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Camberley 2004 Philosophers' Stone Red (Stellenbosch)
- Editors' Choice
- Online Exclusive
- $25
A big, black bruiser of a wine that has black olive flavors and aromas and plenty beyond. Raspberry, mulberry, vanilla and spice all vie on the nose, while the palate is so dark it´s tough to discern the plum and leather flavors. Give it three years and reap the benefits.
— M.D.
(12/22/2011)
Camberley 2008 Philosophers' Stone Red (Stellenbosch)
- $24
Herbal notes mingle with aromas of kirsch, violet, tobacco and tanned hide. Sweet spice and pepper unfold on the palate, integrating seamlessly with the black fruit flavors. The structure is firm but not too tough or unapproachable now, with medium acidity and a long, lingering finish.
— L.B.
(8/1/2011)
Camberley 2007 Pinotage (Stellenbosch)
- Online Exclusive
- $39
With 14 months in new oak and a whopping 16% alcohol, you might think this wine is going to be too big and over the top, but while it’s ripe and rich it’s also well made and balanced. Berry preserves mixed with fennel seeds and coffee grinds dominate the profile, with a solid black pepper kick to keep things lively on the lengthy finish.
— L.B.
(11/1/2010)
Camberley 2006 Philosophers' Stone Red (Stellenbosch)
- $19
Red berry, anise and spice on the nose and palate give this Cabernet, Cabernet Franc and Merlot blend an easy drinking but distinctive character. A touch of smoke and a lingering, spicy finish add to its appeal. Pair with smoked ribs, sharp cheeses.
— S.K.
(6/1/2010)
Camberley 2005 Cabernet Sauvignon-Merlot (Stellenbosch)
- $39
This red starts with a gorgeous nose of anise, mint, spicebox and pepper, followed by more delicate, food-friendly black fruit and spice. Approachable and easydrinking, the wine has a softer touch that allows it to be paired with everything from beef stew to lighter fare.
— S.K.
(8/1/2010)
Camberley 2000 Cabernet Sauvignon-Merlot (Stellenbosch)
- $18
Aromatic, ashy oak wafts around a slip of sweet red fruit. This thin, plummy fruit is sustained on the palate, where the acidity keeps it from being too sweet. The finish is chock-full of eucalyptus and dried mint.
— K.F.
(8/1/2003)
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