| Cultivar | 100% Pinotage |
| Region | Walker Bay |
| Appellation | Stanford |
| Irrigation | None |
| Trellis System | Vertical Shoot Positioning |
| Soil | Clay & “Koffieklip” (Ferricrete) |
| Climate | Cool with winter rainfall |
Grapes were hand selected, crushed and allowed 2 days cold maceration before yeast inoculation (NT50). Fermentation was done in small bins, punched down four to five times daily. Fermented between 22 & 30°C until dry on skins. Malo-lactic fermentation completed in tank before racking to barrel. Matured in french and Hungarian barriques for 13 months (15% new).
Colour: Vibrant purple
Nose: Dark berries, plums and spice with hints of liquorice
Palate: Juicy entry, fruit driven with brooding dark fruit, plums and cloves. Finishes dry with well balanced tannins from judicious wooding.
Food: Roasts, venison, rich meat dishes and flavourful casseroles.