontaneous fermentation and maturation on the lees for 4 months in stainless steel tanks.

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WESTERN CAPE

CHENIN BLANC

BREEDEKLOOF

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chenin blanc

100% Chenin Blanc

tasting notes

Aromas of pear, white peach and lime on thenose. A juicy palate with flavors of cantaloupemelon and papaya, following through with a crispdry finish. Great with Chicken Caesar Salad orlemon & herb spatchcock chicken.

Matamba
is similiar to

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quince

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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.

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BREEDEKLOOF

 

SAUVIGNON BLANC

WESTERN CAPE

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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.

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Flavours of the Zimbabwean fruit

GAKA

Gaka is similiar to

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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.

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WESTERN CAPE

 

CINSAULT ROSé

SLANGHOEK

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cinsault rosé

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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

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Flavours of the Zimbabwean fruit

nzambara

Nzambara
is similiar to

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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.

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SLANGHOEK