A blend of Roussanne, Grenache Blanc and Chenin Blanc. The complexity of this wine lies in the collection of seven different vineyard sites on the Olifantsberg Mountain. The blend is created after each component has matured separately for nine months in oak. Alluring aromatics of citrus peel, white blossoms and spice. An intense multi layered wine that is round in texture with tangy acidity and a savoury finish.

Tasting Notes: Intense citrus peel, white blossom, fennel, musk, and spices.  Layers of quince, pear, beeswax, and lemon curd, offering a rich, rounded texture with bright, tangy acidity.  Savoury and salty with an oyster shell undertone.

Food Pairing: Because of its rich, waxy texture and tangy acidity, this wine pairs best with foods that have richness, creaminess, or savoury depth.  Seafood: Rich fish dishes, such as salmon or seafood with a butter-based sauce, due to the wine's textured palate. White Meat: Roast chicken, veal, or pork dishes with creamy sauces. Vegetarian: Creamy risotto, dishes featuring roasted root vegetables, or pasta with a savoury, creamy sauce. Mediterranean Flavors: Dishes with lemon, fresh herbs, and olive oil to compliment the savoury finish

"Making The Matriarch is "the reason we wake up in the morning", according to Ferdi Visser. Stylishly combining Roussanne, 24% Grenache Blanc and 7% Chenin Blanc, it has scents of musk, fennel and Turkish bazaar spices, layered flavours of quince, beeswax, pear and fresh lemons, a salty, oyster shell undertone and a long, satisfying finish. 2026-32" - Tim Atkin MW