Melon fruit on the nose, with a hint of fragrance. Mouthfeel is rounded and well balanced, with good acidity and richness. The grapes for this wine are from three sites. The first is a bushvine vineyard on the west facing hills outside Darling. The vineyard was planted in 2001 on Richter 99 rootstock and is dryland farmed. The second site is on the lower slopes of Paarl mountain and is irrigated. This low-yielding vineyard is 32 years old and is planted on duplex soils. The third portion is in the Piekenierskloof and is a dryland bushvine vineyard. 9 February (Piekenierskloof) and 18 February (Darling and Paarl) Grapes were hand harvested at 22.3° (Piekenierskloof), 22.5° balling (Darling) and 24.6° balling (Paarl). The fruit was destalked and lightly crushed into separator tanks. It was pressed and then allowed to settle for 48 hours. The clear juice was racked off and fermented using Vin 7 yeasts at approximately 12 degrees Celsius. Fermentation lasted 20 days. Once completed the wine was lightly sulphured and left sur lie for two months prior to bottling. No malolactic fermentation was allowed.

Hints of capsicum on the nose, with pear fruit flavours and good acidity.

Grapes were sourced from trellised vines in cool climate vineyards outside Darling on the west coast. These vineyards are unirrigated and are planted on deep oakleaf soils. 20 percent of the fruit is from and older trellised vineyard outside Malmesbury in the Swartland region. Second and third week of February 2009 The Darling fruit was machine harvested at night, with the grapes arriving cool at the cellar. Bunches were destalked and crushed into stainless steel tanks. The juice was settled for 48 hours, before being drawn off and cold-fermented in tank. The Swartland fruit was hand-picked at night. A combination of Vin7 and Vin13 yeasts were used. After fermentation, the wine was left sur lie for 8 weeks prior to blending and bottling.

Fresh, juicy fruit flavours of plums and red berries, with very light oaking and gentle spice. Fruit is sourced from vineyards in the Paarl and Agter-Paarl and Swartland regions. The Paarl sites are trellised vineyards and are planted on decomposed granite soils. The Swartland vineyards are also trellised and grow on shale soils. February 2008 Grapes were picked ripe, destalked and lightly crushed. The components were fermented individually, in stainless steel tanks. After fermentation, the wine was pressed off. After malolactic fermentation in tank, the wine was racked off and aged in older French and American oak barrels for 6 months. The components were then blended, filtered and bottled.

Grapes are predominantly sourced from vineyards in the Stellenbosch region. These twelve year old vineyards are trellised and grow on gravelly Koffieklip soils. The vineyards are meticulously farmed and yields are managed down to below 6 tons per hectare. 17 March 2008 Grapes were machine harvested at 25.6 degrees balling and cold soaked for 48 hours before starting fermentation in stainless steel tanks. Malolactic fermentation also took place in tanks, before the wine was racked and sent to French oak barrels for 12 months. 15% new wood was used, with the remainder being 2nd to 4th fill. Deep colour. Characteristic nose, showing currant fruit and hints of pencil shavings. Round, ripe fruit on the palate with good soft tannin providing structure.