Sourced from Wildepaardekloof – Ashton, the Drift Estate and Hemel-en-Aarde. All grapes are low yields, sustainably farmed and hand picked.

Cabernet franc and malbec, are destemmed respectively, Grenache is whole cluster carbonic fermentation in a closed tank under CO2. Must was kept cool for 5-7 days, after which tanks were warmed up and natural yeast carried out the fermentation. Pressed off the skins 24-31 days after completion of alcoholic fermentation using a traditional basket press. Natural malolactic fermentation took place in barrel. Wine was in barrel for 20 months and racked three times before bottling. Course filtration only, no fining.