A limited-production semillion crafted from old bush vines in the Franschhoek Valley, planted in 1936 on the Roux family's La Colline farm. It is celebrated for its deep texture, complexity, and aromas of bitter orange, peach, and crushed herbs. 

Meaning of the name: In many ways, this parcel is a living monument to a bygone agricultural era and to the history of the Cape wine. Of course, Franschhoek is also famous for the Huguenot Memorial Monument.

Monument comes entirely from one historic block on La Colline, planted in 1936 by Anton Roux's grandfather and still farmed today by Anton and his son Koos. The bush vines sit on a south-facing granitic slope rich in quartz, between 310 and 350 metres above sea level. True to old Cape genetics, the block carries several distinct Sémillon colour variations, green, amber, rose and mauve-skinned vines, all hand-picked and pressed together to build complexity. Fruit is hand-sorted, whole-bunch pressed and wild-fermented, then aged on lees before bottling

We pick all of these different shades of grapes together. The grapes are hand sorted and whole bunch pressed. The raw juice is settled overnight with no additions, then racked relatively clean compared to our Chenins. Wild
fermentation takes place in old barrels, usually lasting around one month. The wine was kept on primary lees in barrels for 18 months prior to bottling without fining. Very simple, careful winemaking.

Tasting Notes: Marzipan, bitter orange, candied rind. Textured palate. Quite full bodied with typical depth. Slightly earthy, autumn colours come to mind. The wine offers a complex, intriguing bouquet of naartjie rind, orange oil, green almond, and wild herbs. The palate is deeply textured and silky, layered with notes of peach, lanolin, and savoury dried laurel, leading to a long finish.

Food Pairing: Because of its weight, creaminess, and crisp acidity, it pairs beautifully with rich, savory, and earthy dishes. Ideal food pairings include. Roast Poultry: The wine's rich texture and depth beautifully complement roast chicken, duck, or turkey. Mushroom Risotto: The earthy flavors of wild mushrooms mirror the wine’s subtle autumn and nutty nuances. Goat Cheese & Feta: Bright acidity cuts through the richness of young, tangy white cheeses. Rich Seafood: Pairs excellently with buttery pan-seared line fish, scallops, or creamy seafood pastas. 

ANALYSIS: ALC 13.5% | TA 5.42g/L | pH 3.305| RS 1.6g/L

Honored with 97 points from Tim Atkin MW and 96 points from Greg Sherwood MW, earlier vintages set the stage. The 2025 vintage now emerges as a monumental celebration of the Cape’s rich agricultural story.