Signature Red

A great match with ostrich and blue cheese burgers, lamb stew and fatty steaks.

French oak barrels of 225L were filled for ageing and maturation for 24 months, of which 40% were new.

After the grapes arrived at the cellar it underwent fermentation and maceration for 4 months in 500L French oak barrels. Thereafter the grapes were pressed by a traditional manual basket press.

Jean and Renee Daneel settled into the quiet but quaint country town of Napier en route to the well-known Arniston Struisbaai and L’Agulhas in 2004. They established their wine farm and boutique winery which their eldest son Jean-Pierre now heads as winemaker. Today he has established himself as one of the top winemakers in the country and has achieved international acclaim for his outstanding wines.