Boutique, small-batch bottlings sourced from specific old-vine parcels such as Raaigras Grenache, Ramnasgras Cinsault, Ringmuur Cinsault, Sk’windjiesvlei and others that reflect a unique site expression. Only the vineyards that truly “shine” in a vintage are selected for this range, resulting in rare wines that often sell out quickly.

Chenin Blanc blend from different single vineyards, established between 1966-1978,  on decomposed granite / coursed yellow granite / clay – each harvested on different days depending on their terroir. Grapes are pressed together, whole bunch, – the juice going to old French oak foudres and small concrete tanks where fermentation starts spontaneously. Wines are left on their primary lees for 10 months and bottled after 12 months.

Grapes: 100%Chenin blanc

Planted in 1966 on decomposed granite. The grapes are sorted meticulously in the vineyard – half of the bunches are destemmed and fermented in a concrete tank while being pumped over once daily. When fermentation is almost completed, the tank is pressed and the must is moved to 2000L vats for 11months.

Grapes: 100% Tinta Barocca

Planted in 1952 on decomposed granite – making this the oldest grenache vineyard in SA. Grapes are sorted meticulously in the vineyard; the bunches are destemmed and fermented in a conical concrete tank and pumped over once daily. When fermentation is almost completed, the vat is pressed and the must is moved to 500L vats for 12 months when it is racked before bottling without filtration.

Grapes: 100% Grenache

Planted in 1964 on decomposed granite. The grapes are sorted meticulously and the whole bunches are fermented in seasoned old wooden vats and pumped over once daily. When fermentation is almost completed, the vat is pressed ,and the must is moved to a big foudre for 12months. This wine was bottled directly off its gross lees.

Grapes: 100% Cinsault

Planted in 1969 on decomposed granite – surrounded on two sides by an old farm ring wall – the vineyard is tiny and completely different from our other Cinsault vineyards. Grapes are sorted meticulously; whole bunches undergo carbonic fermentation in a small sealed tank. After 20 days the wine is transferred to a 600L vat and after 11 months it is bottled unfiltered, directly off its gross lees.

Grapes: 100% Cinsault