THE SHOP - selling to South Africa only

[South Africa only] We are very sorry to inform you that our Online-Shop currently only works for our customers located in South Africa. If you are not based in South Africa please have a look at the list of our Distributors here.
  • Chenin Blanc

    Terroir Selection R215.00
    Type Single Varietal Chenin Blanc
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Springfontein Rim
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Ramsey 2003
    Cultivars Clones: Chenin Blanc CN422A+SN24
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: Barriques 2nd Fill French/Hungarian and Speidel PUR 600 ltr Egg Tanks
    Maturating: Barriques 2nd Fill French/Hungarian and Speidel PUR 600 ltr Egg Tanks
    Yeast Addition Filtrating: None None
    Harvest Date: 06.02.2018 to 28.02.2018
    Pressing Date: 07.02.2018 to 01.03.2018
    Blending Date: 06.11.2018
    Bottling date: 30.11.2018
    Maceration Period thereof Cold: None None
    Alcoholic Fermentation Period: 17 Days
    Share Anaerobic Malolactic: 0% 40%
    Average Yield Balling: 52 hl/ha 21.9°Bx
    Alcohol Residual Sugar: 12.9% 2.1 g/ltr
    Acidity Addition Total Acidity pH: None 5.8 g/ltr pH 3.4
    Tannin Addition Total Extract: None 19.8 g/ltr
    Total Sulphur thereof free: 0.090 g/ltr 0.016 g/ltr
    Production: 6,148 btl à 0.750 ltr
    Chemical Analysis before Bottling
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  • Pinotage

    Terroir Selection R215.00
    Type: Single Varietal
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2004
    Cultivars Clones: Pinotage PI48A
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: 1,000 ltr Vats with Regular Punch-downs by Hand
    Maturating: Barriques 2nd/3rd Fill French/Hungarian/American
    Yeast Addition Filtrating: None None
    Harvest Date: 24.02.2016
    Pressing Date: 13.03.2016
    Blending Date: 18.10.2017
    Bottling date: 13.11.2017
    Maceration Period thereof Cold: 4 Days 4 Days
    Alcoholic Fermentation Period: 12 Days
    Share Anaerobic Malolactic: 25% 100%
    Average Yield Balling: 39 hl/ha 25.0°Bx
    Alcohol Residual Sugar: 15.0% 2.0 g/ltr
    Acidity Addition Total Acidity pH: None 5.1 g/ltr pH 3.7
    Tannin Addition Total Extract: None 30.5 g/ltr
    Total Sulphur thereof free: 0.067 g/ltr 0.018 g/ltr
    Production: 5,828 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Type Single Varietal
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2004
    Cultivars Clones: Pinotage PI48A
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: 1,000 ltr Vats with Regular Punch-downs by Hand
    Maturating: Barriques 2nd/3rd Fill French/Hungarian/American
    Yeast Addition Filtrating: None None
    Harvest Date: 22.02.2017 to 02.03.2017
    Pressing Date: 12.03.2017 to 20.03.2017
    Blending Date: 28.11.2018
    Bottling date: 21.12.2018
    Maceration Period thereof Cold: 4 Days 4 Days
    Alcoholic Fermentation Period: 13 Days
    Share Anaerobic Malolactic: 25% 100%
    Average Yield Balling: 36 hl/ha 24.8°Bx
    Alcohol Residual Sugar: 14.6% 2.6 g/ltr
    Acidity Addition Total Acidity pH: None 5.1 g/ltr pH 3.7
    Tannin Addition Total Extract: None 30.4 g/ltr
    Total Sulphur thereof free: 0.064 g/ltr 0.018 g/ltr
    Production: 7,781 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Type Single Varietal
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2004
    Cultivars Clones: Pinotage PI48A
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: 1,000 ltr Vats with Regular Punch-downs by Hand
    Maturating: Barriques 2nd/3rd Fill French/Hungarian/American
    Yeast Addition Filtrating: None None
    Harvest Date: 22.02.2017 to 02.03.2017
    Pressing Date: 12.03.2017 to 20.03.2017
    Blending Date: 28.11.2018
    Bottling date: 21.12.2018
    Maceration Period thereof Cold: 4 Days 4 Days
    Alcoholic Fermentation Period: 13 Days
    Share Anaerobic Malolactic: 25% 100%
    Average Yield Balling: 36 hl/ha 24.8°Bx
    Alcohol Residual Sugar: 14.6% 2.6 g/ltr
    Acidity Addition Total Acidity pH: None 5.1 g/ltr pH 3.7
    Tannin Addition Total Extract: None 30.4 g/ltr
    Total Sulphur thereof free: 0.064 g/ltr 0.018 g/ltr
    Production: 7,781 btl à 0.750 ltr
    Chemical Analysis before Bottling
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  • Dark Side of the Moon

    Limestone Rocks R465.00
    Type White Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Springfontein Rim
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2009 / Ramsey 2009
    Cultivars Clones: Pinotage PI48A / Chenin Blanc CN422 / Chardonnay CY227B
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before (CN+CY) and at (PI) Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: Barriques 2nd Fill
    Maturating: Barriques 1st (40%) and 2nd (60%) Fill French/Hungarian
    Yeast Addition Filtrating: None None
    Harvest Date: 03.02.2015 to 11.02.2015
    Pressing Date: 08.02.2015 to 16.02.2015
    Blending Date: 10.10.2016
    Bottling date: 01.11.2016
    Maceration Period thereof Cold: 3 Days 3 Days (CN+CY)
    Alcoholic Fermentation Period: 14 Days
    Share Anaerobic Malolactic: 0% 100%
    Blend Composition: CN43%/PI38%/CY29%
    Average Yield Balling: 23 hl/ha 23.3°Bx
    Alcohol Residual Sugar: 13.9% 3.3 g/ltr
    Acidity Addition Total Acidity pH: None 5.9 g/ltr pH 3.6
    Tannin Addition Total Extract: None 23.2 g/ltr
    Total Sulphur thereof free: 0.116 g/ltr 0.012 g/ltr
    Production: 1,500 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Release Date: Q4-2020
    Type White Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Springfontein Rim
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2009 / Ramsey 2009
    Cultivars Clones: Pinotage PI48A / Chenin Blanc CN422 / Chardonnay CY227B
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before (CN+CY) and at (PI) Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: Barriques 2nd Fill
    Maturating: Barriques 1st (40%) and 2nd (60%) Fill French/Hungarian
    Yeast Addition Filtrating: None None
    Harvest Date: 12.02.2016 to 24.02.2016
    Pressing Date: 20.02.2016 to 24.02.2016
    Blending Date: 06.11.2017
    Bottling date: 04.12.2017
    Maceration Period thereof Cold: 4 Days 4 Days (CN+CY)
    Alcoholic Fermentation Period: 14 Days
    Share Anaerobic Malolactic: 0% 100%
    Blend Composition: CN46%/PI34%/CY20%
    Average Yield Balling: 33 hl/ha 24.0°Bx
    Alcohol Residual Sugar: 14.2% 4.0 g/ltr
    Acidity Addition Total Acidity pH: None 6.0 g/ltr pH 3.5
    Tannin Addition Total Extract: None 23.6 g/ltr
    Total Sulphur thereof free: 0.093 g/ltr 0.090 g/ltr
    Production: 1,375 btl à 0.750 ltr
    Chemical Analysis before Bottling
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  • Child in Time

    Limestone Rocks R465.00
    Type Red Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2005 / Ramsey 2005
    Cultivars Clones: Pinotage PI48A / Petit Verdot PR400D
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press Whole Berry
    Wild Yeast Fermenting: Open Barriques 1st Fill French/American with Manual Punch-downs 7 Days each 2nd Hour
    Maturating: Barriques 1st Fill French/American
    Yeast Addition Filtrating: None None
    Harvest Date: 19.02.2015 to 18.03.2015
    Pressing Date: 14.03.2015 to 12.04.2015
    Blending Date: 01.02.2017
    Bottling date: 17.02.2017
    Maceration Period thereof Cold: 6 Days 6 Days
    Alcoholic Fermentation Period: 16 Days
    Share Anaerobic Malolactic: 0% 100%
    Blend Composition: PR86%/PI14%
    Average Yield Balling: 14.3 hl/ha 24.2°Bx
    Alcohol Residual Sugar: 14.3% 3.2 g/ltr
    Acidity Addition Total Acidity pH: None 6.1 g/ltr pH 3.6
    Tannin Addition Total Extract: None 35.4 g/ltr
    Total Sulphur thereof free: 0.055 g/ltr 0.010 g/ltr
    Production: 751 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Release Date: Q4-2020
    Type Red Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Springfontein Rim
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2005 / Ramsey 2005
    Cultivars Clones: Pinotage PI48A / Petit Verdot PR400D
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press Whole Berry
    Wild Yeast Fermenting: Open Barriques 1st Fill French/American with Manual Punch-downs 7 Days each 2nd Hour
    Maturating: Barriques 1st Fill French/American
    Yeast Addition Filtrating: None None
    Harvest Date: 04.03.2016 to 30.03.2016
    Pressing Date: 19.03.2016 to 15.03.2016
    Blending Date: 18.10.2017
    Bottling date: 06.11.2017
    Maceration Period thereof Cold: 4 Days 4 Days
    Alcoholic Fermentation Period: 10 Days
    Share Anaerobic Malolactic: 0% 100%
    Blend Composition: PR86%/PI14%
    Average Yield Balling: 32.0 hl/ha 23.0°Bx
    Alcohol Residual Sugar: 13.6% 2.9 g/ltr
    Acidity Addition Total Acidity pH: None 5.6 g/ltr pH 3.5
    Tannin Addition Total Extract: None 31.4 g/ltr
    Total Sulphur thereof free: 0.057 g/ltr 0.012g/ltr
    Production: 1,184 btl à 0.750 ltr
    Chemical Analysis before Bottling
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    THE DISTRIBUTION
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  • Gadda da Vida

    Limestone Rocks R465.00
    Type Red Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2005 / Ramsey 2005
    Cultivars Clones: Pinotage PI48A / Petit Verdot PR400D
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press Whole Berry
    Wild Yeast Fermenting: Open Barriques 1st Fill French/American with Manual Punch-downs 7 Days each 2nd Hour
    Maturating: Barriques 1st Fill French/American
    Yeast Addition Filtrating: None None
    Harvest Date: 19.02.2015 to 18.03.2015
    Pressing Date: 14.03.2015 to 12.04.2015
    Blending Date: 01.02.2017
    Bottling date: 17.02.2017
    Maceration Period thereof Cold: 6 Days 6 Days
    Alcoholic Fermentation Period: 16 Days
    Share Anaerobic Malolactic: 0% 100%
    Blend Composition: PI85%/PR15%
    Average Yield Balling: 21.3 hl/ha 25.3°Bx
    Alcohol Residual Sugar: 15.4% 3.0 g/ltr
    Acidity Addition Total Acidity pH: None 5.2 g/ltr pH 3.7
    Tannin Addition Total Extract: None 34.3 g/ltr
    Total Sulphur thereof free: 0.062 g/ltr 0.015 g/ltr
    Production: 533 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Type Red Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Springfontein Rim
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2005 / Ramsey 2005
    Cultivars Clones: Pinotage PI48A / Petit Verdot PR400D
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press Whole Berry
    Wild Yeast Fermenting: Open Barriques 1st Fill French/American with Manual Punch-downs 7 Days each 2nd Hour
    Maturating: Barriques 1st Fill French/American
    Yeast Addition Filtrating: None None
    Harvest Date: 04.03.2016 to 30.03.2016
    Pressing Date: 19.03.2016 to 15.03.2016
    Blending Date: 18.10.2017
    Bottling date: 06.11.2017
    Maceration Period thereof Cold: 4 Days 4 Days
    Alcoholic Fermentation Period: 10 Days
    Share Anaerobic Malolactic: 0% 100%
    Blend Composition: PI85%/PR15%
    Average Yield Balling: 39.2hl/ha 23.3°Bx
    Alcohol Residual Sugar: 13.8% 2.4 g/ltr
    Acidity Addition Total Acidity pH: None 5.4 g/ltr pH 3.6
    Tannin Addition Total Extract: None 29.6 g/ltr
    Total Sulphur thereof free: 0.041 g/ltr 0.011 g/ltr
    Production: 1,166 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Type Red Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Springfontein Rim
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2005 / Ramsey 2005
    Cultivars Clones: Pinotage PI48A / Petit Verdot PR400D
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press Whole Berry
    Wild Yeast Fermenting: Open Barriques 1st Fill French/American with Manual Punch-downs 7 Days each 2nd Hour
    Maturating: Barriques 1st Fill French/American
    Yeast Addition Filtrating: None None
    Harvest Date: 04.03.2016 to 30.03.2016
    Pressing Date: 19.03.2016 to 15.03.2016
    Blending Date: 18.10.2017
    Bottling date: 06.11.2017
    Maceration Period thereof Cold: 4 Days 4 Days
    Alcoholic Fermentation Period: 10 Days
    Share Anaerobic Malolactic: 0% 100%
    Blend Composition: PI85%/PR15%
    Average Yield Balling: 39.2hl/ha 23.3°Bx
    Alcohol Residual Sugar: 13.8% 2.4 g/ltr
    Acidity Addition Total Acidity pH: None 5.4 g/ltr pH 3.6
    Tannin Addition Total Extract: None 29.6 g/ltr
    Total Sulphur thereof free: 0.041 g/ltr 0.011 g/ltr
    Production: 1,166 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Currently not based in South Africa? Find the distributor for your country of choice here:
    THE DISTRIBUTION
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  • Whole Lotta Love

    Limestone Rocks R465.00
    Type Red Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2003 / Ramsey 2003
    Cultivars Clones: Pinotage PI48A / Petit Verdot PR400D / Shiraz SH21A
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before(PI+PR) and at(SH) Pressing
    Pressing: Bucher Pneumatic Press Whole Berry(PI+PR) / Whole Bunch(SH)
    Wild Yeast Fermenting: Open Barriques 1st Fill French/Hungarian with Manual Punch-downs 7 Days each 2nd Hour
    Maturating: Barriques 1st Fill French/Hungarian
    Yeast Addition Filtrating: None None
    Harvest Date: 19.02.2015 to 18.03.2015
    Pressing Date: 01.02.2017
    Blending Date: 01.02.2017
    Bottling date: 13.02.2017
    Maceration Period thereof Cold: 10 to 16 Days 4 to 6 Days
    Alcoholic Fermentation Period: 16 Days
    Share Anaerobic Malolactic: 0% 100%
    Blend Composition: PI59%/PR21%/SH20%
    Average Yield Balling: 21.7 hl/ha 24.6°Bx
    Alcohol Residual Sugar: 14.7% 3.0 g/ltr
    Acidity Addition Total Acidity pH: None 5.7g/ltr pH 3.6
    Tannin Addition Total Extract: None 34.5 g/ltr
    Total Sulphur thereof free: 0.044 g/ltr 0.016 g/ltr
    Production: 1,012 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Type Red Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Springfontein Rim
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2003 / Ramsey 2003
    Cultivars Clones: Pinotage PI48A / Petit Verdot PR400D / Shiraz SH21A
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before(PI+PR) and at(SH) Pressing
    Pressing: Bucher Pneumatic Press Whole Berry(PI+PR) / Whole Bunch(SH)
    Wild Yeast Fermenting: Open Barriques 1st Fill French/Hungarian with Manual Punch-downs 7 Days each 2nd Hour
    Maturating: Barriques 1st Fill French/Hungarian
    Yeast Addition Filtrating: None None
    Harvest Date: 04.03.2016 to 30.03.2016
    Pressing Date: 19.03.2016 to 15.03.2016
    Blending Date: 18.10.2017
    Bottling date: 13.11.2017
    Maceration Period thereof Cold: 10 to 16 Days 4 to 6 Days
    Alcoholic Fermentation Period: 10 Days
    Share Anaerobic Malolactic: 0% 100%
    Blend Composition: PI59%/PR21%/SH20%
    Average Yield Balling: 34.5hl/ha 23.7°Bx
    Alcohol Residual Sugar: 14.0% 2.8 g/ltr
    Acidity Addition Total Acidity pH: None 5.6 g/ltr pH 3.6
    Tannin Addition Total Extract: None 30.6 g/ltr
    Total Sulphur thereof free: 0.047 g/ltr 0.012 g/ltr
    Production: 1,121 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Type Red Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Springfontein Rim
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2003 / Ramsey 2003
    Cultivars Clones: Pinotage PI48A / Petit Verdot PR400D / Shiraz SH21A
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before(PI+PR) and at(SH) Pressing
    Pressing: Bucher Pneumatic Press Whole Berry(PI+PR) / Whole Bunch(SH)
    Wild Yeast Fermenting: Open Barriques 1st Fill French/Hungarian with Manual Punch-downs 7 Days each 2nd Hour
    Maturating: Barriques 1st Fill French/Hungarian
    Yeast Addition Filtrating: None None
    Harvest Date: 04.03.2016 to 30.03.2016
    Pressing Date: 19.03.2016 to 15.03.2016
    Blending Date: 18.10.2017
    Bottling date: 13.11.2017
    Maceration Period thereof Cold: 10 to 16 Days 4 to 6 Days
    Alcoholic Fermentation Period: 10 Days
    Share Anaerobic Malolactic: 0% 100%
    Blend Composition: PI59%/PR21%/SH20%
    Average Yield Balling: 34.5hl/ha 23.7°Bx
    Alcohol Residual Sugar: 14.0% 2.8 g/ltr
    Acidity Addition Total Acidity pH: None 5.6 g/ltr pH 3.6
    Tannin Addition Total Extract: None 30.6 g/ltr
    Total Sulphur thereof free: 0.047 g/ltr 0.012 g/ltr
    Production: 1,121 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Currently not based in South Africa? Find the distributor for your country of choice here:
    THE DISTRIBUTION
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  • Jonathan’s Ridge

    Single Vineyard R435.00
    Type Single Varietal Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2000
    Cultivars Clones: Pinotage PI48A
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press Whole Berry
    Wild Yeast Fermenting: Barriques 1st (60%)/2nd(40%) Fill French/Hungarian/American
    Maturating: Barriques 1st (60%)/2nd(40%) Fill French/Hungarian/American
    Yeast Addition Filtrating: None None
    Harvest Date: 12.02.2015
    Pressing Date: 06.03.2015
    Blending Date: 25.01.2017
    Bottling date: 13.02.2017
    Maceration Period thereof Cold: 21 Days 6 Days
    Alcoholic Fermentation Period: 15 Days
    Share Anaerobic Malolactic: 0% 100%
    Average Yield Balling: 21 hl/ha 26.0°Bx
    Alcohol Residual Sugar: 15.6% 2.4 g/ltr
    Acidity Addition Total Acidity pH: None 4.9 g/ltr pH 3.7
    Tannin Addition Total Extract: None 31.4 g/ltr
    Total Sulphur thereof free: 0.067 g/ltr 0.018 g/ltr
    Production: 3,587 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Type Single Varietal
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2000
    Cultivars Clones: Pinotage PI48A
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press Whole Berry
    Wild Yeast Fermenting: Barriques 1st (60%)/2nd(40%) Fill French/Hungarian/American
    Maturating: Barriques 1st (60%)/2nd(40%) Fill French/Hungarian/American
    Yeast Addition Filtrating: None None
    Harvest Date: 04.03.2016
    Pressing Date: 23.03.2016
    Blending Date: 18.10.2017
    Bottling date: 06.11.2017
    Maceration Period thereof Cold: 18 Days 6 Days
    Alcoholic Fermentation Period: 12 Days
    Share Anaerobic Malolactic: 0% 100%
    Average Yield Balling: 42 hl/ha 24.5°Bx
    Alcohol Residual Sugar: 14.6% 2.0 g/ltr
    Acidity Addition Total Acidity pH: None 5.4 g/ltr pH 3.8
    Tannin Addition Total Extract: None 31.0 g/ltr
    Total Sulphur thereof free: 0.047 g/ltr 0.022 g/ltr
    Production: 4,318 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Type Single Varietal
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2000
    Cultivars Clones: Pinotage PI48A
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press Whole Berry
    Wild Yeast Fermenting: Barriques 1st (60%)/2nd(40%) Fill French/Hungarian/American
    Maturating: Barriques 1st (60%)/2nd(40%) Fill French/Hungarian/American
    Yeast Addition Filtrating: None None
    Harvest Date: 04.03.2016
    Pressing Date: 23.03.2016
    Blending Date: 18.10.2017
    Bottling date: 06.11.2017
    Maceration Period thereof Cold: 18 Days 6 Days
    Alcoholic Fermentation Period: 12 Days
    Share Anaerobic Malolactic: 0% 100%
    Average Yield Balling: 42 hl/ha 24.5°Bx
    Alcohol Residual Sugar: 14.6% 2.0 g/ltr
    Acidity Addition Total Acidity pH: None 5.4 g/ltr pH 3.8
    Tannin Addition Total Extract: None 31.0 g/ltr
    Total Sulphur thereof free: 0.047 g/ltr 0.022 g/ltr
    Production: 4,318 btl à 0.750 ltr
    Chemical Analysis before Bottling
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  • Jil’s Dune

    Single Vineyard R435.00
    Type Single Varietal Chenin Blanc
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Ramsey 2003
    Cultivars Clones: Chenin Blanc CN422A
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: With Pressing
    Pressing: Bucher Pneumatic Press Whole Bunch
    Wild Yeast Fermenting: Barriques 1st (40%)/2nd(60%) Fill French/Hungarian
    Maturating: Barriques 1st (40%)/2nd(60%) Fill French/Hungarian
    Yeast Addition Filtrating: None None
    Harvest Date: 16.02.2016
    Pressing Date: 17.02.2016
    Blending Date: 12.01.2017
    Bottling date: 14.02.2017
    Maceration Period thereof Cold: None None
    Alcoholic Fermentation Period: 14 Days
    Share Anaerobic Malolactic: 0% 100%
    Average Yield Balling: 34 hl/ha 24.1°Bx
    Alcohol Residual Sugar: 14.3% 2.5 g/ltr
    Acidity Addition Total Acidity pH: None 5.9 g/ltr pH 3.5
    Tannin Addition Total Extract: None 21.5 g/ltr
    Total Sulphur thereof free: 0.128 g/ltr 0.023 g/ltr
    Production: 1,951 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Type Single Varietal
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Ramsey 2003
    Cultivars Clones: Chenin Blanc CN422A
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: With Pressing
    Pressing: Bucher Pneumatic Press Whole Bunch
    Wild Yeast Fermenting: Barriques 1st (40%)/2nd(60%) Fill French/Hungarian
    Maturating: Barriques 1st (40%)/2nd(60%) Fill French/Hungarian
    Yeast Addition Filtrating: None None
    Harvest Date: 23.02.2017
    Pressing Date: 24.02.2017
    Blending Date: 06.11.2018
    Bottling date: 30.11.2018
    Maceration Period thereof Cold: None None
    Alcoholic Fermentation Period: 14 Days
    Share Anaerobic Malolactic: 0% 100%
    Average Yield Balling: 32 hl/ha 23.2°Bx
    Alcohol Residual Sugar: 13.7% 2.8 g/ltr
    Acidity Addition Total Acidity pH: None 5.6 g/ltr pH 3.5
    Tannin Addition Total Extract: None 22.2 g/ltr
    Total Sulphur thereof free: 0.089 g/ltr 0.090 g/ltr
    Production: 2,719 btl à 0.750 ltr
    Chemical Analysis before Bottling
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  • White of Springfontein

    ULUMBAZA R150.00
    Type White Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Springfontein Rim
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2003 / Ramsey 2003
    Cultivars Clones: Pinotage PI48A / Chardonnay CY3 /   Sauvignon Blanc SB316D / Semillon GD315A
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: Speidel Stainless Steel and PUR 600 ltr Egg Tanks
    Maturating: Speidel Stainless Steel and PUR 600 ltr Egg Tanks
    Yeast Addition Filtrating: None None
    Harvest Date: 31.01.2017 to 15.02.2017
    Pressing Date: 01.02.2017 to 15.02.2017
    Blending Date: 28.12.2017
    Bottling date: 17.01.2018
    Maceration Period thereof Cold: None None
    Alcoholic Fermentation Period: 14 Days
    Share Anaerobic Malolactic: 0% 0%
    Blend Composition: SB33%/GD23%/PI22%/CY22%
    Average Yield Balling: 35 hl/ha 22.7°Bx
    Alcohol Residual Sugar: 13.4% 3.1 g/ltr
    Acidity Addition Total Acidity pH: None 5.8 g/ltr pH 3.6
    Tannin Addition Total Extract: None 20.6 g/ltr
    Total Sulphur thereof free: 0.095 g/ltr 0.012 g/ltr
    Production: 5,220 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Type White Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Springfontein Rim
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2003 / Ramsey 2003
    Cultivars Clones: Pinotage PI48A / Chardonnay CY3 / Sauvignon Blanc SB316D / Semillon GD315A
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: Speidel Stainless Steel and PUR 600 ltr Egg Tanks
    Maturating: Speidel Stainless Steel and PUR 600 ltr Egg Tanks
    Yeast Addition Filtrating: None None
    Harvest Date: 30.01.2018 to 25.02.2018
    Pressing Date: 31.01.2018 to 26.02.2018
    Blending Date: 26.11.2018
    Bottling date: 14.12.2018
    Maceration Period thereof Cold: None None
    Alcoholic Fermentation Period: 12 Days
    Share Anaerobic Malolactic: 0% 0%
    Blend Composition: SB32%/CY27%/GD21%/PI20%
    Average Yield Balling: 38 hl/ha 22.0°Bx
    Alcohol Residual Sugar: 13.0% 1.9 g/ltr
    Acidity Addition Total Acidity pH: None 5.6 g/ltr pH 3.4
    Tannin Addition Total Extract: None 20.6 g/ltr
    Total Sulphur thereof free: 0.062 g/ltr 0.090 g/ltr
    Production: 5,305 btl à 0.750 ltr
    Chemical Analysis before Bottling
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  • Red of Springfontein

    ULUMBAZA R150.00
    Type Red Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2003 / Ramsey 2003 /Ruggeri 40 2015
    Cultivars Clones: Pinotage PI48A / Cabernet Sauvignon CS18A+46+CxH /Petit Verdot PR400D / Shiraz SH21A 
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: 1,000 ltr Vats with Regular Punch-downs by Hand
    Maturating: Barriques 2nd/3rd Fill
    Yeast Addition Filtrating: None None
    Harvest Date: 24.02.2016 to 30.03.2016
    Pressing Date: 16.03.2016 to 18.04.2016
    Blending Date: 03.12.2017
    Bottling date: 17.01.2018
    Maceration Period thereof Cold: 3 Days 3 Days
    Alcoholic Fermentation Period: 16 Days
    Share Anaerobic Malolactic: 20% 100%
    Blend Composition: PI42%/CS30%/SH20%/PR8%
    Average Yield Balling: 36 hl/ha 24.9°Bx
    Alcohol Residual Sugar: 14.2% 2.8 g/ltr
    Acidity Addition Total Acidity pH: None 5.7 g/ltr pH 3.6
    Tannin Addition Total Extract: None 32.1 g/ltr
    Total Sulphur thereof free: 0.075 g/ltr 0.022 g/ltr
    Production: 7,015 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Type Red Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2003 / Ramsey 2003 /Ruggeri 40 2015
    Cultivars Clones: Pinotage PI48A / Cabernet Sauvignon CS18A+46+CxH / Merlot ME343A / Shiraz SH21A
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: 1,000 ltr Vats with Regular Punch-downs by Hand
    Maturating: Barriques 2nd/3rd Fill
    Yeast Addition Filtrating: None None
    Harvest Date: 22.02.2017 to 22.03.2017
    Pressing Date: 09.03.2017 to 06.04.2017
    Blending Date: 15.12.2018
    Bottling date: 20.12.2018
    Maceration Period thereof Cold: 3 Days 3 Days
    Alcoholic Fermentation Period: 16 Days
    Share Anaerobic Malolactic: 20% 100%
    Blend Composition: PI38%/ME25%/SH21%/CS16%
    Average Yield Balling: 39 hl/ha 24.3°Bx
    Alcohol Residual Sugar: 14.6% 2.8 g/ltr
    Acidity Addition Total Acidity pH: None 5.4 g/ltr pH 3.5
    Tannin Addition Total Extract: None 30.8 g/ltr
    Total Sulphur thereof free: 0.067 g/ltr 0.014 g/ltr
    Production: 6,928 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Type Red Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2003 / Ramsey 2003 /Ruggeri 40 2015
    Cultivars Clones: Pinotage PI48A / Cabernet Sauvignon CS18A+46+CxH / Merlot ME343A / Shiraz SH21A
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: 1,000 ltr Vats with Regular Punch-downs by Hand
    Maturating: Barriques 2nd/3rd Fill
    Yeast Addition Filtrating: None None
    Harvest Date: 22.02.2017 to 22.03.2017
    Pressing Date: 09.03.2017 to 06.04.2017
    Blending Date: 15.12.2018
    Bottling date: 20.12.2018
    Maceration Period thereof Cold: 3 Days 3 Days
    Alcoholic Fermentation Period: 16 Days
    Share Anaerobic Malolactic: 20% 100%
    Blend Composition: PI38%/ME25%/SH21%/CS16%
    Average Yield Balling: 39 hl/ha 24.3°Bx
    Alcohol Residual Sugar: 14.6% 2.8 g/ltr
    Acidity Addition Total Acidity pH: None 5.4 g/ltr pH 3.5
    Tannin Addition Total Extract: None 30.8 g/ltr
    Total Sulphur thereof free: 0.067 g/ltr 0.014 g/ltr
    Production: 6,928 btl à 0.750 ltr
    Chemical Analysis before Bottling
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  • Pink of Springfontein

    ULUMBAZA R150.00
    Type Rosé Blend with Pinotage Non-Saignée
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Springfontein Rim
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2003 / Ramsey 2003
    Cultivars Clones: Pinotage PI48A / Merlot ME343A
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: Speidel Stainless Steel and PUR 600 ltr Egg Tanks
    Maturating: Speidel Stainless Steel and PUR 600 ltr Egg Tanks
    Yeast Addition Filtrating: None None
    Harvest Date: 02.02.2017 to 10.02.2017
    Pressing Date: 03.02.2017 to 11.02.2017
    Blending Date: 28.12.2017
    Bottling date: 18.01.2018
    Maceration Period thereof Cold: 12 Hours 12 Hours
    Alcoholic Fermentation Period: 12 Days
    Share Anaerobic Malolactic: 0% 0%
    Blend Composition: PI51%/ME49%
    Average Yield Balling: 42 hl/ha 23.8°Bx
    Alcohol Residual Sugar: 13.6% 2.4 g/ltr
    Acidity Addition Total Acidity pH: None 6.0 g/ltr pH 3.4
    Tannin Addition Total Extract: None 21.5g/ltr
    Total Sulphur thereof free: 0.078 g/ltr 0.010 g/ltr
    Production: 1,708 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Type Rosé Blend with Pinotage Non-Saignée
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Springfontein Rim
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2003 / Ramsey 2003
    Cultivars Clones: Pinotage PI48A / Merlot ME343A
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: Speidel Stainless Steel and PUR 600 ltr Egg Tanks
    Maturating: Speidel Stainless Steel and PUR 600 ltr Egg Tanks
    Yeast Addition Filtrating: None None
    Harvest Date:
    Pressing Date:
    Blending Date:
    Bottling date: coming soon ...
    Maceration Period thereof Cold: 12 Hours 12 Hours
    Alcoholic Fermentation Period:
    Share Anaerobic Malolactic:
    Blend Composition:
    Average Yield Balling:
    Alcohol Residual Sugar:
    Acidity Addition Total Acidity pH:
    Tannin Addition Total Extract:
    Total Sulphur thereof free:
    Production:
    Chemical Analysis before Bottling
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  • Bunches Broken

    Daredevils' Drums R375.00
    Type Single Varietal Shiraz
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Ramsey 1999
    Cultivars Clones: Shiraz SH21A
    Harvest: After Snipping Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: At Pressing
    Pressing: Bucher Pneumatic Press Whole Bunch
    Wild Yeast Fermenting: 1,000 ltr Vats with Regular Punch-downs by Hand
    Maturating: Barriques 1st (30%)/2nd(20%)/3rd(50%)Fill
    Yeast Addition Filtrating: None None
    Harvest Date: 20.02.2017 to 08.03.2017
    Pressing Date: 13.03.2017 to 25.03.2017
    Blending Date: 26.11.2018
    Bottling date: 15.12.2018
    Maceration Period thereof Cold: 19 Days 4 Days
    Alcoholic Fermentation Period: 15 Days
    Share Anaerobic Malolactic: 0% 100%
    Average Yield Balling: 27hl/ha 24.5°Bx
    Alcohol Residual Sugar: 14.5 % 3.0 g/ltr
    Acidity Addition Total Acidity pH: None 5.6 g/ltr pH 3.6
    Tannin Addition Total Extract: None 33.3 g/ltr
    Total Sulphur thereof free: 0.062 g/ltr 0.012 g/ltr
    Production: 3,219 btl à 0.750 ltr
    Chemical Analysis before Bottling
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  • Juices Untamed

    Daredevils' Drums R375.00
    Type Single Varietal Chardonnay
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Ramsey 1998
    Cultivars Clones: Chardonnay CY227B
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: Barriques 1st Fill French
    Maturating: Barriques 2nd Fill French
    Yeast Addition Filtrating: None None
    Harvest Date: 12.02.2016
    Pressing Date: 17.02.2016
    Blending Date: 09.10.2017
    Bottling date: 13.11.2017
    Maceration Period thereof Cold: 4 Days 4 Days
    Alcoholic Fermentation Period: 14 Days
    Share Anaerobic Malolactic: 0% 100%
    Average Yield Balling: 23 hl/ha 23.0°Bx
    Alcohol Residual Sugar: 13.6% 2.6 g/ltr
    Acidity Addition Total Acidity pH: None 5.2 g/ltr pH 3.6
    Tannin Addition Total Extract: None 21.9 g/ltr
    Total Sulphur thereof free: 0.083 g/ltr 0.012 g/ltr
    Production: 1,151 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Type Single Varietal Chardonnay
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Ramsey 1998
    Cultivars Clones: Chardonnay CY227B
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: Barriques 1st Fill French
    Maturating: Barriques 2nd Fill French
    Yeast Addition Filtrating: None None
    Harvest Date: 12.02.2016
    Pressing Date: 17.02.2016
    Blending Date: 09.10.2017
    Bottling date: 13.11.2017
    Maceration Period thereof Cold: 4 Days 4 Days
    Alcoholic Fermentation Period: 14 Days
    Share Anaerobic Malolactic: 0% 100%
    Average Yield Balling: 23 hl/ha 23.0°Bx
    Alcohol Residual Sugar: 13.6% 2.6 g/ltr
    Acidity Addition Total Acidity pH: None 5.2 g/ltr pH 3.6
    Tannin Addition Total Extract: None 21.9 g/ltr
    Total Sulphur thereof free: 0.083 g/ltr 0.012 g/ltr
    Production: 1,151 btl à 0.750 ltr
    Chemical Analysis before Bottling
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  • Mashes Extreme

    Daredevils' Drums R375.00
    Type Single Varietal Cabernet Sauvignon
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Ramsey/Richter 99 1998
    Cultivars Clones: Cabernet Sauvignon CS46CxH
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: Speidel 1,600 ltr Stainless Steel VarCap Tank
    Maturating: Barriques 1st (40%)/3rd(60%) Fill
    Yeast Addition Filtrating: None None
    Harvest Date: 23.03.2017
    Pressing Date: 13.06.2017
    Blending Date: 26.11.2018
    Bottling date: 21.12.2018
    Maceration Period thereof Cold: 66 Days 6 Days
    Alcoholic Fermentation Period: 15 Days
    Share Anaerobic Malolactic: 0% 100%
    Average Yield Balling: 20.4hl/ha 24.8°Bx
    Alcohol Residual Sugar: 14.6% 3.0 g/ltr
    Acidity Addition Total Acidity pH: None 5.6 g/ltr pH 3.6
    Tannin Addition Total Extract: None 34.3 g/ltr
    Total Sulphur thereof free: 0.084 g/ltr 0.035 g/ltr
    Production: 1,026 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Type Single Varietal Cabernet Sauvignon
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Ramsey/Richter 99 1998
    Cultivars Clones: Cabernet Sauvignon CS46CxH
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: Speidel 1,600 ltr Stainless Steel VarCap Tank
    Maturating: Barriques 1st (40%)/3rd(60%) Fill
    Yeast Addition Filtrating: None None
    Harvest Date: 23.03.2017
    Pressing Date: 13.06.2017
    Blending Date: 26.11.2018
    Bottling date: 21.12.2018
    Maceration Period thereof Cold: 66 Days 6 Days
    Alcoholic Fermentation Period: 15 Days
    Share Anaerobic Malolactic: 0% 100%
    Average Yield Balling: 20.4hl/ha 24.8°Bx
    Alcohol Residual Sugar: 14.6% 3.0 g/ltr
    Acidity Addition Total Acidity pH: None 5.6 g/ltr pH 3.6
    Tannin Addition Total Extract: None 34.3 g/ltr
    Total Sulphur thereof free: 0.084 g/ltr 0.035 g/ltr
    Production: 1,026 btl à 0.750 ltr
    Chemical Analysis before Bottling
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  • Skins Agleam

    Daredevils' Drums R375.00
    Type Single Varietal Sauvignon Blanc
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Ramsey 2003
    Cultivars Clones: Sauvignon Blanc SB316D
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: At Pressing
    Pressing: Bucher Pneumatic Press Whole Bunch
    Wild Yeast Fermenting: Barriques 1st /3rd Fill
    Maturating: Barriques 1st /3rd Fill
    Yeast Addition Filtrating: None None
    Harvest Date: 08.02.2017
    Pressing Date: 17.03.2017
    Blending Date: 28.12.2017
    Bottling date: 17.01.2018
    Maceration Period thereof Cold: 28 Days 28 Days
    Alcoholic Fermentation Period: 8 Days
    Share Anaerobic Malolactic: 100% 100%
    Average Yield Balling: 34.2 hl/ha 21.2°Bx
    Alcohol Residual Sugar: 12.5% 2.4 g/ltr
    Acidity Addition Total Acidity pH: None 6.3 g/ltr pH 3.7
    Tannin Addition Total Extract: None 22.1 g/ltr
    Total Sulphur thereof free: 0.076 g/ltr 0.060 g/ltr
    Production: 2,000 btl à 0.750 ltr
    Chemical Analysis before Bottling
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  • Blushes Inverse

    Daredevils' Drums R375.00
    Type Single Varietal Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Springfontein Rim
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2012
    Cultivars Clones: Pinotage PI48A 
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: With Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: Barriques 1st/2nd/3rd Fill
    Maturating: Barriques 1st/2nd/3rd Fill
    Yeast Addition Filtrating: None None
    Harvest Date: 26.02.2018
    Pressing Date: 26.02.2018
    Blending Date: 06.11.2018
    Bottling date: 30.11.2018
    Maceration Period thereof Cold: None None
    Alcoholic Fermentation Period: 16 Days
    Share Anaerobic Malolactic: 0% 60%
    Average Yield Balling: 33 hl/ha 22.7°Bx
    Alcohol Residual Sugar: 13.4% 1.6 g/ltr
    Acidity Addition Total Acidity pH: None 4.8 g/ltr pH 3.5
    Tannin Addition Total Extract: None 17.9 g/ltr
    Total Sulphur thereof free: 0.080 g/ltr 0.028 g/ltr
    Production: 2,080 btl à 0.750 ltr
    Chemical Analysis before Bottling
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  • Rottweil Fellows

    CBN R290.00
    Type Red Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2004
    Cultivars Clones: Pinotage PI48A / Cabernet Sauvignon CS18A+46+CxH / Merlot ME343A
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press Whole Berry
    Wild Yeast Fermenting: 1,000 ltr Vats with Manual Punch-downs 7 Days every 3 to 4 Hours (Day + Night)
    Maturating: Barriques 1st (25%) and 2nd (75%) Fill French/American
    Yeast Addition Filtrating: None None
    Harvest Date: 01.02.2017 to 23.03.2017
    Pressing Date: 20.02.2017 to 07.04.2017
    Blending Date: 22.11.2018
    Bottling date: 14.12.2018
    Maceration Period thereof Cold: 4 Days 4 Days
    Alcoholic Fermentation Period: 13 Days
    Share Anaerobic Malolactic: 0% 100%
    Blend Composition: CS50%/PI30%/ME20%
    Average Yield Balling: 34.5hl/ha 23.7°Bx
    Alcohol Residual Sugar: 14.6% 2.7 g/ltr
    Acidity Addition Total Acidity pH: None 5.3 g/ltr pH 3.6
    Tannin Addition Total Extract: None 32.8 g/ltr
    Total Sulphur thereof free: 0.070 g/ltr 0.027 g/ltr
    Production: 1,572 btl à 0.750 ltr
    Chemical Analysis before Bottling
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  • AQS Red

    AQS R100.00
    The different varieties were vinified separately in small fermenters with regular punch down to extract colour, aroma and soft tannin. After fermentation all four varieties were pressed to barriques separately for malolactic fermentation, and then matured in 3rd and 4th fill barriques for 16 months.
    More information: 2016_AQS_RED_SPEC  
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  • AQS White

    AQS R100.00
    Grapes were harvested by hand at the first signs of ripeness to bring in grapes with fresh fruit aromas and light texture. The Semillon and Sauvignon Blanc were fermented separately with indigenous yeast species in stainless steel tanks. The wine was blended 10 months after fermentation and then bottled after stabilisation and clarification.
    More information: 2018_AQS_WHITE_SPEC  
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