The cool coastal breeze which sweeps off the Indian Ocean temper the ripening process, extend the growing season and produce expressive wines with more precise varietal characters and purity. These lifted aromas make the wines accessible, perfectly balanced and full flavoured.

Since the 1960s Pinotage has had its ups and downs but currently it is on the ascent, being more widely planted now than its Cinsault sire. Extensive experience in working with the Pinotage grape, provides the knowledge to bring out the best in the varietal and that is to work with low yielding, old untrellised bush vines. This approach seems to change a grape that is more beast than beauty into something special.

After de-stemming, berries were fermented in stainless steel tanks. With the onset of fermentation, we rack all the juice from the skins once a day. It is then pumped back over the skins after an hour. This is combined with a pump over once a day until fermentation is complete. Fermentation takes place at temperatures of 26 to 30 degrees at the height of fermentation. The wine was drained from the skins after fermentation is completed. No press juice is added to the wine. The wine is aged a large oak vats (French oak) for 8 months, which tempers the Pinotage tannins and adds more complexity.

A good wine for strong meaty foods such as wild boar or venison burgers.