Certified Sustainable. 100% Sauvignon Blanc. Sourced from 4-hectare vineyard called Opstal in Western Cape at 300 meters above sea level. The vine age is 16 and the soil is ancient sandstone. After destemming, all the free-run juice from the press went into a stainless-steel settling tank where it settled for 48 hours at 9C. Fermentation took about 3 weeks to finish. Occasional mixing of the tank during fermentation to stir up the lees and enhance eventual mouthfeel. Rested in stainless steel tanks on its gross lees for 4 months before bottling. 1650 cases produced.

Certified Sustainable. 100% Cabernet Sauvignon. Sourced from 4-hectare vineyard called Opstal in Western Cape at 300 meters above sea level. The vine age is 13-year old and the soil is Tukulu – some granite, high clay content and sandstone. After destemming, the berry & juice mix was pumped to open top concrete fermenters. Automated pump-overs ensure good color and tannin extraction during fermentation which lasted for about 10 days at 19-23C. Towards the end of alcoholic fermentation, the tank was drained and pressed into another concrete tank where the wine finished fermentation and went through malolactic fermentation. Racked into 3rd, 4th and 5th fill French Oak barrels (300L in size) for 9 months before it was blended with concrete aged Cabernet. The final blend is 60% oak matured and 40% from concrete. 1650 cases produced

Certified Sustainable. 76% Cabernet Sauvignon and 24% Cinsault. 14-year-old Cabernet Sauvignon and 23-year-old Cinsault sourced from a vineyard at 350 meters. The Cabernet Sauvignon on Tukulu soils (granite, high clay content and standstone) and Cinsault on ancient sandstone with river pebbles. After destemming, the berry & juice mix was pumped to open top oak and concrete fermenters. Occasional pump-overs and punch downs ensure good color and tannin extraction during fermentation. Fermentation lasted for about 14 days at 19-23C. After a month the wine was drained, and skins pressed before it returned to oak casks and concrete tanks where it went through malolactic fermentation. The Cinsault was racked into concrete tanks and 3rd, 4th and 5th fill French Oak barrels (300L in size) and aged for 7 months. The Cabernet aged in 5000L large French oak casks. The final blend is 75% oak matured and 25% from concrete. 1000 cases produced.

Certified Sustainable. Roussanne 48%, Chenin Blanc 35%, Colombard 13% and Semillon 4%. The vine age: Roussane 6-year-old, Chenin Blanc 37-year-old, Colombar 17-year-old, and Semillon 22-year-old. The vineyard is located at 370 meters and the soils are mostly ancient sandstone with some granite and high clay. Hand-harvested. After destemming, the skins were left in the press for about 6 hours. The drained and pressed juice was left to settle in stainless steel tanks for 48 hours before being racked to barrels and foudre. All 4 wines went through spontaneous fermentation and finished at different stages – 3 to 12 weeks. Fermentation temperature ranged from 17-24C. No additions are made. 5% skin fermented component (Chenin) in the final blend. The wines aged in French oak in various sizes; Chenin in 400-500 L (some new oak), Roussanne in foudre (2500L), Colombard and Semillon in older French 225L barrels. Occasional batonnage. After 9 months, the wines were blended and put back in barrels for another month before bottling in January 2020 and then left in bottle for 6 months before release in July 2020. 250 cases produced.

Certified Sustainable. 100% Chenin Blanc. Sourced from the Breedekloof Valley where fruit purity and freshness are always ever present. This wine is a combination of 2 vineyards – the first 380m above sea level dry land farmed and the other vineyard on ancient sandstone with 38 years old vines. 20% of the wine spent 6 months in large oak casks (Foudres) and 80% in a combination of stainless and concrete. In total the wine spent the total maturation time of 7 months on its’ gross lees which adds plenty of complexity on the palate.

Certified Sustainable. 100% Cinsault. Sourced from a vineyard on sandstone and clay soils (Weathered shale on clay) at 300-400 meters. A couple hours of skin contact in the press and the juice underwent extended cold settling and cold fermentation. After fermentation, the wine spent 2.5 months on the lees before bottling.

Certified Sustainable. 85% Cabernet Sauvignon, 5% Cabernet Franc, 5% Petit Verdot and 5% Merlot. The grapes are hand harvested in the early mornings and transported to the cellar where only the best grapes are sorted and fermented in stainless steel tanks. The wine is gently pumped over twice daily until dry, and pressed thereafter. Malolactic fermentation occurs in tank, and after completion, the wine is racked of its lees and transferred to a selection of new-, second-, and third-fill barrels. After 18 months of aging in barrel, the wine is carefully blended and bottled.

100% Chenin Blanc. The wine is a combination of vineyards - notably one that is 380m above sea level and dry-farmed. The other is 43 years old and in great balance at that age of vine. Fermented dry on the skins for about 8 days. Matured in 3000L foudre and a combination of small oak casks for 9 months.

100% Carignan. The vineyard was planted in 2014. The grapes were picked early and fermented in a separator with 15% whole bunch. Gentle pump overs twice a day during fermentation. Matured in stainless tanks for the first 6 months and then finished in 2500L foudre for 4 months.

60% Chenin Blanc and 40% Colombard. Grapes were picked at around 20 Brix. It's a blend of two vineyards from the Paarl region. Whole bunch pressed and settled over night. The wine is then racked off the settled lees into stainless steel tanks for fermentation. Bottled at around 3 °balling for secondary fermentation under crown cap. Riddled by hand while maturing for 9 months on the lees before disgorgement with no dosage.

100% Muscat. From a vineyard planted in 1987. Old school clone of Muscat d' Alexandrie. Harvested early and fermented dry in a concrete vessel. Matured in an oak neutral old barrel for 9 months.