Ripe and supple Grenache from Paarl blends seamlessly with the elegant and spicy berry fruit of Franschhoek Syrah.

PRODUCTION Wildeberg’s rationale is to source the finest vineyards available to us across Franschhoek and the Coastal Region, from which cuvées the eyes are plucked to make Wildeberg and the Terroir Series releases. In doing so there remains a small yet definitive expression of all the vineyards we worked with, and its these cuvees that are again selected to go into Coterie by Wildeberg. All fruit is handharvested in February from selected sites in Franschhoek and Paarl. Both cultivars are fermented whole bunch, with some whole berry fruit, there is no crush, just a daily pump over during the natural fermentation. We want to express place over cultivar so this slow, gentle extraction gives wines truer of origin than winery. The components are racked to French and Austrian oak, new and old, for 8 months before the blend is decided. This blend is then allowed to marry for 6 weeks prior to coarse filtration and bottling on the farm.

TASTING NOTE A warm, spicy nose with freshly cracked black pepper, allspice and ripe plum. Good concentration of sappy red berry and dark fruits are balanced by fresh acidity. The varietal characters of each cultivar complement each other well in this subtle and fragrant Coastal Region compote.

FOOD MATCH Grilled meats, especially lamb and spiced meat dishes.

Grapes for this wine were carefully hand-harvested and sorted. Most of the fruit comes from Paarl, but we added a small amount of Franschhoek fruit to the final blend to give it a bit of spice and ‘edge’. Naturally fermented in stainless steel tanks, 50% of this blend then undergoes malolactic fermentation in 300 and 600 litre French oak barrels (10% of which are new).

Inviting aromas of summer pudding, ripe black cherry, vanilla, and even a touch of Framboise. On the palate, more rich black fruits, smoky notes and a suggestion of dark chocolate and star anise. Youthful acidity and ripe balanced tannins give a fresh finish with depth and complexity.

Braai (South African BBQ) is the most obvious choice but this is a really versatile wine that works well with most meats, mushrooms dishes or just on its own.

If you love a cheeky little Cotes du Rhone, try this sensational South African lookalike, made from Syrah and Cinsault in a 60% / 40% blend here, which is a nod to the  French classics. 

Fermentation was in a combination of 70% / 30% stainless steel and 500 litre French oak, all with wild yeasts. This builds structure and texture into this full bodied, smooth, soft wine with its flavours of summer berries, cherries and plums. It's all here in complex layers and will age as well as drinking impressively now.

This wine shows inviting aromas of juicy black fruit, mulberries, plums and hints of warm spice. After spending 18 months in barrel, the palate is soft and juicy with well rounded tannins and a long, delicious finish.

A complex wine with red fruit flavours. Big, elegant and ripe tannin structures. Will over time show more secondary and forest floor characteristics.

A delicious dry and savoury Chenin Blanc with crisp apply acidity and a full body, showing off the fleshy citrus and stone fruit flavours in this wine, which comes from South Africa - the world's headquarters of Chenin Blanc, in terms of volume of grapes planted. 

Chenin Blanc is the leading grape variety in South Africa and is made in a wide range of styles. This is one of the best and was made by A A Badenhorst in South Africa's Swartland region, where Chenin grows superbly well. With a smattering of Palomino, the grape typically used for sherry, this wine is deliciously dry and savoury with crisp apply acidity and a full body, showing off fleshy citrus and stone fruit flavours.