The Paardeberg Reformation

Our red blend brings together Shiraz, Carignan, and Mourvèdre, each tended and vinified with respect for its own voice. The fruits were cooled overnight, then rested in a patient 3 to 4 day cold soak to draw out colour and fragrance. Shiraz and Mourvèdre were fermented as whole bunches, carrying elevated aromatics and firm structure. Carignan was destemmed to preserve purity of fruit and balance. Fermentation ran three weeks before the wine was pressed and transferred to barrel and concrete, where it completed its natural course.

Our red blend carries both a sense of history and the energy of youth. Its vines span generations - some planted in 1976, others as recently as 2013 - their roots sunk deep into the weathered granite of the Paardeberg. Old trunks lend gravitas, young shoots bring vitality. Together they meet, converging lines of age and origin, shaping the posture of the wine. The 2024 season opened with a pivotal sign: one of the wettest winters on record, filling dams and saturating soils with promise. Then came silence - spring passed with scarcely a drop of rain. By harvest, the land itself seemed to hold its breath, vines drawing on hidden reserves with quiet endurance. Out of that restraint emerged fruit of striking concentration and balance, a reminder that absence can be as formative as abundance. Harvest stretched from 22 January to 23 February 2024

Maturation followed three paths: A fifth of the share in new barrels, another in concrete for freshness and tension, and the remainder in seasoned barrels. The first blend came together in June 2024, giving the components time to knit as one. A second blending in January 2025 was followed by six months in tank, allowing harmony to deepen before bottling. Our barrels are made by small family coopers in Austria and Italy, masters in the craft who select each tree by hand throughout Europe. Their work, like ours, is rooted in patience and respect, shaping not by force, but with quiet intentionality.

Our white blend brings together Chenin Blanc, Viognier, Hárslevelű, and Marsanne, each harvested in the quiet of early morning, then cooled overnight to protect crisp freshness and fragrance. Whole-bunch pressing followed, a gentle way to draw clear, bright juice without force. The must was left to settle naturally overnight before being guided into a range of vessels to ferment.

Our white vines are made up of some of the Estate’s primary cultivars. Some of the vines, planted in 1966, have their roots sunk deep into the weathered granite of the Paardeberg, where they inherit ancient minerality, depositing complexity and freshness in their fruit. The 2024 season opened with a pivotal sign: one of the wettest winters on record, filling dams and saturating soils with promise. Then came silence - spring passed with scarcely a drop of rain. By harvest, the land itself seemed to hold its breath, vines drawing on hidden reserves with quiet endurance. Out of that restraint emerged fruit of striking concentration and balance, a reminder that absence can be as formative as abundance. Harvest stretched from 12 January 2024 to 19 February 2024

Around a third matured in concrete eggs, shaping texture and energy. A hint rested in new barrels, adding a subtle thread of spice and depth. The remainder matured in seasoned barrels to retain the purity of fruit and allow for varietal expression. After ten months, we brought the components together in one tank, letting them harmonize for a further six months before bottling. The result is a wine marked by freshness and poise, carrying both the brightness of fruit and the grounded texture of time in vessel. Each decision, from harvest to bottling, was made in service of balance, so that the wine carries the best of the vineyard’s potential with clarity and grace.