Strange Kompanjie Unlimited wines are certified as part of South Africa's sustainability accreditation, the ‘Integrated Production of Wine' (IPW) system. The IPW scheme, started in 1998, consists of a set of audited guidelines specifying agricultural practices, manufacturing practices and bottling activities.

Rain at just the right time during the growing season, a slightly cooler summer and a glorious final 2 weeks before harvest have ensured that ripeness and acidity are beautifully in balance. From 30 year old bushvine Cinsault from a single dry-farmed block in Agter-Paarl.

The early picked grapes are gently pressed and the juice allowed to settle for 24 hours before decanting. A spontaneous fermentation starts in tank, with no additions other than a small dose of sulphur. At the critical time, with just enough sugar remaining to give the required pressure, around 5 bar, the fermenting wine is transferred to bottle to complete the fermentation. Following a short period on lees the finished wine is disgorged with no dosage added. ‘Pressure Point' is a tongue in cheek reference to the tight labelling laws around the naming conventions of sparkling wine in South Africa. They've hovered in the past between ‘Pet-Nat' and ‘Methode Ancestrale' but with the former having a strict limit of 3 bar along with a method of production that needs a little blob of luck to complement our very skilled winemakers we've settled on the slightly more forgiving limits of a Methode Ancestrale.

Smoked salmon, cured meats or freshly dressed salads.