Ghost in the Machine Malbec Viognier

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

Malbec grapes are sourced from the Overberg, Elgin and Botrivier, Viognier from Wildepaardekloof - the Frater farm near Ashton, also the home of the Mary le Bow wines.

The wine was in barrel for 17 months and racked before bottling.

Co-ferment on the skins of partially fermented Viognier skins plus destemmed and whole cluster Malbec. Must was kept cool for 4 days, after which natural yeast completed the fermentation. Pressed off the skins 2 days after completion of alcoholic fermentation using a traditional basket press. Natural malolactic fermentation took place in barrel.

The focus is beautiful in its simplicity – to craft unique, intriguing, and unusually delicious wine from a small, distinct corner of the universe. We want to make wine that is enjoyable in youth, but capable of being enjoyed for many decades to come. It begins with understanding and loving our land, being sensitive to the long-term needs of our vines, and treating our grapes with the utmost respect and care in the Estate winery.