Mooiplaas Merlot / Cabernet Franc - The Roos Family Merlot / Cabernet Franc is a blend of two iconic Bordeaux varieties. Merlot brings fruit and elegance whilst the Cabernet Franc adds perfume, spice and structure. This is a medium-bodied wine with aromas of blackcurrants, mulberries and a hint of fynbos on the nose. Soft, rounded tannins, well-balanced with a lingering finish. A great companion for grilled beef, venison and tomato based vegetarian dishes.

The Naude Oupa Willem 2019 is a tribute to heritage and history, encapsulated in a blend of 77% Cinsault and 23% Cabernet Sauvignon. Named after a cherished grandfather figure, this wine embodies the spirit and stories passed down through generations. The blend harks back to the classic Cinsault and Cabernet Sauvignon mixes of the 1960s and 70s, celebrated for their graceful aging and delightful drinking experience. Crafted to honor traditional winemaking, this Cape Heritage Blend reflects a profound respect for its roots and aims to carry forward a legacy of timeless blends.

The evocative name, Post House Blueish Black, captures the unique visual aspect of this wine—a striking dark blue-black hue that is as intriguing as its flavor profile. This wine offers a sensory exploration with its vibrant color and complex aromas, making it a standout choice for those seeking a full-bodied and richly flavored experience.

Post House Penny Black 2021 is a meticulously crafted blend that harmonizes the distinctive attributes of Shiraz, Merlot, Cabernet Sauvignon, Petit Verdot, and Chenin Blanc. This wine showcases the art of blending diverse varietals to create a complex, well-balanced, and elegant wine.

Stellekaya Hercules 2020 is a vibrant medium-bodied red wine inspired by the constellation Hercules, particularly the giant red star Rasalgethi. This wine embodies the spirit of "the Hero," renowned for completing "the twelve labours," and brings a celestial narrative to each sip.

We had been hiking since daybreak. We would have started earlier, but walking in the dark in these mountains is dangerous. There a few perilously steep sections close to the farm and then there are the puffadders and berg adders – almost impossible to see with torchlight on a rocky buck trail. We stopped first only when the sun burned above our left shoulder. I stripped down to my long-sleeved cotton shirt and glugged icy gulps of water from my partially frozen water bottle. Sweat ran down my face, but I felt strong, my hips and old rugby knees holding up well under the weight of my rucksack. We reached the first infra-red camera by 8am and Harry got busy replacing the memory card and battery. The western kloof was narrow here with steep granite walls. Through natural illusion it appears to be a cul-de-sac of rock. But we pushed on, scrambling up a small wall of rock and into a hidden hollow that you can’t even discern from Google Earth. Another hour of scrambling and we had reached the deepest corner of the kloof where it rises suddenly to meet a ridge of granite running at 800m altitude for four kilometres to the west and the east along the mountain. Hidden behind 6 foot high Protea bushes, which somehow miraculously escaped the last fire, is a flat rock we call “Breakfast Rock”. I packed out the bread-rolls and made breakfast sandwiches with cheese and ripe heirloom tomatoes. We ate them hungrily looking back down the mountain to the estate vineyards and homestead and across the patchwork Overberg Valley to the far purple Riversonderend mountain range in the north. It is the sort of view that silences one. It is such a visual feast, so awe-inspiringly beautiful that words seem superfluous to the moment. With this wine we want to capture the essence of this corner of the universe, the spirit and the beauty of this place. We want to paint the landscape with aromas and flavours, and we use wine grapes as our art materials.