| Cultivar | 100% Pinotage |
| Region | Walker Bay |
| Appellation | Stanford Foothills |
| 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 & 30oC until dry on skins. Malo-lactic fermentation completed in tank. Stavin oak segments added and aged for 6 months before bottling.
Colour: Deep vibrant purple
Nose: dark fruit, spice, cloves and white pepper
Palate: Sweet fruit entry followed by savoury spice. Balanced smokey tannins and a juicy mouth-feel
Food: Steak, Game, curries and rich stews.