Grapes originated from 3 vineyard blocks on our farm: one block on high potential Tukulu soil (planted at 2,5m x 1,4m wide) and the other two blocks on poorer Klapmuts soil (planted at 1,8m x 1.0m), all with Vertical Shoot Positioning (VSP) trellis systems. Malbec clones MC26 and MC71 were used and all blocks are under drip irrigation. Annual yield is between 7 and 10 tons/ha.

Handpicked grapes were transported to the cellar where the winemaking process commenced. Grapes from the different blocks were separately destemmed and whole berry fermented in stainless-steel tanks and French oak casks. Twice daily pump-overs ensured the delicate extraction of tannins. The total time on the skins were 21 days before pressing. Malo-lactic fermentation and maturation followed in 300L French oak barrels for 12months. 23% new oak incorporated.

Dark chocolate, mineral and tobacco nuances support the abundant notes of mulberry, cassis, blueberry, black berry and plums. Plush chalky tannins with vibrant texture on the palate. A fine aromatic finish with lingering length and creamy flinty texture.