Red

Ideal with a hearty root‑vegetable stew or roasted leg of venison finished with a dark cherry reduction—its savory fruit and spice notes elevate game and rich meat dishes.

The grapes thrive on south‑westerly and westerly‑facing slopes at 100–200 m a.s.l. Vines are trellised on a seven‑wire hedge system and pruned to two‑bud spurs, yielding 16–18 bunches per meter. This setup controls vigor for Syrah and Grenache, ensuring optimal ripeness.

The different components were aged for 12 months before blending.

Each variety is fermented separately in open-top fermenters at 26–28 °C. Regular pump‑overs enhanced color extraction and produced soft, supple tannins. After fermentation, the wine was pressed and aged for 12 months in 500‑litre French oak barrels—15 % of which were new wood—before blending.

South African Michelin – star chef Jan Hendrik van der Westhuizen’s very own wine – named after his eponymous lifestyle brand of restaurants, food publications, online learning initiatives and homeware – elegantly produced and bottled by Zevenwacht.