Winemaker Brad Paton loves making blends he says “they add another dimension to winemaking and make a statement.”

He loves a challenge and going by his double gold winner Rough Diamond 2006 he is certainly up for it. He also says “The secret of blending wine is to view things differently to think out of the box, there are so many different aspects.”

Batavia 2009

Riesling (tank fermented).
Chenin Blanc (10 months barrel matured).
Viognier (barrel fermented and matured for 12 months).

Smooth, creamy, easy drinking, a beautifully balanced and full structured wine that will partner perfectly with food, but also drinks well on it own when nicely chilled.

Maximus 2009

85% Sauvignon Blanc, ripe fruit, barrel fermented and matured for 20 months.
15% Semillon (tank fermented).

The name says it all!! This rich blend of Sauvignon Blanc and Semillon is from a very special section of the vineyard, the grapes were picked late and given long slow barrel fermentation, and ageing on the mother lees. Brad says it’s not your everyday drinking wine more of an intellectual wine which is great with food.

G 2010

Grapes picked ripe, selected bunches on sorting table.
Barrel fermented and matured for 10 months.

This wine is a perfume bomb! A magical Gewürztraminer – Brad says “if you want to know what this variety is capable of giving, you should try the G! It will blow you away! You will either love it or hate it!”


Released by Sandy Bailey Communications
021 685 8016 or 082 9537067
sandybailey@telkomsa.net