Rich, bold and full-bodied, bursting with notes of berry and plum. Hints of vanilla spice and firm, but supple tannins. The Winemaster’s Cabernet Sauvignon is great with roast lamb, red meat casseroles, beef and venison, poultry and game bird dishes.

Delightful aromas of lime, melon and vanilla open onto a fresh, creamy palate with a touch of citrus and apricot. Delicious with Camembert and Gruyėre cheeses, Thai dishes, creamy seafood and other dishes made with nuts, cream or butter.

Intense red color and youthful, up-front fruit; Well-balanced, rich fruit flavours with soft tannins and a lingering finish. Excellent served with pasta, pizza, roast leg of lamb, bobotie and even chocolate

Ruby red, beautifully soft and easy-drinking, its lovely ripe plum and red fruit flavors almost jump out of the glass. Excellent served with red meat dishes such as roast lamb, stews, grilled meat, carpaccio and kidneys as well as with robust pasta dishes.

Crisp, fresh and elegant with upfront tropical fruit, tangy gooseberry, a hint of green fig and fresh-cut grass. Goes well with grilled seafood, bouillabaisse, pasta and poultry dishes.

Dark red with purple edges, aromas of vibrant cherry and plum characters are present with a slightly smoky note. Ripe and ripe berry flavors meet a sprinkling of pepper. Serve well with greilled lamp chops, ribs, succulent steaks and flavorful pasta dishes.