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Combining and mixing sensations, textures, and flavours to create an unexpected result, creating memorable and unique experiences.
Perfect with light and delicate food such as raw and lightly cooked shellfish like crab and prawns, steamed or grilled fish, fish pâtés, fish, chicken or vegetable terrines and pasta or risotto with spring vegetables.
Chardonnay also goes well with creamy vegetable soups, can take on sushi and sashimi or delicately spiced fish or salads, and is particularly good with oysters.
Pair with simple, barely seasoned ingredients such as raw and lightly cooked shellfish like oysters and shell-on prawns, fresh crab and simply grilled fish such as hake.
Also goes well with dishes that contain raw or barely cooked tomato such as gazpacho, tomato consommé or tomato vinaigrettes and young goats’ cheeses – or salads that contain goats cheese and have an affinity with fresh herbs, especially dill.
Sauvignon Blanc is also a good wine match with Japanese dishes such as sushi and sashimi, seafood-based steamed and fried dim sum and smoked salmon, particularly if the smoke is delicate.
Ideal with grilled or roast beef, especially served rare or with a pepper sauce. Serve with a braai, ribs, spicy sausages and smoked brisket in particular. Probably the best way to cook veggies if you’re looking for a vegetarian pairing. Big beefy stews such as ox cheek especially ones cooked in wine or with a touch of smoky spice like a chilli. Roast or grilled lamb, as well as venison.
Serve socially with strong hard cheeses, especially cheddar. With its sweetness it can also handle a mellow blue.
Chenin Blanc can suit almost anything with a creamy sauce – a good fish pie, for example, or chicken with a cream and mushroom sauce, richer fish dishes such as salmon en croute, scallops, lobster, roast chicken. roast pork belly, especially with apple sauce, roast root vegetables such as carrots, parsnips and sweet potatoes and roast butternut squash.
Pair this silky Pinot Noir with roast chicken or guineafowl (even with lots of garlic), or rack of lamb, served pink. Rare fillet steak and carpaccio, beef wellington, roast pork with herbs and fennel, chicken sausages, liver, sweetbreads, dishes with morels and other wild mushrooms, mushroom risotto, and roast or grillled lobster.
Perfect with light salads, light pasta and rice dishes, especially with seafood, raw and lightly cooked shellfish and grilled fish and goats’ cheeses.
Drink with serious seafood such as lobster, seared salmon, tuna or duck and delicately cooked rare lamb. Good too with white-rinded cheeses such as Camembert and Brie so long as you don’t let them get too ripe and runny.
Perfect for hot weather drinking on Summer days, socially or alone.
Rowan Beattie, the owner alongside Caryl, has a passion for growing not only the finest grapes but everyone he surrounds himself with – from staff, friends, to suppliers.
What started off with humble beginnings has now flourished into not just a wine farm, but a family.
“Together, We Grow”