60% Syrah | 19% Grenache Noir | 19% Cinsault | 2% Grenache Blanc. The grapes are sourced from the Piekenierskloof. Unirrigated bush vines are planted in deep sandy soils. Elevated sites have a warm climate with cooling evening winds.

Whole bunches of Grenache Noir and Cinsault are spontaneously fermented. Manual punch downs and pump overs are used to gently extract colour and flavour. Syrah is destemmed and fermented as whole berries to preserve fruit flavours. Grenache Blanc brings floral character to the blend. Varieties matured separately in seasoned 500l French oak barrels for 12 months.

Tasting Notes: “salty, dark fruit character” Bright, medium ruby with a complex nose of cherries, cranberry and blackcurrant, layered with forest floor, subtle minerality and gentle spice. The palate is medium-bodied and textured, with lively cherry acidity, spicy tannins, and notes of paprika, black pepper, pomegranate and tobacco leaf. Poised, with a satisfying palate weight.

Food Pairings: Think Grilled lamb chops with rosemary and garlic. Smoked duck breast with a berry reduction. Mushroom and truffle risotto. Charcuterie platter featuring smoked meats and aged cheeses and Dark chocolate mousse with a hint of chili