Red

Some say he enjoys nothing more than chutney flavored biltong bites dipped in peanut butter with a glass of his red but you can serve it with most red meat dishes, rich stews, and even powerful savory vegetarian dishes like arrabbiata with thick starchy tagliatelle.

Blended from a hand-picked selection of bespoke barrels secretly gesmokkel from some of the Cape’s most prestigious cellars. Predominantly Cabernet Sauvignon from the windswept slopes of the Helderberg matured for two years in older oak. Blended with parcels from the Elgin and Vlottenburg in Stellenbosch. Finished with a very special dash of Cinsault from a gnarly old block in Agter Paarl.

Legend has it he was conceived on a hillside vineyard at dawn on the first day of bud-break. Touched by the Goddess Demeter. Born on the damp floor of a cool cellar under a full moon on a sweltering autumn equinox at perfect phenolic ripeness. The bastard love child of a visionary winemaker and a cantankerous sommelier. Raised on nothing but bread, wine and hopeful aspirations. A vinous révolutionnaire employing his mythical knowledge of the finest terroir to smokkel the most sought after parcels from the Cape of Good Hope. The answer to prohibition and the age-old adage, ’n Boer maak ’n plan. All we know is, he’s called The Smokkelman.”