
Baba Yetu White
Chill it well and pour it with snoek off the braai or a Cape Malay prawn curry.
From the everyday glass to the bottle you open for a wedding.
Swahili for "our father", a nod to our family's history in Kenya. Easy to drink, with real depth, made for by-the-glass lists and everyday tables.
Gilbert & Gaillard Best Value

Chill it well and pour it with snoek off the braai or a Cape Malay prawn curry.

Watermelon, raspberry and a pinch of Szechuan pepper on the nose, with a crisp citrus finish.

A Grenache-Shiraz red, priced for by-the-glass and everyday listings.
Our restaurant red, named after the Groenberg. Eight months in barrel gives grippy yet silky tannins.

Spicy Shiraz, herbal Cabernet and juicy Merlot. An easy match for most menus, made for braai night.
The bottles for fine dining, weddings and year-end client gifts. Small quantities from our oldest blocks.

Zulu for wolf. Vines planted in 1977 and 1986, barrel fermented, with hay and frangipane. Pour it with braaied yellowtail.

A blend of Merlot and Cabernet Franc. With Karoo lamb chops off the coals.

Cabernet Franc has its roots in the Basque Country, so we named it after Gizotso, the wolf man of Basque myth. Herbs and dark spice, softened by plush Cabernet Sauvignon fruit. Two years in French oak. With a smoked meat or veggie platter.

Our flagship red, 18 months in French oak. Named after a grey wolf that swam to an island off Vancouver and lived there alone for eight years.

One block, 18 months in French oak. Made to show what the site does with a single variety.

One block, 18 months in French oak. Small quantities.
Platter's is South Africa's leading wine guide. Gilbert & Gaillard is an international wine competition based in France.
Buy at the tasting room on the farm, or ask us for a stockist near you.
Restaurants, wine shops and importers: our price list and technical sheets are one form away.

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