VIOGNIER (RESERVE)

Philosophy

A gentle golden yellow, our Viognier exhibits a vibrant aromatic nose with notes of passion fruit, peach, elderflower, apricot, lime candy and a hint of minerality. Careful barrel ageing gives this wine a subtle whiff of oak that accentuates its crisp freshness.

Best Served at: 8-10 degree Celsius.

Food Pairing

Light vegetarian or chicken kormas, thai curries, seafood, shellfish and mild noodles like pad thai



MERLOT (RESERVE)

Philosophy

A rich full-bodied wine with supple and substantial tannins, plush texture and upbeat acidity. The Merlot exhibits intense fresh aromas of dark chocolate and cigar mixed with woody hints of vanilla and toast, which are further enhanced by barrel ageing.

Best Served at: 18-20 degree Celsius.

Food Pairing

Hearty flavours and spices like biriyanis, meat curries, slow cooked mutton, spicy kebabs and cheeses like Camembert, Gouda and Gruyere.



CABERNET SAUVIGNON CLASSIQUE (reserve)

Philosophy

Flavours of spices and blackberry are balanced with typical oak aromas in this brilliant, rich bodied wine. The full mouth, yet soft palate achieved by barrel ageing is in perfect harmony with the nose..

Best Served at: 18-20 degree Celsius.

Food Pairing

Foods with full, big flavours such as lamb, sizzlers, spicy biriyanis. Can also be paired with gooey chocolate desserts to balance out the sweetness.



SYRAH - MERLOT

Philosophy

This unique blend greets you with a burst of aromas and robust flavours. It balances the spicy notes of Syrah with the delicate Tannins of Merlot to create a Savoury blend. Syrah lends notes of blackberry and a spicy peppery after-taste. The Merlot adds complexity, mid palate richness and aromas of ripe red fruit.

Best Served at: 18-20 degree Celsius.

Food Pairing

Grilled chicken, lightly spiced red meat, coconut based curries. Opt for Gouda and Camembert in your cheese platter.