ITC Business Administrators provides a composite range of services covering the full receivables management cycle. Such services extend from total receivables management outsourcing through to charged off debt recovery.
If you’re looking for a career in Customer excellence, look no further. Merchants is committed to giving their people great opportunities and a collaborative working environment that promotes growth and learning.
Pale gold with almost translucent green tinged rim. Initially shy on the nose but in contact with oxygen, multi-layered nose of citrus peel, freshly cut mango, peach kernel , mandarin and hints of spearmint. Powerful entry onto the pallet with nuances of stone fruit, a wet pebble minerality and mouth coating vanillins. A certain degree of waxiness attributed to Malolactic Fermentation in barrel. A fresh line of acidity keeps the wine in balance. The palate is left with a long finish calling for contemplation on this most rewarding cultivar. This wine will benefit from cellaring, should temptation be conquered.
This Old Vine Chenin was made with minimal interference, including natural fermentation and no fining, and as such, harmless crystals may precipitate in the bottle over time.
Winemaking Practice:
The grapes were picked at two ripeness levels ensuring good natural acidity and a variety of flavour nuances. The grapes were carefully hand sorted before being whole bunch pressed and allowed to settle overnight in tank. The juice was split between seasoned 400 L French oak barrels and a stainless steel tank. A quantity of fine lees was added to barrels and tank to provide nutrients and wild yeasts for the natural fermentation process. During the maturation the barrels were rolled once a week to ensure constant contact between wine and lees, gaining complexity in the process. The lees and wine in tank also regularly mixed with gas to promote complexity and integration. The wine matured in tank and barrels for 10 months before a light filtration and bottling.
Pale gold with almost translucent green tinged rim. Initially shy on the nose but in contact with oxygen, multi-layered nose of citrus peel, freshly cut mango, peach kernel , mandarin and hints of spearmint. Powerful entry onto the pallet with nuances of stone fruit, a wet pebble minerality and mouth coating vanillins. A certain degree of waxiness attributed to Malolactic Fermentation in barrel. A fresh line of acidity keeps the wine in balance. The palate is left with a long finish calling for contemplation on this most rewarding cultivar. This wine will benefit from cellaring, should temptation be conquered.
This Old Vine Chenin was made with minimal interference, including natural fermentation and no fining, and as such, harmless crystals may precipitate in the bottle over time.
Winemaking Practice:
After being lightly crushed the grapes were allowed skin contact for 4-5 hours after which the grapes were gently pressed and allowed to settle overnight. The juice was taken off its settling lees the following day and inoculated with a specific yeast and cold fermented at 12 – 15°C. Reductive winemaking techniques were used to ensure minimal contact with oxygen, thus preserving the fruit character. The wine underwent lees contact for 7 months for added complexity and mouth feel before being bottled.
Upfront nose reveals notes of tropical fruits, crushed gooseberries with an herbaceous undertone. Guavas, passion fruit and gooseberry vie for attention on the palate, all underlined with a crisp acidity. The herbaceous undertone forms a fine backbone on the palate. The wine finishes refreshing and crisp.
Winemaking Practice:
The grapes were hand-picked from cool slopes on our farm in Stellenbosch. Sauvignon Blanc is best expressed when planted in cool microclimates to protect those fragile flavours associated with the grape. Grapes were picked in the cool of the morning and on arrival at the cellar, were immediately destemmed and crushed and spent up to eight hours in a refrigerated tank where they were cooled down further prior to being processed. A gentle pressing program followed where only the free run juice was collected and pumped to a tank for overnight cooling and settling. Throughout the whole process the product was handled reductively to protect the juice from oxidation and loss of aroma. Selected cultured yeast was used in combination for enhanced complexity and flavour spectrum. After the completion of alcoholic fermentation, the wine was kept on the lees and mixed weekly. Healthy lees have been described as the mother of the wine and with regular mixing of the tanks, better structure and complexity were achieved. The wine spent 7 months on the lees, before being blended, given a light fining , cold stabilised, filtered and then bottled.
Stylishly crimson with youthful purple hues. On the nose an aromatic explosion of berry compote, a slight smokiness with underlying hints of cinnamon and cedar. The palate is confronted with an infusion of black cherries, bitter chocolate mousse and subtle cinnamon notes. Mouth-filling, with a soft tannin structure and a well-balanced acidity ensures mid-palate weight and a long, lingering spicy finish. Enjoy it now, or within the next 4 years.
Winemaking Practice:
The grapes were handpicked from cooler vineyards in Stellenbosch. The grapes were destemmed and crushed after which the mash was inoculated with selected yeast culture and fermented to 8° balling on the skins. The mash was then pressed and the wine transferred to stainless steel tanks. The wine was cooled and sulphur was added to stop the fermentation. Before bottling the wine was fined and sterile filtered.
Bright garnet in colour with a forthcoming nose of ripe plums, cassis and fragrant cedar wood. Underlying notes of aged leather and liquorice tantalise. Ripe black fruit on the palate with subtle hints of black pepper and vanilla, all tied together with dry, but supple tannins. Enjoy this wine now, or savour it for the next 6 years.
Winemaking Practice:
The grapes were picked in small crates and delivered to the cellar where careful bunch sorting took place to select only the healthy bunches. Destemmed and crushed, the grapes underwent a 72 hour cold maceration with regular pumpovers for optimal colour extraction. Innoculation with a specific yeast strain coupled with gentle pumpovers ensured that the wine fermented to dryness. It spent another 14 days on the skins before being pressed and the free run and pressed portions blended and racked into 300 L French oak barrels, 40% new and the balance seasoned oak. Malolactic Fermentation was followed by a 48 month maturation process. The wine was given a light egg white fining prior to bottling. The wine spent another 6 months in bottle prior to release.
This fruit forward wine offers nuances of vibrant black berries, dark chocolate and Christmas spices on the nose. Soft, supple tannins and lingering mocha notes make this an amazingly accessible wine, enjoyed on its own or paired with a good meal.
Winemaking Practice:
The grapes were sourced and hand-picked from our own farm in the Bottelary region. After gentle destemming and crushing, the grapes were left to macerate on the skins for a short while, ensuring good colour extraction with regular wetting of the skins. The juice was then inoculated with a cultured yeast strain. In mid- fermentation the skins were pressed, and fermentation was completed in stainless steel tanks. This process ensured good upfront fruit, but without any aggressive tannins. At this stage a selection of French and American oak staves were added to the tank kickstarting the integration of wine and wood and ensuring colour stability. After malolactic fermentation was completed, sulphur dioxide was added so that the wine is adequately protected against oxidation and spoilage. The wine underwent micro oxygenation for 94 days, given a light egg white fining, filtered and finally bottled.
The wine is medium to intense in colour, has a balanced tannin structure, with pleasant berry fruit on the palate.
Medium intense in colour. A perfumed nose of violets, blackberry and cedarwood. Opening further, the wine reveals sour cherry notes, a distinctive toffee character and spicy cinnamon. The palate is layered with cassis, ripe plums, and a solid tannin structure. A touch earthiness with a clear-cut acidity for freshness. The finish is concentrated and mouth coating. A touch awkward in its youth, maturity promises elegance and poise.
Winemaking Practice:
The grapes were harvested by hand on two different dates from a single vineyard neighbouring Kanu. Southeast facing, it benefits from the cool afternoon westerly breezes during ripening. The grapes were destemmed and lightly crushed and pumped to fermenter where it went cold maceration for 72 hours with gentle 2-hourly pump overs for colour extraction. A specific yeast was used for fermentation that brings red fruit and spice to the wine. Regular pump-overs during fermentation to ensure good colour and tannin extracts took place before being pressed after 14 – 20 days. The wine then underwent malolactic fermentation in French and American oak barrels. Maturation took place over a 22-month period in barrel. 26% of the barrels constituted American oak, adding sweet spice to the final blend.
Medium intense with a bright red edge. A forthcoming nose, loaded with spice, milled white pepper, and underfoot crushed Karoo scrub. Bright red berry fruit with seductive vanilla tones round out the wine. Expressive palate of spice, leather, and an almost savoury undertone, backed by a solid tannin structure.
Winemaking Practice:
The grapes were sourced from three specific sites in Stellenbosch, Paarl and Wellington. The three lots were picked at different dates according to optimal ripeness levels, destemmed, crushed and underwent a 72-hour cold soak. Gentle pump overs were done during this period to maximise colour extraction. During this time natural fermentation kicked in followed by inoculation with a specific cultured yeast. With regular pump overs the wine fermented to dryness and was left on the skins thereafter for 15-18 days ensuring colour stability. The three portions were pressed separately before going to barrel. The wine underwent malolactic fermentation in barrel and spent a total 22 months maturing in oak. A blend of French oak (74%) and American white oak (26%) was used in the barrel line-up. The three portions of Shiraz making up the final blend was matured separately in oak. Blending took place after careful assessment of the different lots. A small portion of Durif and Mourvedrè was blended into the Shiraz, adding extra complexity and colour.
Medium gold in colour. A forthcoming nose of honeysuckle, rose, and tangerine with touches of grated nutmeg and clove.
Creamy Vanilla notes on the palate reveal the use of seasoned oak, but the primary fruit so dominant on the nose surfaces again to make this a rich, rewarding wine.
Viognier Food Pairing Suggestion:
Butter and lime grilled hake, oven-roasted baby tomatoes, and buttered edamame beans;
Fragrant Rogan Josh curry with coconut basmati rice;
Periphery Development Media has produced media in Africa, Europe and Asia. Our client list includes the BBC, FOX, Al Jazeera, The Daily Show, Comedy Central, South African Broadcasting Corporation, World Vision, The Open Society, The African Centre for Cities, London Business School, Nivea, The University of Cape Town.
Our passion is to get real stories distributed efficiently and effectively be it in the form of a book, a film or a blog.
Periphery Development Media has produced media in Africa, Europe and Asia. Our client list includes the BBC, FOX, Al Jazeera, The Daily Show, Comedy Central, South African Broadcasting Corporation, World Vision, The Open Society, The African Centre for Cities, London Business School, Nivea, The University of Cape Town.
Our client list includes the BBC, FOX, Al Jazeera, The Daily Show, Comedy Central, South African Broadcasting Corporation, World Vision, The Open Society, The African Centre for Cities, London Business School, Nivea, The University of Cape Town.
Our passion is to get real stories distributed efficiently and effectively be it in the form of a book, a film or a blog.
Creation of Video Blogs and Content for Online Platforms
Periphery Development Media has produced media in Africa, Europe and Asia. Our client list includes the BBC, FOX, Al Jazeera, The Daily Show, Comedy Central, South African Broadcasting Corporation, World Vision, The Open Society, The African Centre for Cities, London Business School, Nivea, The University of Cape Town.
Natroceutics Activated B-Complex Advanced has been produced for those looking for an optimal daily dose of methylated B-vitamins. Our comprehensive blend is further enhanced with a liposomal delivery technology that increases the absorption of the vitamins and provides a sustained release and active life.
This is an important consideration where B-vitamins such as B12 are either poorly absorbed or others are rapidly eliminated in regular B-complex supplements.
If you love a wonderfully rich and moisturising body crème, you’ll go crazy over ours!
Your skin will quickly absorb all the goodness to look and feel beautifully moisturized for 48 hours. Our crèmes are available in four ranges to address your particular skin need or concern, and a delightful variety of fragrances – enjoy finding your perfect match.
Harmonising the efficiency of large-scale manufacturing with the artistry of baking, Goosebumps proudly introduces a range of exquisite frozen dough Breads.
Our versatile breads invite creativity – bake them plain for a classic touch or elevate them by dipping in seeds, cheese, or dusting with flour.
Transform your bakery or deli counters with a palette of textures, colours, and flavours, crafted to perfection by Goosebumps.
Blending the efficiency of large-scale manufacturing with the artistry of baking, Goosebumps presents a selection of premium frozen dough Buns.
These versatile treasures can be baked plain or jazzed up – dip them in seeds or cheese, or dust them in flour to infuse a medley of textures, colours, and flavours into every corner of your bakery or deli counters.
Goosebumps offers an array of non-stick coatings. These high quality confectionery coatings can be used as toppings on a variety of bakery products, adding to the exclusivity of the bakery counter. We prepare it and you perfect it.
Discover Goosebumps Ready-to-Eat Dry Lines – frozen delights designed for your personal touch. We prep, you perfect – culinary creativity made simple!
Please visit our website for our range in Confectionery.
Between traditional recipes and modern techniques, Goosebumps offers a diverse range of enriched frozen unbaked sweet dough products which is ideal for all bakeries.
By adding a variety of toppings and fillings, these versatile sweet dough products can be unique to any bakery counter.
Please visit our website for our complete range:
https://goosebumps.co.za/
Goosebumps modern technology allows for standardized frozen unbaked Pastries, similar to artisanal finished products. The combination of taste, texture and flavour of these products form sophisticated Pastries.
With the addition of toppings and fillings, these artisanal pastries can be unique to any bakery or deli.
Please visit our website to view our full range:
https://goosebumps.co.za/
Embark on a delightful journey with Goosebumps – where cutting-edge technology meets baking mastery, delivering a range of soft, airy, baked, frozen cake sponges. We prepare so you can finish off to perfection.
Please visit our website to view our complete range : https://goosebumps.co.za/
Combining traditional recipes and current technology, Goosebumps offers a selection of frozen tarts, tart bases and fillings.
With the addition of fillings and toppings, these artisanal pastries can be unique to any bakery or deli.
We prepare it and you perfect it.
Please visit our website to view our complete range of products: https://goosebumps.co.za/
Rigorously selected raw materials are used to manufacture an array of high quality frozen Muffin Batters, offering convenience to the Goosebumps customer.
The Goosebumps muffin batters can be used to make a variety of shapes and sizes of muffins. The addition of toppings can add exclusivity to the bakery and deli counters.
We prepare it and you perfect it.
Please visit our website to view our full range: https://goosebumps.co.za/
90% Chenin Blanc 10% Sauvignon Blanc
Western Cape, South Africa
34 & 30-year-old Chenin Blanc and Sauvignon Blanc vineyards, respectively, situated on south and west-facing slopes between 200 and 270m above sea level consisting of decomposed granite and loam soils.
This 90/10 blend of these two zesty varietals, made in a fruit-driven style, offers crisp citrus and opulent tropical flavours with a slight green capsicum finish. Fresh acid and lively fruit make this light straw coloured wine an absolute favourite for all occasions.
It is an excellent partner to any lighter style dish (aperitif’s, salads and most seafood) but is also the perfect wine to enjoy on its own.
Wine Enthusiast (Mar 2015) 85 Points – “Best Buy” RECM 2015 SA Best Value white blends – Winner
55% Shiraz, 45% Cabernet Sauvignon
Stellenbosch, South Africa
14 & 28 year old Shiraz and Cabernet Sauvignon vineyards, respectively. Situated on south and west-facing slopes between 180 and 195m above sea level consisting of decomposed granite and loam soils.
This lively, fruit driven, 55/45 blend offers subtle flavours of white pepper and spices complimented by juicy ripe plums, dark berries, stewed fruit and hints of sweet cassis followed by gentle lingering smokiness. This soft, smooth and well structured wine with its lovely balanced acid and ripe, integrated tannins will drink divinely now and will continue to impress for another 5 years if cellared correctly.
Compliments most braai (barbecue) dishes.
Wine Spectator (November 2013) 84 Points
Alc. 14.3, RS 2.1g/l, pH 3.58, TA 5.6 g/l
The Basson family have been farming for 4 generations in the Swartland.
This brand was created to remind us that spending time outdoors enriches our lives. The Wedge serves as a joyful prompt to cherish every moment and appreciate life. With its accessible wines, The Wedge effortlessly enhances any occasion with a touch of happiness in every sip.
Grown in the heart of the Swartland region, Granietkop draws its inspiration and strength from the rugged terrain of its namesake, the Granite Hill. The name “Granietkop” holds significance beyond its literal translation - it symbolizes the enduring spirit of the land and the winemaker who harnesses its potential to craft premium wines of exceptional character. Each bottle embodies the essence of the Swartland, offering a taste of its terroir and a glimpse into the remarkable journey from vine to bottle.
Origin: Swartland South Africa
Granietkop stands as a testament to the unique terroir of the region, where the soil, rich in granite deposits, imparts unparalleled complexity and depth to the wines produced.In the Swartland we do things like back in the day. No modern interventions. Dry land vineyards, bush vines, wild fermentation, honest fruit. 4th Generation Stephan Basson makes wines like his grandfather taught him!
Having spent countless childhood days camping in the Kruger National Park, my love for animals blossomed. Driven by a deep passion for wildlife, the Elli brand emerged, aiming to generate funds for a cause dear to us: safeguarding the majestic giants of the wild. Known as Nature's Kings, these creatures inspire us to protect and preserve their habitats.
An easy drinking wine range. The white wine is fresh and crisp, while the red wine is well balanced between fruit and smoothly integrated oak.
Named after the Afrikaans word for lighthouse, “Lighuis” symbolizes guidance and strength amidst stormy seas. Embrace the spirit of the Cape of Storms with every sip of “Lighuis” wine. Let is transport you to the wild shores where the waves crash against the rocks, and the winds whisper tales of adventure.
While not the ideal destination for sunbathing, it proves a great climate for the best white wines in the world!
Origin: Western Cape South Africa
As we consider the lighthouse as a symbol of guidance and reliability, it holds a particular significance for the winemaker who finds himself spending his free time in the little fisherman village of Struisbaai where the lighthouse is a prominent feature.
A juicy red wine made from Cabernet Sauvignon grapes and a higher residual sugar. A sweet, luscious wine with good acidity to break through the sweetness making it an accessible wine to enjoy.
Southern Tropic is a South African bred high alpha, daylight neutral hop whose pedigree is a diploid seedling selected from a cross between USDA 65009 and XJA2/574. The aroma profile of Southern Tropic includes mango, litchi, passion fruit, melon, pineapple, bubblegum, citrus, lemongrass, stone fruit, coconut, woody, herbal, resin, and pungent. Works well with all hop-forward beers especially pales ales and IPAs.
Southern Sublime is a South African bred high alpha, daylight neutral hop whose pedigree is a diploid seedling selected from a cross between Nugget and 89J1/101. The aroma profile of Southern Sublime includes pungent, Kool-Aid, Juicy Fruit, pineapple, citrus, mango, red plums, grassy, spicy, woody, and resin. Works well with intensely hop-forward beers like West Coast-style IPAs.
African Queen is a South African bred high alpha, daylight neutral hop whose pedigree is a diploid seedling selected from a cross between 91J7/25 and SA male 94US2/118. The aroma profile includes blueberries, stone fruit, black currant, gooseberries, bubble gum, lemongrass, watermelon, chilies, and resin. Works well with Pilsners and all hop-forward beers of American and Belgian origins such as pale ales, IPAs and saisons.
Southern Passion is a South African bred aroma daylight neutral hop whose pedigree is a diploid seedling originating from Saaz and Hallertauer crossing. The aroma profile includes passion fruit, guava, red berries, melon, black currant, coconut, tangerine, grapefruit, calendula, and woody – unique. Works well with a variety of beer styles including lightly hopped session beers, Pilsners, and all hop-forward beers of American and Belgian origins such as pale ales, IPAs and saisons.
Southern Star is a South African bred high alpha, daylight neutral hop whose pedigree is a diploid seedling selected from Outeniqua and SA male OF2/93. The aroma profile includes tangerine, blueberries, pine, tropical fruit, pineapple, watermelon, pungent, woody, and spicy. Works well with all hop-forward beers, especially modern pale ales and IPAs, and as a bittering hop for clean bitterness.
XJA2/436 is a South African bred high alpha, daylight neutral hop whose pedigree is a diploid seedling selected from a cross between Outeniqua and OF2/93. The aroma profile of XJA2/436 includes bergamot citrus, dried lemon zest, candied papaya, ripe cantaloupe, gooseberries, and resin. Works well with all hop-forward beers including American and Belgian styles like IPAs and saisons.
A versatile bittering and aroma hop. With smooth earthy, woody fragrances. A clean bitterness is created with a hoppy bouquet profiling grapefruit, apricot, and ginger.
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