The grapes for this wine are sourced from 2 parcels from different regions. 61% of the grapes used for this wine is sourced from a block in the Paardeberg (Swartland) and 39% from the Polkadraai hills of Stellenbosch.The Paardeberg portion is from bush vine grapes planted on decomposed granite giving the wine its elegance, finesse and focus. The portion from the Polkadraai is planted on Granite and lends characteristics of yellow fruit and depth to the wine. 

Christian Eedes, Winemag.co.za
“A faint note of reduction before pear, peach and citrus on the nose while the palate shows great fruit purity, electric acidity and a savoury, very dry finish. Tense and rather thrilling. 96/100.”

Dryland bush vine grapes planted in 1966 and 1980 on decomposed granite vineyards on the western side of the Paardeberg. These old vines have adapted to survive in these tough growing conditions and produce unbelievable grapes. These grapes were picked when optimally ripe and produced a wine that’s very true to the terroir.

Christian Eedes, Winemag.co.za
“Grapes from two Paardeberg vineyards, one planted in 1966 and the other in 1980, the older vineyard fermented and matured for 10 months in concrete tank, the younger in 500-litre barrels. Peach, citrus, fennel and some flinty reduction. The palate is super-dense with punchy acidity and a deeply savoury finish. All elements of the wine very tightly gathered, the result being something extraordinarily balanced and seamless. 98/100.”

The wine is made from an old vine vineyard planted on the farm Rustenhof in the Firgrove area. The bush vines are dryland farmed. The soils are decomposed granite with under laying sandstone which gives this wine its elegance and finesse.

Christian Eedes, Winemag.co.za
“Grapes from a vineyard in Firgrove. 50% whole-bunch fermentation, maturation lasting nine months in older 500-litre barrels. Crazy compelling aromatics of cherry, plum, pomegranate, rose, fynbos and spearmint. The palate has generous fruit, lemon-like acidity and fine that tannins that are fine yet nevertheless grippy. 94/100.”

The wine is made from the second oldest red wine vineyard in the country. The vineyard was plated in 1932 by Koos Lötter on his farm located in Franschhoek. These old bush vines are dryland farmed and produces exceptional fruit. The soils are decomposed granite with under laying sandstone which gives this wine its elegance and finesse.

Christian Eedes, Winemag.co.za
“Grapes from a Franchhoek vineyard planted in 1932. 100% destemmed, maturation lasting in 10 months in 500-litre barrels. Enchanting aromatics of violet, fresh herbs, black cherry, orange and earth while the palate is rich and round with tangy acidity and mouth-coating, lightly spicy tannins. 95/100.”

The wine is made up of two parcels, both quite close to each other. One portion is from Bluegum Grove Farm in the Polkadraai, farmed by Danie Carinus and planted in 2004 and the other based on Klein Welmoed next to Meerlust which is farmed by Pierre Winshaw and planted in 2008. The fruit is picked and vinified separately and only blended before bottling. The two vineyards are planted on decomposed granite with Koffieklip in the top layer of soil.

Christian Eedes, Winemag.co.za
“75% of grapes from Lynedoch (destemmed) and 25% from Polkadraai Hills (whole-bunch fermented). Matured for 10 months, 55% in barrel and 45% in concrete. Top notes of fresh herbs and fynbos before red and black berries as well as earth. Light bodied with plenty of refreshment factor – pure fruit, lip-smacking acidity and an uncompromisingly dry finish. 94/100.”

The Syrah is planted on schist soils and the vineyard carried 2,5 tons/Ha, which resulted in a wine that is deeply concentrated. The Grenache is planted on iron rich soils which give the final blend great perfume and elegance.

Christian Eedes, Winemag.co.za
“No Cinsault as was the case in previous vintages. Syrah 100% whole-bunch fermented and aged in 500-litre barrel, Grenache destemmed, barrique. Red berries, flowers, herbs, cured meat and white pepper on the nose. The palate is medium bodied with fresh acidity and tannins that are immaculately managed in their fineness. Succulent fruit on entry and yet the wine pulls tight, the finish dry, with a brine-like quality. 96/100.”

The Syrah vineyard used to produce this wine is planted on Karibib Farm and farmed by Jozua Joubert. The vineyard is planted on a steep south facing slope of the Polkadraai Hills at an elevation of approximately 290m.

Christian Eedes, Winemag.co.za
“100% whole-bunch fermented. 83% fermented and matured for 10 months in concrete and 17% in older 500-litre barrels. Red berry, rose, dried herbs, black pepper and other spice on the nose while the palate shows good fruit definition, lively acidity and fine tannins. Poised and precise rather than powerful. 95/100.”