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the wines
Wine making History
Ses’fikile wines are informed by the three centuries of wine making history in South Africa. Our viticultural practises are of international standards. Wine making standard and technology are not compromised, as we, on an ongoing basis, consult and compare with other wine producing regions.Our Wines
"Rainsong" Chenin Blanc
Crisp and fresh, this wine is perfect for light summer lunches or to be enjoyed on it's own. It will compliment fresh leaf salads and lots of sunshine and good company."Rainsong" Pinotage
The gorgeous, juicy red berry and plum flavours in this wine beg to be served alongside crispy roast duck with a black cherry sauce, Carpaccio of Game with a berry compote and Wild quail served with a blackberry and spinach salad."Rainsong” Carbenet sauvignon
This rounded wine has fresh melon aromas that make it a perfect partner for dishes such as Parma ham and honeydew melon, seared tuna steaks with a lemon dressing, sushi as well as subtly spiced dishes like Bobotie."Rainsong" Shiraz
Soft and subtle with gentle spice - match this red with marinated rack of Karoo lamb, olive and brinjal truffles with a spicy tomato salsa and calves liver with bacon and mustard mash potatoes .This sumptuous and decadent red will work wonderfully well with Marinated Warthog rib, Kudu steak Kebabs, Beef Wellington and rich cheeses at the end of a special meal.This elegant shiraz from the Matriarch range is of the finest quality. Pair it with carefully prepared game dishes such as Ostrich fillet with a spicy Dukka Rub and roasted vegetables, Loin of Springbok and Eland Steak with a Green Pepper sauce and sweet potato chips."Rainsong” Sauvignon Blanc
Crisp and fresh with a delicious, lingering aftertaste - this Sauvignon can be paired with decadent dishes like braaied crayfish, snoek pâté, lemon dressed Mozambique prawns and goats cheese soufflé.
"Rainsong" Cabernet Sauvignon /Merlot
This full bodied wine will compliment most meat dishes, but we would especially recommend Roast beef fillet, oxtail curry and warm, rich bredies and stews.
