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The Cabernet Sauvignon is only available in magnum, making it a collector's item. The reason being to identify a couple of barrels of excellent Cabernet Sauvignon and to put something special in bottle to be enjoyed now or in years to come.

Fermentation on the skins is normally 6-8 days with a small percentage having extended skin contact. Soon after harvest the tasting of the different Cabernets start with the intention to identify the Vriesenhof Cab and have the wine as soon as possible after the harvest to go into wood for up to 20 - 24 months with a good percentage of new wood. A classic Cabernet Sauvignon tight in texture with an underlying elegance and promise of decades of maturation possibilities. The wine is taut, with varietal aromas, dark fruit, cassias, a hint of mint on the nose and graphite on the palate.

The Cabernet Sauvignon shows best with venison and beef.

A beautifully crafted white wine, the grapes of this finely balanced Chardonnay are whole bunch pressed, then fermented and matured in small Burgundian-coopered barrels. 

 The 1998 Vriesenhof Chardonnay was selected “Best White Wine on the Danish Market priced under R100” by the prestigious Danish Winebook Year 2000.  High praise indeed as more than 1 300 wines were tasted before the final selection was made.


TASTING NOTES
The wine shows generous ripe citrus, smoky oak vanilla and enticing hazelnut flavours, becoming rich and elegant on the palate.  It has a concentrated, well-balanced and lingering finish.  It can be enjoyed immediately or will mature well over a period of 2-3 years.

 

 

Since starting his winemaking career, Jan has championed the cause of Pinotage, South Africa’s own unique variety.  As one of the founder members of the Pinotage Association, he has been instrumental in promoting the quality and recognition of this variety. Says Jan, “We must take pride in this variety as it was born under our very own sun in Stellenbosch”.  Over the years, Jan has been experimenting and perfecting his unique style of Pinotage.

The long-awaited release of Vriesenhof Pinotage 1997 became a reality in
October 1999.


TASTING NOTES
Using grapes harvested from 25-year-old bush vines, there is pronounced  fruit intensity with a distinct flavour of raspberries. It is a sweetish, elegant wine with subtle tannins, despite being matured in selected French oak barrels for 19 months. This deep cherry red wine has an exceptionally soft round aftertaste. Vriesenhof Pinotage is best served with game, paté and mutton.

 

The wine shows classic Pinot Noir perfumes and flavours (earthiness with notes of mushroom and forest floor).  Berry fruits on the nose and a slight farm yard character on the palate.  The aftertaste has hints of smokiness and earthy minerality rounded of with red berries and stewed fruit.  Medium-bodied and elegant this wine reveals itself in the mouth through a multitude of layers. The tannins are soft and velvety coating the mouth while preserving the core of pure fruit. Firm tannins will allow for further maturation – a perfect mirror of the vintage and confirmation that nature plays a key role in determining the ultimate outcome.

The wine can be enjoyed with meat dishes like lamb or venison or fish like tuna or Norwegian salmon.  The best temperature to serve the wine is between 12 and 14 ºC.

 

The name Melelo is derived from the African word “mpumelelo” that means success or prosperity. The wine is made from Muscat d’ Alexandrie (red Hanepoot grapes) from 50 year old vines.

Melelo is a fortified wine, in other words, the alcohol has been adjusted to 15%, together with a higher residual sugar of 189g/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

 

 

Since the arrival of the French Huguenots in the Cape more than three hundred years ago, many a man has endeavored to make a wine under the African sky, that truly captivates the uniqueness and diversity of our soils and seasons. Enthopio 2005 is part of this historic quest and the journey for individual quality continues. The name means indigenous in Greek and was given because of the substantial amount of Pinotage in the blend.

Layered and complex with predominantly red fruit. 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 were pressed and the wine was racked in new French oak to complete both alcoholic and malolactic fermentation. The wine was matured in 1st and 2nd fill French oak barrels for +/- 24 months.

Enthopio is great with spicy foods like curry.

 

“Vriesenhof Kallista is produced from the Bordeaux grape varieties, but grown under the African sun”, says winemaker Jan Boland Coetzee. Incorporating Merlot, Cabernet Sauvignon and Cabernet Franc, it is an elegant, serious and very individual wine.


TASTING NOTES
Striking, profound and full-bodied, Vriesenhof’s Kallista is packed with sweet berry fruit (ripe mulberrry and plum) with the wood supporting the flavour structure.  It has a firm fruit, accompanied by gentle, dry tannins. This is a wine that will come into its own five to seven years after harvest, depending on the vintage and personal preference. 

The fullness of fruit makes this a satisfying wine to drink with hearty meals or mature cheeses.

“To Kalon Kai Agathon”, derived from Plato’s statement that in life one should look for “the good & the beautiful/noble”, is the Greek name chosen for the flagship blend.

Ideal weather conditions have resulted in a near perfect wine, a blend of Merlot (38%), Cabernet Sauvignon (34%) and Cabernet Franc (28%). These varietals portray the elegance and power that the vineyards can offer in a great vintage. The different varietals are vinified separately because of the different locations of vineyards on Vriesenhof farm. Fermentation on the skins is normally 6-8 days with a small percentage of each variety (25-30%) having extended skin contact. Soon after harvest the tasting of the different components start with the intention to have the blend ready as soon as possible after the harvest to go into wood for up to 24 months with 70% new wood.

Leather and tobacco on the nose with a hint of pencil lead. The wine has a good tannin structure with red berries and fruit on the palate. Lingering spice on the aftertaste with apparent smokey aroma. The Kallista is a meal on its own or just have it with a simple creamy cheese like brie.