South Africa

An easy drinking organic-grapes blend from South Africa made of mainly Cabernet Sauvignon and Merlot with 1% Cabernet Franc thrown into the mix. Almost full bodied with low tannins lead to a smooth mouthfeel. Ripe plum and wild strawberry aromas plus juic

Marras Piekenierskloof Grenache

A South African blend of international varieties - Cabernet, Syrah, Grenache, Merlot - that achieves a seamless fruity-earthy balance and offers rich berry flavors without coming across sweet. With medium-body and tannins, it's the perfect weeknight dinne

Here's something unusual: A South African Pinot that is delicate, not brawny. It has light-body and up-there acidity (a fantastic food wine) with nice red cherry, strawberry, spice and forest floor notes. The acidity isn't so tart that you can't sip it -

The winemaker at Natte Valleig (said "not a filet" meaning Natte Valley) calls this a working man's Pinot for its light-body and tannins, and juicy red cherry flavors. The Cinsault grape is most often used in Rhone Valley blends in France. This one comes

This is an example of the classic style of Pinotage: Almost full-body, bright acidity, with a smoky of bacony note over the top of vibrant, ripe black cherries. It's fruity and earthy in equal measures, great with bbq flavors, bacon (of course), and nice

Radley & Finch Cabernet Sauvignon

Lammershoek has changed the way it makes this wine! It is no longer a natural wine - for less of that tangy acidity and more juicy fruit. It's still a light-style Pinotage, but the emphasis is on berry salad flavors with no smokiness. It's medium-bodied w

85% Syrah, 15% Mourvedre. This light-bodied blend really expresses "South African red," with bacony woodsmoke aromas, black pepper, bbq, char... oh, and some blackberry too! Have it with pulled-pork, baked beans, ribs, sausages, and grilled meats.