The Partnership

Beef short ribs and other braised beef dishes.

Vineyards planted in decomposed granite soils with westernly slopes were identified in the Franschhoek-, Swartland- and Breede River areas to make this blend. Well-manicured and settled vines, yielding between 4 to 6 tonnes/ha.

Malolactic fermentation took place in older 225l French Oak barrels for a total maturation time of 20 months then blended for bottling.

Fermentation took place in open-top fermenters at 28°C with 4 – 6 punch downs daily. The wine was pressed gently up to 1.2 bar pressure after a short period on the skins.

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.