Agaat Christina

Indian chicken roasted in atchar, Puttanesca baked fish or crunchy fennel truffle salad.

Post fermentation the wine was kept on fine lees for 3 months to create a full mid-palate and well-balanced finish.

The grapes were harvested, de-stemmed, crushed and vinified separately. The wine was handled reductively with skin contact for 6 hours, pressed and settled for 24 hours. Thereafter racked and inoculated with specially selected yeast. Fermentation was closely monitored to ensure each grapes unique characteristic is developed to its full potential.

Our wine affair starts with the story of us, as early as our grade eight years when we met. I always knew that I’d marry Hugo, he realized this later during our first year in Stellenbosch where we studied to become winemakers, ironically, this is also the place where we were romanced by the fruit of the vine. In 2010, in our spare time we bottled our first wine, Agaat was born, a Cape blend and ode to our family and friends that came before us and shared our dreams. It was only in 2013 that we made the big leap when Hugo decided to work full time on this part-time affair. I joined Hugo in 2017 after 8 years in wine quality assurance and compliance at Accolade Wines. Since then we have worked harder than we ever expected and learned even more, but we would do it all again if given the choice. Now years later the picturesque town of Wellington, South Africa is still our home and our family has grown to include two dogs and a cat and we are still getting great joy from this wine-life that we would like to share with you.