We grow and make all our wines on the farm, making the most of our natural assets. It's cooler here than average for Stellenbosch (by about 3°C). We're very close to the sea (under 5km away). Ocean breezes cool the vines in summer, so the grapes ripen slowly with concentrated flavours and balance. We also lie on an ancient marine bed, dense with sea fossils, lime-rich, granitic and sandstone soils, all great for viticulture.
That's how our wines can be so elegant, restrained and beautifully balanced.
We also maximise our advantages by farming regeneratively with multi crops and animals. We keep Indian Runner ducks (that eat pests) and Dexter cattle ( that eat the weeds). Both fertilise the soils.
By enriching the life and biodiversity of the soil, we grow strong, resilient vines that give healthy, well-ripened grapes. That's why in the cellar, we "follow the grapes", letting them decide how they should be handled. It's a low intervention approach.
MD and seasoned viticulturist Corius Visser, knows Stellenbosch like the back of his hand. Winemaker is Elsenberg-trained Vusi (Mvuselo) Dalicuba who works under him. Tamsin Valentine assists Vusi.
We have over 50ha planted to a mix of reds (75%) and whites (25%).
Every wine in the range expresses respect for heritage and traditional ways of farming for vineyard health and sustainability. But we infuse these historic ways with fresh, dynamic and progressive thinking. This approach to viticulture, where we rely increasingly on nature, gives the grapes a chance to take centre-stage in the cellar. Our way of viticulture is to let the grapes guide us. Not the other way round.
Sometimes there are exceptional circumstances that create exceptional Stellenbosch wines. A particularly interesting vintage, for example, allows us to experiment and innovate beyond our classic range. When we are gifted such exceptional grapes, we create deep, complex wines of enduring staying power. These are always small-edition, collectable wines.
