All grapes were hand picked from two vineyards of bushvines planted in the 1960’s, pressed whole bunch and then fermented with natural yeast in older French oak barrels.  Sulphured after primary fermentation to prevent MLF, followed by 12 months maturation on the lees.

The wine was made with the absolute minimum intervention and to allow the old vines to express the true flavours of the site and variety with as gentle a human touch as possible. The wine has an unmistakable minerality and the salty, Umami flavour on the palate that can only be found when vines have struggled for decades to make their mark in the soil. This wine signifies something truly special to me as a winemaker and is part of my journey in life and wine in South Africa, hence the name, Camino Africana, “The African Way”