This range of wild-ferment wines captures the Cape’s classic varietals with a bright, textured expression.
Sourced mainly from trellised vines on sandy, granite soils in Paarl, with a touch of Franschhoek fruit for added spice and complexity. The grapes are hand-harvested and carefully sorted, with 50% of the blend undergoing malolactic fermentation in 300- and 600-liter French oak barrels (10% new oak) after natural fermentation in stainless steel tanks.
Aromas of summer pudding, ripe black cherry, vanilla, and a hint of framboise invite you in. The palate reveals layers of rich black fruits, smoky undertones, and a touch of dark chocolate and star anise. Youthful acidity and balanced tannins lead to a fresh, layered finish with depth and complexity.
Wonderfully versatile, this wine pairs beautifully with a variety of meats, mushroom dishes, and, of course, a traditional South African braai."