Dirt cheap and good. — 15 days ago
We liked it with grilled meats especially lamb chops — a month ago
Deep ruby red colour with mouth filling creamy tannins predominantly blackberries with vanilla and hints of Cigar box plus some spices
Long dry lingering finish and aftertaste. Quite high alcohol at 14.8% but it’s not dominant
Classic style Cabernet - should age well — 5 days ago
This was really nice. — 4 days ago
Deep purple in color with a short reddish rim.
Pretty nose with cedar, vanilla, wild flowers, chocolates, coffee and black pepper.
Dry on the palate with nice complexity.
Showing black fruits with cedar, earth, herbs, black pepper, light vanilla, spices, dark chocolates and tobacco leaf.
Long finish with fine grained tannins and cherries.
This is a tasty red blend from South Africa. Soft and smooth with nice complexity. Nicely balanced with a soft mouthfeel.
Needed 4 hours to open up properly, so be patient.
A blend of 36% Mourvedre, 22% Shiraz, 13% Carignan, 11% Grenache, 9% tannant and 9% Petite Sirah.
14% alcohol by volume.
91 points. — 2 months ago
Deep Ruby color with aromas of dark black fruits, smoky herb and woody pepper spice. On the palate flavors of blackberry and plum with cacao, burnt tobacco, vanilla and black pepper. Firm tannins, medium+ finish with fruit and spicy smoky oak ending. Will age a bit, 750 cases imported. — 21 days ago
Absolutely delicious — 5 days ago
Light fruit, spicy dry — a month ago
Steven Beishuizen
Really, an earthy nose here... Cherry, yes... But in a way that I'd characterize as savory black forest cake if it was made of compost instead of sweet chocolate... On the palate, the dominant note I think would be graphite, but with the fuzzy tannins in there, it's not in a precise sense... A dull pencil in need of sharpening? At this point I'd probably need to also describe some green here... Green pepper? Tomato plant? Going back to the nose, I get the aroma now too... Gardening... This wine isn't lightweight... A sausage dish is I think where I'd go as far as pairing as there's some acidity here that could be useful for taming fat. We had this one paired with a flank steak, but really I might go to a fattier cowboy steak next time. The longer I enjoy this wine, the longer the finish seems to get... These tannins are a heck of a drug... With every sip, I actually want to savor more and more... A viscious cycle... — 6 days ago