My Wyn Sauviognier 2009

pH 3.0 Sugar 4 g/l Acid 8.5 g/l
60 : 40 % Sauvignon Blanc and Viognier blend. The name Sauviognier unique to My Wyn. Barrel fermented and matured on the lees for 11 months in second fill French oak barrels. Mineral, green pepper, lemon-lime flavors,with a crisp, flinty finish. Enjoy on its own on a hot summers day or to compliment grilled/fried fish, oysters, other seafood, chicken and white cheese.

My Wyn Viognier 2010

pH 3.58 Sugar 6.0 g/l Acid 6.3 g/l
Barrel fermented and matured on the lees for 9 months in second fill French oak barrels. Floral, spicy, peach and apricot nose. Vanilla undertones and a lingering fragrant aftertaste. Compliments spicy food - curries, Thai dishes, as well as rich, creamy sauces, paella and smoked cheese.

My Wyn Shiraz 2009

pH 3.5 Sugar 2.9 g/l Acid 5.6 g/l
21 Days maceration in open 500l barrels. 20 Months barrel maturation in second fill barrels, 2/3 French oak and 1/3 American oak. Layers of wild berry, spice and violets. A lingering savouriness with sweet, ripe tannin. Compliments rich sauces, game, grilled and roasted meat, as well as matured hard cheese. Bottled unfiltered.

My Wyn Merlot 2009

pH 3.58 Sugar 1.3g/l Acid 6.6 g/l
Only two barrels made. 21 Days maceration in open 500l barrels. 24 Months barrel maturation in second fill French oak barrels. Aromas of cherries, violets, plums and spicy nutmeg. Compliments pork belly, smoke chicken, duck and game birds and matured hard cheese. Bottled unfiltered.

My Wyn Cabernet Franc 2009

Sugar: 1.8 g/l pH: 3.9 Acid: 6.0g/l
21 Days maceration in open 500l barrels. 24 Months barrel maturation in second fill French oak barrels. Aromas of dark berry and on the palate herbaceous and earthy. Compliments pork and rich, creamy pasta sauces. Or enjoy a glass on its own to unwind after al longggg day. Unfiltered.

My Amber 2010

Alc: 18% Sugar: 56 g/l pH: 3.78 Acid: 6 g/l
Only two barrels, 100% Viognier. Fortified with KWV 3yr old brandy, three weeks skin contact and a further 10 months barrel maturation in old 225l French oak barrels. Enjoy chilled as an aperitif or with foie grass. Excellent as a dessert wine with mascerpone dressed with preseved figs, dates, apricots and nuts.

My Robyn 2008

Alc: 18% Sugar: 70.8 g/l pH: 3.87 Acid: 5.8 g/l
Only two barrels made in ruby style, from 80% Cabernet Sauivignon grapes and 20% Cabernet Franc, Shiraz and Viognier grapes. Fortified with KWV three year old brandy, on the skins. Matured for twelve months in old barrels.

My MCC 2008

Alc: 12% Sugar: 5 g/l pH: 3.3 Acid:7.7 g/l
Brut. 80% Chardonnay & 20% Pinot Noir. Only 1500 bottles. The base wine fermented and matured for eight months in third fill French oak barrels. A further 27 months bottle maturation on lees before disgorging.