PAUL DE VILLIERS CHENIN BLANC 2018
From: R95.00
The wine displays a complex of flavours and aromas with citrus and peach being prominent, enhanced through fermentation and ageing in Frenck oak barrels.
Serve well chilled on its own or with rich creamy dishes, fish and seafood.
A limited release to be enjoyed now or over the next 3 years.
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PAUL DE VILLIERS MERLOT 2019
From: R190.00
Rich and full-bodied with a delicious flavour of berry fruits and an undertone of dark chocolate. An excellent balance of finely structured tannins, brooding dark fruit, freshness and length of aftertaste. The quintessential Sunday Roast wine, it is as comfortable with the roasted meat, real gravy and traditional accompaniments as it is with a cut off the coals at a family barbecue or a platter of charcuterie and artisanal cheeses. This wine can be enjoyed now but will benefit from further careful maturation of 5-7 years.
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PAUL DE VILLIERS SHIRAZ 2020
From: R190.00
This Shiraz has been made from grapes picked at optimum ripeness and vinified using a combination of modern and traditional techniques. This wine is full bodied with lovely rich berry fruit flavours and piquant pepper supported by tones of spicy oak gained from aging in a combination of American and French oak barrels.
An ideal accompaniment to most red meat dishes and cheeses.
This wine can be enjoyed now, but will benefit from further careful maturation of 5-7 years.
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PAUL DE VILLIERS CABERNET SAUVIGNON 2019
From: R190.00
The grapes for this wine are carefully selected. Bright ruby colour, earthy aromas together with ripe mulberry and blackcurrant. A vast array of flavours fills the palate.
An ideal accompaniment to most meats and cheese platter of charcuterie and artisanal cheeses. Serve at 16° - 19°C.
5 to 6 years of careful cellaring will promote added complexity.
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PAUL DE VILLIERS RESERVE 2019
From: R190.00
Complex flavours of dark fruit and oak. A full bodied wine with elegant and well integrated tannins.
An ideal accompaniment to most meats and cheeses.
This wine can be enjoyed now, but will benefit from further careful maturation of 5-6 years.
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