The Winery Wedderwill of Western Cape

The Winery Wedderwill is one of the best wineries to follow in Western Cape.. It offers 6 wines for sale in of Western Cape to come and discover on site or to buy online.
Looking for the best Winery Wedderwill wines in Western Cape among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Wedderwill 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 Wedderwill wines with technical and enological descriptions.
How Winery Wedderwill wines pair with each other generally quite well with dishes of beef, lamb or pork such as recipes of beef tagine with prunes and almonds, oriental lamb skewers or boeuf en daube.
On the nose the red wine of Winery Wedderwill. often reveals types of flavors of earth, red fruit or black fruit and sometimes also flavors of floral, non oak or oak. In the mouth the red wine of Winery Wedderwill. is a powerful with a nice freshness.
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
Fine Pinot Noir on the coast. Mediterranean climate cooled by the Cape Doctor, ~80% of the country's production.
Planning a wine route in the of Western Cape? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Wedderwill.
Intensely coloured, structured reds with inky robe and firm tannins, with typical aromas of blackberry, black plum, roasted coffee, cocoa, banana and characteristic smoky notes. Made as powerful ageing reds and as more approachable fruity cuvées, sometimes as rosés. Absolute signature of South Africa (Stellenbosch, Swartland, Paarl). Cross of pinot noir × cinsault created in 1925 by Abraham Perold at Stellenbosch University.