Moveable Feast Vintage Series

Each variety is treated differently. Most are fermented apart, but as pioneers of co-fermentation we do have a few secret combinations. Fermented wild in open top fermentors with between 15% and 100% whole bunches. Hand plunged 6 times a day.

An estate blend using only grapes grown in this unique Overberg Highland climate. reflecting the different aspects and soils on this remarkable farm the vineyards lie between 390m and 550m above sea level. Because the vineyards face in various directions, with various row directions, we have been able to embrace the complexity of our farm, and so transfer that soul into the wine. Hand-prunes and hand-picked.

Pressed into 225lt barres, mostly old, for between 18 months and 24 months ageing.

2014 was a tough vintage for us, with lower than usual yields. Surprisingly, perhaps, it has given us a wine of elegance and purity.

The various grape varieties of this first-class cuvée were partly vinified and expanded separately and partly in blended combinations. The fermentation took place in a naturally spontaneous manner, ie no commercial yeasts were used to start the fermentation. Only the yeast present in the area and on the fruit started the fermentation, with 15% to 100% of the different grape varieties being vinified throughout the bunch. During the fermentation process, the marc cap was submerged by hand six times a day.

After completion of the fermentation, the wine was pressed into older or previously occupied barriques with a capacity of 225 l, where the wines were allowed to mature for 18 - 24 months before being blended and bottled.

The specially selected grapes are mostly wild-fermented as whole berries in an open fermentation vat. Part of the fermentation then took place in barriques.

The individual components of this blend (40% MALBEC 32% SYRAH 10% PINOT NOIR 10% TOURIGA NACIONAL 9% TANNAT) were stored in used oak barrels for between 18 and 24 months before Bruce Jack composed Moveable Feast.

Most are fermented apart, but as pioneers of co-fermentation in South Africa we do have a few secret combinations. Fermented wild in open top fermentors with between 15% and 100% whole bunches. Hand plunged 6 times a day.

This is an estate blend using only grapes grown on this unique Overberg Highland’s farm. As such it reflects the different aspects and soils on this remarkable farm. Each variety has been paired with a specific soil type and slope. All vineyards lie between 390m and 550m above sea level. Because the vineyards face in various directions, with various row directions, we have been able to embrace the complexity of our farm, and so transfer that soul into the wine.

Pressed into 225 lt barrels, mostly old, for between 18 months and 24 months ageing.

Each vineyard was hand picked at optimal phenological ripeness, then gently destemmed to individual open top fermenters and cold soaked for 6-10 days. 15-20% whole clusters were kept. Natural fermentation lasted 5-7 days, free run was drained directly to barrel and the skins pressed using a traditional basket press after 10-14 days of post fermentation maceration. Malolactic fermentation occurred naturally in barrel. The individual batches were racked between 2 and 4 times. Each individual barrel is tasted and multiple blending trials were conducted to craft this Estate blend. Bottled 27 September 2019.

This is an estate blend using only grapes grown on this unique Overberg Highland’s farm. As such it reflects the different aspects and soils on this remarkable farm. Each variety has been paired with a specific soil type and slope. All vineyards lie between 390m and 550m above sea level. Because the vineyards face in various directions, with various row directions, we have been able to embrace the complexity of our farm, and so transfer that soul into the wine.