South African Essentials

Elegantly balanced, barrel-fermented South African chardonnay made by La Couronne, one of the oldest established farms in the valley. This punches above its weight and will appeal to Burgundy lovers for its poise on the palate and its superb value.

New partner to the popular chardonnay, this is a medium-bodied, fruit-driven South African cabernet with light plum fruit and a hint of spice.

Pinotage is South Africa’s signature grape and arguably nobody does it better than Kanonkop, so we’re delighted to work with them on this succulent, plummy and spicy example. A versatile bottle for red meats and roasted vegetable dishes, its fruit sweetness will complement spicier dishes too.

A juicy, lighter style of red-fruited cinsault that works a treat when served cool, but is capable of standing up to all manner of foods. Extremely versatile with an agreeable lightness of touch, it will absorb big flavours without bludgeoning lighter bites.

Majority sweet, silky South African grenache with 20% darker carignan fruit offering touches of smoke, chocolate and spice, finishing smooth on the palate.

A friendly and accessible South African shiraz in the Côtes-du-Rhône style, with the warmth of 80% Swartland fruit and smooth finish.

Thelema’s ‘house’ red is a blend of shiraz, grenache and petit verdot, all from their own vineyards, the majority on the Sutherland farm in Elgin, South Africa. No new oak, just deliciously juicy fruit.

This wine blends the Cape’s two signature grapes (64% chenin, 36% pinotage) to make a charming, easy-drinking pink that will slip down effortlessly.

Building on Calitzdorp’s heritage of Portuguese grapes in South Africa, this is a deliciously fresh example, unoaked, to display its ripe, stone-fruit flavour.

Pinotage leads in this classic Cape Blend, the balance Bordeaux varieties merlot, cabernet sauvignon and a splash of cabernet franc. Moderate oak adds to the natural sweetness and spice of the fruit.

Quando is a winery in the southern part of the Robertson Wine Valley owned by the Bruwer family. The vineyards were picked in three successive tries this year to deliver the crisp, bright, nettle and lime fruit we have enjoyed over many vintages. Try it with mackerel pâté.

Now sporting new Society livery, which alludes to the sustainable farming practices long employed by the Grier family at Villiera, namely pest-eating geese in the vineyards. Old bush-vines - some over 30 years old - provide a richer component to which an earlier-picked proportion is added to lift its bright stone-fruit flavour. It's worth decanting for 20 minutes or so to let it's aromas unfurl.