My Wyn Sauviognier 2012

pH 3.4 Sugar 4 g/l Acid 7 g/l
50 : 50 % Sauvignon Blanc and Viognier blend. Only two barrels made. The name Sauviognier unique to My Wyn. Barrel fermented and matured on the lees for 10 months in third 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, seafood, chicken and white cheese.

My Wyn Semillon 2011

pH 3.43 Sugar 3.1 g/l Acid 6.5 g/l
Only one barrel made. Fermented and matured on the lees for ten months in a second fill 225l French oak barrel. A wine made to age with grace, becoming rich, luscious, more lanonlin and honey. Compliments risotto, flavoured with mushrooms, crab, prawns, mussels and richly sauced fish dishes. Also pairs well with cramy Indian curries and coconut dishes, but no hot, spicy dishes.

My Wyn Viognier 2012

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 Plaasmeisie 2010

pH 3.5 Sugar 3.8 g/l Acid 5.5 g/l
Only one barrel made. Three weeks maceration in open 500l vat. A further 22 months barrel maturation in a second-fill French oak barrel. The Plaasmeisie reminds of the Cadbury chocolate advert in which a beautiful "country girl" carries two buckets of milk uphill on a dust road. Soft mocca flavours with a shy earthy tone. Enjoy on its own, slightly chilled on a hot summers day, with a barbeque, smoked meat or rich creamy sauces. Unfiltered.

My Wyn Shiraz 2010

pH 3.5 Sugar 3.3 g/l Acid 5.7 g/l
21 Days maceration in open 500l barrels. 22 Months barrel maturation in second-fill, 225l French oak barrels. Layers of wild berry, spice and violets. A lingering savouriness with sweet, ripe tannin. Complements rich sauces, game, grilled and roasted meat, as well as matured hard cheese. Unfiltered.

My Wyn Merlot 2010

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 2010

Sugar: 1.8 g/l pH: 3.9 Acid: 6.0g/l
21 Days maceration in open 500l barrels. 21 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 Wyn Petit Verdot 2011

Sugar: 2.8g/l pH: 3.49 Acid: 6g/l
21 Days maceration in open 500l barrels. 22 Months barrel maturation in second-fill French oak barrels. Some perfume on the nose. On the palate aromas of ripe fruit, blue berries and an earthy undertone. Complements wild food, such as game, ostrich, wild boar or slow stewed bredies. A real winter warmer. Unfiltered

My Amber 2011

Alc: 18% Sugar: 56 g/l pH: 3.8 Acid: 5.5 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 2009

Alc: 17.5% Sugar: 81 g/l pH: 3.96 Acid: 5.8 g/l
Only three barrels made. 100% Shiraz. Fortified with 3-year old copper potstill brandy. 30 Months barrel maturation in old French oak. Enloy on a cold, rainy day in front of a big log fire. Compliments a cheese platter, biltong and nutty chocolates.

My MCC 2010

Alc: 12% Sugar: 10 g/l pH: 3.3 Acid:7.7 g/l
Brut. 63% Chardonnay & 37% Pinot Noir. Only 1500 bottles. The base wine fermented and matured for six months in third-fill French oak barrels. A further 27 months bottle maturation on lees before disgorging.