This premium Old Vine red draws on the unique South African expressions of bush vine Cinsault blended with prime Cabernet Sauvignon. Fermented naturally using 40% whole bunches, this elegant wine displays a weightless concentration of the red and black berry fruits that are embroidered with classical fragrant notes of red cherry, rose petals, violets and marzipan underpinned by a mouth watering acidity.

Semillon is fast becoming my favourite varietal, partly because in South Africa we are blessed with some magnificent old Semillon vineyards. When picked at the right time, these grapes produce some of the most complex, fresh and delicious wines with the ability to age very well. The same can be said of this wine, which is fresh and linear in its youth, but will develop in interest and complexity for many years to come.

This wine represents a blend of terroirs with the grapes coming from the same 35-50 year old vines in the Swartland, Durbanville and Stellenbosch. Whole bunch pressed, the juice underwent natural fermentation in 3rd fill French oak barrels where it was kept on the lees. The wine spent a year in barrel and shows luxurious body along with a striking purity and strong line of acidity.

From a farm just outside of Darling, these 37-year old vineyards are impeccably maintained and produce an astounding quality of fruit. The key is to get the correct picking date and the wine takes care of itself.
Fragrant and elegant, showing the classic Cape Cinsault characteristics of red berries and Turkish Delight. This wine was made with minimal interference, no additions barring some sulphites, and has the potential to age for 30+ years.

This premium Old Vine red draws on the unique South African expressions of bush vine Cinsault blended with prime Cabernet Sauvignon. Fermented naturally using 40% whole bunches, this elegant wine displays a weightless concentration of the red and black berry fruits that are embroidered with classical fragrant notes of red cherry, rose petals, violets and marzipan underpinned by a mouth watering acidity.

Semillon is fast becoming my favourite varietal, partly because in South Africa we are blessed with some magnificent old Semillon vineyards. When picked at the right time, these grapes produce some of the most complex, fresh and delicious wines with the ability to age very well. The same can be said of this wine, which is fresh and linear in its youth, but will develop in interest and complexity for many years to come.

This wine represents a blend of terroirs with the grapes coming from the same 35-50 year old vines in the Swartland, Durbanville and Stellenbosch. Whole bunch pressed, the juice underwent natural fermentation in 3rd fill French oak barrels where it was kept on the lees. The wine spent a year in barrel and shows luxurious body along with a striking purity and strong line of acidity.

From a farm just outside of Darling, these 37-year old vineyards are impeccably maintained and produce an astounding quality of fruit. The key is to get the correct picking date and the wine takes care of itself.
Fragrant and elegant, showing the classic Cape Cinsault characteristics of red berries and Turkish Delight. This wine was made with minimal interference, no additions barring some sulphites, and has the potential to age for 30+ years.

My naturally sweet Mourvèdre is rich and full-bodied, but with a strong line of acidity to keep the wine balanced and ensure that it can be enjoyed at any time. This wine will last for many years to come. Naturally, it will change through the years with the sweetness never fading and possibly increasing with time.

The 2010 vintage was less expressive than 2009, and therefore the three components were used in more equal parts than in any of the previous vintages. The wine shows tropical fruit intensity from Chenin Blanc and ends in a lingering citrus finish, contributed by the Sauvignon Blanc, while the Semillon provides structure to complete the blend.

Chenin Blanc provides a foundation of stone fruit, Semillon adds tropical fruit and Sauvignon Blanc offer citrus, while all three contribute a fresh dose of acidity. Part of the Chenin Blanc and the Semillon were fermented in new French Oak barrels, lending body and complexity.

14 years after bottling, this wine has finally entered its ideal drinking window. It has settled beautifully and is showing lovely concentration, freshness and intriguing secondary characteristics.

A premium Chenin Blanc naturally fermented with wild yeast in a concrete egg without any additions whatsoever. The resulting wine is wonderfully balanced and bristles with energy and vivacity by the fine line of acidity. It is understated and classical with a fine linear textural focus that builds in the mouth to reveal layers of pineapple pastille fruits, morning dew on fresh bales of hay, crunchy green apples and a stony minerality on the finish.

This wine from young bush vines was produced in a natural, hands-off style and fermented in old French oak using 80% whole bunches. The bouquet reveals a complex perfume of violets, marzipan and red cherry with a sleek medium bodied palate, brimming with bramble berry, “fraises des bois” and Chinese Spice on the finish. A classic expression of this variety.

From 20+ years old dry-land Cinsault bush vines grown on the decomposed granitic soils and aged on its lees for 6 months in old French oak. This wine is a true representation of this wonderful variety, characterized by crystalline purity of crunchy red berry fruits and bright fresh acids. With its silky tannins and complex aromatics of rose petals, cherry blossom and Turkish Delight, it is the perfect red wine for all occasions.