From the South East, the wind they call the Cape Doctor. From the Antarctic, winter rain. A soil that nurtures character. The burning African sun. Wind. Water. Earth. Fire. The ancient elements. An elegant blend of Shiraz 44%, Cinsault 36% and Grenache 20% presenting soft tannins and lots of fruit. Spicy with a complex aftertaste. Partly wood matured.

A full bodied Cape Blend with an intense dark claret colour. A wine with loads of sweet berry and pepper flavours in balance with new French oak. This wine is big in structure, although with supple, strong tannins ensuring a long after taste with a refreshing acidity. A wine that will age well in the bottle for 12 – 15 years. An ideal match with game dishes, red meat, pork and spicy foods.

Varietals: 36% Pinotage, 28% Cabernet Sauvignon & 36% Merlot.

Colour: Dark Ruby red colour with bright edges.

Bouquet: Upfront Dark fruit combines well Spicy/cedar oak aromas at the end.

Tasting notes: Intense blackberry, cassis and plum flavours upon entry with delicate spice and cedar aromas from the new French oak. A big structured, well rounded and elegantly balanced Cape blend. Hints of mocha and dark chocolate compliment a great finish. This wine will age well for 10 – 15 years. An ideal match for lamb shank, oxtail or a South African game potjie.

Our emblem of a Pinotage vine leaf shows the distinctive tooth-shaped gap between the first two lobes. Winemaker Beyers Truter, world renowned for his Pinotage wines, was named International Winemaker of the Year at the 1991 International Wine and Spirit Competition held in London. Pinotage is unique to South Africa. It was created in Stellenbosch by cross-pollinating Pinot Noir and Hermitage (Cinsaut) cultivars. The grapes derive from unirrigated bush vines of 20 - 40 years old in the famous Stellenbosch wine region. Full bodied and complex, this wine embodies the best features of Pinotage. The blackberry and cassis flavours are well balanced with the subtle wood maturation characer. It can be enjoyed now, but the smooth richness will develop even further for up to five years. Ideal with venison, red meat, curries and spicy foods.