Wine Region: Coastal Region

(2026) From vineyards managed with organic and biodynamic practices (but not certified) I have reviewed this Coastal Region Chardonnay recently and a second bottle confirms the impression of a highly drinkable Chardonnay on the tropical and ripe side, made to be easy-drinking - which it is - though not for the Chablis purist who can't take a bit of sweetness and creaminess.

(2025) From an estate that adopts organic and biodynamic practices (but the wine is not certified organic), a Chardonnay made mostly in stainless steel tanks with just 5% in older French oak barrels. It spent four months on the lees, with stirring. It's an easy-going and fresh style of Chardonnay, the oak influence minimal as stone fruit and lemon aromas, with a hint of more tropical fruit lead on to a palate that is fruity and creamy, with plenty of texture and a decent acid backbone. My one gripe is that a trace of residual sugar leaves this a little too sweet for my taste, but that does not mean it is cloying or unbalanced.

(2024) From bush vines, fruit is predominantly from Stellenbosch, Paarl and Swartland. The wine is unoaked but sees extended time on the lees. The nose has ripe pear and apple, but hinting at more tropical character. The palate has creaminess and light waxiness, with a similar fruit profile and good balance.

(2024) A Bordeaux blend of 58% Cabernet Sauvignon, 18% Merlot, 15% Petit Verdot and 9% Malbec. Sweet, plush and smooth black fruits. A touch of chocolate, plum and earthier depths. Juicy and well balanced blend. Not hugely complex, but very enjoyable. £21.99, but 'Angels' buy at £13.99.

(2023) Though I applaud the charitable aspect of this wine - the sale of one bottle provides one meal for a person in need in the Western Cape community - I'm afraid I preferred the Cabernet-Merlot partner, also in Morrisons at £9.00. There's nothing much wrong with this, but it feels both thin and a bit cloying, with some residual sugar being used to hide the rather shrill fruit and acidity. Not my cup of tea.  

(2023) Fruit comes from the Western Cape's expansive Coastal region, and spent over a year in American and French oak. Journey's End will provide one meal for someone in need in their local community, for each bottle purchased. Brambles, plum and gentle spice on the nose, a little suggestion of bubblegum perhaps. In the mouth it is juicy and fruity, a hint of sappiness is refreshing, the oak not apparent as it finishes with some sweetness from residual sugar, but balanced acidity and a modest tannic grip.    

(2022) It's several years since I last tasted this cuvée, and I note that 10 years ago the price was the same then as it is now. It's a gently French-oaked Chardonnay, with delicate aromas of nectarine and nougat. In the mouth nectarine again, and ripe Ogen melon, the rosy red apple acidity balances nicely with easy-drinking appeal. A very cleverly made Chardonnay, even a whisper of flint in its character, designed to be crowd-pleasing, which it surely is, at a very modest price. Watch the video for more information.

(2022) Part wild fermentation and part-aged in French oak. delightful creaminess and toast on the nose, all crushed almond and oatmeal. Delightful fruit too, with hints of pineapple and mango, but the clean pear and citrus acidity adds a fine line, etching the sweet fruit through to the palate.

(2021) South African take on Georgia's traditional winemaking, 54% Shiraz and 46% Grenache, fermented and aged on the skins in 'qvevri' (traditional clay amphora) for three months, then a further six months in qvevri without skins or stems. The nose has a certain meatiness and very dark, lightly smoky and earthy aromatics. With a little time in the glass a certain floral high note is just discernable.  In the mouth the fruit is submerged beneath those firm, dark-edged characters, liquorice and bittersweet damson and plum skins, a roughening grip of tannins and plenty of balancing acidity. It's a serious, chewy, fairly uncompromising mouthful of wine, though not one for those seeking a fruit-forward style.

(2021) Stressing its natural credentials, this is fermented with wild yeasts from old vine fruit, not organic, but sustainably farmed. The nose is peachy-creamy with a hint of lemon meringue pie, but the wild yeast does give that little bready, lightly spicy note too. In the mouth it has a really nice texture, a little bit of grip, and that downy peach character is buttressed by firm salts and lemons acidity, into a decent length of finish. Very easy to sip, yet has a bit of real character too. Watch my video review for more information.