Cornerstone

Beef, Lamb, Game (deer, venison), Poultry

The wine spends 18 months in French oak barrels, 30% new and 70% second and third-fill.

The components consist of 75% Cabernet franc and 25% Cabernet Sauvignon. An intense sorting process of bunch selection and berr selection ensures that the best fruit from our biodynamic vineyards are selected. Fermentation takes place in concert Nomblot fermenters.

Biodynamic Winemaking. The future lies right at the beginning. There's a lot to be said for the way wine used to be made. Back when the Reyneke farm first began as ‘Uitzicht’ in1863 there were no chemicals or technological advancements. Just the land and nature. Uitzicht (which is the Dutch for ‘View’) is perched overlooking Stellenbosch and False Bay. It has north east and south facing slopes. The best land is planted with vines and the remainder complements the vineyards with pasture compost-making and pockets of wilderness. It’s the kind of balance that’s far more important than ensuring the spreadsheets all balance out. And it’s the true time-honoured tradition of winemaking.