KWV Laborie Merlot / Cabernet Sauvignon Wine 750ml
This wine is smooth, elegant and juicy. It has aromas of raspberry, black olive, crushed herbs and cigar box. The prominent tannin structure carries hints of sweet, cedary oak on the palate that flows seamlessly into a fresh, lingering finish.
Franschhoek Cellar Stone Bridge Pinotage 2019 Wine 750ml
This fruit-driven Pinotage, which offers “a good, juicy glass of wine, was handled very gently in the cellar to preserve its generous aromas of black cherries, clove and raspberry jam. A smooth and juicy palate, redolent with ripe mulberries, and glimmers of tobacco and spice from gentle oaking, is followed by an appealingly savoury finish.
ageing : Drinking well already, but may be cellared for up to five years from vintage.
Built in 1825, the scenic Franschhoek mountain pass boasts the oldest stone bridge still in use in South Africa. Our own unique variety, Pinotage, is a fitting tribute to this historic landmark.
in the cellar : Gentle maceration to extract only refined and silky tannins and optimal colour was followed by French oak maturation for 8 to 12 months, to help smooth out the wine and allow seamless integration.
Franschhoek Cellar - Baker Station Shiraz Wine 2019 750ml
Deep ruby with exuberant mulberry, plum, pepper and modest oak spice supported by soft ripe tannins that provide a well-structured and balanced juicy finish of pleasing length and finesse.
Best served at between 16°C and 18°C as a great match to spicy sausages, smoked meats, roast venison, duck confit or mature cheddar or blue veined cheese.
pack : Bottle size : 750ml closure : Screwcap
ageing :
Full bodied and generous for delicious drinking immediately with the structure to last well for up to 5 years in the bottle.
Inspiration: With similar fortitude and endurance that finds synergy with our SHIRAZ, Franschhoek’s well preserved original station building is reminiscent of the work of the lauded British architect, Sir Herbert Baker. The charming building follows Cape Dutch revival lines with its unmistakable gable and form.
in the cellar :
24 hours of cold maceration on the skins allows maximum colour extraction to begin before the juice is inoculated with yeast and allowed to ferment at controlled temperatures. Pump-overs are alternated with punch-downs at least 3 times daily, before 8 to 12 months of oak maturation. Finally the wine is blended, stabilised and bottled.