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Wine Awards

Four Spier wines crowned with Platter’s five stars

Platter’s, South Africa’s leading wine guide, has awarded five stars to four of Spier’s wines. The wines are:

Four Spier wines crowned with Platter’s five stars

·      Cape Winemakers Guild Auction Reserve Frans K Smit 2011
·      Spier 21 Gables Pinotage 2013
·      Spier 21 Gables Sauvignon Blanc 2014
·      Spier Creative Block 2 2014
 
The Spier Frans K. Smit 2009, the winery’s flagship red blend, attained 4.5 stars.
 
“Our passion for producing consistently excellent wines across varietals has been recognised, with both red and white wines receiving this accolade,” Spier’s cellar master, Frans Smit, says.
 
The Cape Winemakers Guild Auction Reserve Frans K Smit 2011 is a blend of 47% Cabernet Sauvignon, 36% Merlot and 17% Cabernet Franc; the grapes were all sourced from Stellenbosch and were matured in barrel for 24 months. The dark-edged wine shows prominent ripe blackcurrant on the nose with hints of cassis and spicy undertones. It is full-bodied with layers of fruit and spice and a well-integrated tannin structure.
 
The Spier 21 Gables Pinotage 2013, made with grapes handpicked from Stellenbosch, has aromas of caramelised black cherries and hints of dark spice and dark chocolate. The full palate’s smooth entry is followed by fruit and velvety tannins that balance the wine. Serve with red meat dishes with berry jus or strong cheese.
 
With grapes hailing from the Tygerberg Hills, the Spier 21 Gables Sauvignon Blanc 2014 is bold and aromatic, with intense gooseberry and green fig leave flavours and hints of fresh grassiness. The concentrated and richly textured palate has a fresh green finish. Enjoy with grilled salmon with roasted beets and arugula, or poached shrimp with a creamy Dijon sauce.
 
Comprised of 85 % Sauvignon Blanc and 15 % Sémillon sourced from Durbanville and Stellenbosch, the Spier Creative Block 2 2014 has aromas of fresh kiwi and white peach and grassy notes. On the palate, there are green tropical fruit and gooseberry flavours. Enjoy with quail roasted in anchovy butter and wild rosemary, or butter-roasted free-range chicken with seasoned goat’s cheese.

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