Each variety in our CVC blend is vinified separately to ensure that the unique character of each grape shines through. As Alvi explains, “We made our first Reserve CVC in 2008, blending Chenin Blanc, Viognier, and Chardonnay, all aged in barrels. Each wine brings its own complexity, and we use different types of wood – acacia, new oak, and slightly older oak too – to enhance those layers.”

Once blended, the CVC offers a creamy palate with soft tannins and a tropical fruit finish that lingers, making it a favourite for those who appreciate balanced yet intricate wines. 

A Wine That Pairs Well with Many Dishes

Cellar master Riaan Marais shares, “The CVC is just an amazing wine that pairs well with so many types of food. It features the floral notes of Chenin, the spiciness of Viognier, and the creaminess of Chardonnay. I love stronger foods, and this wine can complement them all – from Thai curries to Tandoori chicken, or even a biltong and blue cheese salad.”

Reserve CVC Food Pairing Suggestion 

Our Reserve CVC pairs beautifully with vegetarian and seafood dishes, chicken curries, and even stronger flavours like Tandoori or matured blue cheeses. Serve this wine between 10-12˚C to fully appreciate its layered complexity and rich, lingering finish.