The name Die Nagmuis (The Night Mouse) is inspired by the field mice that are found throughout the Swartland. Field mice are not harmful to the vineyard and they eat small insects but in late winter, as cover crops germinate and begin to grow, they enjoy feeding on the young green shoots. They also dig many holes, which can actually be beneficial for soil structure.

Harvested in the crisp morning air, these grapes were swiftly destemmed and crushed, then left to cold soak for a few days—just enough time to draw out all that dark, brooding flavor. Fermentation kicked off naturally (as it should) and was coaxed along by hand, with a couple of solid punch downs a day. Post-ferment, the juice found its way into old French oak barrels for a 10-month nap. Minimal filtration, maximum character

Tasting Notes: In the glass, it’s all deep purple with a flash of burgundy - like velvet at midnight. On the nose:Think savoury spice with plums and a hit of blackcurrant. The palate takes you for a ride: fresh red fruit, fine herbs, and a perfect balance of subtle oak. It’s elegant, but not afraid to show a little wild side, just like the Swartland itself.

Food Pairing: Pair with slow-cooked lamb, braised beef, fire-grilled vegetables, mushroom dishes or aged cheeses that complement its savoury spice and dark fruit.

Grapes from a vineyard planted in 2001 on iron-rich koffieklip soils. Matured for 10 months in old oak. An enticing nose of red and black berries, orange, pomegranate, floral perfume, and white pepper. The palate has succulence and vibrancy – pure fruit, racy acidity and powdery tannins. Just a little short on the finish. CE’s rating: 92/100.