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- Noon Gun
- Free Run
- Heywood House
- Two Roads
- Wallflower
- Semaphore
- Longitude
- Dragon Tree
- Dark Horse shiraz
- Writer’s Block
- Music Room
- The last Word Port
- Cabernet Merlot
- Chennin Blanc
- Backchat Blend
- Sauvingon Blanc
- Sauvingon Blanc res
- Crafted Red
- Syrah
- Pinot Noir
- Sauvignon Blanc
- Rose
- Merlot
- Green on Green
- Frostline Riesling
- Frostline Chardonnay
- Outsider Shiraz
- Mary Le Bow
- Rainsong Chenin Blanc
- Rainsong Pinotage
- Rainsong Shiraz
- Folklore Sauvignon Blanc
- Folklore Chardonnay
- Folklore Cabernet Franc/Cab
- Matriarch Shiraz
- Matriarch Cabernet
- Sauvignon Blanc
- Cabernet Sauvignon
 - Verjuice
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Verjuice
Verjuice, Verjus or Vert Jus, green juice, is the unfermented juice of unripe grapes. In wine areas where wine legislation is very specific in terms of production per hectare, or crop reduction is called for to produce a quality wine, mid-summer unripe grapes are harvested off the vines. It is from these grapes that verjuice is made.
Verjuice has been used in the grape producing countries in the Middle East since the Middle Ages and in Europe for centuries. It is a wonderful alternative to lemon juice and vinegar - adding a flavour and mouthfeel of its own.
Unlike vinegar, it should be refrigerated after opening and will last for a couple of months.
The 2004 verjuice is created using Shiraz grapes and endorsed by Michael Olivier.
Some recipe suggestions from Michael Olivier:
1. Freeze some verjuice in ice trays and use it in cold soup such as
Gazpacho, it will add a refreshing acidity 2. Splash some in a tall
glass with ice and soda and add a dash of bitters
2. Use in salad dressings with a nut oil like macadamia or walnut. To
make a plain green salad really special - add some seedless green grapes
and the following dressing: 30ml verjuice, beaten into 125ml plain olive
oil. Add sea salt, a grind of black pepper and a good squeeze of lemon
juice to give it edge.
3. Pasta with burnt sage butter. Cook some ribbon shaped pasta until al
dente. Melt butter in a sauce pan and when hot, throw in some whole sage
leaves. Allow the butter to go a light brown colour and deglaze with a
splash of verjuice. Pour over pasta and serve with freshly grated
parmesan cheese.
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