Cape Red

Beef, Game (deer, venison), Poultry

Four varieties make up this Cape Red blend: Pinotage, Syrah, Mourvèdre and Grenache noir. The vineyards, all located in the southern, cooler Walker Bay wine district, are surrounded by the rich expanse of the Cape’s fynbos kingdom.

Maturation lasted nine months. The wine was blended and bottled, by hand, without fining or filtration.

The fruit was fermented spontaneously, partially in whole bunches, for eight to fifteen days before being pressed to aged French oak.

The heritage building inside which Maanschijn crafts its wines has lived many lives. Previously a stable, it was also later inhabited by a Walker Bay local, Oom Sampie, who, within its walls, used to dry an assortment of indigenous flowers for sale at the local market.