Red bell pepper and tapenade show on the nose of this blend. Fine tannins frame ripe flavors that move with delicacy across the palate. Similar notes of black olives and a whisper of paprika linger. This wine would pair wonderfully with spiced meats.

Delicate fruit aromas followed by quince paste, licorice, and minty hints form the expressive bouquet of this red from the historic Meerlust Estate. Excellent structure underpins a palate of herbs, ripe fruit, and spices, revealing old vine concentration. The acidity enhances the overall profile without dominating, as every component contributes harmoniously to the balance. Drink now through 2040 and beyond. 

Developing with age, this red leans savory, with black pepper, sage and sweet tobacco leading the way. Evolving fruit tones of desiccated cherry, dried currant and plum provide a concentrated core, while the palate maintains its momentum, with hints of mint and mocha on the finish. Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdot. Drink now through 2031.

Chalk and ink on the nose. More terse than the 2023; more savoury; blacker, inkier fruit. Elderberry and thyme. Curt tannins, pushing the fruit back behind a stone wall, leaving just-cut-winter-hedgerow stemminess and astringency. But given a bit of time and air, some sweeter, more perfumed notes appear, showing rose hips and hibiscus. I might be tempted to leave this in bottle another year. But definitely decant, and needs careful food pairing – keeps things very simple, avoid spices, sweetness and sauces. Maybe rare roast beef with a side of simple, buttered greens.

Masses of capsicum on the nose. High acidity, taut and tart, competing with the bright redcurrant and blackcurrant fruit. It’s on the lean side, but smart, modern, refreshing.