Grenache noir, like Sémillon, is one of the original heritage grapes, with records showing plantings from 1729. Like Sémillon, it used to be known as a blending component and saw a decline in plantings and popularity, but has experienced a resurgence over the past decade. 

Sunrise, hand harvested into kissies (lug boxes), overnighted in cold room, processed next day. After sorting, two open-top fermenters were filled with grapes for fermentation on skins. Because we picked earlier than planned, to avoid green notes, we used 25% whole bunches and 75% destemmed fruit. Gentle pump-overs and press-downs twice a day during active fermentation. Skin-contact: 14 days. Aging: 10 months in neutral French oak barrels 3 x 225L

Tasting Notes:  Slightly savoury, lightly structured, and aromatic wine featuring notes of potpourri, herbs, and red fruit. Its moderate acidity and firm, yet refined tannins make it ideal for pairing with roasted or grilled poultry, pork dishes, lamb, and earthy dishes like mushroom risotto. 

From Paardeberg; one-third whole-bunch fermented, matured 10 months in old oak. The nose shows pomegranate, red cherry, fynbos and white pepper. Light on its feet but full of flavour, with surprisingly dense fruit at 12.5% alcohol, snappy acidity, nicely grippy tannins, and a bone-dry finish. Alc: 12.5%. CE rating: 94/100.

ANALYSIS: ALC 12.5% | TA 6.00g/L | pH 3.26 | RS 1.4g/L