This Cabernet Sauvignon has been aged in French and American oak and displays a rich palate with intense aromas of black cherries, plums and dark chocolate.
Roast lamb, Sausages, Zesty Pastas and Cheddar CheeseAvailable Vintages: 2011
The Virginian Merlot carries a rewarding texture and full complex flavours with the nose rich in aromas of ripe berry fruits, plums and raspberries. Aged in French and American oak for over 12 months, the character of this exceptional wine gives you what a classic Merlot was meant to be.
Barbequed meats, lamb shanks, game casseroles, ratatouille, mature cheeseAvailable Vintages: 2005 and 2006 (cleanskin)
A rich, bold and elegant Shiraz aged in French and American oak barrels. This exceptional wine offers a generous fruity palate of cherries, plums and black pepper offering flavours typical of this varietal.
Grilled lamb, beef stew, spicey sauces, roast duck with plum sauceAvailable Vintages: 2010
Made from Merlot and Petit Verdot, this rich pink wine shows ripe plum and sweet red fruit flavours on the palate and floral aromas. With its fruity crisp finish, this refreshing Rosé makes and excellent aperitif!
Best served chilled.
Baked Atlantic salmon, grilled tuna steaks, pasta napoletana, marinara, couscous, grilled vegetables, salads
This Chardonnay holds a typical melon and ripe fig flavour, boasting hints of cashew nuts and ripe stone fruit characters with a rich finish on the palate.
Chicken kebabs, pasta carbonara, grilled snapper, vegetable paella, camembert, brieAvailable Vintages: SOLD OUT
This Sauvignon Blanc is bursting with lime and citrus like flavours. A bright, lively wine with zesty fruit characters ending with a fine acidity to give a sherbet like finish. Bottled with a screw cap to ensure freshness.
Best served cold between 10-12° Celsius
Seafood, ethnic dishes—pastas, curries, salsas, spicy sausages, vegetable dishes, tomato sauces, goat cheese.