The preceding winter in the Western Cape was one of the wettest on record, with flooding and damaging winds in September, leading to smaller yields in the coastal regions. The hot and dry conditions that followed during the growing season caused an unusually early and frantic start to a fast-paced vintage but also resulted in excellent flavor development and concentration in the fruit. Overall, it was a high-quality vintage that promises to deliver outstanding wines..

A premium, elegant rosé crafted in the style of Provence, France. The individual parcels were harvested by hand at optimal ripeness and cooled overnight. Only the finest quality free-run juice, with minimal color extraction, was selected and settled prior to spontaneous fermentation by indigenous yeast in stainless steel tanks and older French oak barrels (12%). The wine spent two months on fine lees before being blended and bottled.

A warm and dry winter preceded the 2023 harvest, with fairly even budding occurring slightly earlier than the previous year. The warm conditions continuedthroughout the growing season, which eventually led to an overall lighter crop in mostregions. Heavy rains early in December brought great relief, and ensured that the vines werein good condition leading up to harvest. For most part of the season, conditions were idealand the quality of fruit outstanding. Unusually high and continuous rainfall in March createdsome challenges for later ripening regions and varietals. Overall, a great quality vintage thatpromises to deliver some outstanding wines.

This premium, elegant rosé is made in a similar style to the rosés of Provence, France. Grapes were handpicked into lug boxes and transported to the cellar where they were cooled overnight. Only the best quality free run juice was selected and settled before spontaneous fermentation by indigenous yeast, lasting between 2 to 5 weeks, occurred in both stainless steel tanks and older French oak barrels (11%). The wine spent 2 months on the fine lees before being blended and bottled.

Another cold, wet winter resulting in good dormancy and healthy water levels prior to the growing season. The cool, wet weather continued into spring which in turn resulted in delayed but relatively even bud break, flowering and fruit set. Very favorable conditions for mildew persisted during the growing season which added pressure to meticulous canopy management. Very cool conditions during the early summer period delayed ripening and ensured that the vineyards were in very good condition going into another late vintage. Early January saw the arrival of warm temperatures which continued throughout the vintage well into March, allowing for good flavor development and ripening, despite the lower levels of acidity. An exceptional vintage which promises to deliver outstanding wines.

This premium rosé is made in the same dry style as the great rosé wines of Provence, France. Grapes were hand-picked into lug boxes and transported to the cellar in refrigerated trucks. Great care was taken to minimise the amount of colour extraction from the grapes through gentle pressing, before overnight settling. Spontaneous fermentation by indigenous yeast lasted between 2 to 4 weeks in both stainless steel and older French oak barrels (14%). The wine spent 4 months on the fi ne lees before being blended and bottled.

“Late, slow and steady” would be the best way to describe the 2021 vintage. The preceding winter was cold and wet, resulting in good dormancy and healthy dam levels prior to the growing season. The cool weather continued into spring which in turn resulted in a delayed but relatively even bud break, flowering and fruit set. The Shiraz and Grenache vines ripened at similar times to the previous vintage. The usually hot month of February was uncharacteristically cool, however, and this slowed the ripening of the Cinsaut quite substantially. Overall, an exceptional vintage which promises to deliver outstanding wines.

This premium rosé is made in the same dry style as the famous rosés of Provence, France. Grapes were hand-picked into lug boxes and transported to the cellar in refrigerated trucks. Great care was taken to minimise the amount of colour extraction from the grapes through gentle pressing, before overnight settling. Fermentation by indigenous yeast occurred spontaneously in 50% of the blend. The wine spent 5 months on the fine lees in a combination of stainless steel tanks (78%) and old French oak puncheons (22%) before being blended and bottled.

Good rainfall and favourable climatic conditions during the growing season allowed for good flowering and fruit set. Most vineyards saw a significant increase in yield, and the ripening period was nicely spread out due to the cool, moderate conditions during summer. Good healthy fruit with beautiful flavours and analyses make this 2020 vintage one of the most outstanding and enjoyable vintages in recent years.

This premium rosé is made in the same dry style as the iconic rosé wines of Provence, France. Grapes were hand-picked and packed into lug boxes before being transported to the cellar in refrigerated trucks. Great care was taken to minimise the amount of colour extraction from the grapes through gentle pressing, before settling and fermenta-tion in stainless steel tanks. The wine was blended and kept on the fine lees for 9 months before being bottled.

Despite the continuing severe drought conditions in the Western Cape, the 2018 harvest yielded very healthy fruit with beautiful flavour and good acidity.

Grapes were hand-picked in February and transported to the cellar in refrigerated trucks. Upon arrival at the cellar, great care was taken to minimise the degree of colour extraction from the grapes through gentle pressing, before settling and fermentation in stainless steel tanks. The wine was blended and kept on the fine lees for 9 months before being bottled.

Although the drought persisted, ideal weather conditions throughout the growing season and harvest resulted in healthy fruit and small berries with great flavours and exceptional acids.

Grapes were hand-picked in February and transported to the cellar in refrigerated trucks. Upon arrival at the cellar, great care was taken to minimise the degree of colour extraction from the grapes through gentle pressing, before settling and fermentation in stainless steel tanks using selected yeast cultures. The wine was blended and kept on the fine lees for 9 months before being bottled in January.

Extremely hot and dry conditions prevailed throughout the summer. The vines proved just how resistant they can be when rainfall levels were the lowest on record in almost 70 years. The dry persistent heat resulted in very early fruit ripening, and while acid levels were lower, the fruit flavours and concentration were superb.

2016 is our maiden release of this wine, which is made in the same dry style as the rosés found in Provence. Grapes were hand-picked between late January and mid-February. Upon arrival at the cellar, great care was taken to minimise the amount of colour extraction from the grapes, before settling and fermentation in stainless steel tanks using selected yeast cultures. The wine was blended and kept on the fine lees in stainless steel tanks for 9 months before being bottled in December.