This range of wild-ferment wines captures the Cape’s classic varietals with a vibrant, textural character.
Sourced from established, trellised vineyards in Paarl’s deep sandy loams, all fruit is hand-harvested and gently crushed, with some whole bunches added to bring a fresh, leafy note to the juice. Natural fermentation occurs in stainless steel tanks, followed by malolactic fermentation in 300- and 600-litre barrels. A hint of Franschhoek Syrah introduces a subtle layer of white spice to the final blend.
The wine presents a bright ruby hue with an inviting nose of ripe plum and cherry. On the palate, rich plum flavours are complemented by a lifted, layered finish, with a touch of toasty oak adding depth.
An excellent choice for seared tuna, venison, roasted vegetables, or a classic South African bobotie."