The grapes are sourced from the Piekenierskloof. This Cinsault vineyard was planted in 1967.  Very old, unirrigated bush vines are planted in deep sandy soils. Elevated sites have a warm climate with cooling evening winds.

Minimal intervention winemaking with 20% of the fruit fermented as whole clusters. Spontaneous fermentation in open-top 4-ton fermentation tanks. Gentle punch downs and pump overs are performed during fermentation.  Maturation takes place in seasoned 500l French oak barrels for approximately 14 months.

Tasting Notes: Palest ruby with perfumed raspberry, pomegranate, rose petals and vanilla pod. Elegant and ethereal, the palate carries the vibrant red fruit with finesse. Silky, barely-there tannins offer subtle structure to the lively red-fruit acidity, leading to a long, lingering finish of fresh strawberries.

Food pairing: Light-bodied, fresh red wine with vibrant notes of cranberry, pomegranate, and strawberry, making it highly versatile for food pairing. Its bright, juicy nature—often described as having a hint of spice and musk—pairs best with dishes that do not overpower its delicate structure.