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It also works quite well in pairings with rich foods like stews, braised and roasted meat dishes.

Grapes are picked by hand in the early morning hours to ensure that the flavours stay intact and that the best bunches are selected for ripeness.

After basket press, the wine was aged in two older 500L French Oak barrels for 12 months.

Whole-bunch fermentation took place in open-top fermenters with 2 punch-downs daily for 6 days.

De Kleine Wijn Koöp is at the helm of winemaker Wynand Grobler and his wife, Anya. The Groblers regard the 'cooperative' as a two-man family business and run the business from a small cellar and a dedicated team in the heart of Paarl. Wynand does not care much about corporate structures or large cellar teams - his main goal is to be personally involved in the winemaking process. He produces only small quantities of wine with prestigious grapes, and some mysterious vineyards from Stellenbosch, Swartland, Walker Bay, Franschhoek, Piekenierskloof and Paarl.