Single Vineyard
Old Vine Certified
Wine of Origin Olifantsrivier

The vineyard is planted on decomposed sandstone soils. Olifantsriver is up north, about 3.5 hours drive from Cape Town. The greatness of this area is the ocean influence, being 30km from the west coast the mist comes from the cold Atlantic, moving in land every night, this results in very cold nights. When the sun rise it almost ‘burns’ through the mist and leaves a salty precipitation on the vines. The cooling down of the vines at night, gives the vines some longer hang time and preserves acidity.

The vineyards in this region have been known for producing high yields, thus when the old vines can’t keep up anymore, they will be left behind, being always present, often invisible.

“My grandparents used to farm in this region. I have a very deep emotional connection to this place, although both of them do not live anymore it is amazing to go back and produce a wine of the place they called home, and me having all these beautiful memories. In Spring there will be the flower season, it is the biggest tourist attraction, wild flowers everywhere, my mom used to make us three sisters sit in between the flowers, with the Maskam Mountain as back drop. I was then very irritated with her, but today I am glad I got through all the photo sessions because one of the original photos was the inspiration of the label.”

The grapes are handpicked early in the morning and spends 24 hours in a cold room, and the next day it is whole bunch pressed. The juice settles for 24 hours in a stainless steel tank with no enzymes. The next day it is racked off the thick lees to an old oak 500 L barrel. Natural fermentation will start and is followed by malolactic fermentation. 10 months on the primary lees before it is bottled.