South Africa's own version of the traditional Méthode Champenoise, a bottled fermented sparkling wine that mimics the characteristics of the original Champagne. It is best served with oysters.
Pongrácz - Stellenbosch
A light straw coloured wine with a greenish tint. It shows classical yeast and biscuit characters on the nose with a good fruit and acid balance. A blend of Chardonnay and Pinot Noir. (Winemaker Elunda Basson)
Recommended food: Ostriche Fresche (Fresh oysters)
Graham Beck Brut NV - Robertson
Robertson – Light yeasty aromas, good fruit on the nose and rich creamy complexity on the palate. Made up of 50% Chardonnay and 50% Pinot Noir. (Winemaker Irene Waller)
Pongrácz Rosé - Stellenbosch
This enticing Brut Rosé enthrals with wonderful foamy mouthfuls of black berry flavours and delicate yeasty notes that linger long on the palate. A blend of Chardonnay and Pinot Noir. (Winemaker Elunda Basson)
Pierre Jourdan Blanc de Blanc - Franschhoek
100% chardonnay, portion of base-wine briefly wooded. Lilting lime/citrus character, yeasty touch and long crisp finish. (Winemaker Achim von Arnim)
Pierre Jourdan Cuvée Belle Rosé - Franschhoek
A lively presentation of Pinot Noir flavours with the faintest tinge of salmon pink. Rose petal and fruit-gum perfume. Crisp, refreshing and a real mood-lifting celebration wine. (Winemaker Achim von Arnim)
Graham Beck Brut Rosé - Robertson
Beautiful salmon pink colour with strawberry fruit flavours. Light yeasty aromas, good freshness on the nose and a rich creamy complexity on the palate. Made up of 80% Pinot Noir and 20% Chardonnnay. (Winemaker Irene Waller)
Italian sparkling wines are made using the Charmat method in Northern Italy. Using this method, the wine's second fermentation is done in a tank instead of in the bottles, and the resulting wine is bottled young. This technique results in a crisp, low alcohol wine that is best consumed when young. Best served with seafood and pastas.
Giacobazzi - Lambrusco - Modena
It is a sparkling Italian wine that is typically sweet and full-bodied with a deep purplish-red colouring. Perfect for any occasion!
Prosecco Teresa Rizzi - Veneto
Veneto – A sparkling alcoholic drink that is made from late-ripening white grapes. It is crisp with a slightly bitter aftertaste. (Winemaker Terasa Rizzi)
Recommended food: Prosciutto di Parma Tagliata a Mano
Moscato Vino Dell’ Amore - Eugean Hills
Straw yellow with pink shades. Aroma of flowers, fresh fruits and Moscato grapes. It is fragrant, delicate, markedly sweet with delicate hints of a rose aftertaste.
Recommended food: Flan Cioccolato Caldo
Berlucchi Spumante Brut - Borgonato
A sparkling wine with a straw yellow colouring and very subtle golden highlights. Chardonnay, Pinot Noir and Pinot Blanc grapes are used to make Berlucchi. It is crisp and dry, with well-defined flavours and subtle fruit and attractive acidity. (Winemaker Guido Berlucchi)
Dates back to the 17th century from the Champagne region in Northern France. Champagne is made in the age-old Methode Champenoise which includes whole bunch pressing, skillful blending and bottle fermentation. Best companion to oysters.
Moët et Chandon Non Vintage - France
Harmonious assemblage of Chardonnay, Pinot Noir and Pinot Meunier grapes. Pale yellow in colour with shades of green. Subtly vinous vine and lime blossom.
Recommended food: Ostriche Fresche (Fresh oysters)
Veuve Clicquot Yellow Label - Reims, France
A dry, crisp and full flavoured champagne with a powerful, yet elegant blend of Chardonnay, Pinot Noir and a hint of Pinot Meunier.
Dom Perignon Cuvée Prestige - France
The initial notes of fresh almonds and grapefruit lead into cashew nuts and spices. A satiny texture curls and unfurls on the palate.
Italian whites are crisp, soft and highly acidic. They are made to accompany food, not overpower it. Italy's best white wines are grown primarily in the three regions called collectively, "Tre Venezie (literally, three Venices). These wines are well matched with salads and creamy dishes.
Corvo Bianco - Sicily
A clear, straw yellow wine with brilliant greenish effects throughout. Behind a subtle and delicately fruity bouquet is a fresh and lively taste. It is harmonic, silky and possesses a wealth of character.
Recommended food: Filetto di Pesce alla Siciliana
Lambertini Pinot Grigio - Veneto
A light, crisp white wine with citrus fruit and a slight smoky flavour. It is typically a pale, straw-like yellow with some golden hues thrown in.
Recommended food: Tortelloni di Mare
Italy has very diverse wine-growing regions. The cool, mountainous northern region of Piedmont produces crisp, austere wines, whereas the sunny, temperate central region of Tuscany yields bold, lusty, full-bodied sensations. Best served with pastas and pizzas.
Masi Renzo Chianti Riserva 2003 - Tuscany
Matured in French oak barrels for periods of 14 months. It is light to full-bodied and displays aromas and flavours of cherry, roses and violets, mingled with fairly high acidity.
Chiaramonte Nero D’Avola - Sicily
It is a rich, perfumed and velvety red wine that's easy to drink. This dark garnet wine shows ripe, berry-like fruit aromas, lent complexity by hints of leather and smoke. Warm and plummy with a touch of raisins and a hint of almonds in the flavour.
Sant Helena Refosco - Friuli
Light and fruity, quite powerful and tannic, with a deep violet colour and a slight bitterness. On the palate, there is strong currant, wild berry and plum flavours.
This variety has its origins in Bordeaux, however, the best examples come from the Loire valley and New Zealand. It is a highly aromatic wine with wild herbaceous characters and very well matched with salads and fresh seafood dishes.
Stellenzicht Golden Triangle Sauvignon Blanc - Stellenbosch
A medley of tropical fruits. Crisp, yet easy drinking. Ripe pineapples with melon notes. (Winemaker Guy Webber)
Durbanville Hills Sauvignon Blanc - Durbanville
Full-bodied that dazzles with its grassy bouquet while tropical fruit combines with subtle gooseberry on the palate. (Winemaker Martin Moore)
Asara Sauvignon Blanc - Stellenbosch
Aromas of zesty bell pepper, asparagus and green apple follow through to the palate, where you will find young gooseberry and kiwi fruit flavours on the aftertaste. (Winemaker Francois Joubert)
Recommended food: Kingklip on the grill
Paul Cluver Sauvignon Blanc - Elgin
Zesty and dry with green pepper and ruby grapefruit aromas. Lingering aftertaste. (Winemaker Andries Burger)
Recommended food: Spaghetti Scoglio in Carta Fata
Boschendal Sauvignon Blanc - Stellenbosch
Flavours of tropical fruits and asparagus are complemented by a steely raciness, characteristic of a multi-dimensional wine reflecting superb fruit quality. (Winemaker JC Bekker)
Bouchard Finlayson Sauvignon Blanc - Walker Bay
Immediate varietal symphony and minerally rich on the palate. Crisp, clear green apple and fig flavours. (Winemaker Peter Finlayson)
Recommended food: Spaghetti Scoglio in Carta Fata
Groot Constantia Sauvignon Blanc - Constantia
Fresh tropical fruit aromas with herbaceous and mineral characters and subtle fragrances of spring blossoms. Ripe pear and summer fruits combine with hints of green and some minerality on the palate. (Winemaker Boela Gerber)
Waterford Sauvignon Blanc - Stellenbosch
Juicy quince and gooseberry aromas with steely minerals upfront, giving way to a creamy, yeasty deep mouth feel. (Winemaker Kevin Arnold)
Recommended food: Filetto di Pesce in Crosta di Patate
Springfield Special Cuvée Sauvignon Blanc - Robertson
Treated tenderly in the cellar with minimal intervention, the results are complex, sensuous combinations of passion fruit. Flintiness gives a full mouth with stylish length. (Winemaker Abrie Bruwer)
Warwick Professor Black - Stellenbosch
There is an abundance of tropical fruit, guava, gooseberry and green fig flavours on the nose that carry through to the palate. The palate is rich and fruity with a well-balanced acid, while the aftertaste is long and lingering. (Winemaker Jozua Joubert)
Recommended food: Arrosto di Pesce Misto Meloncino
Reyneke Sauvignon Blanc - Organic
Superb fruit retainment with the zesty and lively character of new-world Sauvignon Blanc preserved. (Winemaker Johan Reyneke)
An ancient French variety now famous in the Loire valley. Used to be South Africa's most widely planted grape. Chenin Blanc is fresh and fruity with tropical traits and is great with light summer dishes. Pair with risotto and fresh gnocchi.
Rhebokskloof Chenin Blanc - Paarl
A Chenin Blanc packed with juicy, tropical fruit flavours and complemented by a rich smooth texture. (Winemaker Rolanie Lotz)
Recommended food: Zuppetta di Cozze in Bianco
Morgenhof Chenin Blanc - Stellenbosch
This wine has combinations of dried apricots, peaches and lime with a good deal of caramel and wood integration. A full-bodied and complex palate with a good balance of acidity and sweetness. (Winemaker Jacques Cilliers)
KWV Mentor Chenin Blanc - Swartland
Explosion of ripe citrus aromas, honey blossom and melon, supported by the complex oak nuances of white chocolate fudge and marshmallows. (Winemaker Richard Rowe)
Recommended food: Scaloppina all’Agrumi (Arancio e Limone)
Raats Family Chenin Blanc - Stellenbosch
Rich and intense, yet elegant and delicate on the palate. Honeyed pear, butterscotch and citrus flavours, complemented by a firm minerality and spicy edge. (Winemaker Bruwer Raats)
Thought to originate in Bordeaux, this is one of South Africa's oldest varieties and in the 1700s over 90% of its plantings were Semillon. This wine is rich and complex with great fruit and aging potential. Best served with simple pasta and fish dishes.
Fleur Du Cap Unfiltered Semillon - Stellenbosch
This lightly wooded wine has a complex nose of floral aromas, backed by grapefruit and lime flavours, with a lingering aftertaste of peaches and honey on the palate. (Winemaker Pieter Badenhorst)
Another popular grape that is used in a wide range of styles, including barrel fermented, unwooded and oak ageing. It is also used as a base wine from which the Cap Classique wines are made. It is great alongside a bowl of pasta.
Durbanville Hills Chardonnay - Durbanville
Golden yellow with green specs in colour. Dried peaches, apricot, citrus and vanilla notes on the nose. A soft entry, easy drinking wine with a crisp acidity. (Winemaker Martin Moore)
Asara Unwooded Chardonnay - Stellenbosch
Aromas of ripe yellow apple and the nuance of limes on the palate combine to offer you a delicious, flavourful wine with a zesty crisp taste. (Winemaker Francois Joubert)
Recommended food: Insalate di Salmone
De Wetshof Finesse Chardonnay - Robertson
Lightly structured, steely dry wine with strong lemon hints and nice yeasty flavours. (Winemaker Danie de Wet)
Asara Chardonnay Reserve - Stellenbosch
There is elegance and power in the fresh citrus and creamy vanilla aromas along with a lingering taste of marmalade and buttered toast on the palate. (Winemaker Francois Joubert)
Recommended food: Filetto di Pesce al Pinot Grigio e Pinoli
Glen Carlou Chardonnay - Paarl
Fermented in French oak barriques and matured for ten months, this wine rewards with rich, round fruity flavours, harmoniously balanced with well-integrated oak. (Winemaker David Finlayson)
Waterford Chardonnay - Stellenbosch
Subtle hints of vanilla oak and struck flint on the nose. Nice lime and tangerine notes. (Winemaker Kevin Arnold)
Recommended food: Fagottini di Pollo
Hamilton Russell Chardonnay - Hemel-en-Aarde Valley
A prominent core of intense pear aromas and flavours is brought beautifully into focus by a tight line of natural acid and a dry minerality. (Winemaker Hannes Storm)
Gewürztraminer is a variety with a pink to red skin colour, which makes it a white wine grape in difference to the blue to black-skinned varieties. The variety has high natural sugar and the wines are white and usually off-dry, with a flamboyant bouquet of litchis. Ideal with any spicy dish.
Paul Cluver Gewűrztraminer - Elgin
Typical litchi flavours with rose petals and honeysuckle on the nose, which carry through to the palate. A rich mouth but not overpowering, with a lovely long aftertaste and clean finish. Cheeses have a natural affinity for this wine. (Winemaker Andries Burger)
Recommended food: Our cold cheese and meat platter, Misto di Montagna e Formaggi Mist
Traditionally associated with the northern Rhone area, Viognier is highly aromatic with wonderful peach and apricot characters. This wine goes well with Asian dishes or any white meat.
Lourensford Viognier - Somerset West
Light straw coloured wine with a youthful green tinge, flavours of dried peach, quince and fresh apricots. Refreshing acidity on the finish. (Winemaker Adéle Louw)
A noble German variety dating back to the 15th century. This variety makes very complex wines with spice and white fruit characters becoming almost kerosene-like with age. Great companion with our salads.
Hartenberg Weisser Riesling - Stellenbosch
Off-dry, friendly, rather than racy, version of this great variety. Very aromatic, tangerine-rind perfume leaps out of glass. A quality wine that offers great value and much versatility. (Winemaker Carl Schultz)
Paul Cluver Weisser Riesling - Elgin
A vibrant wine with the classic Riesling flavours of spice and florals. The palate is fruity and very elegant and refined with a lingering aftertaste due to the good acidities of the wine. (Winemaker Andries Burger)
Recommended food: Cotoletta di Vitella
With no set rules behind the content of a dry white blend, each producer is allowed to create something unique from the various varietals produced on the estate. We recommend these with salads, pastas and seafood dishes.
Asara Ivory - Stellenbosch
An unwooded wine from Sauvignon Blanc and Chardonnay. The Sauvignon Blanc portion contributes aromas of green fruit and asparagus, whilst the Chardonnay contributes more soft citrus fruit flavours to smooth the palate. (Winemaker Francois Joubert)
Avontuur Vintner’s Blend Chardonnay/Pinot Noir - Stellenbosch
This wine has a beautiful antique rose colour. Aromas of melon and grapefruit are complemented by the fresh, citrusy mouth-feel. (Winemaker Natalie Nel)
Lourensford Five Heirs Chardonnay/Viognier - Somerset West
Aromas of dried peach, apricots and nuts laced with subtle butterscotch. The palate is rich, yet refreshing and the wine has a wonderful palate cleansing quality. (Winemaker Adéle Louw)
Recommended food: Fagottini di Pollo
Haute Cabrière Chardonnay Pinot Noir - Franschhoek
It is full of elegance, richness and an enticing bouquet which promises fruit, complexity and subtle spices. (Winemaker Achim von Arnim)
Something special for our valued clients, this is a first for South Africa – a white Cabernet from Asara Wine Estate. Only limited production and certainly one not to be missed... Ideal served with pizzas and veal.
Asara Cabernet Sauvignon Blanc - Stellenbosch
A white wine made only from Cabernet Sauvignon (red) grapes. Sauvignon Blanc and Chardonnay unwooded flavours on the nose with typical German Riesling undertones. (Winemaker Francois Joubert)
Recommended food: Abbacchio Scottadito
These light Rosés and Blanc de Noirs offer a simple, refreshing drinking experience. Perfect accompaniment to caprese salad.
Asara Rosé - Stellenbosch
An intriguing blend of Shiraz and Gamay Noir. It has a deep crimson colour that signifies the use of only red grapes. Aromas of strawberry and watermelon are complemented by the fresh berry fruit taste. (Winemaker Francois Joubert)
Recommended food: Fresh lobster on the open-fire grill
Beyerskloof Pinotage Rosé - Stellenbosch
A fresh rosé with an inviting and elegant coral pink colour. There is an unexpected abundance of tropical fruit flavours on the nose, floral notes and vibrant, sweet red berries. (Winemaker Beyers Truter)
The sum of the parts is better than the individual parts, is the philosophy that justifies blends. These wines should reflect great synergy and make a versatile food companion with any rich meat dish.
Asara Ebony - Stellenbosch
A Cabernet Sauvignon/Merlot blend with a combination of red berries and bell pepper on the nose. The taste is juicy with a soft nuance of mocha in the background. (Winemaker Francois Joubert)
Recommended food: Filetto con Funghi Porcini e salsa Tartufata
Lourensford “The River Garden” Shiraz/Cab Sauv -
Somerset West
Lovely red cherry fruits and spice on the nose, with a supple serious blackberry fruit from the 15% Cabernet Sauvignon on the aftertaste. (Winemaker Adéle Louw)
Asara Cape Fusion - Stellenbosch
The deep, ruby black colour hints at a celebration of the senses. Rich plumy and black cherry aromas balance with subtle cigar box and spicy mocha nuances. Taste is filled with berry fruit that finishes with an elegant and juicy structure. (Winemaker Francois Joubert)
Leopard’s Leap Family Collection Smv - Franschhoek
This elegant, well-structured blend of Shiraz, Mourvedre and Viognier is a typical example of the Rhone style. The nose is dominated by red berry flavours with spicy undertones. (Winemaker Eugene van Zyl)
Recommended food: Bistecca di Manzo
Reyneke Cornerstone Cab/Mer/Shz (Organic) - Stellenbosch
This spicy, perfumed blend has a dense and rich, yet youthful ruby appearance with a nose that is packed with loads of enticing spice and fruit. (Winemaker Johan Reyneke)
KWV Cathedral Cellar Triptych - Coastal
This elegant, full-bodied red wine is rich with ripe fruit and berry aromas. The flavours are complemented by smoky aromas and spice, due to the long maturation period in oak. (Winemaker Richard Rowe)
Recommended food: Abbacchio Scottadito
Warwick Estate Three Cape Ladies - Stellenbosch
Tannins with an innate softness that will mature with cellaring. Full on the palate with a sweetness on the finish. This blend brings the best of Pinotage to the classic French varieties. (Winemaker Jozua Joubert)
KWV Mentor Shiraz/Cabernet Franc - Swartland
An explosion of black fruit, blackcurrant, black cherry, plum, brambles and violets with nuances of oyster shell and pencil shavings. The wine develops into a serious and complex, yet elegant wine with a combination of earthy, spicy and fruity undertones. (Winemaker Richard Rowe)
Avontuur Baccarat - Stellenbosch
Elegant Cabernet-dominated bouquet with leafy hint, concentrated, poised cassis flavours cradled by new French oak. (Winemaker Natalie Nel)
Recommended food: Tagliata di Manzo all’Aceto Balsamico Invecchiato 10 Anni
Klein Genot Black Swan Reserve - Franschhoek
Featuring an elegant nose with loads of red berry and dark chocolate, the wine is also forward, offering an exciting fruity freshness. (Winemaker Mark Carmichael-Green)
Boekenhoutskloof The Chocolate Block - Franschhoek
Spicy dark chocolate, surrounded by ripe berry flavours and fine clove character show in the nose. The richness of the palate with ripe flavours is in balance with the smooth tannins. (Winemaker Mark Kent)
Bouchard Finlayson Hannibal - Walker Bay
This wine has a concentrated dark fruit nose with an austere, gentle palate weight. Tannins are velvety and offer a slow-pronounced aromatic finish. (Winemaker Peter Finlayson)
Meerlust Rubicon - Stellenbosch
Ultra dark with an intense, opaque core. Exuberant cassis fruit on the nose, black cherry, blackcurrant and nettle-bush followed by cigar box. Full-bodied with a concentrated fruit core wrapped by lush, sleek tannins and an earthly minerality. (Winemaker Chris Williams) |
