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Carrol partnered with her brother John, to create a unique range of limited-edition premium wines, carefully selected from only the best vintages in South Africa. The finest wine making has now truly become an art. This collaboration is a toast to luxury, art and the finest in South African wine. Each bottle is a fusion of exquisite craftmanship and exceptional taste, embodying Carrol’s artistic flair. The range reflects a celebration of South African tradition, with every sip delivering sophistication, elegance and balance. The finest wine making has now truly become an art. This collaboration is a toast to luxury and the finest in South African wine.
Carrol Boyes Iconic Blanc de Blancs
Brut – Premier Cru
Crafted exclusively from 100% Premier Cru Chardonnay, predominantly sourced from the sun-drenched slopes of Bisseuil, this cuvée embodies precision, elegance, and quiet power. A careful inclusion of 10–15% reserve wines adds depth and layered complexity, while extended ageing of a minimum of seven years in the cellar refines its structure into seamless sophistication. The dosage of approximately 8 g/L preserves purity while enhancing its natural vibrancy.
Appearance
Radiant and luminous, the wine gleams with a brilliant golden hue, its fine, persistent mousse rising in delicate, silken streams — a visual promise of refinement.
Nose
The bouquet opens generously yet with restraint. Notes of bergamot and bitter orange intertwine with fresh almond and crisp Granny Smith apple. Subtle hints of dried lime blossom lend a graceful floral lift, while the extended ageing imparts a gentle warmth and roundness without overshadowing the Chardonnay’s mineral backbone.
Palate
Supple and tender on entry, the effervescence is beautifully integrated — creamy yet precise. Bright citrus zest of yellow lemon and pink grapefruit unfolds across the palate, supported by a subtle chalky minerality. The finish is long and saline, with elegant, soft bitters that linger delicately, inviting another sip.
Food Pairing
This Blanc de Blancs is exquisitely suited to refined, textural dishes. Pair with buttery seared scallops, line-caught white fish with a delicate beurre blanc, or fresh oysters served simply to allow the wine’s saline precision to shine.
Carrol Boyes Brut Rose
Vibrant Cap Classique rosé marrying Pinot Noir, Chardonnay, Pinotage and Pinot Meunier. Crafted in the traditional method, known locally as Cap Classique with 18 months’ lees ageing - it offers bold berry fruit, refined finesse and a long, elegant finish.
VARIETAL COMPOSITION:
35% Pinot Noir, 30% Chardonnay, 30% Pinotage, 5% Pinot Meunier
WINEMAKING PROCESS:
Whole grape bunches are gently pressed using pneumatic presses, following a traditional Champagne protocol. Only the cuvée—the finest fraction of juice—is selected for blending. The wine’s delicate pink hue is achieved by incorporating approximately 2% of a specially vinified red wine from Pinot Noir grapes. After blending, yeast and sugar are introduced to initiate secondary fermentation in the bottle over six weeks, forming fine natural bubbles. The wine is then matured on the lees for an average of 18 months to develop complexity. A light dosage is added after riddling and disgorgement to achieve balance.
TASTING PROFILE:
Vibrant pink in appearance with lively, persistent bubbles. The palate delivers the bold fruit of Pinot Noir, the finesse of Chardonnay, and the distinct character of Pinotage, culminating in a rich, flavorful sparkling rosé with a long, elegant finish.
TECHNICAL ANALYSIS:
• Alcohol: 12% vol
• Residual Sugar: 8.5 g/l
• Total Acidity: 6.2 g/l
• pH: 3.35
Carrol Boyes Private Collection|Shiraz 2017
The Carrol Boyes Private Collection Shiraz is bold and expressive. It delivers dark chocolate, floral and white pepper notes with a smooth, full-bodied finish.
Tasting Notes:
Expressive and bold, crafted to make a statement. Dark chocolate and floral aromas with notes of white pepper. Smooth integration of fruit and tannins with a full, juicy mid-palate that shows handsome structure.
Vineyard management:
Spur pruning began in midJuly, followed by shoot thinning in mid-October, which left an average of two to three shoots per spur. The exercise was repeated in early December when excess shoots were removed. Careful tipping of the shoots commenced at the end of January to ensure concentration of nutrients in the berries. Small, uneven bunches were removed two weeks prior to harvesting.
100% Shiraz
Fermenting at between 26 C - 30 C the ferments took between 7 - 12 days to finish. A combination of punch down and pump overs were used to maximise the extraction of ripe and round tannins and colour. After the ferment, wines were left on the skins 5 - 10 days before being pressed. Ageing in 1st to 4th fill 300 litre barrels for 15 - 16 months
Carrol Boyes Chardonnay Pinot Noir Collection
Hand-harvested Chardonnay and Pinot Noir from the Western Cape, matured on the lees for 24 months. Crisp citrus and delicate brioche notes define this refined 2012 blend, crafted in the traditional method of bottle fermentation, known locally as Cap Classique - for a clean, elegant finish.
VINTAGE:
2012
WINEMAKING PROCESS:
Made in the traditional method of bottle fermentation—known locally as Cap Classique—the base wine undergoes secondary fermentation in the bottle to develop fine bubbles and complexity. The wine is matured on the lees for 24 months to enhance its texture and depth.
TASTING PROFILE:
Delicate yeasty aromas on the nose are followed by crisp citrus notes and refreshing acidity on the palate. The result is a refined and balanced sparkling wine with a clean, elegant finish.
ECHNICAL ANALYSIS:
• Alcohol: 12% vol
• Residual Sugar: 5 g/l
• Total Acidity: 6.6 g/l
• pH: 3.3
