Papegaai, Red, 2025
Papegaai is Dutch for parrot — specifically the Cape parrot, South Africa's endangered native, to whom this bottle is dedicated. It's the gloriously casual table wine from Adi Badenhorst, one of the Swartland's most celebrated naturally-minded producers, working out of his Kalmoesfontein farm on the granite slopes of the Paardeberg. The recipe: a fresh, light-bodied red built from low-yielding old bush vines on the farm plus some top-tier fruit borrowed from the neighbors, with a generous proportion of white grapes co-fermented in the blend (roughly 70% white to 30% red) to keep things lifted. The result is the platonic ideal of an easy red — juicy, low-alcohol-feeling, slightly chillable, full of red fruit and a citrus snap, and built for the kind of long Tuesday dinner where the bottle disappears before you notice.
Original: $22.99
-65%$22.99
$8.05Papegaai, Red, 2025
Papegaai is Dutch for parrot — specifically the Cape parrot, South Africa's endangered native, to whom this bottle is dedicated. It's the gloriously casual table wine from Adi Badenhorst, one of the Swartland's most celebrated naturally-minded producers, working out of his Kalmoesfontein farm on the granite slopes of the Paardeberg. The recipe: a fresh, light-bodied red built from low-yielding old bush vines on the farm plus some top-tier fruit borrowed from the neighbors, with a generous proportion of white grapes co-fermented in the blend (roughly 70% white to 30% red) to keep things lifted. The result is the platonic ideal of an easy red — juicy, low-alcohol-feeling, slightly chillable, full of red fruit and a citrus snap, and built for the kind of long Tuesday dinner where the bottle disappears before you notice.
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Description
Papegaai is Dutch for parrot — specifically the Cape parrot, South Africa's endangered native, to whom this bottle is dedicated. It's the gloriously casual table wine from Adi Badenhorst, one of the Swartland's most celebrated naturally-minded producers, working out of his Kalmoesfontein farm on the granite slopes of the Paardeberg. The recipe: a fresh, light-bodied red built from low-yielding old bush vines on the farm plus some top-tier fruit borrowed from the neighbors, with a generous proportion of white grapes co-fermented in the blend (roughly 70% white to 30% red) to keep things lifted. The result is the platonic ideal of an easy red — juicy, low-alcohol-feeling, slightly chillable, full of red fruit and a citrus snap, and built for the kind of long Tuesday dinner where the bottle disappears before you notice.
