Due to milder weather conditions throughout the season, the 2021 vintage began later than usual. With water resources recovered, there was good vine growth, bunch numbers, and berry size. Because of the milder weather, winemakers were able to harvest their grapes at the optimal time, with good colour extraction and natural acidity. The wines produced in the 2021 vintage are expected to be exceptional and wine drinkers can look forward to enjoying this vintage.

Alcoholic fermentation was completed in stainless steel tanks, preserving the complexity of bright red fruit. After fermenting dry on the skins, the wine was pressed and malolactic fermentation was completed in tank. The wine was racked off the lees and aged for about a year on a variety of French oak staves.

Favourable winter conditions yielded a better and larger crop than 2019. Soils were supplemented well, due to good winter rainfalls. With this, postharvest irrigation was possible, producing healthy and lush vines. Moderate summer temperatures during the ripening stage contributed to good flavo ur intensity in the grape. 2020 Promises full wines with concentrated flavour profiles.

To ensure the preservation of clear red fruit flavors, the wine w as fermented in stainless steel tanks. After alcoholic fermentation was completed, the wine was pressed and malolactic fermentation completed in tank. This wine underwent ageing on a selection of French oak staves for approximately 12 months.

The 2019 South African vintage was lower in volume than ever before due to the preceding drought. Despite the smaller crop, good quality wines can be expected from this vintage. With smaller berries, there is a good concentration of flavour and a balance between acidity and sugar, contributing to the expected quality of 2019 vintage.

Alcoholic fermentation was completed in Stainless steel tanks ensuring the preservation of bright red fruit. The wine was pressed and racked off the lees after malolactic fermentation, and then aged on a selection of French oak staves for approximately 12 months.

These grapes are specially selected from the Cape Coastal area. These areas are unique for its warm days and cool nights. This, together with the deep red soils shows beautifully in the wine as a mix between dark- and red fruit flavours, good concentration and a soft juicy tannin structure.

The Shiraz grapes were harvested by hand at 24,5 Balling. After de-stemming and crushing, the wine is transferred into 10 000L French oak tanks and 10 000L stainless steel tanks. Fermentation on the skins takes place at 26°C for about 15 days. The wine is drained from the skins and the skins pressed. The free-run and press-wine are aged separately and blended after 8 months. Maturation takes place in tanks with tight-grain French oak staves and 3rd-fill barrels for about 10 months.