We are thrilled to announce that nine of our wines won awards at the National Wine Challenge/Top 100 SA wines 2016.

This is fantastically appropriate for our ninth birthday month, so there is much celebration at the den.

Double Gold Winners were mainly whites with one standout red:

  • Pictus III: A rich full bodied blend (Shiraz, Mourvedre, Grenache) which combines charm with power – red berry and spicy and a long polished finish
  • Peloton Blanc 2014: An exciting white Cape Blend with layers of stone fruit and citrus complimented with well- judged oak.
  • Paarl Roussanne 2014: A medium bodied wine with citrus, white peach and creamy aromas. The wine has a lovely texture with a long finish and fresh acid keeping it vivacious and vibrant.
  • Penny Swartland Viognier 2014: A beautiful wine with an exotic bouquet of lime, stone fruits and spicy wood, tons of flavour and long poised finish.

 

On the Double Silver list, the reds swept the board:

  • Guillermo Swartland Pinotage 2011: An intense, rich wine packed with flavours of ripe blueberry and mulberry, exotic spice and creamy vanilla with evident ripe tannins and a long lingering finish.
  • Peloton Rouge 2012: A lively, spicy Cape Blend with a full rich mouth feel and a velvety long finish.
  • Lycaon Grenache 2013: A lovely rich mélange of sweet and crunchy red berry fruit and subtle pepper spice flavours and aromas harmonized with sweet oak.
  • Guillermo Swartland Pinotage 2012: An intense, rich wine packed with flavours of ripe blueberry and mulberry, exotic spice and creamy vanilla with evident ripe tannins and a long lingering finish.
  • The den Pinotage 2014: Medium to full bodied with a smorgasbord of red and black summer berries, savoury spice and toasty wood flavours, leading to a nicely poised finish.

Taste the wines at an intimate dinner at the den

If you are keen to try some of these award winning wines and some seriously delicious food, then you need to book a spot at our “Dinner at the Den” event on 15 June. It will be an unprecedented opportunity to have Jeremy cook for you and to taste some of these award winners. In fact, you get to taste the Viognier twice: once in the glass and next in the pears that Jeremy will be poaching for dessert.