This is a medium to full bodied Sauvignon Blanc with notes of melon, freshly crushed green apple and with hints of minerality. The palette is firm and zesty but also with a roundness and depth on the finish.
Enjoy with salad, asparagus quiche, lemon basterd fish, sushi, goats cheese, chevre, and other strongly flavoured cheeses.

Alcohol 13.2% vol. Maturation potential 3-4 years
Extract 17 g/l Skin contact none
Residual sugar 2.5 g/l
Total SO2 70mg/l
Total acid 6.0 1g/l
PH 3.55

The name refers to a printing error on a Virgin Island stamp. The virgin figure was omitted from the stamp, hence the nick-name, ?Missing Virgin?. St. Ursula was a virgin martyr who lived between the third and fifth centuries A.D. She was born in Britain, avoided marriage to a pagan king and is believed to have been slain for her faith with 10,000 virgin companions at Cologne, Germany. Christopher Columbus named the Virgin Islands in her honor.

A red blend of Pinotage and Petit Verdot grapes resulting in a wine which has an intensely blueish colour. A scrumptious full bodied rich wine with supple soft tannins. A hint of blueberries,fruit cake and wild heath on the nose. Enjoy with spicy dishes, light curry and beef roasts. Enjoy now or keep for up to 8 years

Alcohol 15.0% vol. Maturation potential 8 years
Extract 30.7 g/l Skin contact Pinotage 6 days
Residual sugar 3.2 g/l Total SO2 55 mg/l
Total acid 5.6 1g/l
PH 3.57

The name refers to a printing error on a Swedish stamp. The normal three skilling stamp is colored green while the eight skilling stamp was printed in yellow. However, due to an unknown error (but most likely the three skilling plate was accidently replaced by an eight skilling one), the three skilling stamp was printed in yellow, creating the Treskilling Yellow Stamp. The only known copy of the Treskilling Yellow was discovered by a schoolboy named Georg Wilhelm Baeckman in 1886 while going through his grandparents' attic. To this date, this is the only copy known in existence and is worth about $80 billion/pound by weight - one of the most expensive objects in the world

The grape berries were hand selected over a three week period. Only grapes which have been shriveled by the Noble rot ?Botrytis Cyneria? were selected. The grapes are crushed and left on the skins for 3 hours. The must is fermented using natural yeast?s , which occur naturally in the vineyard. The must ferments at around 17°C-19°C. The wine is left on the lees and then these lees are stirred initially once a week, and then every third week during the first six months. The wine was in barrel for 19 months There was no fining or filtration before bottling. Sulphur levels are kept to a minimum.

Alcohol15.0% vol.
Extract29.4 g/l
Residual sugar2.4 g/l
Free SO212mg/l
Total SO230mg/l
Total acid5.4 1g/l
pH3.7
Maturation potentialup to 8 years

Named after the first stamp to be printed in the world.

Stylish elegant wine of Shiraz , Merlot , Cabernet Sauvignon and Petite Verdot.
Stylishly finely textured wine. Dark inky black colour Initial nose of floral petals,fynbos,fruitcake,white pepper and hung game. An elegant eine with firm supple tannins. Rounded fruit giving a long and lingering finish.
Serve with rare roast beef,rack of lanb,Proscuitto ham, Irish stew,duck, stead and kidney pudding

85% Cabernet Sauvignon 8% Merlot 7% Petite Verdot

Full-bodied red wine with a dark brick red rim. A nose of raspberry and blackcurrant, cigar box, and hints of herb (fyn bos). Velvet and oaky palate with rounded ripe fruit and tannins, which gives length to the finish. Will improve with a year in the bottle.

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Maturation potential up to 10 years

85% Merlot 10% Cabernet Sauvignon 5% Petite Verdot

A strong nose of raspberry, fynbos with a hint of mint and violets. Elegant wine with supple firm tannins with an underlying fruit structure giving it a juicy but full finish. Drinking well now, but will benefit from a year to two bottle maturation.

Serve this wine with red meat dishes such as Greek-style lamb, old fashioned beef and onion casserole, goulash,and oxtail but best with calfs liver and onions.Happy with all grilled foods:roast pork,poultry and pies such as moussaka and shepperd's pie

32% Shiraz 32% Pinotaqge 18% Cabernet Sauvignon 18%Merlot

The name refers to a stamp collecting term when describing colour variations. A dark, blueish-black wine with good colour. A nose of mulberries, red currant and ripe strawberries with a hint of pepper and spice. Full bodied, rich wine with supple soft tannins for easy drinking. Enjoy now or keep for up to 5 years.

100% Chenin Blanc

Nose offers peach, citrus and liquorice. Rich and full-bodied palate with delicate flavours of tropical fruit, orange and a minerality. Soft round entry, finishing with a long and full mouth feel. A hint of sweetness, which balances well with zesty acid. Perception of sweetness from lees contact and fruit. Drinking well but still young, will mature for another two to three years with honey character evolving.

75% Chenin Blanc 25% Sauvignon Blanc

Elegant and finely crafted blend of Chenin Blanc and Sauvignon Blanc giving a fruity upfront wine for easy drinking. Light-coloured wine with a tinge of green. A nose of pineapple, guava, citrus and grassy tones. Full and intense but refreshing mouth feel.

Serve this elegant, fruity wine on its own as the sun goes down. Enjoy it with chicken, pasta, seafood and vegetable dishes. Bluish White is great with Thai curry.