Kallista

Hearty meat stews, steak and creamy cheese (brie and camembert).

The varietals are kept separate for the 1st 12months in older French oak barrels before blending and next 12 months in new French oak (50%) and 2nd fill French oak (50%).

The different varietals are vinified separately because of the different locations of vineyards on Vriesenhof farm. Fermentation on the skins is normally 6-8 days.

Vriesenhof has a history dating back to the early eighteen century where its south facing slopes are perfectly positioned to produce wines of a fine character. The estate has plantings of Cabernet Sauvignon Cabernet Franc Merlot Pinotage and small block of Pinot Noir. You’ll find it between the Helderberg and Stellenbosch mountains amidst the Paradyskloof Valley. Three ranges of superb wines are produced including the labels of Vriesenhof Talana Hill and Paradyskloof. Jan Boland Coetzee is the wine maker of the estate and he has ensured that the position of each variety is planted in the ideal position.