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The juice was allowed to settle and then transferred to Austrian oak foudres for fermentation and maturation on the lees over 11 months
Tom asked Jolette to make a red wine
the Winebar & Kitchen team have a crafted a very good multiple course menu of seasonal sharing plates
equally compelling
Die Verlore Bokooi Red Blend '24 Jonkershoek Valley The juice was allowed to
US$ 1110.00
US$ 169.00
US$ 1060.00
