Varietal Blend: 100% Cabernet Sauvignon. Grape Source: Dry-land vineyards in Agter-Paarl. Analysis: Alc 14.0% RS 3.0g/L TA 5.6 g/L pH: 3.5. Vinification details: Grapes were given a one day cold maceration. Fermentation took place over 5 days in stainless steel tanks with regular pump-overs. Just before the end of fermentation, the wine was pressed and put back into tank for malo-lactic fermentation. 100% of the wine was matured in 225L and 300L oak barrels (60% new) for 12 months. Fined and filtered before bottling with screw cap closures.

Varietal Blend: 100% Chenin Blanc. Grape Source: 100% from one dry-farmed, un-trellised bush vine vineyard planted in 1977 in Agter-Paarl. Analysis: Alc 13.5% RS 1.8 g/L TA 6.3 g/L pH: 3.30. Vinification details: Grapes were hand-harvested from bush vine vineyards on Malmesbury shale soils. 40% of the wine was fermented in 225L oak barrels and matured for 5 months on the lees; stirring for the first couple of months added richness and structure to the wine. Remaining 60% was fermented at 13-14°C in stainless steel tanks using selected wine yeasts to maintain fermentation aromas.

Varietal Blend: 90% Shiraz 10% Mourvedre. Grape Source: Dry-farmed vineyards in Agter-Paarl region. Analysis: Alc 14.0% RS 2.86 g/L TA 5.6 g/L pH: 3.46. Vinification details: Dry-land vineyards on shale soils grow small flavorful grapes with concentrated fruit flavors and minerality. The grapes were hand-harvested at optimum ripeness and given a one day cold maceration. Fermentation took place over 5 days in stainless steel tanks with regular pump-overs. Just before the end of fermentation, the wine was pressed and put back into tank for malo-lactic fermentation.

Blend: Shiraz 99%, Viognier 1%. Grape source: 100% Perdeberg Hills in Paarl. Wine analysis: Alc 14.0% • RS 4.9 g/l • TA 5.5 g/l • pH 3.58. Wine description & food pairing: Aromas of ripe plum and spices, mouth-filling sweet red-berry flavors and gentle tannins characterize this wine. A touch of Viognier was co-fermented with the Shiraz for the aromatic lift it gives to the wine, which emphasizes the berry fruit and spice aromas on the nose. The American oak barrels give a hint of vanilla spice on the nose and contribute to the smooth silky tannins. Serve at 16°C-17°C.

Blend: Cabernet Sauvignon 85% Merlot 15%

Grape source: 99% Perdeberg hills area in Paarl, 1% Stellenbosch

Wine analysis: Alc 14.0% • RS 4.8 g/l • TA 5.8 g/l • pH 3.64

Winemaking techniques:

Blend: Chenin Blanc, 100% free-run juice

Grape source: 100% from dry-land, bush vines in Perdeberg region of Paarl

Wine analysis: Alc 13.5% • RS 4.9 g/l • TA 7.0 g/l • pH 3.51

Winemaking techniques:

Blend: 100% Chardonnay

Grape source: From two dry-land vineyards in Perdeberg region of Paarl

Wine analysis: Alc 13.5% • RS 4.1 g/l • TA 6.5g/l • pH 3.49

Winemaking techniques:

Blend: Shiraz 99%, Viognier 1%

Grape source: 100% Perdeberg Hills in Paarl

Wine analysis: Alc 14.0% • RS 4.9 g/l • TA 5.5 g/l • pH 3.58

Winemaking techniques:

Blend: Cabernet Sauvignon 85% Merlot 15%

Grape source: 99% Perdeberg hills area in Paarl, 1% Stellenbosch

Wine analysis: Alc 14.0% • RS 4.8 g/l • TA 5.8 g/l • pH 3.64

Winemaking techniques:

Blend: Chenin Blanc with a touch of Viognier

Grape source: Paarl

Wine analysis: Alc 13.5% • RS 5.4 g/l • TA 5.9 g/l • pH 3.42

Winemaking techniques:

Grapes from several premium vineyards, mostly situated in the Agter-Paarl area. Mostly-free-run Chenin Blanc used for this wine. The wine was cold-fermented over 20 days in stainless steel tanks. The wine is made in a fresh, crisp style. A splash of Viognier was added for a touch of richness and spice. The wine was fined and filtered before bottling.

Vintage conditions: