An unwooded white blend with aromas of pears, litchis, and nectarines with fresh acidity and well-rounded mouthfeel that add a touch of elegance to the tropical fruit flavors.
Blend: 36% Colombard, 34% Chenin Blanc, 30% Viognier
Due to their natural approach to winemaking, this wine may form harmless tartaric acid crystals (also known as wine diamonds) in the bottle.
A 100% Cinsaut rosé produced from 30 years old, dryland, bush vines in the heart of the Swartland. The grapes were harvested in the early morning and pressed immediately without allowing any time for skin contact. It went through a cool fermentation using wild yeast in a stainless-steel tank.
Exudes beautiful Turkish delight and red fruit flavors that linger on the palate, balanced with fresh acidity.
Blend: 100% Cinsaut
Due to their natural approach to winemaking, this wine may form harmless tartaric acid crystals (also known as wine diamonds) in the bottle.
Each cultivar was individually vinified and barrel matured, expertly blended to produce a midsummer’s dream of ripe cherry and forest berries balanced with a hint of perfume.
Blend: 73% Grenache, 18% Shiraz, 9% Mourvèdre
The wine delivers a bouquet of juicy red currents and cranberries that makes your mouth water for more. Hints of warm, sweet spices add to the complexity of the pallet. A well balanced, well-rounded wine with silky smooth tannins and firm acidity.
Grapes were sourced from a vineyard between Koringberg and Piketberg, right next to the Berg River. Grapes were wild fermented and the wine aged in old French oak barrels for 18 months.
A truly Swartland Merlot with stunning dried herbaceous characters, mint, and juicy blackberry aromas.
Fruit harvested from 30-year-old bush vines. Shows grapefruit and lemony tones on the nose followed through with a sweet, mineral backbone, and citrus flavors.
Due to their natural approach to winemaking, this wine may form harmless tartaric acid crystals (also known as wine diamonds) in the bottle.
The flagship of Wildehurst Wines. Shiraz and Viognier from Joanne Hurst’s garden vineyard in Koringberg were co-fermented using wild yeast. After vinification, all components were individually barrel matured for 18 months before blending resulting in a well-structured unpretentious wine.
Dark berry hues and spicy white pepper intermingle with characteristic Swartland floral aromas. In the mouth, the wine is fresh with a young richness and distinct stony minerality.
Whole bunched pressed Chenin Blanc and Chardonnay from the Swartland that underwent a cool, slow first fermentation in stainless steel.
Blended and bottled under crown cap and kept on the lees for two years before disgorging. Exhibits a fine mousse with crisp acidity and delicate baked apple bouquet.