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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
Explosion of fresh figs and gooseberries on the nose, with hints of green pepper. Palate is richly flavoured, with fruit following through and balanced by zesty acidity and flinty minerality. It has a long and full finish.
"Pale straw-yellow. Ripe but distinctly herbal nose combines green pepper, tropical fruits and a lightly resiny quality. Then round and full in the mouth, with dusty tropical fruit and wasabi flavors. A touch of sweetness is countered by a mineral dryness. This serious and idiosyncratic wine finishes with noteworthy length and a smoky nuance."
International Wine Cellar
Five centuries ago the ancient mariners braved uncharted seas to round the Cape in search of exotic spices. Their nerve and dash inspired Charles Back to found the Spice Route Winery in 1997. Charles had bought the farm Klein Amoskuil, and this Malmesbury based farm is now home to Spice Route's Swartland terroir styled wines. The Spice Route Winery has found its signature wine...Read More About Spice Route
A long history of growing grapes and making wine, but less of a history on exporting it, and even lesser on
the quality aspect.
At the turn of the century (1900, that is), a surplus of wine in South Africa created a hierarchy of cooperatives, the
biggest and best known being KWV. This organization seemed to favor quantity over quality and had most...Read More About South Africa
One of the most distinctive grapes, Sauvignon Blanc is a highly aromatic variety
that does well in both the old and new world. From the Loire
Valley of France to Marlborough
in New Zealand, Sauvignon Blanc has found many regions that bring out its unique
and delicious flavors.
Sauvignon Blanc's home...Read More About Sauvignon Blanc
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