The Belter

Grenache pairs perfectly with grilled, stewed and braised meats like beef, veal, pork, chicken and of course game.

Grapes were harvested by hand between 24°C – 25.5°C Balling with good harvesting conditions throughout.

All six varietals were matured separately in a barrel for a total maturation time of 15 months. All six varietals were vinified completely separately and then blended for bottling.

Fermentation took place in open-top fermenters at 28°C with 4 punch downs daily. The wine was pressed gently up to 1.3 bar pressure after a short period on the skins. Malolactic fermentation took place in older 225L and 500L French oak barrels.

In 2013 four good friends gathered over a sumptuous dinner and enthused about a shared vision: to embark on a journey to make a wine, exemplified by non-negotiable standards of quality and craftsmanship. They would combine their skills towards creating a wine of singular, unique quality. Faf du Plessis, avid cook, wine fanatic and South African cricketer of fame, introduced us to AB de Villiers, fellow cricketer and friend. The introduction created an opportunity for us to make wine for them – a wine of excellence, to be enjoyed by friends and family alike.