This is a petillant naturel made from Pinotage – a 50+ year old organically-farmed block on the Paardeberg.

Fine bubbles, a gentle grip and a bright, brisk finish make it one of the most drinkable pét-nats in South Africa. Open it as an aperitif, take it to a long lunch, or serve it ice cold with seafood and charcuterie.

“In 1901 HMS Sybille was stranded at Lamberts Bay opposite Steenbokfontein where my grandmother lived for 57 years. ”This wine is a tribute to my grandmother that passed away in January 2022 (the same week we harvested these local grapes) and she was as local as one could get.

“There is a full stop at the end of the Sybille on the label which symbolises the end of the ship and the passing of my grandmother’ – fond memories of a sometimes difficult tannie!”

Tasting Notes: The nose is bright and herbal, with cranberry, wild strawberry and a hint of raspberry jam lifted by thyme, lavender and a touch of tomato leaf. On the palate the fruit turns juicy and fresh, with red berries, a little watermelon and a gentle yeasty note from its months on the lees. The bubbles are fine and soft rather than aggressive, and Pinotage's natural grip shows up as a light, velvety tannin that gives the wine shape and a surprising sense of texture for something so light. The finish is brisk and mouthwatering, leaving you straight back for another sip. Serve well chilled. A subtle grip leads to a long finish. Has a lovely light/delicate Mouche. Think a Pinot Noir style MCC. Smashable! 

Food Pairing: Sybille is a natural partner for anything light, salty and fresh. Pour it with oysters, ceviche, grilled prawns or a platter of sushi, where the acidity and red berry fruit cut through richness and brine. It is just as happy with charcuterie, biltong, salami and a cheese board, or a bowl of crudités with a punchy dip. For something more substantial, try it with roast chicken, tuna steak, fried calamari or a Cape Malay style fish curry, and keep a glass back for fresh strawberries at the end of the meal.