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Persian rugs, Arabian nights and stallions with flowing manes: this is the wine for royalty with a long and interesting history. A bold, big and bolshy grape, Shiraz is a power-house wine – ok, yeah, whatever – this is a wicked drop!

Tasting Notes :  The grapes were crushed in open casks and cold soaked for two days with enzymes to extract as much fruit and colour as possible. Fermentation took place on the skins, the must and skins being aerated 3-4 times per day. The wine was aged in tanks for four months, in contact with French oak staves, and underwent malolactic fermentation.

The wine is full-bodied, yet supple, with a lively, spicy finish. Wonderful accompaniment to pizza, steak and venison.

Persian rugs, Arabian nights and stallions with flowing manes: this is the wine for royalty with a long and interesting history. A bold, big and bolshy grape, Shiraz is a power-house wine – ok, yeah, whatever – this is a wicked drop!

Tasting Notes :  The grapes were crushed in open casks and cold soaked for two days with enzymes to extract as much fruit and colour as possible. Fermentation took place on the skins, the must and skins being aerated 3-4 times per day. The wine was aged in tanks for four months, in contact with French oak staves, and underwent malolactic fermentation.

The wine is full-bodied, yet supple, with a lively, spicy finish. Wonderful accompaniment to pizza, steak and venison.

Read what our customers are saying : Wine4Us Shiraz goes really well with a good, rich game pate. Or a slab of rump off the braai. Or a hearty stew on a winter night. One of those chunky soups with croutons. Or a lamb sandwich…
(Patrick Humphreys, Cape Town)

Spicy and savoury – I recommend this one with a juicy rare steak in a spicy sauce.
(Erica Liebenberg, Somerset West)

You ordered it, and here it is in your hot little hands. South Africa’s favourite white wine: the ubiquitous Sauvignon Blanc, fresh, crisp and zesty with loads of fresh fruit. Cat pee I hear you say? Not in this my friend – strictly one for those who enjoy an easy-drinking wine!

Tasting Notes : After crushing, the skins and juice were separated, the juice chilled to 10°C and left to settle overnight. The following morning the juice was racked and inoculated with a yeast. Fermentation proceeded at 10-12°C for 21 days until dry. Wine was left on its lees for 4 months to give it extra body and elegance.

An immensely pleasurable wine, fresh & crisp, with a lingering aftertaste. Enjoy on its own or with salad, seafood, poultry or pasta.

Read what our customers are saying : You know how you have a very favourite time of day? Mine is on the couch in the evening sun, with my book, some nuts, and a glass of Wine4Us Sauvignon Blanc. And my best girl by my side!
(Patrick Humphreys, Cape Town)

This is not my favourite cultivar because I find it too acidic, but this wine has plenty of ripe and tropical fruit. Try it with ice on a warm afternoon – with or without food.
(Erica Liebenberg, Somerset West)

White wine. Not normally a boy’s tipple of choice.

But hey, I’m a modern man. I can do this…

I had the opportunity to try a bottle of Sauvignon Blanc from the team at Wine4Us, recently. Thought I’d put it together with some tasty de-boned, fried, herbed and spiced, pork chops, and some oven-roasted garlic vegetables. Smart move, André.

Sauvignon Blanc has, as it’s sine qua non, a distinctive, insistent bouquet. The experts will tell you they get hints of grapefruit, lime, green melon, gooseberry, passion fruit, freshly mown grass, and bell pepper.

Perhaps.

What I get are tastes of a special friend. You know the one. She’s a little too loud, a little in-your-face. But special, crisp and clean and clear. And Delicious. More than just a hint of tart. You’re never
in doubt about this friend.

I like this wine. There’s a fullness and body which is unusual for me to find, in white wines. A perfect companion for rich, smoky, full-flavoured foods.

Yes, Sav Blanc, I like you. Let’s do this again.
(André van Rooyen, Simons Town)

Toasted butter-bomb this one ain’t – and aren’t we glad about that! No aromas á la France (or Hungary, or Germany…) from some or other oak forest that’s about a thousand years old: just a super fruity flavour to pour for your friends over ice. It’s made from grapes. How else should it taste?

Tasting Notes : After crushing, the juice had skin contact for 6 hours. Fermentation took place at 16°C for 18 days to extract a little more character. Two thirds of the wine had contact with French oak staves and was blended with one third without any wood contact. The result is a light style, easy drinking Chardonnay with intense citrus fragrance, ripe peach and pear flavours and a buttery finish.

Enjoy on its own or accompanying salad, fresh asparagus,seafood, turkey, pasta and pizzas.

Read what our customers are saying : She said it was Wine4Us Chardonnay. Who calls a wine that, I thought having my doubts. But it only took one sip. By the second I was already convincing others about my “discovery”…
(Patrick Humphreys, Cape Town)

Oh finally – a Chardonnay with plenty of fruit and not so much oak! Doesn’t make you feel like you’re licking a tree – for once!
(Erica Liebenberg, Somerset West)

Light, fresh and friendly – all the things that anoraks think a red wine shouldn’t be, Merlot has been branded as the ‘feminine’ wine; but is that a bad thing? In this case we reckon not, pop the cork and smell the berries, and we think you’ll agree!

Tasting Notes : Grapes were crushed into stainless steel tanks and fermentation started almost immediately after inoculating the juice with a yeast. Fermented at 24-26°C on the skins, with a small amount of French oak chips included, to extract good colour and enough tannins. The wine underwent malolactic fermentation.

An easy-drinking wine, delightful on its own, good choice with a variety of meat dishes, pasta and turkey.

Read what our customers are saying : He was about to smother the lamb with Wine4Us Merlot. Sacrilege! I sneaked my bottle of plonk up to the braai and did the switcheroo. The lamb will never know the difference and my evening just got a whole lot more interesting!
(Patrick Humphreys, Cape Town)

Merlot is one of my favourite cultivars, it often gets a bad rap for being too light, but this one has plenty of fruit to back it up. Sweet, juicy red berries – yum!
(Erica Liebenberg, Somerset West)