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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.
This crisp, mouthwatering Chardonnay displays lively flavors of green apple, citrus, and pineapple on a full, creamy palate. Hints of orange blossom and subtle toasty notes round out this versatile and accessible everyday value.
"This lively Chardonnay starts with lemon, lime and pear on the nose, followed by a terrific combination of crisp citrus fruit and oaky, white fruit roundness. Elegant but fun, it's a perfect food wine. Think spicy ethnic cuisine, grilled seafood, salads. "
The picturesque Robertson Valley is nestled between two rugged mountain ranges near the Breede (Broad) River. It was here that the De Wet family purchased a large tract of land in 1859, subsequently channeling the river and planting the region"s first vineyards. Today the estate is owned by Freddie and Peter De Wet, the fourth and fifth generation of De Wets to farm the...Read More About Excelsior
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
White Wine's Queen Bee
Sauvignon, Chardonnay can grow just about anywhere. It adapts well to different
soils and different climates. While frequently paired with
its native home lies in the vineyards of Burgundy,
France. The only major white grape of the region, Chardonnay is at its best on the rolling...Read More About Chardonnay
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