12-18

Bold red with black cherry and ripe plum on the nose and palate. Hints  violets and a touch of sweet spice give it complexity. Soft, vanilla oak enhances the fruit intensity.

Country: South Africa

Region: Western Cape

Grapes: Shiraz

ABV: 13%

Vegan Friendly

Fresh and zesty aromas with notes of almond skin, fennel and even a little jasmine. A bright natural acidity on the palate with a teasing top note of grassy fennel, almond nuttiness and the residual salinity of an old dry grown vineyard. Drink slowly to take all this in.

Country: South Africa

Region: Piekenierskloof

Grapes: Palomino

ABV: 12.5%

Ripe red cherries, blue berries, bramble, pencil shavings, tobacco, spice and cedar on the nose and palate. Complex and rich, will age nicely for at least another 5 years.

Country: France

Region: Bordeaux, Medoc

Grapes: Cabernet Sauvignon, Merlot, Petit Verdot

ABV: 13.5%

Wonderfully fragrant with notes of pithy stone fruits, bight jasmine and honeysuckle. The palate follows through with a richness of fruit including ripe peach and apricot. The finish is given finesse by the refreshing acidity.

Country: USA

Region: Lodi

ABV: 14.5%

Grapes: Viognier

Mead is produced from fermented honey. This is gives the drink a very distinct, sweet and warming mouthfeel. Lyme Bay's Black Cherry Mead is a beautiful combination of the sweet and tart flavours of honey and wild cherries. Great on the rocks as a summer drink, it is also a lovely accompaniment to dark chocolate or raisiny, rich desserts.

Country: England

Region: Honey sourced from Derbyshire and Mexico

ABV: 10%

The wine is made using classic technology from Rkatsiteli, Mtsvane, Khikhvi and Kisi grape varieties grown in the Tsinandali microzone, Kakheti, Georgia. The aroma is lively and bright. The wine is dry, full-bodied, characterized by minerality, balanced acidity, hints of oak and a long finish. Recommended serving temperature: 10 to12 °C

Country: Georgia

Region: Kakheti

Grapes: Rkatsiteli, Mtsvane, Khikhvi and Kisi

ABV: 13.5%

Vegan

Read all about Penny's recent trip to the cradle of wine, Georgia in her blog here.

Intense savoury nose with notes of dried citrus peel, marmalade, brown spice and almond skin. Full flavoured and textural on the palate with flavours of apricot kernel and fruit peel followed by a fine bitter orange finish.

Country: South Africa

Region: Breedekloof

Grapes: 90% Chenin Blanc, 10% Muscat D'Alexandria

ABV: 12.5%

Dachbosch Wine

Food match: 

The grapes are sorted, de-stemmed and crushed. Fermentation process started with juice still on the grape skins, whereafter the wine was left on the grape skins for a further 6 months. The clear wine was then racked, blended and bottled.

Vegan

Gorgeous, sweet wine with loads of citrus aromas like tangerine, hints of tropical fruit and notes of honeysuckle. On the palate an explosion of kumquat citrus, great concentration and balance. This wine does not leave a cloying sweetness but finishes off with a fresh citrus zest. Enjoy now or age with much complexity for the next 8 to 10 years. 

Country: South Africa

Region: Western Cape

Grapes: 50% Weisser Riesling 50% Viognier

ABV: 13%

Vegan Friendly

Appealing aromas of citrus and white flower with a touch of white spice. The palate has orchard and stone fruit characters and a gently rounded, slightly nutty texture. Refreshing acidity balances underlying minerality.

Country: Italy 

Region: Piemonte

ABV: 12% 

Grape: Cortese 100%

Aromas of sweet spice, black cherries and plums with subtle hints of cedar and leather. The palate has soft, juicy tannins which are well balanced on the long finish.

Country: South Africa

Region: Wellington

Grapes: Malbec Merlot

ABV: 13.5%

Food matches: BBQ red meat and Mediterranean roast vegetables

We love this SA  bubbly! A classic Cap Classique with a light golden hue. Van Loveren's Christina is elegant and refined with crisp green apple, aromas of pear and shortbread biscuits. Refreshing fruit driven flavours followed by a delicate mineral finish on the palate.

Country: South Africa

Region: Robertson

Grapes: 80% Chardonnay,  20% Pinot Noir

ABV: 12.5%

Created as an ode to the bounty of the sea, Miss Lucy can turn the many other delights safe to grace our tables into a celebration of the ocean.

Only a salty breeze and a sunny day can improve what is already a perfect match. This unique blend bursts with citrus pamplemousse (Paw Paw) flavours. 

Country: South Africa

Region: Robertson

ABV: 12.5%

Grapes: Sauvignon Blanc, Semillon, Pinot Gris 

Springfield Estate goes against the grain in order to make sure the drinking experience is perfect at the consumer end and sustainable at its end. The wines are all about the rocky, unforgiving terroir of Robertson, and stand head and shoulders above most producers for sheer quality.

https://springfieldestate.com/

This delightful orange wine is made of mostly Muscat with a touch of Semillon. It makes for a beautifully fresh and bright wine with bold notes of apricot, candied lemon and a touch of sea salt and nuts for that lovely fresh bite. The 10 days on skins gives a chewy wine gum notes with fine tannin to coat the palate and an oxidative nutty finish. Fresh and complex, making a fantastic gastronomic South African wine.

Country: South Africa

Region: Stellenbosch

Grapes: Muscat (89%)
Semillon (11%)

ABV: 13%

Food Match: Oysters or Japanese cuisine

Stellenbosch, this famous region, is 30 miles north east of Cape Town yet still close enough to the ocean to benefit from cool maritime conditions. These beautiful vineyards are dominated by scenic mountains and the region is home to some of the Cape`s most famous and influential wine estates. The most noted and important vineyards are located on the prized slopes of the Simonsberg Mountain. This small and highly rated sub-zone has fantastic terroir and is where many of South Africa`s top red cuvees are produced.

Angus Paul had their first vintage in 2020, creating wines with a focus on South African Heritage, using Chenin, Muscat and Pinotage soon expanding with Cinsault. The wines are made with minimal intervention to make quality wines that truly express the varieties characteristics. The labels are inspired by the ‘Age of exploration’ when the South African wine industry was founded, with graphics of superstitious tales from exploratory sailors.

Zesty, aromatic, tropical and vivacious dry white from the South of France. A new Cellar Door Team favourite for everyday drinking..

Country: France

Region: Cotes de Gasgogne

ABV: 11.5%

Deep ruby-purple in the glass. The nose opens with ripe cherries, blackberries, plum, violets, and hints of liquorice. The palate is juicy and approachable, with layers of red and black fruit, gentle spice, and soft tannins that make it smooth and easy to drink. Medium-bodied, fresh, and vibrant with a subtle earthy edge. 

Country: South Africa

Region: Stellenbosch

Grape: Syrah

ABV: 13%

Food pairing: great with charcuterie, grilled meats, or hearty stews.

A delicious, fruit forward English sparkling made in the Charmat method, AKA the Prosecco method. Soft bubbles, aromas a flavours of ripe pear, green apples and citrus.

Country: England

Region: Grown and fermented in Hertfordshire

Grapes: Muller Thurgau, Huxelrebe and Reichensteiner

ABV: 12.5%

Fresh citrus aromas with lots of green apple and a herbaceous finish. A fresh but full and smooth mouth feel with a crisp finish.

Country: South Africa

Region: Piekenierskloof, Swartland

ABV: 13%

Grapes: 100% Grenache Blanc

Food Matches: shellfish, vegetarian dishes especially with aubergine, leeks and peppers, salads with a light vinaigrette or tangy mayonnaise, oysters, asparagus with hollandaise sauce and soft cheeses.

Piekenierskloof is in the Citrusdal Mountains, about 50 kilometers north of the Swartland, which provides the perfect natural environment for vineyards to thrive.

Piekenierskloof Wine

At 750 meters above sea level, the plateau’s climate is characterised by warm days and cool nights, which allow grapes to slowly ripen and develop complex fruit flavours. Ungrafted bush vines planted in the 1950’s are still used in the production of Piekenierskloof Wine Company’s range of wines.

Grapes are sourced from vineyards predominantly in the Piekenierskloof region. These are bush vineyards and grow on koffieklip and sandy loam soils. Vineyards are planted in 1987. Harversting takes place middle to end of February.

Led by award-winning winemaker José Neiva, this fruity Lisboa blend offers ripe berry  flavours leading to a smooth, fruity palate. It is a versatile choice for the
dinner table, pairing perfectly with pasta,meat or vegetarian cheese dishes.

Country: Portugal

Region: Lisboa

Grapes: Touriga Franca, Tinta Roriz, Castelão and Syrah

ABV: 11%

Saperavi is often compared to Malbec, Cabernet Franc and even Gamay depending on how it is made. This is dark, juicy and fresh, dee black in colour, rich and full but finishes really freshly with a gentle grip. Delicious.

Country: Georgia

Region: Kakheti

Grapes: Saperavi

ABV: 13%

Food Pairing:  Sausage caserole, a juicy burger and barbecued meats.

Vegan

Read all about Penny's recent trip to the cradle of wine, Georgia in her blog here.

A classical style of Soave. Aromas of pear, lemon zest and peach. Lightly honeyed and juicy palate with the notes of citrus, peach, almond. The finish is crisp and mineral.

Country: Italy

Region: Veneto

Grape Variety: Garganega

ABV: 12%

Food Match: goats cheese, basil and roasted pepper salad; asparagus or delicate fish sprinkled with lemon juice

Vegan, Organic, unoaked

Maturation takes place in tank on the lees until bottling in February of the following year to impart further complexity and flavours.

Bright juicy fruit with a hint of spice on the nose.

Country: Italy

Region: Friuli Venezia-Giulia

Grapes: 

ABV: 12.5% 

Food Match: Goes well with roast meats red or white

Superb. Organically farmed, vegetarian white from Lisbon. A field blend of old vines mainly Fernao Pires white. Golden yellow colour. On the nose shows notes of apricots and honey, vegetable and sweet spice. Medium bodied with great texture. Fruity and spicy on the palate, with a long finish.

Country: Portugal

Region: Lisboa

Grapes: 90% Fernão Pires, 5%Arinto ,
5% other indigenous varieties

ABV: 14.5%

Bright pink colour . Fine and persistent perlage. Delicious notes of red fruits on the nose.
The palate balanced, complex and refreshing.

Country: Italy

Region: Eastern Veneto

Grapes: Pinot Noir

ABV: 12%

Residual sugar: 8-12 g/l

Food Match: Fish dishes, especially crustaceans, and white meat.

Nestled in the heart of the Conegliano Valdobbiadene Prosecco Superiore DOCG area, the Althea Winery is surrounded by beautiful Rive or hills which are recognised by UNESCO as a World Heritage Site.

Aromatic and fresh with tropical notes with underlying green figs and gooseberries on the nose. A crisp line of acidity carries the wine beautifully, with a fresh and lingering, mineral finish.

Country: South Africa

Region: Wellington

Grapes: Sauvignon Blanc

ABV: 13%

Food matches: Roast Chicken and Mediterranean roast vegetables

Superb concentration, complexity, amplified aromatics, and depth of flavour going on in this Georgian qvevri wine. Dried apricots and ripe peaches. Well rounded, with a sophisticated tannic structure, vibrant acidity with a long honeyed finish.

Country: Georgia

Region: Kakheti

Grapes: Kisi and Mtsvane

ABV: 13%

Food Match: Spicy dishes, seafood such as shellfish and salmon, aged hard cheeses.

Read all about Penny's recent trip to the cradle of wine, Georgia in her blog here.