This is a grape variety you really should try if you have not. The Oldenburg Viognier 2017 is dry. bright fruited with generous flavours.
La Bri Syrah 2015, a perfect expression of a co-fermented Syrah and 5% whole bunch Viognier. Herb and spice aromas and plum and black berry flavours. Sympathetically oaked to allow the fruit to shines.
The cleverly named Flagstone Word of Mouth Viognier 2017 is a wine you will want to tell you friends about. Pass it down the telephone line, tell your friends...
De Grendel Viognier 2017, wonderfully aromatic wine made from grapes raised by Kudwai Mwerenga and elevated by Charles Hopkins.
Oldenburg Vineyards Viognier 2016, a fine partner to Nadia Graves’s Perfect Roast Chicken – 08.12.2017
Oldenburg Vineyards Viognier 2016, a deliciously peachy expression of this Condrieu grape. Such a stunning food wine, great with chicken.
A little slip in the cellar in 2012 brought about the birth of this Viognier Chardonnay blend, now a firm favourite from the La Bri Cellar.
Two wines we have tasted over this weekend are well worth a mention. Current White Wine in the Fridge Eikendal Chardonnay 2015 Complex and elegant, this wine is pronounced by Eikendal’s winemaker Nico Grobler as “This is the best I’ve made.” Made from four different clones planted on different sites and different planting densities. Each
Oldenburg's Rondekop, radiant in Autumn Oldenburg is a wine Estate set in the sheer beauty of the southern end of the Banghoek Valley. Surrounded by mountains of Alpine magnificence, it has an enchanting little hill in the middle called Rondekop. Made up of ferrocrete soils which give the most fabulous mineral flavours to the wines.
Tomato & Goat Cheese Tart – Cheryl Bennett Cheryl says: “You know when you get a craving for something & you just have to make it? Well, I had wanted to make a tomato tart for a little while and finally got around to doing it. This post started out something like “with summer produce in full
Heerenbone with Brown Shimeji Mushrooms Heerenbone, a pretty cream colour with a little black eye, are grown on the West Coast, usually by potatoes farmers in between crops. I had my first taste of them at Oep ve Koep, a fabulous tiny restaurant run by Kobus van der Merwe in the little fishing