Bilton Wines


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Bilton Wines

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  3. 3. Our Private Collection<br />SIR PERCYSir Percy, a classic Bordeaux-style wine, was made in 2004 as a dedication to the Bilton family’s great-grandfather, Sir Percy Bilton. Ruby-red in colour it has beautifully balanced tannins and black olive/leather aroma with hints of violet.<br />THE BILTON<br />Dark, intense red in colour. Aromatic, classic French connection, smokey, blueberries, mint, violets, musky.<br /> Most importantly is the aroma of black cherries, similar to the great AMARONE wine of the Valpolicella<br /> area in Italy. Long lingering aftertaste. A spicy and well-balanced wine. Drink now or enjoy later....2030+ <br />VIOGNIER 2008<br />This golden wine, aged in completely new barrels of 90% French oak and a dash of Acacia wood, has a sweet, opulent nose-into-mouth feel with a big, velvety structure. The bouquet of peach and lemon blossom is laced with hints of honey, and finishes with a long sweet-spicey, well-balanced aftertaste. <br />This bold wine is best enjoyed by 2015.<br />
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  5. 5. Our Cellar Collection<br />SHIRAZ 2006This wine billows with aromas of wild berry, organic, meaty and spicy flavours. Vanilla<br /> and cinnamon are accompanied by attractive whiffs of leather, black olives and fine oak. <br />The rich and complex palate rewards with a velvety and intense body with balanced<br /> tannins and a lingering aftertaste. Because it is well structured, this wine has great ageing <br />potential. <br />It is superb with roast lamb and mint sauce, well-cured ham, spicy chicken and red meat<br />MERLOT 2007This Merlot has a deep purple colour, a “sweet” enticing nose: sweet violets, lavender, <br />ripe plum cherry with a sweet-spicy backing. It all repeats in the mouth with the <br />addition of sweet chocolate and a hint of coffee.<br />CABERNET SAUVIGNON 2006This is an elegantly stylish wine that entices with an earthy bouquet of cloves, cinnamon and black olives with touches of tobacco and truffle. The well-balanced, masculine palate delights with complex layers of developing fruit and the wine has a superbly lingering aftertaste. <br />Enjoy now or within six to eight years from harvest. While this is a versatile table companion, rare grilled steak and rich stews are especially recommended.<br />
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  7. 7. The Matt Black Collection<br />MATT BLACK 2008<br />The first vintage to be released on the local market, is a rich blend of Cabernet Sauvignon,<br /> Shiraz, Petit Verdot and Merlot with a smattering of Mourvèdre and Pinotage. <br />Winemaker Rudi de Wet describes this luscious red as a complex blend with a lovely, deep garnet colour that bursts with flavours of wild berries and ripe cherries. The Petit Verdot adds a mild spice, while the Cabernet Sauvignon a succulent meatiness. The well-rounded palate rewards with mellow ripe tannins overflowing into a lingering aftertaste of dark chocolate.<br />MATT BLACK Sauvignon Blanc 2011This is an elegant, fruit-driven wine, layered with aromas of kiwi-fruit, sweet apples, passion fruit and Namakwa‘s floral notes. Green pear and peas present beautifully on the palate and is followed by a smooth rounded aftertaste. Classic in style showing great balance in structure and acidity.<br />
  8. 8. The Vintage D’vine Restaurant<br />
  9. 9. Vintage D’Vine Restaurant <br /> <br />The Bilton Estate is most widely recognised as an old-world winery where fleets of vintage cars shimmer in the gentle embrace of the Helderberg Mountain range’s golden slopes. <br />The Bilton Wines Tasting Room, blends the most decadent of sensory experiences with its chocolate and wine tasting offering, specifically designed to enhance the distinct characteristics of each of our fine wines.<br /> The tasting room also houses the estates restaurant, Vintage D’vine where sweet and savoury flavours amalgamate to create a traditional Cape cuisine culinary experience. <br />Traditional Bobotie, Homemade chicken pie and the Matt Black burger are firm favourites over a glass of wine in front of one of our fireplaces or out on one of our sun-kissed balconies. <br />
  10. 10. For more information please join our Facebook Group at<br /><br />