The wine has a ruby red colour and ripe cherry flavours with delicate fynbos and spice undertones and a hint of violets. Its soft tannin structure is balanced by a textured body, layered fruit flavours and integrated oak.​



This Grenache was sourced from bush vines made from two vineyards – one on Welgegund on the slopes of the Saronsberg, and the other on Waveren. The grapes were picked by hand in the early morning hours and then pre-cooled in our chiller. Ninety percent of the bunches and berries were destemmed and hand-sorted on stainless steel vibration tables by highly trained staff. The balance of the bunches was kept whole and added to the fermentation tanks. An initial cold-soak period of three days preceded fermentation, which was allowed to start naturally and finished with inoculated yeast. The wine was given extended post-fermentation maceration on the skins; the total time spent on the skins was 26 days. The grapes were then pressed into 100% second-fill 300 litre French oak barrels, keeping the free-run and press fractions separate. Malolactic fermentation finished in barrels and the wine was left on its lees. Ten months later the wine was racked and returned to barrel. After a total of 20 months in barrel the wine was prepared for bottling, preceded by a coarse filtration.



Alcohol:                                14.38%                     

Total acid:                            5.7 g/l

pH:                                        3.45

Residual sugar:                   2.6 g/l

Volatile acidity:                   0.52 g/l

Free sulphur:                       22 mg/l

Total sulphur:                     115 mg/l

Tasting Notes









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