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A medium-bodied wine. The wine shows dark ripe cherry on the colour, nose and aftertaste. There are lovely wet earthy notes and a refreshing acidity. The wine could be drunk now or over the next 3 to 4 years. It should be enjoyed with meat like game or lamb or fish (tuna or salmon). The wine is best served at around 12 to 13 degrees Celsius.

 

 

 

The 2009 un–wooded tank fermented Chardonnay is showing crisp and fresh aromas with a green apple character and a hint of minerallity. The palate shows good citrus and creamy minerality that lingers on the aftertaste. This will allow the wine to evolve over time with a lot of complexity.

The idea is a versatile lifestyle wine for different occasions and meals.


 

A first for the Vriesenhof cellar, the newest addition to the Paradyskloof range is sure to prove a popular choice as accompaniment to any meal. The wine shows yeastiness, lemon and minerality on the nose with a slight wood character due to barrel fermentation in new French oak. The wine shows a hint of biscuit and yeast on the palate with a crisp citrus finish. Well structured with a good fresh acidity and a smooth, creamy texture that will allow the wine to evolve over time with a lot of complexity.


 

The wine is made from Muscat d’ Alexandrie (red Hanepoot grapes) from 50 year old vines. It is a fortified wine, in other words, the alcohol has been adjusted to 15%, together with a higher residual sugar of 171.5g/l, to balance the intense muscat flavours. A small amount of Touriga Nacional is added to ensure a good colour. Bright elegant Muscat flavour with a fresh lingering after taste true to the vintage.


 

Attractive and bright red hues. Good fruitiness with raspberry overtones and a hint of herbaceousness on the nose. There is a degree of complexity to the aromatics of this wine that makes it a pleasure to drink. The palate shows a leather meatiness with a good smoky character balanced by fruit on the aftertaste – it is an ideal food wine for a variety of dishes. The balance between fruit and tannin and acidity makes the wine refreshing to drink.

An uncomplicated, summer lunch wine which would be excellent with all fresco Italian food, with its up front fruitiness and peppery undertones. The structure and mouth feel is soft and accessible, which improved with food.

Fermentation takes place in closed tanks of +/- 10 000l where pump overs are done every 4 hours. The wine stays in contact with the skins for between 5 and 6 days. After fermentation on the skin the skins are pressed and the wine is racked in 2nd and 3rd fill French oak for +/- 15 months.

 


The Paradyskloof Rosè is back for a second year! With a fresh new look the 2009 Rosè is a blend of predominantly Mourvèdre, with splashes of Pinot Noir, Shiraz and Grenache. This wine is sure to be the popular springtime quaffer!

 


 

 

The Paradyskloof Pinotage '07 shows dark stone fruit flavours, carried by a broad and juicy mouth feel. The length is pleasant and soft. Good attractive red hues. Predominantly red fruits of raspberries and cherries, well integrated with some oak derived characters of cinnamon and cloves. The intensity of these aromas increases with time in the glass. Medium bodied in style, it has great texture and mouth feel and a very long finish.

Fermentation takes place in closed tanks of +/- 10 000l where pump overs are done every 4 hours. The wine stays in contact with the skins for between 5 and 6 days. After fermentation on the skin the skins are pressed and the wine is racked in 2nd and 3rd fill French oak for +/- 15 months.