"NEW WORLD WINERY OF THE YEAR, Wine Enthousiast Magazine USA 2005" / "BEST SOUTH AFRICAN WINERY" Wine Magazine SA 2004-2008 / "MOST SUCCESSFUL PRODUCER" Old Mutual Trophy Wine Show SA 2002-2004/2006


The wine shows an attractive lemony yellow-green colour with a complex nose of citrus, white peach, pineapple, spice, citrus blossoms, apricot and buttered toast aromas. The taste is long and elegant with a lively minerality. Fermentation took place in 35% new French oak barrels (Francois Frere, Dargaud & Jaegle) and 50% second-fill and third-fill barrels.
Tim Atkin: 92; IWR: 93
GVB WHITE BLEND *201525.70
Pale green color with full ripe Semillon flavours dominating. The wine is rich and complex with a long aftertaste. Serve at 12-14C. Most enjoyable with oysters, crayfish, poultry and fish. Blend consisting of 40% Semillon and 60% Schaapenberg Sauvignon Blanc. The Semillon was fermented in 25% new Francois Frere barrels and the Sauvignon in old 500l barrels.
Platter: 95; IWR: 94
Bright, pale yellow. Pungent yet subtle scents of grapefruit pith, tarragon, crushed herbs and minerals. Broad, ripe and intense, with a slightly yellow-fruit sweetness to its penetrating fruit-driven flavours. Combines a wonderfully smooth texture with considerable power.
Tanzer: 91
Herbal, leesy, spicy and tangy, with some candlewax and citrus notes and very fine oak. Fermentation took place in 225l French oak barrels. The wine was matured in barrel for eight months.
Tim Atkin: 94; IWR: 93
STRAW WINE201310.25
Grapes were either dried on the vines or on wooden pallets. The grapes were not crushed or de-stemmed but fermented on the skins. The fermenting sweet juice was transferred to old barrels for completion of alcoholic fermentation. Ripe, tropical fruit abounds on the nose but the wine does not become dull and uninteresting due to marvelous acidity and freshness on the palate. Serve well chilled at 8-10 degrees Centigrade. Do not serve with chocolate in any form! Blend of 50% Sauvignon Blanc and 50% Semillon.
Platter: ****½
Bright dark red. On the nose striking cassis underlined with cedar and a fresh ripe fruit character. On the palate the freshness carries through with a sprightly lingering finish. Blend composed of 50% Cabernet Sauvignon, 30% Merlot, 13% Cabernet Franc, 5% Petit Verdot, and 2% Malbec.
Platter: ****; Tim Atkin: 90
Quintessential New World Cabernet Sauvignon that ticks all the boxes. Big & muscular, tending towards fruit ripeness & beguiling generosity, puirity and restraint. Promising many years of development. Cabernet Sauvignon with a splash of Petit Verdot and Merlot. Matured in French oak.
Tim Atkin: 92; Platter: 93; IWR 92
Awarded 95 points by Tim Atkin, UK Wine Critic: Made as a varietal Cabernet Sauvignon since 2008, this is the top red at Vergelegen and demonstrates Andre van Rensburgs mastery of the variety. It is a focused, classically proportioned red, combining freshness with concentration, suppleness with structure. Aromatic and refined, it has plenty more to give. Drink: 2016-24. Fermentation took place in 100% new French oak. The V was matured in oak for 18 months.
Tim Atkin: 95; IWR: 94
DNA RESERVE *201315.50
Compote of berry fruit nicely rounded by chocolate and coffee notes. The tannin structure is round and soft with a lingering aftertaste. Enjoy with Karoo lamb rack, beef stews and pasta dishes. 2013 was a warm year with good, healthy grapes at perfect ripeness. And vastly superior to the highly regarded 2007 and 2009 vintages. Cabernet Franc 75%, Merlot 20% & Cabernet Sauvignon 5%
Tim Atkin: 94; IWR: 91
Ripe plum colour with a ruby rim. The nose shows ripe fruit flavours, black cherries, plum, spice and a touch of chocolate. The ripeness of the fruit is balanced by fresh fruit acidity with soft wood and fruit tannins. The aftertaste is long and lasting. Maturation took place in 225l French oak barrels for 16 months.
Tim Atkin: 92: IWR: 90
Stunningly ripe and concentrated berry fruit including ripe black cherry fruit, hints of liquorice, violets and spice. The flavours on the palate are intense and long lasting with soft tannins leading to a clean finish. Serve at 15-17C - enjoy with venison and all barbequed and smoked meats. For maturation the wine went into 25% new French oak barrels for 17 months.
Tim Atkin: 91; IWR: 92