Type / Red Blend

Showing 1–24 of 43 results

Clos des Papes Châteauneuf-du-Pape 2018

"Bright violet. Expressive, smoke-accented cherry, Chambord, licorice, succulent herb and exotic spice qualities on the nose. Weighty and broad on the palate, offering intense red fruit, floral pastille, allspice, cola and botanical herb flavors that turn sweeter as the wine opens up. The floral note gains strength with air and drives the impressively long, penetrating finish, which features polished tannins and resonating cherry and floral notes." - Josh Raynolds, Vinous

Keermont Amphitheatre 2015

R580.00 inc. VAT
"Bright crimson red in the glass, although more opaque than dark. This wine opens with dusty, ripe strawberry aromas complimented by hints of baked pudding, vanilla, and sweet citrus blossom. The palate is tight and effortless. There is a firm chalky tannin structure and an array of flavours from ripe plum and berries to more savoury herbs and oak tannin. The finish is long and succulent with lingering cherry flavours and grippy tannins." - Winemaker's notes

Newton Johnson Full Stop Rock 2019

R195.01 inc. VAT
Newton Johnson Full Stop Rock 2019, "Rich and generous with its wild flavour. Brooding black fruits, liquorice and mulberry are laced with black and white pepper, topped with the sweet floral notes of Grenache. Full liquorice flavour, with juicy red fruits in the periphery, and chewy tannins lasting in to the finish." - Winemaker's notes

David & Nadia “Elpidios” 2019

R365.00 inc. VAT
"This Grenache noir-based blend again includes a portion of wine that was fermented and matured in a concrete vessel – both Grenache and Syrah. Along with the concrete vessels, the wine was also matured in old 500 L neutral French oak barrels and a 4 100 L foudre (Pinotage). The Elpidios is produced in a similar fashion to our main Grenache noir in terms of long, gentle extraction, the use of 50% on average whole bunches and then pressed off. After bottling, the wine was aged in a bottle for 18 months before release. This vintage is again based on grapes grown in granite soils from the Paardeberg, blended with structured shale/schists from the east, clay-rich soils from the north, and iron mixed soils from the west." Winemaker's notes

BLANKbottle Empire 2019

R310.01 inc. VAT
"Just for the record - I am a huge fan of Swartland white blends. The image of South African wines has changed dramatically over the past 10 years and the Swartland played a huge part in this. Their wines, especially the Rhône-style white blends are top notch. They are fun, young, energetic and unique and started to gain international fame. Stellenbosch, however (where I studied winemaking), is the original EMPIRE of South African wine. Like most of us, I like to support the underdog, and in the case of white blends, the Empire became exactly that. So I created a white blend based on similar varieties - a combination that could give some of the Swartland white blends a go. The empire is therefore now striking back at the Swartland with a blend of an all-Stellenbosch Verdelho, Pinot blanc, Sauvignon blanc, Roussanne, Marsanne, Chardonnay, Chenin blanc and Viognier. The label consists of two sections. On the left part of the label you will see a half star, which was the logo for the "Swartland Revolution". And on the right - stripes that represent a traditional and conservative EMPIRE. And the red brother of Empire Strikes Back is EMPIRE 2019 - not striking back but just being himself. With Cabernet Sauvignon as driver and bits of Petit Verdot and Cabernet franc to compliment. The old style design label shows a combination crest. I combined the crest of Stellenbosch University and Elsenburg College - The 2 Empires when it comes to wine education - I studied at both..." Winemaker's note

Vega-Sicilia “Valbuena 5˚” Cosecha 2014 3L

R11,994.99 inc. VAT
"The 2014 Valbuena, mostly Tempranillo with some 5% Merlot fermented by plot, making a selection from their 210 hectares of vineyards, and then matured in a combination of barriques and larger 20,000-liter oak vats. 2014 is a spectacular vintage of Valbuena, and it reminds me of the 2010, perhaps a tad more elegant and less powerful. It's expressive and has floral notes on the nose along with wild berries, herbs and a spicy and smoky touch that's nicely integrated. It has good complexity and nuance, and the palate is medium to full-bodied and intense, with pungent flavors and great length and persistence. Truly spectacular! 184,684 bottles, 5,578 magnums and some large formats produced. It was bottled in June 2016." - Luis Gutiérrez, Wine Advocate

Château Tertre Roteboeuf St-Émilion Grand Cru 2007 Magnum

R8,795.00 inc. VAT
"Tasted blind at Farr Vintners 2007 Bordeaux tasting. The 2007 Le Tertre-Rôteboeuf has an irresistible bouquet with plush red and black fruit, crème de cassis and vanilla pod, almost Burgundian in style and billowing with aeration in the glass. The palate is medium-bodied and plush with dark plum, macerated red cherries and strawberry. But this is all about that velvety texture and the weight and concentration on the finish. Surely this is Tertre-Rôteboeuf? It is! Perhaps the most delicious wine of the vintage." - Neal Martin, Wine Advocate

Domaine Trapet Pere & Fils “A Minima” Bourgogne Rouge 2019

R395.00 inc. VAT
"Domaine Trapet Pere & Fils “A Minima” Bourgogne Rouge 2019, A peppery, ripe and earthy nose is comprised mostly by notes of dark currants and violet. The sleek, intense and nicely detailed middle weight flavors conclude in a mildly austere and rustic finale. This is excellent for the genre and worth checking out." - Allen Meadows, Burghound

Lafarge-Vial Côte de Brouilly 2019

R650.00 inc. VAT
"Domaine Lafarge-Vial Côte de Brouilly 2019, A more restrained nose that features notes of ripe cherry, dark raspberry and subtle earth and spice wisps with a floral top note. There is more size, weight and power to the bigger-bodied flavors that culminate in a dusty, serious and manifestly built-to-age finale that exhibits excellent persistence. This too is terrific and worth your interest." - Allen Meadows', Burghound

Domaine Marquis d’Angerville Bourgogne Passetoutgrains 2018

"Passetoutgrain is, as its name suggests, a blend of two grape varieties: Gamay and Pinot Noir, which generally represent around a third of the total. The composition of our Bourgogne Passetoutgrain is rather evenly distributed between the two grape varieties. It is a “simple” wine, unpretentious, but elaborated with care, and which is always easily approachable. It is a typically Burgundian appellation that we are keen to promote." Winemaker's notes

Tenuta San Guido Toscana IGT “Le Difese” 2019

Tenuta San Guido Toscana IGT “Le Difese” 2019 - "Very attractive cherry and dark berry aromas follow through to a medium body with medium round tannins, fresh acidity and a clean, fruity finish. the second wine of Sassicaia. So delicious now, but can age" - James Suckling

Tenuta San Guido Toscana IGT “Guidalberto” 2019

Tenuta San Guido IGT Toscana "Guidalberto" 2019 - "Plum, currant and fresh-herb aromas follow through to a medium to full body, firm and silky tannins and a long, linear finish. It's clear and already delicious, but another years or two will improve it." - James Suckling

Tenuta San Guido Sassicaia Bolgheri 2018

"The 2018 Sassicaia is fabulous. Bright and beautifully poised, the 2018 opens with brilliant aromatics that make a strong first impression. Delicate and light on its feet, the 2018 is a regal wine that is going to need a number of years to come into its own. Sassicaia is the most finessed of Bolgheri’s top wines. That is very much the case in 2018 as well. I loved it. A cold winter led to a late spring and delayed start to the year. May and June saw some heat, but only moderate temperatures. Only July was truly warm, with minimal diurnal shifts. Cool winds arrived again in August, and temperatures dropped quickly, especially at night. Mid-August saw some rain. Harvest started on September 7 with the Franc and wrapped up on the 29th with the last of Cabernet Sauvignon. The year favored the estate’s oldest vineyards, those on hillside sites. The 2018 spent 19 months in oak, two-thirds new, a bit more new oak than the norm. The blend is 90% Cabernet Sauvignon and 10% Franc, a bit less Franc than is often the case, as Franc suffered more under the conditions of the season." - Antonio Galloni, Vinous

BLANKbottle B.I.G. Magnum 2019

R630.00 inc. VAT
"The Swartland Revolution was exactly that: a revolution initiated by Swartland farmers which turned the premium wine market upside down. Suddenly premium higher-priced Bordeaux-style Stellenbosch wines had to share the stage with premium Rhone-style Swartland blends. And so it happened then, that for the past 8 years, the media stuck Cabernet Sauvignon in a dark and dusty corner - not “cool” enough. As some of you might know, at the moment I make wine from 24 varieties. I thought it a bright idea to do something for the neglected, fallen-from-grace Cabernet Sauvignon. I subsequently identified 8 Cabernet Sauvignon vineyards, 2 Cabernet franc and 1 Petit Verdot with vastly different heights above sea level: 7 near Somerset West (at 32 to 391 m), 2 on the outskirts of Tulbagh (both at 310 m) and 2 in the Witzenberg’s Koue Bokkeveld (at 734 and 755m). When I first started speaking to the masters of Cabernet here at the Southernmost tip of Africa, the first thing mentioned by most was the dreaded Greenness in Cabernet Sauvignon - a very unwelcome herbaceous / vegetative character. This develops due to high levels of Pyrazines present in the wine - something that's determined by the ripeness level of the grapes. The longer the grape bunches get exposed to sunlight during the growing period, the less Pyrazines - resulting in less greenness in the end product - reducing herbaceousness and amplifying fruit. Here in South Africa we have a unique situation: although we have plenty of sunshine, it is hot and dry. In most instances, by the time the grapes are ripe for picking, it hasn't had long enough sun exposure for the Pyrazines to get to an acceptable level. And if you leave it on the vine for longer, the sugar level gets too high. These sugars are then transformed during fermentation into alcohol resulting in rather high alcoholic wines. So in general, Cabernet creators are in fact chased by the Green Monster. Defended by some, feared by most. What confuses me, though, is that one could argue that this greenness is a stylistic characteristic of wines closer to the ocean, which makes it acceptable. Or does it? Where the exact point lies where herbaceousness turns into greenness - I am not sure. That’s why I decided to make a Cabernet Sauvignon led blend and identified the following 11 vineyards from different heights above sea levels. The closest vineyard to the ocean is 3km and the furthest 3 hours drive. My eie plaas - Cabernet Sauvignon: Valley floor Firgrove - 32 meters above sea-level. UNITY - Cabernet Sauvignon: Lower slopes of the Helderberg Somerset West - 116 meters above sea-level. LAN - Cabernet Sauvignon: Firgrove (slope facing towards the Helderberg) - 60m meters above sea-level. COR-CS - Cabernet Sauvignon: Higher slopes of the Helderberg Somerset West - 308 meters above sea-level. COR-CF - Cabernet franc: Higher slopes of the Helderberg Somerset West - 320 meters above sea-level. Sigh of Relief - Cabernet franc: Higher slopes of the Helderberg Somerset West - 391 meters above sea-level. Black Nectar - Petit verdot: Blaauwklippen Road Stellenbosch - 279 meters above sea-level. TOOLBAG Cabernet Sauvignon: Tulbagh - 310 meters above sea-level Mr VILLA Cabernet Sauvignon: Tulbagh - 310 meters above sea-level BUT WHY?: Ceres Plateau - 734 meters above sea-level LEAVING THE TABLE: Ceres Plateau - 755 meters above sea-level We made them all separately and aged them all in French oak for one and a half years - picked mainly when we thought the grapes tasted best. Interestingly enough, the first vineyard on the Helderberg ripened in late February whereas the last vineyard in Ceres Plateau (about 3 hours drive from the first) reached optimum ripeness on 22 April - 100 days into harvest and also the very last grapes to hit the cellar." -Producer’s note

Danie Junior Red Blend 2018

R110.01 inc. VAT
Interesting herbaceous profile, showing earthy, crushed leaf components and even agave, but without any green, bitter elements. The palate is broad, with red fruited accessibility, and the property’s signature structure and firm tannins. Medium bodied.

Le Clos du Caillou Côtes-du-Rhône “Le Bouquet des Garrigues” Rouge 2018

R325.00 inc. VAT
"The 2018 Cotes du Rhone Le Bouquet des Garrigues boasts plenty of—you guessed it—garrigue aromas, imparting a slightly briery edge to the cherry-scented fruit. It's medium to full-bodied, soft and cuddly, with supple tannins and charming, early-drinking appeal." Joe Czerwinski, Wine Advocate

Le Clos du Caillou Châteauneuf-du-Pape “Les Safres” Rouge 2018

R695.00 inc. VAT
"Deep bright-hued red. Sexy, spice-accented aromas of ripe red berries and potpourri are lent vivacity by a smoky mineral element. Sweet, palate-coating raspberry, cherry preserve, spicecake and floral pastille flavors show a suave blend of depth and energy. Displays fine delineation and finishes with superb clarity and emphatic, red-fruit-driven persistence." Josh Raynolds, Vinous

Le Clos du Caillou Côtes-du-Rhône “Les Quartz” Rouge 2018

R425.01 inc. VAT
"Slightly bigger and more structured than the "Garrigues" bottling, the 2018 Cotes du Rhone Les Quartz boasts hints of bay leaf and violets accenting cherry and leather notes. Full-bodied and admirably concentrated, framed by silky tannins, this blend of Grenache and Syrah finishes long and savory." Joe Czerwinski, Wine Advocate

Château Musar Hochar Père et Fils Red 2017

R395.00 inc. VAT
"The 2017 Hochar is powerful and dense in the glass. Ripe flavors and incisive tannins give the 2017 much of its brooding personality. Readers should plan on opening the 2017 at least an hour or two in advance, as the tannins are rather grainy at the outset. With time ripe black cherry, spice, leather and licorice flavors emerge nicely. The blend is 55% Cinsault, 35% Grenache and 10% Cabernet Sauvignon." - Antonio Galloni, Vinous

Château Musar Red 2013

R695.00 inc. VAT
The 2013 Chateau Musar is bold, punchy and intensely perfumed. Rose petal, ripe red fruit, sage, mint, cinnamon and sweet tobacco give the 2013 a very strong aromatic presence that continues to build. Medium in body, with lovely red fruit character, the 2013 Musar could use a few years in bottle to fully come together. I expect it will always have a strong pungent signature.- Antonio Galloni, Vinous