Four different vineyards across the Swartland produced the fruit for their 2023 Grenache Noir, all producing roughly equal volumes of the final blend. One of the four vineyards is found in the Paardeberg and was planted in the early 2000s. Joining this vineyard is another Paardeberg vineyard, recently planted on the north-eastern side of the Langkloof Valley, overlooking the Aprilskloof, and it continues to impress with its quality. The third vineyard was planted in 2016 in the schist soils of the Kasteelberg. This vineyard was planted on terraces high up in the mountain. Finally, Grenache Noir from a farm west of Malmesbury with high iron content granite soils was also blended in.

Eleven different pickings were done from these various vineyards to make up the final blend. A touch smaller portion (40%) compared to the previous vintage (50%) was fermented and matured in concrete. The grapes spent a total of 4 weeks on the skins, including pre-ferment soaking, alcoholic fermentation, as well as some extended skin contact. 60% whole bunches were used with regular punch downs and pump overs during active alcoholic fermentation, keeping a minimal and gentle extraction process in mind. The wine was pressed off and matured mostly in old 500L neutral French oak barrels, as well as 2700L concrete vessels.

ANALYSIS: ALC 13.5% | RS 1.8 g/l | TA 5.5 g/l | pH 3.37