WINE DESCRIPTION A fine integration of tropical fruit and fig flavors, enhanced by beautifully crisp minerality that adds depth and freshness. VINEYARDS The vineyards are found in a variation in meso-climates, exposed hills, and sheltered valleys, with soils from Granite, Sandstone soils and Alluvial soils. Grapes are picked from a selection of these different wards in the Western Cape. WINEMAKING TECHNIQUES Cold skin maceration was carried out for six hours before the free-run juice was left to ferment in stainless steel tanks for three weeks at 12°C. The wine was left on the gross lees, with batonnage applied for a week. It was then racked and left on the fine lees until just before bottling. FOOD PAIRING Perfectly complements vibrant dishes. Enjoy with antipasti, salad Niçoise, shrimp cocktail, grilled swordfish, or Thai green curry.

WINE DESCRIPTION This light bodied wine tempts with enticing aromas of citrus and pear which leads to a feast of fresh, lingering flavours finished with a crisp acidity. VINEYARDS The vineyards are found in a variation in meso-climates, exposed hills, and sheltered valleys, with soils from Granite, Sandstone soils and Alluvial soils. Grapes are picked from a selection of these different wards in the Western Cape. WINEMAKING TECHNIQUES Cold skin maceration was carried out for six hours before the free run juice was left to ferment in stainless steel tanks for three weeks at 12°C. The wine was left on the gross lees where batonnage was applied for a week. It was then racked and left on the fine lees till right before bottling. FOOD PAIRING A perfect partner to food especially creamy bacon carbonara and seafood Laska.

WINE DESCRIPTION An elegant wine with aromatics of plum and ripe berries finishing with subtle spice. VINEYARDS The vineyards are found in a variation in meso-climates, exposed hills, and sheltered valleys, with soils from Granite, Sandstone soils and Alluvial soils. Grapes are picked from a selection of these different wards in the Western Cape. WINEMAKING TECHNIQUES The grapes were cold soaked for two days. After traditional skin fermentation, the wine underwent malolactic fermentation. The wine was matured in French oak staves for 10 months. FOOD PAIRING Serve with boeuf bourguignon, chicken marsala, quesadillas and minestrone soup.

WINE DESCRIPTION A beautifully balanced wine with generous plum, black cherry, and dark chocolate flavours that are the perfect match for the soft tannins and oak notes. VINEYARDS The vineyards are found in a variety of mesoclimates, exposed hills, and sheltered valleys, with soils from granite, sandstone, and alluvial soils. Grapes are picked from a selection of these different wards in the Western Cape. WINEMAKING TECHNIQUES The grapes were cold soaked for two days. After traditional skin fermentation, the wine underwent malolactic fermentation. FOOD PAIRING Serve with venison, veal or a rich lasagne.

WINE DESCRIPTION A full-bodied wine with abundant notes of blackberries, cherries and hazelnuts with nuances of dark chocolate ending in velvety tannins. VINEYARDS The vineyards are found in a variation in meso-climates, exposed hills, and sheltered valleys, with soils from Granite, Sandstone soils and Alluvial soils. Grapes are picked from a selection of these different wards in the Western Cape. WINEMAKING TECHNIQUES The grapes were cold soaked for a day. After traditional skin fermentation, the wine underwent malolactic fermentation. The wine was matured in French Oak Staves for 10 months. FOOD PAIRING Pan seared beef tenderloin, venison stew or dark chocolate brownies.