2024 Technical Specifications
Alcohol 12.5%
pH 3.48
Total Acidity 5.2 g/L
Grape Varieties Grenache, Syrah, Mourvedre
Grenache40%
Syrah35%
Mourvedre25%
Region Paarl
Brix at Harvest 22.0°
Vine Age 15-31 years
Fermentation Vessels Qvevri
Pressing Method Light Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 30 days
Total Aging 12 months
Extended Maceration Yes
Production Details Fruit from 15 to 31-year-old vines with low yields of 4 to 8 tons. Varieties were vinified separately; destemmed Grenache and whole-bunch Syrah and Mourvedre were placed in qvevri. Grapes were harvested at 22° to 23° Balling. The wine underwent spontaneous fermentation with gentle daily punch-downs, remained on skins for 1 to 3 months, then received a light pressing before one year of aging in clay qvevri.
Tasting Notes
raspberry, mulberry, strawberry, violets, spice, minerality, earthiness, bright acidity
2023 Technical Specifications
Alcohol 12.5%
pH 3.38
Total Acidity 5.5 g/L
Grape Varieties Grenache, Syrah, Mourvedre
Grenache45%
Syrah35%
Mourvedre20%
Region Paarl
Brix at Harvest 22.0°
Vine Age 14-30 years
Fermentation Vessels Qvevri
Pressing Method Light Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 30 days
Total Aging 12 months
Extended Maceration Yes
Production Details Fruit from 14 to 30-year-old vines with low yields of 4 to 8 tons. Varieties were vinified separately; destemmed Grenache and whole-bunch Syrah and Mourvedre were placed in qvevri. Grapes were harvested at 22° to 23° Balling. The wine underwent spontaneous fermentation with gentle daily punch-downs, remained on skins for 1 to 3 months, then received a light pressing before one year of aging in clay qvevri.
Tasting Notes
raspberry, mulberry, strawberry, violets, spice, minerality, earthiness, bright acidity
2022 Technical Specifications
Alcohol 12.5%
pH 3.35
Total Acidity 5.3 g/L
Grape Varieties Grenache, Mourvedre, Syrah
Grenache43%
Mourvedre30%
Syrah27%
Region Paarl
Brix at Harvest 22.0°
Vine Age 14-30 years
Fermentation Vessels Qvevri
Pressing Method Light Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 30 days
Total Aging 12 months
Extended Maceration Yes
Production Details Fruit from 14 to 30-year-old vines with low yields of 4 to 8 tons. Varieties were vinified separately; destemmed Grenache and whole-bunch Syrah and Mourvedre were placed in qvevri. Grapes were harvested at 22° to 23° Balling. The wine underwent spontaneous fermentation with gentle daily punch-downs, remained on skins for 1 to 3 months, then received a light pressing before one year of aging in clay qvevri.
Tasting Notes
raspberry, mulberry, strawberry, violets, spice, minerality, earthiness, bright acidity
2021 Technical Specifications
Alcohol 12.5%
pH 3.37
Total Acidity 5.8 g/L
Grape Varieties Grenache, Syrah, Mourvedre
Grenache50%
Syrah30%
Mourvedre20%
Region Paarl
Brix at Harvest 22.0°
Vine Age 14-30 years
Fermentation Vessels Qvevri
Pressing Method Light Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 30 days
Total Aging 12 months
Extended Maceration Yes
Production Details Fruit from 14 to 30-year-old vines with low yields of 4 to 8 tons. Varieties were vinified separately; destemmed Grenache and whole-bunch Syrah and Mourvedre were placed in qvevri. Grapes were harvested at 22° to 23° Balling. The wine underwent spontaneous fermentation with gentle daily punch-downs, remained on skins for 1 to 3 months, then received a light pressing before one year of aging in clay qvevri.
Tasting Notes
raspberry, mulberry, strawberry, violets, spice, minerality, earthiness, bright acidity
Critics Ratings Decanter: 93 points
Decanter93 points
James Suckling90 points
2020 Technical Specifications
Alcohol 12.0%
pH 3.48
Total Acidity 5.4 g/L
Grape Varieties Grenache, Syrah, Mourvedre
Grenache50%
Syrah26%
Mourvedre24%
Region Paarl
Brix at Harvest 22.0°
Vine Age 14-30 years
Fermentation Vessels Qvevri
Pressing Method Light Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 30 days
Total Aging 12 months
Extended Maceration Yes
Production Details Fruit from 14 to 30-year-old vines with low yields of 4 to 8 tons. Varieties were vinified separately; destemmed Grenache and whole-bunch Syrah and Mourvedre were placed in qvevri. Grapes were harvested at 22° to 23° Balling. The wine underwent spontaneous fermentation with gentle daily punch-downs, remained on skins for 1 to 3 months, then received a light pressing before one year of aging in clay qvevri.
Tasting Notes
raspberry, mulberry, strawberry, violets, spice, minerality, earthiness, bright acidity
2019 Technical Specifications
Alcohol 12.0%
pH 3.46
Total Acidity 5.3 g/L
Grape Varieties Grenache, Syrah, Mourvedre
Grenache52%
Syrah30%
Mourvedre18%
Region Paarl
Brix at Harvest 22.0°
Vine Age 10-20 years
Fermentation Vessels Qvevri
Pressing Method Light Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 30 days
Total Aging 12 months
Extended Maceration Yes
Production Details Organic fruit from 10 to 20-year-old vines with yields of 8 tons per hectare. Varieties were vinified separately; destemmed Grenache and whole-bunch Syrah and Mourvedre were placed in qvevri. Grapes were harvested between 22° and 23° Balling. The wine was punched down daily during spontaneous fermentation, left on skins for 1 to 3 months, then lightly pressed. It aged in qvevri for one year and was removed from qvevri, blended, and bottled in February 2020.
Tasting Notes
raspberry, mulberry, strawberry, violets, spice, minerality, earthiness, freshness, fine tannins
Producer Information
Website
Address
Lustigan Road, Klein Drakenstein, Paarl, South Africa
Phone
+27 (0)21 863 1976
Email
Owner
Johnathan Grieve
Cellarmaster
Corné Marais