High-lying echalas vines (vine-to-post) on clay, shale and quartz-rich soil are the fascinating building blocks for this wine. Three major Grenache clones are used and harvested in small batches which undergo natural fermentation with punch downs. Basket-pressing and maturation in seasoned French oak for 10 months result in an aromatic wine with notes of dark cherry, raspberry, orange and lifted fynbos. It has a rounded, powdery-mineral tannin structure with an intense, long finish.

Tasting Notes: Perfumed, aromatic nose with red berries, pomegranate, and distinctive fynbos (dried herb) aromas. Features a succulent core of sour cherries, redcurrants, and subtle white pepper. Light-to-medium-bodied with a silky mouthfeel and refined, powdery tannin structure. Finishing long, refreshing, and dry.

Food Pairing: Due to its elegant structure and fine tannins, it is highly versatile, pairing best with dishes that match its vibrant acidity and savoury undertones. Game Birds: The wine’s red fruit profile and bright acidity pair well with roasted duck or quail. Lamb Dishes: Roasted lamb chops or lamb with Mediterranean herbs are a classic match. Roasted Vegetables & North African Spices: Roasted root vegetables, particularly when cooked with spices like cumin or coriander, complement the wine's herbal notes. Mushroom-Based Dishes: A mushroom risotto or earthy mushroom pasta suits the savoury, slightly earthy nature of the Grenache. Pan-Fried Fish or Pork: For a lighter option, it works well with pork tenderloin or oily fish, such as salmon

"Proof that you don’t have to source grapes from Piekenierskloof to make great Grenache, this Breedekloof example comes from an echalas-trained parcel at 400 metres. Redcurrant and blood orange flavours contribute acidity and a touch of bitterness here, with top notes of rose petal and summer pudding and fine-grained tannins. 2024-30" - 94 Tim Atkin MW