Ghost in the Machine Malbec Viognier

Roast pork or poultry, sirloin, ostrich burgers, venison, roasted porcini mushrooms.

The Malbec for this wine was carefully selected from vineyards in Stellenbosch, the Overberg & Elgin, while the Viognier was sourced from the Swartland.

It then underwent natural malolactic fermentation in barrel, where it matured for 17 months before being racked and bottled.

We co-fermented the destemmed and whole-cluster Malbec with partially fermented Viognier skins, creating a unique blend that enhances the wine's complexity. The must was kept cool for four days before wild, natural yeast completed the fermentation. Two days after alcoholic fermentation finished, we pressed the wine using a traditional basket press.

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.