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Explore the Wines

* Note that the below displays all the wines available in the Discovery case, if you are on a red or white only subscription then you will only receive the red or white bottles.

The Good Stuff White, Cape South Coast

Made by one of South Africa’s most iconic producers, this blend of three white grapes shows exactly why the country’s wine scene is turning heads. Chenin Blanc, Colombard and Sauvignon Blanc are harvested from high-altitude vineyards above the picturesque Elgin Valley, overlooking the Southern Ocean. Winemaking settings don’t get more spectacular.



Perdeberg Classic Collection Chenin Blanc, Paarl

The ultimate introduction to South Africa’s most celebrated white grape, Chenin Blanc. This wine has scooped up awards left and right, including a gold medal at the country’s Michelangelo International Wine & Spirits Awards. Expect juicy tropical fruit aromas and zingy flavours of kiwi, guava and white pear. A natural apéritif, though it’s equally dreamy with sushi or pasta.
Cellar Selection Chardonnay, Western Cape

South Africa can do the big-hitter international varieties with real style. This perfectly balanced Chardonnay walks a delicious tightrope between delicate and fruity, and is rippled with just a light touch of oak. Watch out Burgundy…

‘Danie de Wet’ Chardonnay, Robertson

No one in South Africa quite does Chardonnay like De Wetshof. This long-running winery played a pioneering role in introducing the Burgundian grape to the country and it still sets the standard. The ‘Danie de Wet’, named after the estate’s proprietor and cellar master, is a typical Robertson-region Chardonnay with plenty of minerality and flavours of citrus.
Leeuwenkuil Grenache Blanc, Voor Paardeberg

This is what we mean when we say South African wine is diverse – Grenache Blanc is a variety more often seen in France’s Rhône Valley or northern Spain. Yet in the hands of award-winning Pieter Carstens, winemaker at Leeuwenkuil, it shines in the small district of Voor Paardeberg.
Zevenwacht Estate Sauvignon Blanc, Stellenbosch

South Africa may have its share of big and bold wines, but it’s tackling cool-climate varietals such as Sauvignon Blanc with finesse too. This elegant example comes from a 300-year-old farm in the acclaimed Stellenbosch region and has aromas of elderflower, green fig and melon.

The Good Stuff Red, Cape South Coast

The sister red blend to the ‘The Good Stuff White’, this bottling comes from some of South Africa’s coolest vineyards. Even summer days rarely break above above 25ºC, allowing the Merlot and Cabernet Sauvignon grapes to ripen slowly and build complexity. If you're a fan red Bordeaux, you're bound to enjoy this.
Thelema Mountain Red, Stellenbosch

A taste of South Africa’s most famous wine region, Stellenbosch. And what a wonderful intro! This blend of Shiraz, Grenache and Petit Verdot has been aged for 18 months in oak barrels to make for a juicy red that is full of black fruit and warm spice flavours. Just the match for braai, the South African-style barbecue.
Romans Bay Shiraz, Cape Agulhas

South Africa can give Australia and the Rhône a run for their money. Don’t believe us? Just try this Shiraz bottling from pioneering producer Lomond. Intensely dark in colour, it has opulent blackberry aromas and hints of spice. Soft and juicy tannins make it gorgeously approachable to drink.

 

Cellar Selection Pinotage, Western Cape

We couldn’t give you a South African wine case and not include a Pinotage. If you have any preconceptions about the country’s signature red grape variety, this one might surprise you – in a very good way. In 2019 the highly respected Wine Enthusiast magazine named it a ‘best buy’.
Vinologist Merlot, Franschhoek

If you want a real taste of South African terroir, you’ll get it with this Franschhoek Merlot. Made with minimal intervention in the cellar, it’s a taste of the place through and through. Think aromas of red berries, plums, tobacco and oregano – and decadent flavours of dark fruit, mocha and graphite.
Field & Flutter Cinsault, Swartland

This bottling shows how far South African wine has come in recent decades. Cinsault was the country’s most planted variety in the 1960s and ’70s, when the South African wine scene was more about quantity than quality. But take a sip of this Swartland example, and you’ll see that it’s now all about the taste.

Tomato Salad with White Anchovies & Burrata

Light, fresh and full of the last flavours of summer, this salad relies on ripe tomatoes as the star. Using the freshest ingredients is key, and the ingredients can be tweaked to suit preference. Here, white anchovy fillets add a vinegary tang that is countered by a ball of creamy burrata and fresh basil. Crunch comes from ciabatta croutons, toasted in olive oil with garlic, rosemary and sea salt.
Mussels with Parsnip & Parmesan

A richer, more robust mussel recipe, the addition of Parmesan adds dimension and depth to the natural broth emitted by the mussels when cooked.
Rustic Tomato & Ricotta Galette

The key to this recipe is to use the most perfectly ripe tomatoes you can find, along with fragrant herbs like oregano, basil or thyme. The combination of ricotta with chevin and Parmesan for the base along with the herbed shortcrust pastry adds flavour. I like to use a selection of differently shaped and coloured tomatoes, more for aesthetic reasons than taste. I love combining ruby red oxheart tomatoes with little yellow plum tomatoes and a few cherry tomatoes for sweetness.
Ultimate Peri Peri Chicken

Full of fiery Portuguese flavour, this is the recipe for my ultimate Peri Peri chicken from my cookbook – West Coast Wander. Influences from the Portuguese explorers of old can still be found on the Cape West Coast of South Africa. St. Helena Bay was the spot where Vasco da Gama first set foot and his nation’s culinary legacy has remained. From grilled sardines, calamari and crispy milho frito, addictively spicy Portuguese food remains a firm favourite in restaurants and home kitchens along the coast. Here, classic Peri Peri chicken is done to perfection over coals – the perfect addition to a lazy braai, no matter the season.
Braaied Lamb Chops with Anchovy, Parsley & Caper Marinade

A South African favourite, braaied lamb chops are a constant feature at weekend barbecues. This fatty cut is excellent cooked over coals, as the fat crisps up and the meat takes on a deliciously smoky flavour. Great with most meats, the salinity of anchovy and capers works particularly well with the richness of chops with the anchovy fillets adding an earthy savouriness to the lamb.
Beef Fillet in a Green Peppercorn Cream Sauce

Comfortingly retro, this recipe harkens back to 1970s steakhouse classics. Tender beef fillet – seared to a perfectly pink medium rare – is smothered in a rich cream-based sauce laden with tangy green peppercorns. An ideal dish for entertaining!