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If you come to visit us at Château La Clarière in the heat of summer, we’re sure to offer you a well-chilled glass of rosé. It’s a must, even if you’re a red wine drinker. And when the pink is this good, it would be foolish to resist. We don’t usually have enough grapes to make any sizeable quantity (the rest is reserved for our claret), but the wine has such a following that we always ensure we make some.
It’s a 50/50 blend of Merlot and Cabernet Franc, fermented very slowly and cold in stainless steel tanks. That way we capture the delicate summer berry fruit and zippy citrus freshness. You can breathe in all its lovely aromas, too. It really is as pretty and crisp as its label suggests, and is delicious solo and versatile with food.
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Critic Jancis Robinson MW was impressed by "the great strides that have been taken in red wine quality" in South Africa. After a tasting, she wrote, "Most of the reds I encountered were really delicious — with fine examples of Cabernet Sauvignon". This ace red is from the De Wet winery in Robertson. It's a 19th-century family estate with extensive plantings of Cabernet (nearly half their vineyards) and count themselves specialists of this grape.
For the Heritage Reserve, winemaker Johann Stemmet searched out the finest, lowest-yield grapes from the limestone soils of this great region. Ageing nearly half the wine in French and American oak has lent a rich layer of spice to the dense notes of cassis. Open early and get the steak sizzling.
Chai winemaker Mark Hoddy reserves the Belle Roche label for a red wine made from the best parcel of grapes of the vintage. In 2022 he found just the ticket in a few rows of dark, thick-skinned Cabernet, grown in high-up Languedoc vineyards close to Carcassonne. There the climate benefits both from Mediterranean and Atlantic influences, hence a wine that echoes both of the warm ripeness of the Med with the structure of Bordeaux.
It's a densely flavoured red, its colour almost black – the reason he calls it his precious ‘black diamond’ of the vintage. Meticulously crafted by Mark at the cellar, Belle Roche is best decanted an hour before serving, just like a claret. It’s ideal with a juicy steak, a rich lasagne or a hearty casserole. Decant.
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