Babylons Peak Paardeberg Shiraz is made from 100 percent Shiraz. 

Babylon's Peak winery, situated on the highest weathered granite slopes of the Paardeberg Mountain, is privately owned by the Basson family who has passed down the tradition, passion and art of winemaking over four generations. Predominantly low-yield dryland bushvines are selected to produce these excellent wines with distinctive character.

A classic Shiraz with dark fruit, violets and white pepper. An elegant wine with ripe tannins and a lingering aftertaste.

The grapes were harvested by hand. The grapes were destalked only, no crushing was done. Cold maceration was done before fermentation started in open fermenters. The grapes fermented between 24-26°C for 5-7 days, after which the wine was taken to barrels where it went through malolactic fermentation. After malolactic fermentation was completed, the wine spent 14 months in 225 litre French oak barrels until bottling.

Pairs with rich and creamy meat dishes eg. oxtail and venison.

Babylons Peak Pinotage is made from 100 percent Pinotage.

Babylon's Peak winery, situated on the highest weathered granite slopes of the Paardeberg Mountain, is privately owned by the Basson family who has passed down the tradition, passion and art of winemaking over four generations. Predominantly low-yield dryland bushvines are selected to produce these excellent wines with distinctive character.

Dark red color, with ripe plums and mocha on the nose. Dark fruit followed by spice on the palate. A well balanced wine with smooth integrated tannins.

The Pinotage is dryland bushvines, planted on the highest south-east facing granite slopes on the farm. Due to its unique terroir, this vineyard ripens slowly over a very long period. This results in very dark color, soft tannins and good flavor compounds. The baboons normally harvest their quantity first and we pick the rest.

The grapes were harvested by hand at 25,6°B.and destalked only. No crushing was done. Cold maceration was done before fermentation started in open fermenters. The grapes fermented between 24-26°C for 5-7 days, after which the wine was taken to barrels where it went through malolactic fermentation. After malolactic fermentation was completed, the wine spent 12 months in 225 liter French oak barrels until bottling.

Pairs with lamb, bobotie and braaied red meat.

Babylons Peak Cinsault is made from 100 percent Cinsault.

Medium to light bodied. Fruit driven with spicy undertones. Soft tannins and fine complexity. A fruit driven wine with lively light palate and lingering mouthfeel.

Review:

"Savory aromas of black olives, grilled meat, thyme, peppercorns and dark fruit. It’s medium-bodied with fine tannins and a flavorful, succulent and peppery palate. Drink now."

- James Suckling (December 2021), 90 pts

Hickinbotham Peake Cabernet Shiraz is made from 60 percent Cabernet and 40 percent Shiraz. 

Named after the late Mr. Edward John Peake who established the first vineyard and orchard at Clarendon circa 1850. Blending Cabernet Sauvignon and Shiraz is a famous part of Australian winemaking history and whilst the individual components of this wine are mighty, the sum of The Peake’s parts is magnificent. The Cabernet shines aromatically with notes of blackberry pie and dark chocolate, while the Shiraz fills the mid-palate with black plum and toasty oak. Fine tannins and balanced acidity contribute to an incredibly long finish. The Peake continues to honor the legacy of this iconic Australian blend.

Review:

Hickinbotham's 2017 The Peake Cabernet Shiraz is a 60-40 blend of the varieties, aged in a healthy proportion of new French oak. As a barrel selection, it stands above the other wines in the lineup, being more complex and complete than either the Brooks Road Shiraz or the Trueman Cabernet. Cassis leads the way, rounded out by ripe cherries and joined by shadings of cedar and vanilla. It's full-bodied and concentrated in the mouth, rich, supple and almost creamy in texture and boasts a long, silky finish. While nearly drinkable already, it should easily age for a decade or more.

-Wine Advocate 96 Points

The Kasteelberg range of wines, celebrates the discovery of Riebeek and the Kasteelberg mountains in 1661. Kasteelberg stands sentinel over the fertile valley below. From the slopes of the mountains, hand-selected grapes are expertly crafted with care to produce rare and expressive wines. The Kasteelberg range truly is the pinnacle of our Winemaker's art.

Often referred to as Shiraz Country, the Riebeek Valley is renowned for exceptional Shiraz wines.
The Kasteelberg Shiraz is a lively rich wine, full bodied with a subdued smokiness on the nose and a pallet of ripe fruit and interesting spice.
Well-balanced and smooth, the aftertaste lingers with the exciting flavors of Christmas pudding.

Serve at room temperature. The perfect companion to barbequed lamb, fillet medallions and game. Lovely with Springbok stuffed with bacon, garlic and rosemary and a great match to a cheese and preserve platter.

Review:

"I'd expect to prefer the 2017 Shiraz to the 2018 bottling, but it's actually the reverse. Maybe Alecia Boshoff has just got more experience with the fruit from this Kasteelberg site. Sweet and spicy, with enticing incense and violet aromas, fine tannins, succulent red berry fruit and deftly integrated one-third new oak. 2021-26"

- Tim Atkin (South Africa 2020 Report), 92 pts

Rubus Special Edition Barossa Shiraz is made from 100 percent 

The Rubus Project was created by Fran Kysela as a way to source & sell incredible wines at value prices. All wines in this international project are hand-selected by Fran Kysela. Rubus wines are fruit driven, true-to-type values that over deliver - a true representation of quality for the consumer at an excellent price.

Deep red with a slight purple hue on release. The wine has a rich mix of dark chocolate infused with coffee bean and black liquorice, then scents of tar, aniseed, raw (pure) soy and black olive on the nose. The palate is expansive, and yet balanced and finessed. An amalgam of dark berried flavors and textural sensations. The 100% new oak is completely absorbed, meshed with ripe tannins, completing a palate of impressive length and youthfulness.

Sourced from Thorn-Clarke’s St Kitts vineyard (Block 7) in the far north of the Barossa, the Rubus Reserve demonstrates both the strengths of the region and the unique characters of the vineyard. 

A thin layer of topsoil over weathered marble, schist and shale mean the vines work hard to source water and nutrients. The result is naturally low yields concentrating the power and density of the fruit.  Diurnal temperature variation is another important aspect of St. Kitts.  Warm daytime temperatures are followed by cool nights with variations of up to 30°C (55°F) from the peak during the day into the cool night minimums.

Review:

“Earthy detail develops in this sleek and juicy shiraz, a tarry streak under fresh plum and bruised strawberry. The tannins have gravity and precision, their bracing intensity and concentration integrated into what panelist David Hawkins described as “a big, powerful wine with great liveliness.” While suited to aging, this is accessible now if you’re grilling meats to serve with it.”
- Wine & Spirits (February 2023), 94 pts

"Made by Thorn-Clarke for the US market, this has a rich and vivid nose with blueberry, violet, dark plum and subtle oak spice in play. The palate has a succulent feel with plenty of rich, open-knit blackberry and blueberry flavor. Smoothly delivered tannins carry long and even. Drink over the next decade."
- James Suckling (November 2021), 94 pts