The grapes were given 12 hours skin contact before pressing. Fermentation occurred mainly in stainless steel tanks with a small percentage of the wine being matured in 300 liter older French oak barrels to add a layer of intensity and depth. Bright fruit flavours of pear, white peaches are the primary flavors on the palate, with hints of oatmeal and brioche on the finish which add intensity and mouthfeel.

Sourced from the cooler regions of Darling from drylands vineyards. The grapes were harvested in the early morning to preserve freshness, and packed into small crates for transport to the cellar. The vineyards are exposed to the cool North Westerly winds from the coast which lies 12kms to the West. The cooling effect of the wind dynamics creates a larger the usual diurnal effect which preserves the freshnes of the fruit.

he hand harvested grapes were brought into the cellar during the early morning after picking to preserve freshness and acidity. All the grapes were de- stemmed and crushed straight into the press for immediate extraction of the juice in order to retain the soft pink salmon colour. The wine was cool fermented in stainless steel tanks before settling.

Small batches of the base wine was fermented in open top fermenters. Pump- over took place twice a day with a gentle punch down in order to keep the cap wet and to gently extract primary fruit flavours and soften the tannin structure. Maturation occurred in small second and third fill, 300 liter French oak barrels for 10 months.

The grapes were de-stemmed and crushed into horizontal fermenters in order to expose the wine to the skins and enhance the extraction of fruit flavour, colour, and tannins. The fermenting juice was pumped over the skins twice a day to add complexity to the finished wine. Total skin maceration occurred for 10 days before pressing. The wine was matured in older 300 liter French oak barrels for 10 months prior to bottling.

Fruit for this blend was carefully selected from two younger blocks of vineyards on North facing slopes and elevation of 170-210m, chosen for their soft ripened fruit and tannins. The Shiraz grapes ripened in deep Hutton and Clovelly soils which is granite derived and have a high gravel content ensuring balanced growth and fruit that ripened at lower sugar levels. The Grenache was planted in 2008 on northwest facing slopes, producing smaller bunches with intense flavours

The Shiraz fruit comes from Stellenbosch, and are dry-land farmed vineyards, ensuring deep-rooted vines. This combination assists with optimal concentration of color, flavor and tannin structure. The Grenache Noir is also sourced from Stellenbosch from sandy soils, the perfect terroir for ripening these grapes. The bunches were carefully selected and picked early in the morning, and then kept separately to ensure that the constancy of the blend always remain.

Different batches of grapes within the vineyard blocks were selected by hand in mid-February between 23 and 25 Balling. Grapes were picked into small crates and immediately chilled. The grapes had 4 hours skin contact to ensure the best fruit flavours were extracted from the skins and to ensure ageing potential. The Chenin Blanc was then fermented in third fill French oak 500L barrels and left on the lees for 10 months before blending.

The single block Chenin Blanc vineyard is 1,9 hectares in size and located 200m above sea level, being just over 15 km from False Bay. The Grenache vineyard lies 10 km from the False Bay coastline and is planted in shale soils. There is a good exposure of slopes to the cooling breezes of False Bay for all three blocks, bringing a zestiness and fruitiness to the Sauvignon Blanc

The grapes are sourced from Piekenierskloof vineyards with low yields. Harvesting occurred in early March. Each of the components were picked at optimum ripeness allowing the tannin influence to peak before picking commenced. Harvesting occurred in the early morning to preserve freshness and flavour, and the bunches were de- stalked prior to crushing.

The grapes are sourced from vineyards in the Piekenierskloof region, with low yields the norm. Each component was picked and handled separately. The vineyards were harvested in late February with the grapes picked early in the morning to preserve flavour. The bunches were de-stalked prior to crushing.

The grapes were harvested in three different sessions starting at 20,5 Brix and ending at maximum 22 Brix to provide a good spread of flavour and acidity levels. The grapes were chilled overnight and whole bunch pressed. The free run juice was naturally settled overnight and then racked into 5-year-old, 300ltr French oak barrels for natural fermentation. No SO2 was added during this whole process. The wine goes through 100% natural malolactic fermentation and stayed on the lees after fermentation until December 2019 when it was bottled.

This wine is a combination of three different parcels from the Golden Triangle in the Helderberg mountains. The soils are a combination of Hutton and Clovelly on a clay sub-base and the aspect is North facing. The vineyards were planted in 1999 and 2008. The grapes were hand-harvested in mid-March and the low-yielding vineyards deliver small berries with rich red fruit concentration.

This wine is a combination of parcels from the Helderberg mountains in Stellenbosch. The soils are a combination of Hutton and Clovelly on a clay sub-base and Northern slope. The Syrah grapes were hand-harvested mid- March and the Cabernet Sauvignon in the last week of March. Low-yielding vineyard secures small berries with lots of concentration and loose bunches.