Your wine will be delivered as soon as we are permitted to transport wine from our farm/depots to your address. At this point, we understand that this will be allowed under Level 3 of lockdown. Unfortunately, details are a little thin. We will keep you posted on this page.
We are grateful to report an unprecedented demand for online deliveries since we started this campaign – be assured that we are working around the clock to ensure that your wine will get to you as fast as possible.
Potential government restrictions on the volume of and or operating hours for deliveries may impact our ability to deliver within the below timeframes. Given enough notice of the restrictions, we have mitigation strategies in place to still get your wine to you as fast as possible. We will send out a communication once the regulations have been gazetted with a summary on how it may affect your order.
At this point we anticipate meeting our standard delivery times:
Within CPT and JHB deliveries: 2 – 4 working days.
Other areas, including KZN: 5 – 7 working days.
You will be contacted by our logistics teams to arrange a suitable delivery time.
If permitted and convenient for you, your assistance in receiving outside of normal delivery times and or over the weekend would help everyone receive their stock in short order.
You can complete a secure payment via our online portal operated by Payfast or request a quote to complete an EFT payment. Click here to send an email to our orders department. Please include your delivery address and contact details in your quote request.
Otherwise known as “Hey! I got billed twice!”
Please be aware that you will receive a “payment notification” from Payfast when you place your order. This is a notification that the funds are held in “reserve” for your wines.
Depending on your bank, you may get another payment notification from the Bank when the funds are transferred to us. This can be up to a week or more after you have successfully placed your order.
Kindly note that the funds are only deducted once.
Please request a quote by email by clicking here or calling our orders team on 021 905 0653. A quote will be generated for your order. Our banking details are provided on every quote to complete an EFT payment.
Please take note of the Quote number and use this as a reference for payment. It will facilitate faster processing if you submit a proof of payment to email@example.com and include your quote number as a reference.
A nominal delivery fee of R40 per total order is applicable to areas outside of CPT and JHB CBD.
Alvi’s Drift has wonderful partners around the world who can get wines to you faster and cheaper than we can from here. Please click here to generate an international enquiry. Should we not have an agent in your area, we will gladly assist you to get your wines delivered through DHL or another suitable courier.
Go to “Our Wines” to view the different wine ranges. When you view a specific wine within a wine range you will find a detailed description on the right-hand side of the product image.
Our white wines are vegetarian and vegan friendly. Our reds may be suitable for vegetarians but may not be suitable for vegans – (depending on your interpretation which may differ slightly from the strict definition of either) – please see detail below to decide for yourself whether you are comfortable.
When fining wines to remove harsh tannins, there is a chemical process used. Positively charged additives react with negatively charged particles in the wine and vice versa. Historically, this is how wines were also clarified as the compounds combine and precipitate, leaving the wine cleaner than before fining. The proteins in the wine are positively charged, so to remove them, we add a clay called bentonite. This is negatively charged and combines with the proteins and the combination precipitates. This process uses inorganic clay and doesn’t affect the wines vegetarian or vegan status. We use this process for white and rose’ wines but not for red wines.
With regard to white wines, historically all sorts of fining agents were used to remove tannins and polyphenols which are negatively charged. To remove them, we have added positively charged proteins (amino acids which are by definition of an acid, are positively charged).
White wines first:
In the past we have used milk protein. However, we have stopped this. Today we only PVPP. (Please see definition from Wikipedia below.) In the last paragraph, they mention the use in winemaking and that it replaces a protein in the process. PVPP is a manufactured polymer with the appearance of a white powder. Hence, this makes our white and rose’ wines vegetarian and vegan friendly.
The cross-linked form of PVP is used as a disintegrant (see also excipients) in pharmaceutical tablets.PVPP is a highly cross-linked version of PVP, making it insoluble in water, though it still absorbs water and swells very rapidly generating a swelling force. This property makes it useful as a disintegrant in tablets.
It is also used as a fining to extract impurities (via agglomeration followed by filtration). It is used in winemaking. Using the same principle it is used to remove polyphenols in beer production and thus clear beers with stable foam are produced. One such commercial product is called Polyclar. PVPP forms bonds similar to peptidic bonds in protein (especially, like proline residues) and that is why it can precipitate tanninsthe same way as proteins do.
For the fining of red wines, we only use gelatine. Gelatine is derived from animal derived protein sources. It is the same stuff you add to jelly to make it set. The gelatine is positively charged and reacts with the negatively charged tannins and they precipitate, making the wine softer on the palate. You do the same thing when you add milk to tea or coffee. The protein in the milk (casein) reacts with the tannins in the tea and coffee and the resulting drink is less bitter and astringent.
This is where it becomes interesting and a little grey. We add the gelatine to the wine, but it all reacts and precipitates. The wine is then filtered and the resulting wine has no gelatine in it. There have been extensive experiments carried out by the Australian Wine Research Institute which prove this. So from a vegetarians perspective, if they don’t want to ingest any animal products, it would be ok to drink the wine. If you object to the use of any animal product from any source whatsoever, then the red wine wouldn’t be suitable for you
In brief, bottled wine will last more than a year and will not “go off”. Over time, it will develop aged characters and will eventually oxidise and go brown, making it unpleasant, but not dangerous to drink.
There are many factors which affect the ability of white wines to age. The sulphur dioxide levels (acts as an antioxidant) at bottling, the dissolved oxygen levels at bottling (dictates risk of oxidation from within), the oxygen permeability of the packaging material (dictates the risk of oxidation from without), the wines pH (determines the effectiveness of the sulphur dioxide to act as an antioxidant) and the temperature of the wine during storage (affects the rate of oxidation).
Bag in box wine has a high risk of oxidation due to the large surface area of the container where oxygen can get in, that is through the plastic. Assuming the wine is bottled in good condition, you could assume that this wine has a shelf life of about 9 months.
For bottled wine, if the wine is bottled in good condition with a low dissolved oxygen level, the wine can last for several years and in many cases will continue to improve with age.
Our wines are bottled with moderate sulphur dioxide levels, relatively low pH, low dissolved oxygen levels and are sealed with Sarintin lined screw caps (very low oxygen permeability and low surface area), resulting in an ability to age for several years.
However, many people prefer to drink white wine as a “fresh” product. During the bottle ageing process, the wine will lose freshness and primary fruit characters and “bottle age” characters will develop which are more toasty in nature.
The wine is still safe to drink as it is sterile filtered and therefore no micro organisms will be present. At normal wine pH and alcohol levels, no human pathogens can grow in wine.
If product is stored at high temperatures, i.e. above 25C for an extended period of time, the wine quality and freshness will be reduced. High temperature (for example if left in a car on a hot day) will reduce wine quality rapidly.
So if you buy our wine and store it in a cool, dark, dry place, you will be safe to keep it for well over 12 months, assuming you are comfortable with the wine slowly developing aged characters.