WINE MENU HOUSE WINES/WINES BY THE GLASS WHITES Sauvignon Blanc Spier Full crisp fruit and fynbos herbs. Grassy aroma leads to a delicate taste of lemons and honeydew melon. Perfect for butter and roasted chicken. Chenin Blanc - Protea (from Antonij Rupert) The Protea Chenin Blanc is pale lemon in appearance. It shows aromas of fresh citrus fruit and honeysuckle. Chardonnay - Spier - Unwooded Crisp and refreshing, with aromas of melon and tropical fruit flavours. Possessing a fabulous texture as well as a long finish of vanilla and mineral notes. Exceptional value. Food pairing: Enjoy with grilled seafood or chicken, and roast pork.
Protea (from Antonij Rupert) - Lightly wooded Ripe citrus and stone fruit flavours make their presence felt on a full, textured palate. Lively and appealing in its approachability and drinkability. Light and lissom all the way to a long, dry finish. A small portion of the total blend was fermented with new French Oak to add complexity and structure. WHITE BLENDS Buitenverwachting-Buiten Blanc Lovely and fresh. The blend varies depending on vintage but can include Sauvignon Blanc, Chenin Blanc, Semillon, Viognier. Food Suggestion: Goats' Cheese and Feta. Boschendal Blanc de Noir White from Red. An appealing salmon colour leads to bright red fruit, strawberries & berries. To achieve the desired colour, most of the juice was drained directly after crushing. Blend of Shiraz, Cabernet Sauvignon, Merlot, Pinotage & Cinsaut. Food pairing; Beef, Lamb, Venison, Spicy food, Mature cheese & Poultry. ROSE Nederburg Dry Rose Blend of Sauvignon, Merlot, Shiraz, Pinotage. Clean, fruity and refreshing flavours with a good acid structure. Excellent served with smoked salmon, summer salads or vegetarian dishes.
SPARKLING WINE PONGRACZ Brut R305.00 Stellenbosch area- An elegant and distinctive Méthode Cap Classique, Pongrácz is inspired by a nobleman and refugee from the Hungarian uprising, Desiderius Pongrácz, whose sheer genius and vision revitalised viticulture in the Cape. Composed in the classic French tradition of two noble varieties, Pinot Noir (40%) and Chardonnay (60%). Delicate strawberry tones are layered with whiffs of baked bread. On the palate, it is perfectly balanced with clean acidity and juicy blackberry. REDS Cabernet Sauvignon - Protea (from Antonij Rupert) Appealing aromas of black berry fruits with a light spice and violet overlay. Juicy, ripe and softly rounded in the mouth with ample black berry fruit. Merlot - Protea (from Antonij Rupert) Expressive black fruit aromas of plum, mulberry and cherry with a light brush of spice. The wine is softly textured, gentle and velvety throughout on the palate Shiraz - Spier Stellenbosch Area - There are plums and spice on the palate with an undertone of sugar and soft tannins on a creamy aftertaste. Food pairing: Goes well with Rump or Sirloin steak.
Pinotage - Spier Stellenbosch Area - Mouth-watering juicy plum and sweet fruit aromas are complemented by hints of tobacco. On the palate, mouth-filling cherry and tobacco flavours are soft and accessible with a lingering finish. Aged 10 months in oak. A unique hybrid grape from Pinot Noir and Cinsault. Food pairing: Goes well with Pork or Lamb cutlets RED BLEND Ken Forrester 'Petit' - Cabernet Sauvignon/Merlot Showing fresh ripe mulberries and plums with a spicy undertone. The perfect all-rounder.
CELLAR WINE MENU WHITE WINES SAUVIGNON BLANC TOKARA - R205.00 Helshoogte Pass, Stellenbosch Area- Displays a vibrant deep straw colour with flecks of green. The aromas on the nose are a melange ripe tropical fruits such as guava, papaya and passion fruit intermingled with the more herbaceous aromas indicative of a cooler climate Sauvignon blanc such as asparagus, nettles and fresh cut grass. On the palate the wine is surprisingly full and rich with mouth filling flavours reminiscent of the characters on the nose. Food Suggestion: Goat s cheese and Feta. BUITENVERWACHTING R 265.00 Constantia Area. The wine has a pale lemon yellow colour and a bouquet reminiscent of green figs with hints of gooseberries and intrusion of green peppers. The wine is dry, full bodied and has a long lingering finish. Food Pairing: Goes well with soft cheeses. SPRINGFIELD LIFE FROM STONE R 280.00 Robertson area Extremely rocky terrain yields this vibrantly wild sauvignon blanc. Flinty herbaceous tone and racy freshness. Food Suggestion: Gorgonzola, Pasta and Prawn dishes.
CHENIN BLANC KLEINE ZALZE - CELLAR SELECTION R 170.00 Stellenbosch Area. Rich tropical, lime and guava aromas show on the nose and are complimented by a long, full, crisp aftertaste. This wine is easy drinking with a good balance of Chenin Blanc flavours that compliments various dishes. Food Suggestion: Enjoy with seafood such as prawns and also with green salads. It will also complement a variety of white meat dishes. TORMENTOSO OLD VINE CHENIN BLANC R205.00 Area; Paardeberg Region. Intense aromas of apricots and canned white peaches with touches of coconut cream. The palate is packed with ripe yellow fruit and other tropical flavours, with balanced, refreshing acidity and a long mineral finish. Food Pairing: Shellfish, Spicy food, Lean fish, Mild and Soft cheese RAATS FAMILY OLD VINE CHENIN BLANC R685.00 The wine offers a complex nose showing quince, white peach, yellow apple, acacia, nettles, white pepper and fenugreek spices and an intense minerality. The wine lingers with hints of ripe nectarine and apricot, zesty lemon and wet chalk. Food Suggestion: Goes well with rich creamy Mussels, Smoked Salmon, White Fish with a beurre blanc sauce, Butternut Soup or Mild Indian curries
CHARDONNAY BOUCHARD FINLAYSON SANS BARRIQUE - UNWOODED R 325.00 Mineral rich with strong peach, lime and gooseberry flavours. The time on yeasty lees, adds a creaminess and complexity with increase in viscosity; presenting a notable penetration of appealing palate length. A great alternative to Sauvignon Blanc. Food Suggestion: An excellent accompaniment to Lobster and other Shell fish, or Sushi. GLEN CARLOU SLIGHTLY WOODED R 265.00 Paarl area - Pickled lime flavours, Fresh core & well-balanced oaking ensures that it s good drinking now. Food Pairing: Goes well with Cheddar and Gruyere cheese THELEMA SUTHERLAND - OAKED CHARDONNAY R255.00 Helshoogte Pass, Stellenbosch- This wine has a beautiful light straw colour with hints of green. The nose shows pure marmalade fruit and complex yeasty flavours in a nice harmony with toasty oak. The palate is clean and pure with a lovely texture and finishes long. Food Suggestion: Full flavoured dishes such as Tuna, Lobster, Chicken and Pork. HAMMILTON RUSSEL - WOODED CHARDONNAY R820.00 Hermanus area- prominent pear and lime fruit aromas and flavours are brought beautifully into focus by a tight line of bright natural acid and a long, dry minerality. An elegant, yet
textured and intense wine with a strong personality of both place and vintage. Food Pairing: Enjoy with Sea bass, Arugula, Lemon ream sauce, Avocado, Prawns or Crayfish. WHITE BLENDS HAUTE CABRIERE CHARDONNAY/PINOT NOIR R230.00 Franschhoek area Fresh citrus flavours as well as intense berries, makes this a versatile wine, that pairs with either white or red meat. Recommended food pairings are: Fish, Chicken and Mediterranean cuisine or just on its own. TRIZANNE SAUVIGNON BLANC / SEMILLON R405.00 The Swartland region- A blend of 51% Sauvignon Blanc and 49% Sémillon, this is a beautifully balanced white. Rich aromatics of lime, fresh pear, winter melon, hazelnuts and a touch of herbs. A delicious, elegant wine that leaves the drinker refreshed. Food Suggestions: Goes well with Scallops, Clams, Crab, Seafood salad, Salmon, Trout, Seafood Risotto and Fish or Chicken in a creamy sauce. SADIE PALLADIUS 2014 R1285.00 Swartland area - Eben Sadie's ultimate expression of South African white wine. A complex blend of Chenin blanc, Grenache, Clairette, Viognier, Verdelho, Marsanne, Roussanne, Semillon Gris, Semillon Blanc, Colombard and Palomino. Compared to many white wines, the Palladius is more phynolic and textured
and best enjoyed with food. Tropical fruits and limey notes and slight nuances of almonds and hay. The aromatics of the wine also have a very salty and mineral character that comes more forth in the mouth feel and aftertaste. Needs decantation in the first 5 years from bottling. Food pairing: Goes very well with scallops, and it s an excellent seafood wine, but it would match well with a variety of foods, from chicken to even pork. ROSE WATERFORD ROSE MARY R220.00 Stellenbosch area A Blend of Merlot, Grenache, Tempranillo and Malbec. Aroma is minerally driven with delicate fresh raspberry and apricot fruit. The well-integrated natural acid leads to an elegantly tangy mouthfeel with a characteristic dry finish. Food pairing: A variety of foods from Ham, Leek, and Gouda to Blue cheese, Grapes & Honey or Beef tartar. KLEINE ZALE CELLAR SELECTION GAMAY NOIR R 255.00 Stellenbosch Region Grape; 100% Gamay Noir. Rich and Fruity. Sour cherry and pink strawberry on the nose and palate, ending with a clean, light and easy finish. Food suggestion: Tomato based dishes.
CELLAR WINE MENU RED WINES MERLOT RICKETY BRIDGE R 345.00 Franschhoek Valley Wine Style; Rich and Intense. 100% Merlot. Notes of red cherry and ripe plum layered with herbal nuances and hints of oak spice on the nose. A juicy palate with red currants and blueberries gives way to lingering dark chocolate flavours. Well-structured with refined tannins and a lengthy finish. Food Suggestion: Beef and Venison. VERGELEGEN RESERVE R 540.00 Somerset West area 86% Merlot, 9% Cabernet Sauvignon, 5% Petit Verdot. Creamy Plums, Belgian chocolate, slight dusting white pepper. The perfect balance makes it enjoyable now one of the Cape s finest. The aftertaste is long and lasting. Food Pairings: Beef Steak, Duck, Venison and Ostrich. RUST &VREDE - R 540.00 Stellenbosch area 100% Merlot. Rounded, yet deep. Layered with cherry & tobacco. Dense, broad & poised with a long after taste. Food Pairings: Compliments a variety of dishes, but goes well with Roasts, Hamburgers or other Grilled meats
CABERNET SAUVIGNON TOKARA - R 240.00 Stellenbosch area - With a splash of Petit Verdot & Cabernet Franc. Cassis fruit core with dry, food friendly tannins. Food Suggestion: Goes well with Onion tart, Spinach, Herb, Artichoke or Mushroom Risotto, or Roasted Garlic recipe s. SPRINGFIED WHOLE BERRY R 370.00 Robertson area 100% Cabernet Sauvignon. Lovely fruit purity & freshness from old vines. Elegant restraint & well structured. Food Pairing: Slow cooked beef, Steaks or Meaty pasta dishes. STARK-CONDE THREE PINES CABERNET SAUVIGNON R760.00 Jonkershoek Valley Stellenbosch Area - 94% Cabernet Sauvignon, (with a dash of Petit Verdot & Merlot.) Selected single vineyard grapes; displays the violet/cassis/black cherry notes the vineyard is known for, coupled with the fine elegant tannins for which the Jonkershoek Valley is known for. Food Suggestion: Lamb, Beef of Poultry. PINOTAGE DIEMERSFONTEIN R 295.00 Wellington area 100% Pinotage. The original Coffee Pinotage. Sweet plummy generosity, with choc-mocho sheen from lots of
oak. Food Pairing: Although this wine is a great partner to rich lamb casseroles and gentle Malay curries, the best companion for this wine is a rich, decadent chocolate dessert. KANONKOP - R810.00 Stellenbosch area- 100% Pinotage. A complex wine with red fruit flavours. Big elegant & ripe tannin structures. South Africa s original Pinotage; from one the oldest wine estates. Barrel aged 18 months in French oak. Food Pairing: Pasta, Red meat and spicy Asian style dishes. KANONKOP Pinotage 2006 Reserve - R1820.00 Stellenbosch area- 100% Pinotage. A complex wine with red fruit flavours. Big elegant & ripe tannin structures. South Africa s original Pinotage; from one the oldest wine estates. Barrel aged 18 months in French oak. Food Pairing: Pasta, Red meat and spicy Asian style dishes.
SHIRAZ/SYRAH SARONSBERG PROVENANCE SHIRAZ R 255.00 Tulbagh Area 100% Shiraz. The soft textured tannins, fullbodied mouthfeel and silken finish lends itself as a platform to heady mix of red Berry and black fruit flavours combined with floral notes and fynbos nuances. Food Pairing: Karoo lamb cutlets or a succulent lamb shank served with creamy mashed potatoes or roasted vegetables. WATERFORD KEVIN ARNOLD SHIRAZ R 495.00 Stellenbosch area- Shiraz with a dash of Grenache and Mourvedre. Vibrant dark fruit, earthy and clove pepper spice taste accompanied by soft liquorice undertones with natural acidity and classic granular tannins. Food Suggestion: Beef, Lamb, Venison or Poultry. RUST & VREDE SYRAH - R 595.00 Stellenbosch area - Seductive & ripe, with grip, concentration, refinement & class. Clarity of black fruit expression. Food Pairings: Goes well with Lamb, Beef and Venison or Beef Stew.
PINOT NOIR NEWTON JOHNSON WALKER BAY R450.00 Hemel -en- Aarde Valley area -Exuberant & Scented berry flavours. Youthful acidity & grippy texture. Food Pairing is very versatile: Leaner meats like veal, chicken, turkey, rabbit, any game bird, filets of beef or pork, and duck. Smoked, braised or sausage meats; Earthy flavours like truffles or wild mushrooms; Mild or creamy cheeses like Brie or Camembert. HAMILTON RUSSEL R900.00 Hermanus area- Their philosophy of expressing their terroir in their wines give rise to a certain tightness, tannin line and elevated length to balance the richness and generosity of our Pinot noir. This Pinot noir is not overtly fruity, soft and sweet and it generally shows hints of that alluring primal character along with a dark, spicy, complex primary fruit perfume. Food Suggestions: A variety of dishes, but goes well with Truffle Risotto, Wild Mushroom Soup, Pork, Duck and Creamy cheeses. RED BLENDS BOEKENSHOUTSKLOOF - THE CHOCOLATE BLOCK R 505.00 Franschhoek area A blend of mostly shiraz grapes and some grenache, cabernet sauvignon, cinsault with a splash of viognier. Seduces with lavender perfume & femininity on the palate, also powerful & sophisticated. 27 Month maturation in new French oak. Food Pairing: Excellent with Beef.
MEERLUST RUBICON R 900.00 Stellenbosch area - Sensational Cabernet Sauvignon-dominated (70%) Bordeaux blend. The Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot vineyards are hand harvested from February through to March, and each individual vineyard block is kept separate throughout the fermentation process until the moment of blending. Indulgently plush, with dark fruit that easily absorbs & integrates the oak influence, to produce an impressively complex & densely structured masterpiece. Food Suggestion: Beef or Venison DE TOREN FUSION R980.00 Stellenbosch area- The iconic Fusion V is meticulously crafted from Bordeaux s Noble Five varietals: Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot and Malbec. Fine spice and dark chocolate on the nose. Complex flavours of black cherry, cedar & dark berries; it offers a stylish departure for sophisticated tastes. For optimum enjoyment, decant at least one hour before consumption. Food Pairing: May be paired with robust meats and aroma filled red meat dishes. KANONKOP PAUL SAUER R1245.00 Simonsberg Stellenbosch - 70% Cabernet Sauvignon, Cabernet Franc and Merlot. Full bodied, deep ruby red colour. A combination of the varietals gives you more than the sum of the parts. Very complex bouquet with black currant, red berry, mocha and spicy flavours. Big structured wine with a refined line of elegance. Food Suggestion: Goes well with Lamb.
CHAMPAGNE/SPARKLING WINES VEUVE CLICQUOT -FRENCH CHAMPAGNE - R1620.00 Classic French Champagne Medium straw, yellow colour; complex aromas of ripe apple and light cream, excellent depth and persistence; medium bodied, active and layered on the palate; dry, medium acidity, well balanced; bright and beautiful ripe fruit and cream in the flavours; medium finish, lasting impression in the aftertaste. Food Pairings: Champagne is "probably one of the most versatile wines for food. Champagne contains high levels of acidity and a small amount of sugar. The two extremes complement elements in almost any food, from a tame poached salmon to red-hot Thai food; and unless the meal includes steak or sweet desserts, it almost always will be compatible. GRAHAM BECK BRUT ROSE - R355.00 Crafted from 80% Pinot Noir and 20% Chardonnay, the Brut Rosé Vintage was produced in our Robertson Méthode Cap Classique cellar from grapes sourced from our Firgrove farm (Pinot Noir) and our Robertson estate (Chardonnay). Chardonnay for fruit and elegance and Pinot Noir for length of flavour and a touch of colour. The delightful salmon pink colour perfectly complements the delicious strawberry fruit flavours.
GRAHAM BECK BRUT R 355.00 Made up from 51% Chardonnay and 49% Pinot Noir. Produced in our Méthode Cap Classique cellar in Robertson. Light yeasty aromas and secondary tones of limey fresh fruit on the nose with rich creamy complexity on the palate. The exceptionally fine mousse contributes freshness and finesse. Enjoy well-chilled with caviar, oysters, shellfish, carpaccio, chicken and even a nutty dessert or ice-cream - or on its own any time! SPIER - SIGNATURE METHODE CAP CLASSIQUE R455.00 Stellenbosch area - Clean nose with fresh flavours of green apple, strawberry and a biscuit backdrop. The fresh, lively aftertaste adds to the attraction. 90% fermented in stainless steel tanks and 10% in old French oak barrels. Second fermentation took place in the bottle. After second fermentation, the wine spent 20 months on the lees before disgorging. Food pairing: Serve with a gourmet breakfast or separately as a celebratory aperitif. DESSERT & PORT WINE ALEESVERLOREN PORT 2010 R20.00 p. Glass Swartland Area, Port Blend Red. Rich and warming. Food suggestion: Chocolate & Caramel. THELEMA VIN DE HEL MUSCAT 2013 - R230.00 Stellenbosch area - Beautiful rich golden colour with very typical Muscat characters on the nose complemented by some undertones of citrus and apricot. Superb mouthfeel with bags of flavour which is backed up with.
KLEIN CONSTANTIA VIN DE CONSTANCE NATURAL SWEET WINE 2013 R 2215.00 Constantia Area; Grape/Blend - Muscat Blanc a Petits Grains. Over 300 years of history in every bottle. Constantia was bought by European courts in the 18th and 19th Centuries. During this time the sweet luscious and excellent wine of Constantia was recognised as one of the great wines of the world. Kings vied for possession of this wine; Louis Philippe sent emissaries from France to fetch it; Napoleon drank it on the island of St Helena to find solace in his lonely exile; Frederick the Great ordered it; and the English Prime Minister made sure that regular consignments from the Cape were delivered to Buckingham Palace for the King. Food Suggestion: Fruit-based Desserts.