Proprietors Blend

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

The grapes were hand-harvested in the cool early morning. Whole berries were fermented in Nico Velo concrete tanks with intermittent pump-overs and gentle punch-downs to keep flavour, colour and tannin extraction in balance. The Shiraz portion included some wholebunch fermentation with a submerged cap to add complexity, while the Cabernet Sauvignon fraction underwent secondary fermentation in a mix of vessels including terracotta amphora and oak barrels. All ferments were closely monitored to preserve natural aromas and flavour. After primary fermentation, selected tanks were left for extended maceration. Each variety was matured separately in oak before final blending and bottling.

The Cabernet Sauvignon, Shiraz and Merlot vines grow on the slopes of the Helderberg Mountains, where decomposed granite soils with high clay content form a mix of Tukulu and Oakleaf profiles. These high-potential soils support steady growth and give the wines their shape and natural density. The vineyards sit between 140 and 270 metres above sea level in a warm Mediterranean climate with about 650 mm of annual rainfall. The north and north-east facing aspects allow the vines to absorb consistent sunlight, which is especially important for Cabernet Sauvignon’s fuller style. The cooling influence of the Atlantic, only 15 kilometres away, slows ripening and helps all three varieties reach balanced phenolic ripeness. Sustainable farming practices keep the soils healthy and allow each block to express clear varietal character for the final blend.

Aged for 18 months in French oak barrels (40% new). A small batch (15%) spent 8 months in terracotta amphorae.