RED WINE

A blend of the red varieties from the organically-farmed farm.

Dark fruited, woody spices, walnut and licks of pepper and herb. It’s plush and lush, grooves of fine tannin keeping plummy fruit, more walnut characters, some fig and date character, all in check. Flavoursome, lovely, soft and generous. An opulent style with meat on its bones, but lift and carriage of flavour. Yes. MIKE BENNIE, The Wine Front

This is a blend of approximately 75% cabernet sauvignon and 25% Merlot. Grapes harvested by hand, crushed and destemmed in stainless steel tanks where natural and inoculated fermentations proceeded with pump-overs twice a day. After alcoholic fermentation left on skins for 12 days and matured in 225l French oak barrels for 12 months. Certified and bottled on the farm.

'Kottabos', refers to a Greek drinking game that involves throwing the lees from unfiltered wines at targets. This is an experiments of sorts for Reenan Borman, winemaker, combining about  2/3 grenache and 1/3 syrah off the granitic soils of the Skilpadvlei Vineyard, near the Boschkloof estate. Harvested the fermented separately with whole-clusters. The grenache aged in French puncheons and the syrah sat in concrete tanks. Bottled without fining or filtration after 11 months, it received only a minimal addition of SO2.

One of those rare wines that's almost too good for its price, the Mullineux's entry-point red is a very serious, well judged, perfumed Swartzland assemblage, with good grip, clove, iodine and wild herb top notes and bramble and blackberry fruit. 2023 - 29. TIM ATKIN MW

Miles Mossop uses grapes from a bush-vine parcel on the cooler Darling side of the Swartland to produce this refined, well-balanced Cinsault. Fermented with 50% whole bunches in concrete eggs, it's a bright, stony, focused red with crunchy rosehip and wild strawberry fruit and a tangy, light-bodied finish. 2023 -29. TIM ATKIN MW