Marimba ALOE TREE Shiraz Western Cape RSA

There is a story told in Africa about a goddess of music, of happiness and of all the tribal singers (12 x 75 cl)

'Speaking of South Africa, if you see a label that says 'Stormy Cape Cinsault-Shiraz' and a price tag of £7.99 you may, like me, say 'Oh, just another South Africa red blend' and pass on. Well you would be missing a real treat. Selected and blended by the winemaker at the now legendary Thelema winery, Stormy Cape red resembles, I reckon, the kind of old-fashioned red Burgundy that used to be fortified with Rhone or North African wines. It has a remarkably complex nose, very classy stuff in fact, coupled with terrific colour and smashing length. Touches of sous-bois and farmyard too. If ever there was a wine that tasted dearer than its price, this is it.' Tom Doorley (12 x 75 cl)

A tangy crisp tropical fruit flavour with green herbal overtones (6 x 75 cl)

Aromatic grapey medium dry white. (12 x 75 cl)

Acacia Tree Cabernet Sauvignon Merlot Western Cape RSA from South Africa, Western Cape by Belinda Kleinig (12 x 75 cl)

Acacia Tree Sauvignon Blanc Colombard Western Cape RSA from South Africa, Western Cape by Belinda Kleinig (12 x 75 cl)

This fresh, juicy Shiraz flaunts lively flavours of ripe mulberry, black cherry, and dark chocolate, with hints of white pepper, earth, and spice. The word 'Indaba' has many meanings in the South African context, but its original translation is derived from a joining together to discuss issues of importance. Tribal chiefs in South Africa would call their people together to discuss any issues that might affect the village or surrounding area, and an ‘Indaba’ would be held. (12 x 75 cl)

Kumala Pinotage Shiraz Western Cape RSA from South Africa, Western Cape by Kumala Powerful Reds (12 x 75 cl)

This wine’s bouquet suggests ripe berries with green pepper and spicy flavours. There is excellent follow through onto the palate where the peppery flavours dominate, a well-integrated wine showing ripe tannins. The harvest, from the warmer areas around Paarl, was undertaken when the grapes were fully ripe and once in the winery they were fermented dry on the skins. Finally, after malolactic fermentation, the wine was matured on American oak. (12 x 75 cl)