Winery - Slaley
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* Expert NoteJanuary 12, 2012
The gripping, earthy flavors of this impressive Pinotage are true to the variety without frightening off fans of softer wine. Pinotage has a tendency toward angularity, but this wine, with its deep leather and coffee flavors and elegant minerality is accessible and, paired with meats like pork or grilled steak, will please palates overall. It needs to age though—at least 4 years.
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Slaley Pinotage - 2003
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* Expert NoteJanuary 12, 2012
Peach and lemon mingled with toasted oak make this wine a compelling choice for fans of Chardonnays with character. This has weight and presence but is still approachable, with the fresh touch that makes South African whites so food friendly.
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Slaley Chardonnay - 2003
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* Expert NoteJanuary 12, 2012
This blend of 40% Cabernet and 60% Pinotage is not for the faint-hearted, with its bold aromas and flavors of spice and spiky fruit. The Cabernet takes the edge off the Pinotage without changing its nature, making this a great wine for pairing with a big plate of ribs or a spicy ethnic dish.
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Slaley Red Blend - 2003
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* Expert NoteJanuary 12, 2012
Its leather and dark- cherry bouquet is infused with outdoorsy scents (some described it as “animal” and some called it “tree bark”), but that’s just fine by us. South African “intensely gamy and earthy” flavors, plus more leather and dry red berry, round out the palate. Long coffee-meets-smoke and gunpowder finish.
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Slaley Shiraz - 1999
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* Expert NoteJanuary 12, 2012
Chocolate and spice on the nose are subtle but seductive, and there’s a generous amount of white pepper in the aroma and on the palate, along with blackberry and cherry. Layered and elegant but a touch too restrained, this wine will pair well with duck and lamb.
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Slaley Shiraz - 2002
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