The Swartland has been outsider country, for people and for grape varieties, for centuries. Where vineyards near the city were subject to changes in fashion, the Swartland remained the bastion of the original varieties. And while coastal vineyards could be replaced within 20 years, in the Swartland, very old age was the norm. The Swartland is hot and dry, with many bush vine vineyards. When grown as a bush, near the ground, the vine is in sole charge of its crop. There are only as many grapes on each vine as the plant can bring to full ripeness. This, combined with the clay-rich schist soils, is the background story to the flavours of Swartland wines.

The deeper shale soils in the Riebeek district are on the slopes of the Kasteelberg foothills. The schists from the Malmesbury shales are rich with
clay and have strong water-holding capacity. The four blocks used in this blend are all within a few kilometres of each other and share low fertility and the ability to maintain vine and grape health through the drought and heat period of ripening. In this way they contribute ripe flavours without high alcohol.
All four varieties were fermented in stainless steel with pump-over aeration and extraction. After blending, the wine spent 6 months in several-times-used barrels.
Colour: Bright, ruby red
Aroma: Cherries, melon and plums
Taste: Fine, elegant flavours, bright middle palate and long, complex finish
Alc. 13.5%
RS 3.8
TA 5.7
pH 3.5