Black Elephant vinters & co. products for sale in Zambia

Surrounded by majestic mountains, you will discover the quaint village of Franschhoek. Founded by the French Huguenots in 1687, this beautiful area is home to some of South Africa’s most sought-after wine and dine experiences. Black Elephant vinters & co. wines represent sincerest endeavours to bring the Franschhoek experience to all wine lovers for the sole purpose of enjoyment and as an expression of appreciation for the good life.
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Black Elephant Vintners Brut MCC  image
The fruit for our 2014 Chardonnay/ Pinot Noir Brut MCC was selected from two vineyards in the Franschhoek Valley. Each site contributes a different flavour profile to the final blend as it grows in diverse soil types and slopes.
Black Elephant Two Dogs, a Peacock _ Horse Sauvignon Blanc  image
The fruit for our 2018 Sauvignon Blanc was selected from six vineyards around the Franschhoek Valley. Due to the diverse soil types and slopes, each site contributes a unique flavour profile to the final blend. The vineyards are all handled separately to capture their own unique personality.
Black Elephant Timothy White  image
The fruit for our 2016 Timothy White Blend was selected from a five vineyard sites in and around the Franschhoek valley.
Black Elephant The Daniel Collection Amazing Grace Cabernet Sauvignon  image
The fruit for our 2014 is from the farm. They come from 2 blocks planted in 1999 and 2003 respectively. Irrigation is used sparingly and cover crop grown to help replenish the soils between harvest.
Black Elephant Nicholas Red Syrah - Mouvedre  image
The fruit for our 2016 Nicolas Red was selected from five vineyard sites in the Franschhoek valley. Each vineyard is selected to contribute a specific profile to the final blend i.e. colour, tannin, fruit or spice Nicolas Red 2016 is our red blend made up of Syrah 42% / Carignan 9% /Mourvèdre 16% / Grenache 16% / Petit Sirah 16%.
Black Elephant La Petite Vigne Deep Red Rose  image
Our 2019 Rose was made from 100% Free run juice. As a result colour and phenolic extraction from the skins was minimised. The juice was then settled overnight. Following that it was inoculated with cultured yeast and cold fermented. As a result, the aroma and flavour profile of the wine is greatly enhanced.