The Family Range
Kaleidoscope Red
A wine that reminds us of chilly fireside all-nighters under the stars, when cheeky banter and silly jokes kept us warm. Made to accompany a good giggle and fuel the gees (a great vibe).
Kaleidoscope Red
2021
Alcohol: 14.26%
Total Acidity: 5.6g/ℓ
Residual Sugar: 4.1g/ℓ
pH: 3.63
Tasting Notes
Integrated flavours of black and red berries, tea leaves and spice invite a sip of this easy drinking blend. The gentle structure, with soft tannins supporting a core of sweet berry fruit, adds friendly drinkability. Medium bodied with a well-rounded savoury finish.
39% Shiraz, 19% Cabernet Sauvignon, 16% Petit Verdot, 11% Merlot, 4% Pinotage, 4% Cabernet Franc, 3% Cinsaut, 3% Malbec, 1% Grenache
Vines planted in Clovelly type soil. Yield of 8 tons per hectare.
Grapes are hand-harvested, crushed, destemmed and fermented in stainless steel tanks. After pressing the wine is settled in stainless steel tanks and malo-lactic conversion starts. After completion the wine is racked to tank or barrels where it will age for 14 months. Prior to bottling the wine is stabilized and filtered. Final additions are made before bottling under inert conditions.
2-4 years
Integrated flavours of black and red berries, tea leaves and spice invite a sip of this easy drinking blend. The gentle structure, with soft tannins supporting a core of sweet berry fruit, adds friendly drinkability. Medium bodied with a well-rounded savoury finish.
10 slices of sourdough bread
1 cup melted butter
whole grain mustard
1 small red onion, sliced thin
1⁄2 cup mayonnaise
a small handful of chopped chives
500g streaky bacon, braaied
250g mature cheddar, grated
250g mozzarella, grated
4-5 preserved figs, thinly sliced
salt and pepper to taste
Braai or fry your bacon in butter until it’s done to your taste.
Brush both of your bread slices with butter. Spread out slices out onto a large chopping board or counter. Spread whole grain mustard on one side, and on the other side spread the mayo. On the mustard side, add some red onion followed by a good amount of both cheeses. Top it with the bacon, and a few slivers of fig and then a little more cheese and chives. Finally close your braaibroodjie with the mayo side on the outside and press gently.
Braai the broodjies very slowly in a flip grid over medium to low coals until the cheese is melted through. Be careful not to rush or you will have un-melted cheese in the middle.
