Wines
SHAPED BY THE VINEYARDS
Cabernet Sauvignon
The Cabernet Sauvignon is sourced from Stellenbosch sites on Simonsberg, Polkadraai Hills, and Helderberg, all planted on decomposed granite soils and farmed by Nico Walters, Deon Joubert, and Bevan Zetler. It is 100% Cabernet Sauvignon, assembled from these sites, with each contributing a distinct component to the final blend.
Polkadraai Hills, a cooler site, provides fruit expression with supple tannins, while Simonsberg, warmer and more structured, contributes tight, classic dry tannins. Helderberg adds refinement, with finer fruit and chalky tannins that help integrate the blend during maturation.
The grapes are fermented in open-top fermenters with manual punch-downs to manage extraction, followed by maturation in French oak for around 18 months, with a controlled use of new oak to preserve fruit while allowing tannins to integrate.
Chenin Blanc
The Chenin Blanc comes from a single old-vine vineyard planted in 1980 on the south-west facing slopes of Simonsberg, farmed by Nico Walters. The soils, a combination of decomposed granite and Table Mountain sandstone, provide both freshness and depth.
Harvest takes place in multiple passes at different ripeness levels, allowing for a range of components that bring both acidity and fruit intensity to the final wine.
The grapes are whole-bunch pressed, with the juice settled by gravity before spontaneous fermentation, in a combination of concrete and French oak. Concrete preserves purity and tension, while oak adds complexity and ageing potential. Partial malolactic fermentation and time on lees contribute to texture and integration.
The wine reflects the vineyard with clarity, combining freshness, structure, and depth, with the ability to age.
Cinsault
The Cinsault is sourced from a single site planted in 1992 on the foothills of the Helderberg, set on an ancient sandy seabed and farmed by Pieter Bredell. The vineyard is dryland-farmed bush vines grown on sandy soils, where naturally restricted vigour and lower yields contribute to concentration, structure, and site expression in the wine.
A portion of whole clusters is used during spontaneous fermentation to bring structure and complexity, balancing ripe fruit tannins with a more linear, stem-derived tannin profile.
Maturation takes place in both concrete and older French oak. Concrete contributes tension and preserves fruit purity, while older oak softens the tannins and adds detail without dominating the wine.
The result is a wine that reflects the vineyard with clarity – vibrant, structured, and versatile, showing both immediate drinkability and the ability to develop over time.
