Shiraz

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The grapes were hand-harvested at 25 Balling in early March. Following destalking and crushing, fermentation took place in stainless-steel tanks at controlled temperatures of 25–27°C, with a total maceration period of 10 days on the skins. 10% of the blend was whole bunch fermented separately and blended back to the final wine. Pump-overs were conducted regularly to ensure optimal extraction.

The cool conditions of the 2023 vintage provided the ideal environment for slow, gentle ripening, producing a wine with refined tannins, vibrant fruit purity, and exceptional balance. The grapes for this wine came from vineyards planted in decomposed Table Mountain sandstone with clay under-layer on a north westerly slope, situated some 200m above sea level. The vines are trellised on a seven-wire trellising system and produced an average of 8 tonnes per hectare.

After malolactic fermentation, the wine was matured for 14-16 months, using a combination of first, second and third fill French oak barrels.