Personalised, curated
gift boxes from
Great Domaines

Europe produces arguably some of the best wines in the world. We are incredibly privileged to have the unique selection we have when it comes to world-class wines, so browse our selection below on some of your favourites varieties and include them in your gift today!

We create and deliver gifts for all occasions, such as Easter, Valentine’s Day, Christmas, Father’s Day, Mother’s Day, Bosses Day, Birthday, Secretaries Day, anniversary plus much more.

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Álvaro Palacios “Quiñón de Valmira” 2016

R4,500.00 inc. VAT
"I had the chance to preview the 2016 Quiñón de Valmira, a wine that can seem perplexing during the élevage, as it's very pale and ethereal, but it has incredible power and depth, even if the sample was a bit shaky. There is great harmony and elegance here, with very good freshness. Even if it feels light on the palate, it seems to have more clout, concentration, power and acidity than the 2015, like it wants to go one step further. It's not very clear yet, but I believe this is a better wine than the 2015. This should be bottled around February 2018; I tasted a sample from an oval oak cask. There will be some 2,400 bottles of this. I also saw a very raw sample of 2017, from an atypical year of extreme heat and drought, and the wine had a lot more color, extract and concentration. We'll have to wait and see if this ends up being the great wine produced from Valmira. There will be a bit more wine in 2017." - Luis Gutiérrez, Robert Parker's Wine Advocate
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BLANKbottle B.O.E.T. 2017

R267.00 inc. VAT
"Back in 2015 an old varsity friend referred me to a farmer called Boetie van Reenen. Not long thereafter a farmer whom I buy grapes from, as well as a fellow winemaker, referred me to the same guy. So with 3 solid referrals, I met with this Darling farmer who apparently had some really interesting opportunities when it came to varietals like Cinsaut and Chenin. In year 1, I bought some Chenin from him. Then, in year 2 (2016), the Retirement@65 vineyard came on board and finally, in 2017, a Pinotage vineyard. The 2017 was in barrel when we received the tragic news. Boetie had passed away after a fatal car crash. He was a keen fisherman and was on his way home from Ganzekraal. So today I’m releasing the BLANKBOTTLE B.O.E.T 2017 - mainly Pinotage with bits of Pinot Noir and Cinsaut, as a dedication to BOETIE. For those of you who don’t know, Pinotage is a cross between Pinot Noir and Cinsaut (also known as Hermitage), hence the name Pino-tage. When it comes to reds, Pinotage is the first to ripen. Unfortunately, its early sweetness attracts birds from the mountain and they feast on the grapes. In the past, the farmer had therefore been forced to pick the 37-year old vineyard early, on a low sugar, before the birds came. But that meant that the grapes were not ripe yet and could only be used for the making of rosé. To prevent the bird-fest, I then purchased some bird nets and the farmer covered the little bush vines with it - it worked." - Producer Note
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BLANKbottle Oppie Koppie 2017

R259.00 inc. VAT
"It immediately triggered an idea: if I ferment the wine without removing the stems (a.k.a. whole bunch fermentation), chances were that I could possibly extract some of that exciting spice. So I chucked 33.33333% of the total volume of grapes into a fermentation vessel (stems and all) and crushed it with my feet. With the balance of the grapes, I removed the stems using a de-stemmer and filled the tank. All the grapes then underwent spontaneous fermentation. After 4 weeks, I pressed the grapes and the wine aged in barrel for a year. When the time came for label design, I did a pencil drawing of an old-fashioned film camera taking a photo of a grape-stem. I blackened the camera lens in such a way that only one third of the stem was exposed to the camera. I then called the wine 33.3333. In 2015, the stems were super ripe and I decided to do 100% whole bunch fermentation. On the label I altered the sketch in order for the camera lens to have a 100% exposure to the stem. 2016, the stems were ripe, but not as ripe as the 2015 vintage, so I went for 70% exposure. When it came to the 2017 vintage I decided that, in order for this wine to get to the next level, it needed more complexity. The only way to gain complexity is to add vineyards with flavour profiles that would enhance and add layers to the original wine. A little bit of Shiraz from the Swartland and a tad Cinsaut from the Breedekloof did the trick. Having had 80% whole cluster fermentation, I initially called the wine 80.0000 (referring to the percentage exposure to stems as in previous years), but this was confusing to my clients. I then changed the name to Oppie-Koppie, the name the farmer calls the vineyard - a 2017 Voor-Paardeberg Shiraz (my 4th vintage from this block of grapes). Northern Rhône-like in style, super spicy with nice grip. Ageing will only do this wine great but you can also drink it now." - Producer Note
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BLANKbottle Pseudonym 2019

R285.00 inc. VAT
"Pseudonym is made from a small 69-year old little vineyard. It grows in a little valley into the mountain in Darling. Seeing that it is the only food source around, the birds eat the grapes every year. The farmer could never use the valley for something else, so he kept the vineyard. When the grapes eventually ripened, there wouldn’t be much left to harvest. He would then pick the bits and throw it with the other grapes from the farm headed for the big co-operative winery. This was what had happened for 64 years. I asked him if we could cover the whole vineyard with bird nets, I bought the nets and he gave the labour. It was at the age of 65 when, for the first time, a wine was made exclusively from that little vineyard. I make two wines from it. Retirement@65 - a blend of the little block of Cinsaut and 25% Shiraz as well as Pseudonym which is 100% the Old vineyard Cinsaut." - Producer Note
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BLANKbottle Saint Rand 2018

R264.99 inc. VAT
"Darling Pinotage 2018 - Just to clarify; I bottled 2 versions of the same vineyard and vintage. The one with the full coloured label aged in barrel for 12 months whilst this one, the one with the black and white background label, aged in barrel for 24 months - resulting in a much heavier and fuller expression of the same vineyard." - Producer Note
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Bodegas Maurodos San Roman 2015

R450.00 inc. VAT
"The eponymous 2015 San Román was produced with fruit from a dry and warm year, from one of the earliest harvests to date (but records are broken almost every year, and 2017 was even earlier). It's always sourced from old, head-pruned and ungrafted Tinta de Toro vines on stony, limestone and clay soils in different villages of the appellation,including Morales de Toro, Pedrosa del Rey and San Román de Hornija. It fermented in wide stainless steel vats with indigenous yeasts and matured for 24 months in oak barrels, 70% French and the rest American It's ripe, wide, hedonistic and generously oaked. A powerful, generous vintage of San Román. It should age nicely in bottle." - Luis Gutiérrez, Robert Parker's Wine Advocate

Champagne Lanson “Black Label” Brut Non-Vintage Magnum

R1,305.00 inc. VAT
"Light gold. Aromas of nectarine, pear and lemon curd, with subtle ginger, lees and floral accents. Sappy orchard and citrus fruit flavors are given spine by tangy acidity and pick up spiciness and a chalky nuance with air. Powerful yet lithe and focused, finishing with very good clarity and length and lingering spiciness.” – Josh Raynolds, Antonio Galloni’s Vinous
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Champagne Lanson “Clos Lanson” Blanc de Blancs Brut 2006

R3,020.00 inc. VAT
"The 2006 Clos Lanson is bright, focused and exceptionally pure. Veins of underlying acidity and chalkiness give the 2006 its super-distinctive, saline-driven personality. Lemon peel, white flowers, chalk and white pepper develop in the glass, adding further dimensions of nuance. With time in the glass, the 2006 acquires lovely textural brilliance, but it remains tense, crystalline and absolutely impeccable in its purity. The aromatics could use a bit more finesse and freshness, but otherwise this is a solid debut. Clos Lanson is fermented entirely in barrel, but the oak is very nicely integrated. Disgorged December, 2014." - Antonio Galloni, Vinous