The April wine club selections are as follows:

6 bottles of white wine for R593.00

Usana Sauvignon Blanc 2016 – whole bunch pressed then fermented (natural) in stainless steel tanks and kept on the lees for 4 months prior to bottling. It’s a soft Sauvignon Blanc with a rounded feel and rich palate.

Cape Point Chardonnay 2016 – Noordhoek fruit whole bunch pressed then fermented in barrel (inoculated & natural portions). 20% new oak. Aged in barrel for 14 months. 80% malolactic fermentation adds a richness to the finished wine. A treat in this age of vibrant, fresh and crisp chardonnay.

Wildehurst Velo Blanc 2015 – 45% Colombar, 33% Viognier, 22% Chenin Blanc. Grapes sourced from selected vineyards in the. Swartland. A fruit-driven white blend. The Colombar and Chenin Blanc both naturally fermented in stainless steel tanks and the Viognier in old French oak barrels.

David and Nadia Siebritskloof Chenin Blanc 2017 – The grapes are whole bunch pressed and cold settling is allowed for the juice before racking and spontaneous fermentation. The wines ferment and age in a foudre and old French oak barrels (300L and 500L) as well as 10% in a stainless steel tank. Wine is bottled after nine months. A voluptuous and mouth-filling palate of poached pear and melon. Lovely!

Lomond SSV 2016 – a blend of Sauvignon Blanc, Semillon and Viognier from Cape Agulhas vineyards. Notes of passion fruit, lemongrass & lemon. A rich core with a sleek, well-rounded feel.

Sixpence White 2017 by Opstal Estate near Rawsonville. A super value blend of Sauvignon Blanc and Semillon.

Six bottles of Red for R620.00:

Usana Cabernet Sauvignon 2014 – Soft tannins, plush fruit and wonderful freshness, it is accessible now, but if you have a cellar, buy a case or two and store for 3 years. You won’t regret it. Natural fermentation and ageing in French 225l barrels (20% new with balance 2nd, 3rd and 4th fill). 38 barrels produced.

Boplaas Cape Portuguese red blend – a winner for autumn! Serve slightly chilled. Rich red fruit & spice, this is delicious with a braai / peri-peri chicken. Ripe plum, hints of bramble jam, raspberry, ripe strawberry, subtle spice, vanilla and an undercurrent of fynbos. The soft tannins and mild acidity make for an appealing glass of honest red wine.

Hillcrest ‘Saartjie’ Malbec 2016 –  To get the most out of this one, squirrel it away for another 4 years at least (longer if possible). Dark berries , cherries, plums and chalky grippy tannins with more violets on the end and some good fruit acidity to help it last the distance.

False Bay Syrah 2017 – black plums, mulberries, szechuan pepper, cloves, charcuterie & more. A plush, succulent core with a fine, grainy finish. It’s still young, so if you’ve got the space, buy a few cases and try it again in 2 years. Problem is, it’s so darn tasty right now…

David and Nadia Siebritskloof Red blend 2016 – Long, but delicate extraction during fermentation and then matured for twelve months in older French oak barrels. The wine consists of 57% Malbec, 26% Pinotage and 13% Syrah.

The High Road Cabernet Sauvignon 2015 – a classic Stellenbosch Cab, the palate has a soft, full, fruit-driven entry with good tannin support. Blackcurrant and blueberries with hints of tobacco & aniseed. A rich and sumptuous wine worth cellaring for at least 5 years.

3 bottles of red and 3 bottles of white for R728.00

Usana barrel-fermented Chenin Blanc 2014 – fruit  a single block in Elgin is whole bunch pressed then naturally fermented in oak barrels. 4 months on the lees with a total of 11 months in barrel before bottling. The natural fermentation added a softer, creamier mouthfeel while the oak added complexity and body to the wine.

Hermanuspietersfontein No.5 Kat met die Houtbeen 2014 – a barrel fermented sauvignon blanc from Sondagskloof. This vintage is starting to express itself beautifully. Acid, fruit and oak are so well integrated, it’s a seamless pleasure to drink. Full-flavoured and nuanced.

Waterkloof the Revenant 2017 – 80% Sauvignon Blanc & 20% Chenin Blanc whole-bunch pressed and allowed to naturally ferment in old barrels and concrete eggs.  The wine is aged for 10 months on lees. No additions other than a small amount
of sulphur (a preservative) at bottling. Sleek, crisp and refreshing

Boplaas Touriga Nacional 2015 – Touriga Nacional is the foundation of the finest fortifieds and some of the world’s most exciting wines coming out of Portugal. medium bodied Touriga Nacional showcases the varietal’s heady aromatics with ripe black plum, kirsch, vibrant five spice, fynbos and notes of coco nib and charcuterie on the palate. The tannins are firm, but not austere, offering years of enjoyment ahead. Let it breathe if opening now.

The Valley Pinot Noir 2016 – made by Nico Grobler (Eikendal cellar master) from Elgin fruit. Rich fruit on the nose with
some perfume and orange peel. It is vibrant and full of energy  with a big mid-palate of ripe red fruit supported by a firm structure, good acidity and a mineral finish.

The High Road Classique 2014 – delicious! A classic blend of Cabernet Sauvignon, Merlot, Cabernet Franc & Petit Verdot from selected Stellenbosch vineyards. Each component is aged in French oak for a year before blending. Decant or let it breathe if opening now, or cellar happily until 2020.