Wine has a rich history dating back to around 6000 BC and is thought to have originated in areas now within the borders of Georgia and Iran. Wine probably appeared in Europe at about 4500 BC in what is now Bulgaria and Greece, and was very common in ancient Greece, Thrace and Rome. Wine has also played an important role in religion throughout history. The Greek god Dionysus and the Roman equivalent Bacchus represented wine, and the drink is also used in Christian and Jewish ceremonies such as the Eucharist and Kiddush.


Wine is an alcoholic beverage often made of fermented grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugar, acid, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast, which consumes the sugars found in the grapes, and converts them into alcohol. Different varieties of grapes and strains of yeasts are used depending on the types of wine being produced.


Wine is a popular and important beverage that accompanies and enhances a wide range of European and Mediterranean-style cuisines, from the simple and traditional to the most sophisticated and complex. Wine is important in cuisine not just for its value as a beverage, but as a flavour agent, primarily in stocks and braising, since its acidity lends balance to rich, savoury or sweet dishes. Red, white and sparkling wines are the most popular, and are known as light wines because they have only 10-14% alcohol-content by volume. Aperitif and dessert wines contain 14-20% alcohol, and are sometimes fortified to make them richer and sweeter.


Please note that all vintages may change and wines are subject to availability



Champagne is a sparkling wine produced by inducing the in-bottle secondary fermentation of the wine to effect carbonation. It is produced exclusively within the Champagne region of France, from which it takes its name. Through International treaty and national law, most countries limit the use of the term to only those wines that come from the Champagne appellation. In South Africa this method of producing sparkling wine is called Method Cap Classique and like Champagne, we use mostly Chardonnay and Pinot Noir. But other varietals can be used.

  • Krone Night Nectar MCC                  300
  • Krone Borealis MCC 300 / 52
  • Simonsig Kaapse Vonkel MCC Brut 280 / 50
  • Miss Molly Roses 240 / 40
  • Miss Molly Brut 210 / 35
  • Moet Chandon Brut / Moet Nectar 1040 / 1150


Sauvignon Blanc

Related to the Cabernet varieties, Sauvignon Blanc is often blended with Semillon where it shows its class in great dessert wines or the dry Graves Bordeaux. Wines made from Sauvignon Blanc alone first appeared in the Loire (France) in Sancerre, which reveal the aromas of blackcurrants and gooseberries, and have a fresh acidity combined with inimitable mineral overtones. When harvested early, Sauvignon Blanc develops grassy, vegetal aromas (e.g. green pepper). There are many varied styles here in South Africa, where most have “green” notes combined with guava or gooseberries.

  • Anura 150 / 40
  • First Sighting 175 / 45
  • Sophie (Iona) 190 / 50
  • Iona 300
  • Ataraxia 240

White Blends

Single white cultivars can at times be criticised for being too linear and one dimensional, especially when paired with complex food. Blended white wines offer the discerning wine drinker a deeper, intense and rewarding experience. The wines below have been specially selected to complement augment the unique cuisine at Market.

  • Reyneke Organic 170 / 45
  • Alchemy 150 / 40



Originating in Burgundy where it produces such contrasting wines as the mineral-tasting Chablis and the multifaceted, mouth-filling Montrachet. Chardonnay has conquered the world and the reason for this is its adaptability in terms of climate, soil and methods of wine making. It is also better suited than any other white grape to vinification and maturation in barrels. Chardonnay has no real distinctive aromas due to its many varied styles. In South Africa maybe “tropical fruit” would be the common description with butteriness if left on the lees and caramel, toasty or vanilla when oaked.

  • Anura 140 / 35
  • Journeys End Haystack 160 / 42
  • Felicite (unwooded) 150 / 40


Chenin Blanc

This great French variety from the Anjou in the Loire has two distinctive characteristics: it has a high natural acidity and is susceptible to Botrytis. Depending on the vintage, ripeness and the intentions of the grower, Chenin can produce a whole spectrum of different wines, from sparkling, through to bone dry, to wines, which have extremely concentrated residual sugars and age well. In SA Chenin is the most planted variety and used for wine across the whole spectrum. Like Chardonnay it also works particularly well with vinification and maturation in barrels.

  • Kloof Street 186 / 48
  • Kaapzicht 140 / 35


White Niche Varietals

  • Balance 170
  • Nitida 240
  • Hartenberg 190
  • De Krans Moscato 150 / 40
  • De Alexandria Muscat 260


Rosé /Blush

A rosé (from French: rosé, ‘pinkish’) wine has some of the colour typical of a red wine, but only enough to turn it pink. The pink colour can range from a pale orange to a vivid near purple, depending on the grapes and winemaking techniques. In South Africa there are mainly two methods to create rosé wines, namely limiting red grape skin contact when fermenting or blending red with white wine. The latter method is discouraged in most winemaking regions internationally. Historically rose was quite a delicate, dry wine but it did go through a fashionably sweeter stage from the late 1970s in the United States to everywhere else into the 1990s. Rosé is now moving, albeit slowly, back to its origins in style.

  • Pierre Jourdan Tranquille 150 / 40
  • Kaapzicht 140 / 35
  • HPF Bloos                                190


Red Blends

Blending different cultivars of red grapes gives the wine maker unrestricted freedom to create beautiful wine. The idea here is to create a wine that is bigger that the mere sum of its parts.

In South Africa blended red wines are mostly put into three main categories: Bordeaux Styled Blends, Rhône Styled Blends and Cape Blends. Wines that do not fit into any of these can be described as New World Style.

Bordeaux Styled Blends – usually driven by Cabernet Sauvignon and Merlot. They can include one or all of the following components: Cabernet Franc, Malbec and Petit Verdot.

  • HPF Posmeerster                     205 / 52
  • Seismic Rooi (Saronsberg)                  260
  • Glen Carlou Grand Classique               330 


Rhône Styled Blends – more often than not, are a blend of at least two of the complementing cultivars: Shiraz, Mourvedre, Viogner or Grenache amongst others.


  • Journeys End ‘ The huntsman              170 / 45
  • Chocolate Block                           400


New World Style – often, crossing boundaries intrigues wine makers. Therefore it is not uncommon to create Bordeaux Styled Blends with a splash of Shiraz. The below are wines which do not fit the normal profile.

  • Post House Pennny Black                 340
  • Ataraxia Serenity                        320
  • Blueish Black                            180 / 46


Cabernet Sauvignon

Cabernet Sauvignon became internationally recognised through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc. Today it is the most widely planted red wine grape in South Africa. Good Cabernet wines are dark red, smell of cedar, tobacco and blackcurrants, have considerable body and a firm structure and age very well in oak, which has a softening effect on the grape’s naturally high tannins. This variety flourishes in warmer climates, delivering high quality varietal wines in South Africa, California, Australia and Chile.


  • Anura 280
  • Morgenster 215 / 56



This superb variety from the northern Rhône in France has found success throughout the world. It delivers full-bodied, hefty wines that have excellent tannins and complex aromas, including violets, black cherries, wild herbs, liquorice, hummus and various spices. It is an early ripener and has recently gained good ground in South Africa.


  • Leeuwenkuil 140 / 35
  • Hartenberg Door Keeper 180
  • Tamboerskloof 350
  • Iona Solace 460



This highly productive variety is suitable both for single varietal wines or blending with stronger, more tannic grapes. Traditionally the best results with Merlot are achieved in France, in the Bordeaux region where Merlot is blended with Cabernet Sauvignon (also Cabernet Franc, Malbec and Petit Verdot). These combinations produce long-lived wines of extremely high quality. Merlot is fruity, velvety and matures faster than Cabernet and has lately attracted International attention in varietal form especially here in South Africa. Some of the fruit notes commonly associated with Merlot include cassis, black and red cherries, blackberry, plum and blueberry. Vegetable and earthy notes include black and green olives, bell pepper, fennel, leather, rhubarb and tobacco. Floral and herbal notes commonly associated with Merlot include green and black tea, eucalyptus, mint, oregano, pine, rosemary, sage, sarsaparilla and thyme. When Merlot has spent significant time in oak, the wine may show notes of caramel, chocolate, coconut, coffee bean, dill weed, mocha, molasses, smoke, vanilla and walnut.

  • Blue Owl 152 / 38
  • Jordan Black Magic 300
  • Anura Reserve 250



A 1920s South African inspired cross between Pinot Noir and Cinsaut (Hermitage). It is made in a range of styles, from simply fruity to ambitious, well oaked examples. Best known for its earthy flavour

  • Painted Wolf 160 / 45
  • Rijk’s Touch of Oak 2014 230
  • Kaapzicht 2015 260
  • Arensig Bacth 7

Pinot Noir

Pinot Noir is responsible for the famous red wines of France’s Cote d’Or, and plays an important role in the Champagne region. Pinot Noir is grown almost in every wine-making country and is one of the most challenging red grape varieties for a grower, since it requires a low yield and the utmost care during vinification to produce wines of convincing quality. In the broadest terms, the wine tends to be of light to medium body with an aroma reminiscent of black cherry, raspberry or currant. Traditional red Burgundy is famous for its fleshy, ‘farmyard’ aromas, but changing fashions and new easier-to-grow clones have favoured a lighter, fruitier style

  • Felicite 190 / 50
  • Oak Valley 250

Other Niche Varietals

Some less common red grape varieties used in many wine regions today include Aglianico, Barbera, Cabernet Franc, Gamay, Grenache, Nebbiolo, Sangiovese, and Tempranillo. These red grape varieties may not be as popular as Cabernet Sauvignon, Merlot, Pinot Noir, Syrah/Shiraz, and Zinfandel, but they shouldn’t be overlooked as they offer a unique drinking experience for the curious palate. Market is proud to offer some of these;

  • Adoro Mourvedre                          240
  • Arendsig Grenache                        320


Pudding Wines

There is no simple definition of a dessert wine.  Usually a dessert wine is considered to be any sweet wine drunk with a meal. Noble Rot is often responsible for a good dessert wine’s sweet complexity. It feeds only on the water in the grape and not on the sugar, thus leaving a miniscule amount of very complex and sweet juice behind in each grape. This leaves a beautiful juice for a wine maker to work with. Enjoy separately or with a dessert.

  • Glen Carlou “The Welder” 220 / 35
  • Allesverloren Vintage                   250 / 20

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