REDS
Argentine Malbec
The signature variety of
Argentina, it is robust
and fruity with good
structure. Medium to
full-body with lush red
and black berries and
a touch of spice.
Serve with wild game stews.
Gold Award (WineMaker Magazine)
Australian
Cabernet Sauvignon
A bold, fruit-forward wine
exploding with flavours
of cherry, raspberry and
blackcurrant with a touch of
oak. Rich and concentrated
with a good tannin
structure.
Recommend for short ageing
and full flavoured red meats.
Australian
Cabernet Shiraz
The full-body and
complexity of Cabernet
Sauvignon and the
ripe fruit and chocolate
flavours of Shiraz.
Perfect harmony together.
An ideal match for barbecued
red meats.
Gold Award (WineMaker Magazine)
Australian Shiraz
Very trendy varietal with
rich, ripe fruit aromas and
plenty of plums, cherries
and blackberries with a
hint of spice.
This crowd pleaser will complement
full flavoured red meats and stews.
Gold Award (WineMaker Magazine)
Chilean
Cabernet Sauvignon
Red and black berries
accented with black
pepper carry through
from start to finish.
Medium-body with
soft tannins.
Serve with pepper steaks
and spicy pasta dishes.
Bronze Award (WineMaker Magazine)
Chilean Merlot
A fruit-forward Merlot
with plenty of red
berries and spice.
Soft, easy tannins on
a medium-body.
Serve with red meats and pasta.
Silver Award (WineMaker Magazine)
French
Cabernet Sauvignon
An excellent candidate
for short term ageing due
to its moderate tannins.
Deep ruby red colour
with berries and oak
on the palate.
Serve with prime rib and steaks.
Gold Award (WineMaker Magazine)
French Merlot
A classic varietal with
ripe red berries on the
palate. A soft, elegant
wine with just a touch
of French oak.
Serve with beef tenderloin and
root vegetable stews.
Gold Award (WineMaker Magazine)
French Syrah
A rich, dark, full-bodied
wine with complex
flavours of berries and
spice. Moderate tannins
suggest short term
ageing potential.
Serve with spiced red meats.
Gold Award (WineMaker Magazine)
Italian Barbaresco
A big, full-bodied red wine
with robust fruit flavours on
an elegant, refined structure.
Dry and complex with
moderate tannins for short
term cellaring.
Serve with Osso Buco
and rich stews.
Bronze Award (WineMaker Magazine)
Italian Montepulciano
Deeply coloured, rich,
red wine with flavours
of blackberry and black
pepper. Full-bodied with
moderate tannins and
balancing acidity.
Excellent with pasta
and veal.
Silver Award (WineMaker Magazine)
Italian Sangiovese
Bright red cherry character, overlaying strawberry notes, with hints of violets
and white pepper. Its medium body and long wonderfully smooth, tannic finish
is livened by a zing of acidity and toasty oak. Great with pasta strong cheeses
and rich berry fruits.
South African Pinotage
Complex & intense with
aromas of raspberry, spice
and cherries. Full flavours
of raspberry, vanilla, plums
and even coffee.
Serve red meats and spiced
pastas.
Spanish Rioja
A dry, medium to
full-bodied red wine with
wonderful bright red
and black berries, spice
and oak. A great cellar
candidate for short term
ageing to soften the tannins
and develop its complexity.
Serve with beef stews and
spiced red meats.
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