Winemaking is kept simple – foot-treading, minimal sulphur and old oak. The grapes were harvested in the last week of February. The whole bunches were crushed underfoot and fermented by wild yeasts. Punch downs were done twice a day during the initial and end stages of fermentaMon and three Mmes a day during the peak of fermentaMon. The wine spent roughly 21 days on the skins before being gently pressed. The wine was aged for 9 months in old 400L French oak casks before bottling.

Tasting Notes: Is concentrated and elegant. The palate shows layers of red fruit, such as strawberry, cherry, and pomegranate. Pleasant, grippy tannins coat the palate. Liquorice and spice are also present. The finish is long and lingering.

‘From a Piekenierskloof planted in 2012. 100% whole-bunch fermented. Matured for nine months in an old 400-litre barrel. Strawberry, red currant, orange, rose, fynbos and garden herbs on the nose. Lean, fresh and tannic, a compelling bittersweet quality to the finish. Alc: 13.5%.’ – Christian Eedes, Winemag.co.za, 94/100