Ghost in the Machine Shiraz

Any grilled meat or vegetables cooked to perfection on the braai. Wild game and beef stew, or something more casual like a full-loaded burger.

Sourced from the Overberg and Caoe South Coast. All grapes are low yields, sustainably farmed and hand picked.

17 months in oak. The wine was racked before bottling. Course filtration only, no fining.

Shiraz is destemmend and Grenache whole cluster carbonic fermentation in a closed tank under CO2. Must was kept cool for 5-7 days, after which tanks were warmed up and natural yeast carried out the fermentation. Pressed off the skins 31-33 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.