The Centurion

Beef short ribs and other braised beef dishes.

Unirrigated dryland bush vines, planted in 1954. These bush vines were selected for its uniqueness and prominent terroir flavours. Vineyards were monitored meticulously by the winemaker, the latter ultimately deciding when the grapes would be harvested.

10% of the wines was aged in older 225l French oak barrels, while the rest was kept in stainless steel tanks.

Grapes were fermented in 4,5-tonne open-top fermentors with 4 – 6 punch-downs daily.

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.