Provenance

Private Client

Critics Ratings

Alto Rouge 2017
‘Alto Rouge is the entry point red from Bertho van de Westhuizen, made from mostly Cabernet Franc with 69% Cabernet Sauvignon, Syrah, Merlot and Petit Verdot. It's like a South African take on a Bordeaux Supérieur, with 10 new wood, savoury tannins, a green herbal streak and a tangy finish. 2020-24’ - Tim Atkin MW, SA Special Report 2019, 90/100

de Trafford Elevation 393 2006
‘This has mature mint, tobacco and bay leaf aromas, but gains steam on the palate, with rich, velvety-textured black currant paste, fig sauce and coffee notes nicely rolled together. There's plenty of grip, but it's nicely integrated on the long, smoldering, tar-tinged finish. Drink now through 2014.’ - James Molesworth, Wine Spectator, 92/100 (Nov 2011)

‘Medium ruby. Rather reticent aromas of spices, dark chocolate and licorice. Dense and very ripe but juicy, with a lively acid backbone currently suppressing the brooding dark berry and licorice flavors. Finishes with very ripe, dusty tannins and a palate-staining persistence. This powerfully concentrated wine needs several years of additional bottle aging.’ -Stephen Tanzer, Vinous, 93/100 (Mar 2011)

Groot Constantia Gouverneurs Reserve 2005
‘Respected flagship, Cabernet-led (usually ±50%), with Merlot, Cabernet Franc, and Malbec. Very ripe fruit on ‘05 (Swiss gold), raisin hint lifted by Cabernet’s tannin structure, balanced 14% alc.’ - Platter’s SA Wine Guide 2009, 4*

Rupert & Rothschild Baron Edmond 2009
'Intense aromas complemented by coriander, tobacco leaf and cranberries. Elegant, harmonious and focused with a mineral core and fresh finish.' - Wine.co.za

Rustenberg John X Merriman 2002
'Dark plum and prune fruit head up this red, with coffee and toast taking over on the finish. Concentrated, but lacks the finesse of previous vintages. Cabernet Sauvignon, Merlot and Cabernet Franc.' - Wine Spectator (Oct 2005)

Veenwouden Merlot 2001
‘Plush and smoky, with alluring cocoa, spice, blackberry and plum aromas and flavors. Hints of mint and milk chocolate chime in on the velvety finish. Drink now.’ - James Molesworth, Wine Spectator (May 2005)