Frans K Smit

This wine complements rich red meat dishes such as ribeye, beef roasts, and smoky barbecue fillet steaks.

All varietals in the blend are sourced from the Helderberg region, grown in vineyards at different altitudes and aspects within a 10km radius. The decomposed granite soils with clay subsoils retain water well, allowing for slow ripening and heightened mineral complexity. The proximity to the Atlantic Ocean provides a cooling effect, contributing to the development of full flavor complexity.

The wine was matured in small French oak barrels, with about 80% in new barrels and the remainder in second-fill barrels. After 24 months, selections were made, and the wine was returned to barrels for an additional 6–8 months before final blending.

After hand-picking and sorting, the berries were crushed and fermented in a combination of 500L roller barrels and small steel tanks. Post-fermentation maceration lasted 3–6 weeks to achieve desired tannin levels. The wine underwent malolactic fermentation in small French oak barrels.

Spier, near Stellenbosch, is one of South Africa’s oldest wine farms with a recorded history dating back to 1692. While rooted in this heritage, we've got a vibrant and conscious energy, and are home to one of the largest collections of contemporary South African art. Our wines are among the most awarded in the country. Visit us, and enjoy them paired with wholesome, tasty food made with ingredients grown either on our farm or by trusted, nearby farmers. If you feel like lingering, our Hotel and conferencing facilities offer inspiring Winelands getaways in the tranquillity of nature.