The Grapes were harvested from vineyards planted in 2003, pictures dating as far back as 1940 show no previous agriculture having taken place in this vineyard. Elevation 100m – 150m. Soil type is mainly heavier klapmuts, over decomposed granite. Clay lies – 1.2m down.

The grapes were handpicked in the 2nd and 3rd week of March in 5 tonne batches then wild yeast fermented for 8 days in open top cement tank. Mid ferment temperatures did not exceed 28 degrees. Matured in French oak for 18 months. The wine was bottled unfiltered and unfined.

Cherries bursting on the nose and palate. Perfectly matched for red meats or creme brulee. The virgin soils influence the structure and boldness of the wine.