Daniel Grenache

Beef, Lamb, Game (deer, venison), Poultry

Following fermentation, the juice remains on skins for 3 weeks, then transferred to 300L old French oak until bottling. No fining or filtering.

The juice undergoes spontaneous fermentation with 40% being a whole cluster component.

Blackwater wines are focused on sourcing fruit from the best possible vineyards across the Western Cape building long lasting relationships with the growers and do my utmost to make wines true to their origin. With the minimal intervention ethos in the cellar it all comes down to the grapes no wine making tricks – just sticking to the basics and attention to details. I personally enjoy wines built on natural acidity & grape tannin not plastered under layers of oak with countless additions and manipulations forced upon it. I trust you will enjoy the wines as much as I enjoy the journey of making them.