Natte Valleij


standard courier: 3 working days

Sold by: Publik

R 235

Ready to ship   available1 X 48 Sold only in multiples of 6 Bottles

750 ml (Standard)



50% Merlot, 21% Cabernet Sauvignon, 21% Petit Verdot, 8% Cabernet Franc


South Africa


There are currently no ratings available.


14.50% alc vol Sugar g/l: N/A
Type: Red Blend, Red Wine Cellaring Potential: 8 yrs
Origin: Stellenbosch Appellation: Simonsberg

Tasting Notes:

Dark red and lively in colour. On the nose scented plums, mulberry and hedgerow. Gentle and intriguing on the palette with mulberries, dark fruits and even a delicate cacao freshness that adds to its beautiful length. That ever present Simonsberg purity that has made this mountain so renowned for its Bordeaux styled blends. Plenty of depth that will allow this wine to age gracefully for years to come.



Dark Chocolate
Dark Chocolate


Natte Valleij and its grand old cape Dutch buildings have been home to quite a few interesting people and produced its fair share of fine Cape Wines. One of these was an Italian prisoner of war (P.O.W.) Captured and exiled to the Cape to spend the duration of the Second World War on the grounds of Natte Valleij. Doubtless he helped with farming and quite possibly winemaking, whilst living the cottage my wife and I call home. The inscription P.O.W. B.T. 27/12/1943 is our only reminder of his stay. In his honour, we have hand-crafted this limited release wine.

All four vineyard sites are situated on the North Western slope of the Simonsberg Mountain comprising mainly decomposed granite with a patch of Table Mountain sandstone.

Harvested by hand and then further sorted by hand in the cellar to ensure that only the best fruit is used for fermentation. After a 24-hour cold maceration the fermentation is allowed to begin, this will last 8-10 days. During fermentation only a punch-down method is used to allow for gentle extraction.

Malolactic fermentation occurs naturally in seasoned 225L barrels, where it is stored for 12 months. It is then blended and aged for a further 24 months in 500L barrels.

Food pairing

P.O.W. pairs well with big red meat dishes, such as lamb stew or a T-bone steak.

Venison Beef Hard Cheese Lamb
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