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Our telephone number is: 07598 920 922

 

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Our address is: Victoria Park, London, E2 0NN

 

 

07598 920 922

Red Wines

The red wines we've listed all have a common theme.  Rich powerful tastes associated with the New World (you'll find lots of big and bold black fruits with notes of cocoa, espresso and liquorice) - but they will surprise you.  They have secondary notes you won't expect.  We've got some balsamic, some dried herbs and some crushed red pepper. 

 

This is the vanguard of the new wave of South African wine, and if you like red wine, you've come to the right place.

Bryan MacRobert Wines Abbotsdale Syrah 2015

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Bryan MacRobert Wines Abbotsdale Syrah 2015

14.00

Swartland, South Africa

The red to match the delightful Abbotsdale Chenin Blanc, with fruit also sourced from vineyards around the town of Abbotsdale.  Shiraz 70%; Mourvedre 15%; Cinsault 15%

Bright and breezy nose filled with black berries, mulberries, cloves and spice, with a medium bodied, but still very drinkable palate. Layers of fruit and spice, with a fine structure and tannin that make it very easy to drink and enjoy. Has potential to age or to drink now. A great example of the Swartland independent approach to making affordable complex wine.

 Bryan MacRobert is a born and bred Swartlander, with his family farm based just outside of Malmesbury. Never heard of the Swartland? Well, it may be less famous than Constantia or Stellenbosch, but trust us, this is a magical wine producing area, more rugged than the prior two - warm and dry, home to big skies, mountains, wheatfields, and hectares of rugged old bushvines. Nowadays, Bryan splits his time between life in Rioja, and his home country of South Africa. He aims to make wines that are unique to the soil, climate, vintage and culture of this very special region. As well as working with his family's vineyards, he also selects special parcels from neighbouring farmers that he has close relationships with. All the vineyards are worked organically without the use of pesticides, fertilizers or fungicides. The same high standards are maintained in the cellar - minimal intervention, and a sparing use of oak. 

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