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Louis Nel Wines • Stellenbosch • Louis Nel

Louis Nel Buckleberry Sauvignon Blanc 2015

Louis Nel Buckleberry Sauvignon BlancBlend: 100% Sauvignon Blanc

The name Buckleberry is derived from the hometown of Kate Middleton, and the concept was purposefully done to show the exuberance and outgoing nature of the wine.

Winemaking procedure
The wine was purposely fermented very cold to ensure that as much flavours as possible is formed and preserved during fermentation. At higher fermentation temperatures nice flavours that are formed are often blown off, and cold fermentation prevents that. Fruit , fruit, fruit, fruit, tropical fruit all over with a yummy soft palate full of flavour, and softness and fullness all over the place.

Fruit , fruit, fruit, fruit, tropical fruit all over with a yummy soft palate full of flavour, and softness and fullness all over the place.

Food recommendation:
Best enjoyed with pan fried Kingklip, Langoustines or Cape Rock Lobster fresh from the sea.

Louis Nel Titanic Cabernet Sauvignon 2014

Louis Nel Titanic Cabernet SauvignonBlend: 100% Cabernet Sauvignon

Expect a lot of dark fruit, a little savoriness, cedar and spicy notes

Louis Nel Sauvignon Blanc 2014

Louis Nel Sauvignon BlancBlend: 100% Sauvignon Blanc

Lots of tropical fruit, litchi, passion fruit and guava flavours mix with fresh garden herbs on the nose, and follow through on the palate. The palate is broad for a Sauvignon Blanc, and has great fullness, with softness and length on the aftertaste.

Winemaking Procedure:
The grapes are from Darling, and were transported in small lug boxesAfter pressing the juice was allowed to settle for two days, then racked and fermented cold. The wine was left on the lees for three months.

Serving temperature: 8-10 °C

Food Suggestions:
Sushi, asparagus spears with Hollandaise sauce and freshly caught crayfish.

Louis Nel Cabernet Sauvignon 2009

Louis Nel Cabernet SauvignonBlend: 100% Sauvignon Blanc

Wild berries, ripe plum, cassis and luscious cedar flavours abound on the nose of this expressive Cabernet Sauvignon. The red berries and plum follow through onto the palate and compliment the soft chewy tannins that create a lingering finish.

Winemaking Procedure:
This wine was made from grapes in the Helderberg region, where selected parcels from the same vineyard where separately harvested, wild fermented, punched down and left to age on French oak barrels. The wine spent 24 months on French oak of which 30% was new.

Serving temperature: 16-18 °C

Food Suggestions:
Beef Bourgogne, pan-fried fillet of beef with wild mushroom sauce, and oven baked brie with walnuts.

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