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 Syrah 2006

Analysis:
RS 2.9
pH 3.39
TA 6.5
Alc 14.5%

Ripe cassis, red fruit and white pepper, infused with cinnamon and hints of prune flavours on a well structured palate, finishing with elegant velvety tannins.

Grapes of exceptional quality, pre-selected in the vineyard, undergo a second selection process before de-stemming in the cellar. No crushing of the berries takes place and fermentation starts naturally after three to four days of cold soaking at 15 C. The grapes are left on the skins for twenty five to thirty five days to create velvety smooth tannins. The wine is lightly pressed before maturation in new French oak barrels for eighteen months.

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Signature Syrah 2006

Analysis:
RS 2.9
pH 3.39
TA 6.5
Alc 14.5%

Ripe cassis, red fruit and white pepper, infused with cinnamon and hints of prune flavours on a well structured palate, finishing with elegant velvety tannins.

Grapes of exceptional quality, pre-selected in the vineyard, undergo a second selection process before de-stemming in the cellar. No crushing of the berries takes place and fermentation starts naturally after three to four days of cold soaking at 15 C. The grapes are left on the skins for twenty five to thirty five days to create velvety smooth tannins. The wine is lightly pressed before maturation in new French oak barrels for eighteen months.

Add to shopping cart