Grenache Noir

A component of the wine was fermented and matured in concrete. Juice was kept on the skins for four weeks pre- /during fermentation and 60% whole bunches were used. One punch down per day was done resulting in minimal and gentle extraction.

In the vineyard we aim for biological farming and in the cellar we work as natural as possible. It is all about the soil and vineyards after all. We believe in a pure, fresh and natural style where site and soil are at work with minimal influence from a winemaking point of view. The 2020 vintage consists of four Grenache noir vineyards, with the core a vineyard from the Paardeberg planted in the early 2000’s. Joining this vineyard is another Paardeberg vineyard, recently planted on the north-eastern side of the Langkloof valley, overlooking the Aprilskloof. Another addition is a 2016 planted vineyard in schist of the Kasteelberg. This vineyard was planted on terraces high up in the mountain. Finally, Grenache noir from a farm north of Malmesbury was also added, a vineyard we have been working with since 2012.

The wine was pressed off and matured in old 500 L neutral French oak barrels as well as a 2 700 L concrete vessel for a year.