"One of South Africa’s great wines" - The Wine Anorak

Jancis Robinson: "Perfumed and peppery on the nose. Aniseed too. Wonderful swooping freshness in the mouth, spicy length, damask tannin. Liquorice and sweet dark berries, with a serious savoury loveliness on the finish. Real grace. Still very tightly laced up. This is only the second vintage of this red blend. 13.5%. Drink 2011-18" 17.5++/20 points

Wine Spectator: "A broad, mouthfilling style, featuring a juicy core of fig, blackberry and melted liquorice notes, backed by fresh acidity and a bright floral hint. White pepper and sanguine notes chime in on the polished, lengthy finish. Shows excellent range; should flesh out with cellaring. Shiraz, Mourvèdre, Cinsault and Grenache. Drink now through 2012" 91 points

John Platter: "Disarmingly fruity; lavender, bowls of sun-ripe plums & a smoky vanilla undertone presented with a lovely light, cheerful touch. Year older 500L cask, finished in 4000L foudres" **** 4 Stars

The Wine Anorak: "His 2007 Badenhorst Family red is one of South Africa’s great wines: complex, pure and balanced."

N.B The Badenhorst Family Red is one of only 3 South African red wines on the wine list at Heston Blumenthal’s The Fat Duck and is also served at The Ledbury (The Restaurant Magazine’s ’Restaurant of the Year’)!

"Wild and windblown and intriguing" - Jancis Robinson

Jancis Robinson: "Pears and a touch of oak on the nose, honey and thyme. Something wild and windblown and intriguing about this unusual white blend. It tastes of wild honey and aromatic herbs and dried grasses, with a touch of white pepper, soft citrus and pear. Beautifully textured - creamy - with real intensity and finely woven. 14.5%. Drink 2010-15" 17.5/20 points

Wine Spectator: "Broad and ripe, offering gorgeous flavours of white peach, quince and melon that stay well-defined, with floral, blanched almond and green fig notes adding further length and dimension on the finish. Drink now through 2011." 92 points

John Platter: "Elegant power, subtle weight and texture, nothing gauche. Open fermentation & only seasoned oak allows endless chalky, tarragon-scented features centre stage" **** 4.5 Stars

Hamish Anderson (Head Sommelier at The Tate Britain): "There is an argument that in times of diet and detox we should drink less, but better. The trouble comes when you open the bottle and find it hard to have only one glass. This blend of varieties has weight, spice and dried herbs, but above all it is a wine of texture and interest that demands your attention."

Best yet

The aromas are perfumed, peppery, spicey, smokey & exhibit ripe red fruit notes. Supple, smooth on entry but with enough grip to end dry and refreshing . In the mouth the texture & fineness of fruit tannin and drinkability of the wine is immediately evident.