The wine has a deep ruby colour. The cherry and red berry character of the Merlot is apparent and complimented by the plum fruitiness of the Pinotage. Lovely harmonious blend. To be enjoyed now, but can be aged for another 2 – 3 years.
Seymour Pritchard bought the 10-hectare farm Malvern Heights in 1969 from Colonel JW Billingham, who had named the farm after the rolling hills around Malvern in his native England. When winemaking came into Seymour’s sights in the mid-1980’s France was still at the centre of the wine universe so he “Frenchised” the name to Clos Malverne.
Produced from 100% Chenin Blanc from 35 year old semi-bush vines. Bone dry, combined with a small percentage of new clones to enhance the fruit.The Chenin Blanc is unwooded and no malolactic fermentation takes place. The wine is protein and cold stabilized before sterile filtration, prior to bottling.
The winery is named after Sir George Napier, Governor of the Cape of Good Hope 1837 – 1843, who distinguished himself by abolishing slavery. It was he who named Wellington in honour of the famous Duke of Wellington, his erstwhile commanding officer in the wars against Napoleon. Napier winery was established in 1989 on land farmed since the late 1600’s. The farm was largely replanted with noble varietals to produce three top wines: a red blend in the style of the Médoc; a Chardonnay modelled on Meursault; and a flinty dry Chenin Blanc from indigenous old semi-bush vines. Although based on these models, the wines are clearly from the new world and reflect the distinctive terroir of the valley. All grapes are hand-picked from their own vineyards.
This Merlot from the Wellington Valley offers plumy and stewed fruit aromas on the nose, with rich plum ripe fruit on the pallet along with an almond touch. It’s well balanced with a delicate oak finish. This wine has a good tandand structure that will allow further ageing. R160 per bottle
Winemaker's Comments: Plumy and stewed fruit on the nose, with rich plum ripe fruit on the pallet along with an almond touch. Well balanced with a delicate oak finish. This wine has a good tandand structure that will allow further ageing.
Serving Suggestions: Elegant stuffed veal medallions made with asparagus and provolone cheese breaded and fried, then slow cooked to a brilliant finish in a mushroom wine sauce.
Wine Analysis: • Sugar 3.0 • Alc% 14.5 • VA 0.60 • TA 5.2 • pH 3.59
This 100% Chardonnay grape variety from Stellenbosch offers the tantalising aromas of pears, pineapple and apricot characterise with clean, fresh with mineral hints. The clean palate offers suggestions of apricot and pineapple following through from the nose. Fruit and acidity are in perfect balance. R99 per bottle available on the Wasabi Cellar Selection Board.
Background De Meye, named after the De Meye River in Holland is where the first Myburgh who came to South Africa in 1665 used to live. The farm is situated in Stellenbosch, sub region known as Greater Simonsberg, one of South Africa's most prestigious wine making areas. Previously, all the grapes were sold, but in 1997 it was decided to renovate some of the old buildings and to produce our own, uniquely styled wines.
De Meye is proud to be part of the South African wine industry and continually drives towards producing "wines of distinction" and excellence that has characterized the wines from Stellenbosch and specifically our privately owned wine farms, which undoubtedly are the heartbeat of this magnificent region.
Climate Mediterranean–rainfall 650mm per annum. Vineyards are situated on De Meye in the western part of the Muldersvlei region, north of Stellenbosch. The vineyard faces south-east and a cool westerly wind during the ripening period months ensures healthy balanced grapes.
Vinification/Maturation Grapes were hand picked from vines with a yield of approximately 7 tons per hectare and at a sugar level of 23ºB. Fermented in stainless steel tanks and then left on the lees for a few days to add structure to the palate.
Tasting Notes Aroma – Tantalising aromas of pears, pineapple and apricot characterise this wine. Clean and fresh with mineral hints. Palate – Again, clean palate with suggestions of apricot and pineapple following through from the nose. Fruit and acidity are in perfect balance.
Food and Serving Suggestions Best served chilled, accompanying a fresh garden salad, oysters, sushi, fish, light creamy pastas and chicken dishes.
You may have noticed the new face behind our sushi bar – meet Gareth Wilson or more fondly known to us as “Bubbles.” Hailing from the Cape’s southern suburbs, this young and dynamic addition to the Wasabi team has only been making sushi for a year and half, but he’s already creating waves with his exciting sushi special – the Bubbalicious!
August (hopefully) sees the end of long, dark days and makes way for the lighter, later evening sun. With the warmer days just around the corner, our chefs have created some special dishes echoing the taste of this transition;
The Bubbaliscious – a prawn fashion sandwich, filled with avocado & red pepper, topped with spicy tempura prawn and a seaweed and wasabi infused caviar at R48
Baby Panga - stuffed with lemons, garlic and spring onions, pan-fried and served with 3 small prawns and rice at R109
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