Wines

Two ranges of wine are brought to life at Groenvlei.
The Signature range, with its contemporary mirrored label, attracts the discerning wine connoisseur, while our PF range embodies relaxed, stylish sociability, with a light multifaceted character that plays on the senses.

Logo Signature

Signature Sauvignon Blanc 2009
Signature Syrah 2006
Signature Blend 2006

Logo Peter Falke Wines

PF Blanc De Noir 2009
PF Sauvignon Blanc 2009
PF Cabernet Sauvignon 2007

Wines

Two ranges of wine are brought to life at Groenvlei.
The Signature range, with its contemporary mirrored label, attracts the discerning wine connoisseur, while our PF range embodies relaxed, stylish sociability, with a light multifaceted character that plays on the senses.

Logo Signature

Signature Sauvignon Blanc 2009
Signature Syrah 2006
Signature Blend 2006

Logo Peter Falke Wines

PF Blanc De Noir 2009
PF Sauvignon Blanc 2009
PF Cabernet Sauvignon 2007

Signature Blend 2006

Analysis:
RS 2.7
pH 3.67
TA 5.2
Alc 14.5%

A blend of Cabernet Sauvignon, Cabernet Franc and Merlot, revealing aromas of raspberry and cassis up front, with hints of spice and subtle oak on the nose, followed by dark red fruit and cacao flavours on the palate.

At the cellar premium hand selected grapes go though an additional selection process before de-stemming. No crushing takes place and fermentation starts naturally after three to four days of cold soaking at 15 C. To create velvety smooth tannins the grapes are left on the skins for twenty-five to thirty-five days. The wine is lightly pressed before maturation in new French oak barrels for eighteen months.

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Signature Blend 2006

Analysis:
RS 2.7
pH 3.67
TA 5.2
Alc 14.5%

A blend of Cabernet Sauvignon, Cabernet Franc and Merlot, revealing aromas of raspberry and cassis up front, with hints of spice and subtle oak on the nose, followed by dark red fruit and cacao flavours on the palate.

At the cellar premium hand selected grapes go though an additional selection process before de-stemming. No crushing takes place and fermentation starts naturally after three to four days of cold soaking at 15 C. To create velvety smooth tannins the grapes are left on the skins for twenty-five to thirty-five days. The wine is lightly pressed before maturation in new French oak barrels for eighteen months.

Add to shopping cart