Wine tasting is the sensory evaluation of wine, encompassing more than taste, but also mouthfeel, aroma, and colour. The main aims of wine tasting are to:

• Assess the wine's quality.
• Determine the wine's maturity and suitability for aging or immediate drinking.
• Detect the aromas and flavours of the wine.
• Discover the many facets of wine, so as to better appreciate it.

To assess a wine's quality, one must gauge its complexity of aroma and flavour, determine the intensity of the aroma and flavour, check that the flavours and structural elements — such as acid, tannin and alcoholic strength — are well balanced, and finally see how long the wine persists in the mouth after tasting.

Not sure which is for you? Read on to learn more about each of the David Frost Wine varieties... 

Cabernet Sauvignon 1998

The 1998 Cabernet is the best wine produced by David Frost wines yet. Enormous nose of black currant and plum notes signal what is to follow. The palate shows great roundness and integration of tannins. Mineral and black fruit aromas mix with the smoke and toasty oak notes given by the extended time in 100% French Oak. This wine should age gracefully for the next 10 years.

Chardonnay 1999

Ripe and intense with aromas of fig, melon, and long spicy overtones. This excellent Western Cape Chardonnay shows the potential of mid-term aging for up to 5 years. The fruit and spice linger through the finish. Enticing the palate and leaving the drinker begging for another sip!

Cabernet Sauvignon 1999

This wine was de-stemmed after sorting and crushed directly to tank. The wine finished Primary fermentation after one day and was pressed and settled. The wine was inoculated for maloactic and moved to barrels to complete the secondary fermentation. The Cabernet Sauvignon is very dark, rich and seductive with complex layers of black cherry, currant and plum. The wine finishes with polished tannins with flavors that gain nuance and depth on the finish.

Merlot 1999

The Wine was de-stemmed and put into Stainless Steel for primary fermentation. Primary lasted 9 days and was then inoculated for malolactic fermentation.  Malolactic was completed in barrels and then racked. The Merlot is concentrated with rich chocolate and coffee aromas. Flavors on the palate consist of blackberry,  cherry and spice. The finish is focus and lush with soft underlining tannin firmness.

Cabernet Sauvignon 2000

A well-balanced firmly structured wine with ripe plum fruit and soft well integrated tannins. Long lingering finish.

Ageing : Although this wine should reach its full potential after 5-7 years from vintage, it can be enjoyed for up to 15 years.

Merlot 2000

A full bodied powerful wine with ripe prune and cassis aromas sweet fruit and dry tannins result in a long pleasant finish.

Ageing : Although this wine should reach its full potential after 5-7 years from vintage, it can be enjoyed for up to 15 years .

Chardonnay 2001

Lively citrus and tropical fruit flavours enhanced by elegant use of oak results in this well-balanced complex wine. z

Although this wine could be kept for up to 10 years, it is probably best enjoyed after 3-5 years from Harvest.

David Frost Merlot 2002

A rich, full-bodied wine with lovely fresh, plummy fruit aromas and flavours. The sweetness of fruit is balanced by a savouriness of oak. A gorgeous mouthful, with firm acidity, a relatively high alcohol and a classic, dry tannic finish. Drinking well now, but can be cellared for a few years.

David Frost Cabernet Sauvignon 2002

Typical varietal herbaceousness and blackcurrant fruit are cloaked in classic dusty tannins and a dry finish. This is a still-shy, but powerful wine which needs time to come into its own.

David Frost Par Excellence 2002

A blend of cabernet sauvignon, merlot and cabernet franc. A full-bodied red with hallmark house ripeness of fruit combined with savoury, meaty, spicy aromas and flavours from generous oaking. A wine with structure which, though harmonious now, will reward further with time in the bottle. 

David Frost Merlot 2003

A wine with an opulent nose and sumptuous flavours, full of ripe fruit and savoury oak. Firm acidity and high alcohol make for a rich wine that is nevertheless imminently drinkable. There is a marked sweetness of fruit on the lingering aftertaste.

David Frost Cabernet Sauvignon 2003

A characterful wine with distinctive spicy, savoury aromas and flavours. Cellaring will reward.

Par Excellence 2003

Par Excellence bears berry fruit aromas with a ripe plum palate and subtle oakiness. Silky tannins and beautiful lingering dark chocolate finish, bringing a touch of elegance to this wine.

David Frost Shiraz 2004

A medium-bodied youthful wine, full of fresh, bright raspberry fruit aromas and flavours with some underlying savouriness and a dry finish. Should gain complexity with bottle age.  

David Frost Par Excellence 2003

A Bourdeaux Blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. Well balanced, full bodied wine with a powerful nose of ripe red & black berries.  The palate offers a spicy. Peppery cinnamon flavours complimented by tannins that will soften with time.