Brampton

Brampton's wines are made in the Cape Winelands of South Africa by a team the brand describes as wine creatives. Its Roxton series is named after Roxton, a pedigree bull imported before the Second World War to bolster a herd in Stellenbosch; like his predecessor Brampton, Roxton was an imported pedigree bull.

What sets the Brampton wines apart is how separately the fruit is handled before blending. For the Old Vine Red, all varieties and individual vineyards are crushed and fermented separately in stainless steel tanks for two to three weeks, then matured separately in older oak barrels for 12 months before selection and blending. The Sauvignon Blanc is hand-picked in the early hours of February, uses only free-run juice, and is cold fermented at 12-14 degrees C with different yeast strains before a further two months on the lees.

The Pinot Grigio is served chilled, and the Cinsault is best served chilled too. Brampton suggests the Pinot Grigio with light, Mediterranean dishes, the Old Vine Red with rich beef stews cooked with red wine and with pasta arrabiata, and the Sauvignon Blanc with seafood such as prawns, calamari and fresh oysters, or with asparagus quiche and Thai noodle salads.

• Pinot Grigio with light, Mediterranean dishes.
• Old Vine Red with rich beef stews cooked with red wine, and with pasta arrabiata.
• Sauvignon Blanc with seafood such as prawns, calamari and fresh oysters, and with asparagus quiche and Thai noodle salads.