South Africa

South African wine dates back to 1659 and, at one time, Constantia was considered one of the greatest wines in the world. Access to international markets has unleashed a burst of new energy and new investment in South African wine. Production is concentrated around Cape Town, with major vineyard and production centres at Paarl, Stellenbosch and Worcester. There are about 60 appellations within the Wine of Origin (WO) system, implemented in 1973 with a hierarchy of designated production regions, districts and wards. WO wines must be made 100% from grapes from the designated area. ‘Single vineyard’ wines must come from a defined area of less than 5 hectares. An ‘Estate Wine’ can come from adjacent farms, as long as they are farmed together and wine is produced on site. A ‘ward’ is an area with a distinctive soil type and/or climate, and is roughly equivalent to a European appellation.


We Recommend


Durbanville Hills Pinotage

Full bodied and elegant with lingering rasberry flavors laced by dark chocolate and a hint of vanilla. The ideal partner to South African dishes such as bobotie, barbequed meats and Cape mallay curvies.

False Bay, Chenin Blanc

Fine, mineral Chenin characters with gentle ripe apple aromas, honeyed aromatics and delicious greengage and citrus lemon acidity  on the long finish.  This wine matches with seafood, visotto or roast chicken.

Style: Fruity
Vintage: 2010
Grape Variety: Chenin Blanc
Food Match: seafood, risotto or roast chicken.

Robertson Winery, Sauvignon Blanc

A full-bodied sauvignon blanc with powerful vavietal flavors of bell pepper and freshly cut grass.  The wine has good structure and length and lovely balancing acidity.  Complements chicken roast, seafood, pizza, veal and curry.

Style: Crisp, elegant, freash
Vintage: 2010
Grape Variety: Sauvignon Blanc
Food Match: Chicken roast, seafood, pizza, veal and curry.

Graham Beck Waterside

Powerful citrus and vanilla flavors on the nose with a crisp firm structure and an elegant, stylish finish.

Region: Western Cape
Style: Crisp
Vintage: 2010
Grape Variety: Unoaked chardonnay
Food Match: Grilled fish and rich seafood dishes.

Robertson Winery, Rudy Cabernet

Deep in colour, medium bodied and rich in flavor with very soft tannins which make the wine approachable within just a couple of months after the vintage.  It has a full primary fruit character with grass and strawberry on the nose.  Compliments beef  roast, Stews, Lamb, Venison, Paste and Steak.

Region: Western Cape
Style: Medium Bodied
Vintage: 2010
Grape Variety: Ruby Cabernet
Food Match: beef  roast, Stews, Lamb, Venison, Paste and Steak

The Stonewalker, Cabernet Sauvignon

A medium bodied wine with flavors of cassis and ripe black berries.  Pairs with hearty red meat.

Region: Western Cape
Style: Full bodied
Vintage: 2009
Grape Variety: Cabernet Sauvignon
Food Match: hearty red meat

Fish Hoek, Shiraz

Ripe, juicy red fruit with exciting vanilla and black pepper on the nose follows through for a perfect long finish of optimum fruit and beautifully integrated wed tannin.

Region: Swavtland
Style: Full bodied
Vintage: 2008
Grape Variety: Shiraz
Food Match: grilled or roasted meat, lamb, barbequed burgur's, sausages, pizza



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