The Winery Vriesenhof is one of the best wineries to follow in Stellenbosch.. It offers 42 wines for sale in of Stellenbosch to come and discover on site or to buy online.
Looking for the best Winery Vriesenhof wines in Stellenbosch among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Vriesenhof wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Vriesenhof wines with technical and enological descriptions.
How Winery Vriesenhof wines pair with each other generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef mironton, roast veal orloff or stuffed rabbit in the oven.
On the nose the red wine of Winery Vriesenhof. often reveals types of flavors of cherry, oaky or smoke and sometimes also flavors of peach, earthy or minerality. In the mouth the red wine of Winery Vriesenhof. is a powerful with a nice balance between acidity and tannins.
Showcase of the South African vineyard: signature Cabernet Sauvignon as king red — structured and age-worthy with notes of blackcurrant, blackberry, cedar, tobacco and a menthol touch, firm tannins. Emblematic national Pinotage (created 1925) opulent and smoky (blackberry, coffee, leather). Fleshy Shiraz, supple Merlot as complement. Vibrant Chenin Blanc, ample Chardonnay and lively Sauvignon in whites.
Western Cape district (1679), Mediterranean climate tempered by False Bay, granitic soils.
How Winery Vriesenhof wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of quick beef bourguignon, fish balls or quiche lorraine.
On the nose the white wine of Winery Vriesenhof. often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit. In the mouth the white wine of Winery Vriesenhof. is a powerful with a nice freshness.
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
How Winery Vriesenhof wines pair with each other generally quite well with dishes of beef or mature and hard cheese such as recipes of harira de mamie (moroccan soup) or croque monsieur with 4 cheeses.
On the nose the pink wine of Winery Vriesenhof. often reveals types of flavors of citrus fruit, red fruit.
A Bordeaux term for small pebbles from the Pyrenees, eroded, rounded and transported by the Garonne to Aquitaine. They are mainly found on the left bank in the area.... known as the Graves, and further downstream in the Médoc. By extension, gravel is found in other regions, brought by other rivers or even glaciers.
How Winery Vriesenhof wines pair with each other generally quite well with dishes of spicy food or sweet desserts such as recipes of indian style coral lentils or pancakes.
Dark, full-bodied reds with tight tannins and inky colour, showing aromas of blackberry, violet, gentle spice, liquorice and mentholated balsamic notes. Contributes colour, structure and aromatic freshness to great Médoc blends (Palmer, Léoville-Las Cases) where it remains a minority. Also vinified as a single variety in Spain (La Mancha), California, Australia and Argentina. A late-ripening Bordeaux variety.
How Winery Vriesenhof wines pair with each other generally quite well with dishes of spicy food or sweet desserts such as recipes of red mullet fillets in saffron sauce or chocolate fondant.
Phenolic compounds present in the skin of grapes that give colour to red wines during maceration.
Planning a wine route in the of Stellenbosch? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Vriesenhof.
Chameleon whites with taut acidity, ranging from mineral dry (Savennières, Vouvray sec) to off-dry and medium-sweet (Vouvray, Montlouis), sumptuous botrytised sweet (Quarts-de-Chaume, Bonnezeaux, Coteaux du Layon) and brilliant sparkling (Crémant de Loire, Vouvray brut). Aromas of quince, apple, honey, white flowers, beeswax and flint. An Anjou variety, also star of South Africa's Western Cape.
