Trust Your Gut

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

The parcels are vinified separately before being blended just before bottling. Grapes were destemmed, pressed and left overnight to settle in stainless steel tanks. The wine is racked to 3rd fill 500-litre French oak the next morning. The wine spent 10 months on its primary lees without any batonage. No commercial yeast or enzymes were used during the winemaking process.

The grapes for this wine are sourced from 3 parcels from different regions. 40% of the wine is sourced from a block in the Paardeberg (Swartland) planted in 1967, 20% from the Polkadraai hills of Stellenbosch, planted in 1981 and 40% from Piekenierskloof, planted in 1977. The Paardeberg portion is from bush vine grapes planted on decomposed granite giving the wine its elegance, finesse and focus. The portion from the Polkadraai is planted on Granite and lends characteristics of yellow fruit and depth to the wine. The Vineyard from Piekenierskloof is 750m in altitude and grows on sandstone derived soils with rock fragments scattered throughout the soil profile and give the final wine its density and power and low pH .