Provenance

Restaurant Mosaic

Critics Ratings

'The smell of freshly made churros laced with orange zest. Oak still guarding the gateway but this has astonishing intensity and power and grip. All still to play here. White grapefruit and freshly baked, yeasty, warm bread interlaced with sultanas and dried pear and chamomile tea. Densely woven, with shimmering tension across the weft. A rich, substantial finish. Not for the faint-hearted. Chenin for roast suckling pig. A good Christmas-table wine.' - Tamlyn Currin, JancisRobinson.com, 17/20 (Sep 2016)

'The 2013 Saskia is a blend of 65% Chenin Blanc, 17% Viognier, 9% Verdelho and 9% Clairette Blanche, from Swartland and Stellenbosch, mainly the former. Miles Mossop had to change the blend because of rot in the vineyard affecting the VA. It has a slightly creamy, nutty bouquet with a touch of praline. The palate is fresh on the entry with crisp acidity, quite taut in the mouth and perhaps needing a little more persistence on the finish. Let's see how this develops.' - Neal Martin, Wine Advocate, 87/100 (Nov 2015)