Long-standing relationships with growers equates to consistently sourcing the best parcels of fruit for each varietal and dedication to producing versatile, expressive, food-friendly wines from this fascinating region.

Grapes are sourced from long-established vineyards on the Wellington/Swartland borders, an area of low rainfall with mainly decomposed granite soils. The vines are low-trellised and the grapes were picked mid-March.

As we look for bright, juicy varietal fruit, the wine is VERY gently (10%) wooded. Bunches are destemmed and placed in open top fermenters. Turbo pigeage is done 4 times daily up to half of the sugar is fermented. Then only twice daily to end of fermentation. Pigeage is a soft delicate way of wetting the cap and aerating the wine. Soft and fruity tannins is the wine goal. Malo-lactic fermentation follows. The wine is kept on the fine lees up to bottling.

Grilled marinated lamb steaks, pasta with chorizo or toulouse sausages are some great matches.