Cabernet Sauvignon, Merlot, Nebbiolo, Sangioveze & Syrah I PGI Drama

WINE ART ESTATE TECHNI ALIPIAS ROSE

Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

GOLDEN EMBERS

Join us for Happy Hour, where delightful drinks and tasty bites come together to elevate your evening with friends.

Happy Hour

OLD FASHIONED

Cinsault Swartland, SA. Rainboat comes from a single vineyard of old – vine Cinsault vinified in the ancestral method. Light, bright, and a lil ' funky, this pet – nat is begging for a night out on the patio.

Chill the bottle: Place the Lubanzi Rainboat in the refrigerator for at least 2 hours before serving so it reaches about 45–50°F (7–10°C). Pet‑nats typically show best cool but not ice‑cold.

Prepare glassware: Use tulip, white wine, or stemmed glasses that allow aromatics to open while preserving effervescence. If serving on a hot patio, place a few ice cubes in a small bowl beside glasses rather than in the wine to avoid diluting.

Remove foil and gently loosen the crown cap (if present) or wired cork. Hold the bottle at a 45° angle pointing away from people and objects. Keep one hand over the cork/cap. Slowly ease the cork/cap out — pet‑nat can be lively; expect a soft pop and a little foam. Wipe the collar to catch any spill.

Open the bottle safely

Pour slowly down the inside of the glass to preserve bubbles, filling each glass about two‑thirds full. Add a lemon or orange wheel to each glass rim for brightness and an optional mint sprig for aroma. If guests prefer slightly colder wine, briefly set the glass in an ice bucket (do not add ice directly to the wine).

Serve

Encourage guests to smell before sipping to enjoy the pet‑nat’s bright fruit and light funk. The wine pairs well with light, salty snacks and soft cheeses; avoid heavy, tannic foods that overshadow Cinsault’s delicate profile.

Tasting notes & advice

Marinated olives: Place olives in a small serving bowl. Drizzle with 1 tsp olive oil (not included), a pinch of crushed red pepper, and a squeeze of lemon. Toss and serve.

Crostini & cheese: Lightly toast crostini or slices of crusty bread until golden. Spread soft goat cheese or ricotta on each slice. Top some with a thin slice of prosciutto, others simply with a drizzle of olive oil and cracked black pepper.

Arrange: Place bowls and crostini on a platter so guests can graze while sipping the Lubanzi Rainboat.

Lubanzi Rainboat (Cinsault pet‑nat)

Ice cubes

Lemon or orange wheel (for garnish)

Fresh mint sprigs (optional)

Marinated olives (green & black)

Crostini or crusty bread

Soft goat cheese or ricotta

Prosciutto or thinly sliced cured ham

Lubanzi Rainboat

Blushing pink color, softer floral and fruit aromas result in this cute and chuggable amphora aged wine!

Pinot Gris Casablanca, CH S OR V

Pinot Gris Casablanca, CH SORV

Blushing in this pink cute color and, softer chuggable floral and amphora fruit aged aromas wine!

Pinot Gris Casablanca, CH

Housemade Kombucha

Lavender / Chamomile Tea, Lime, House Grenadine, Ginger Beer.

Mule Fleurie Negroni

Scrappy Shrub

Make Lubanzi Rainboat Recipe in just 20m. Cinsault Swartland, SA. Rainboat comes from a single vineyard of old – vine Cinsault vinified in the ancestral method. Light, bright, and a lil ' funky, this pet – nat is begging for a night out on the patio.

Lubanzi Rainboat Recipe

Descriptors

Tasting Notes

Food Pairings

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