Press & Trade

The very end of March saw Backsberg winning the Climate Change Leadership Award in the Food and Agriculture section.

Drinking wine is a luxury. Whether you buy a twenty buck bottle, or one for five hundred, they both have something in common: you do not need them. Every time you pour a glass of wine it signals how lucky you are; that your house has not been flooded by a tsunami, or destroyed by [...]

Concours Mondial de Bruxelles Pumphouse Shiraz 2007 Gold International Wine Challenge UK John Martin 2009 Silver International Spirits Challenge Sydney Back NV Commended Sydney Back 10y Commended Michelangelo Wine Awards Tread Lightly Sauvignon Blanc 2010 Silver Veritas Chenin Blanc 2010 Silver Pinotage 2008 Silver Cabernet Sauvignon 2007 Silver Sauvignon Blanc 2010 Silver Elbar 2007 Bronze [...]

The wine display aromas of raspberry and red plumbs. Succulent sweet fruit flavours and finely coated tannins.

The wine display aromas of raspberry and red plumbs. Succulent sweet fruit flavours and finely coated tannins.

The oak derived vanillin nuances provide the perfect backdrop to young berry and mulberry fruit flavours. Fresh yet soft, this wine provides sheer Pinotage intensity with a supple texture.

Lemon zest, melon and hazelnut characters mingle to give a complex and fresh aroma. Natural acidity is balanced by sweet fruit flavours of white peach providing a medium bodied palate with a long rewarding finish.

Lemon zest, melon and hazelnut characters mingle to give a complexand fresh aroma. Natural acidity is balanced by sweet fruit flavours ofwhite peach providing a medium bodied palate with a long rewardingfinish.

This Babylons Toren selection Viognier came from low yielding vineyards producing grapes with exceptional flavours of apricot, peach and lemon. 50% barrel fermentation in small French oak barriques has provided the complex nuances of cinnamon and hazelnut.

This Babylons Toren selection Chardonnay came from low yielding vineyards producing grapes with exceptional flavours of apricot and pear. Barrel fermentation in small French oak barriques has provided the structure and nuances of almond and vanilla.