Trellised and planted in the shale soils towards the North East parts of the Valley (bordering the Swartland Region).

Produced from only free run juice and fermented on skins in stainless steel tanks. The ripe stems are left on the bunches to add to the overall tannin quality of the wine, whole bunch fermentation takes place. After a third of the sugar has fermented, delestage is done once per day. The wine is drawn of at the bottom of the tank and splash into a separate tank. Then it is splashed back into the fermetation tank onto the skins and stems. Much more air is incorporated into the wine this helps to release the fresh, fruity and spicy aromas so well known in this wine.The wine is left on fine lees for an extended period for greater palate weight and mouthfeel.

Home made burgers, sticky ribs, pulled pork - all on the BBQ of course.