Barossa-born Ben Radford and Burgundian-raised Alex Dale form a wonderfully unique partnership. Modern winemaking and traditional values combine to create one of the finest and rarest gems of South Africa’s Cape of Good Hope.

VINEYARDS & HARVEST
Each parcel of these vines is situated on the most sought-after ocean-facing, mountainous slopes of the premium Stellenbosch Appellation. These considerably cooler maritime areas of Stellenbosch benefit thus from the cooling influence of the Ocean, the sanitizing breezes and the temperate altitude. Yields are low, at around 37 -39 Hl / Ha, all grapes are hand-picked at sunrise and rigorously hand-selected over a sorting table. Not a single grape finds its way into this wine unintentionally.

VINIFICATION
Following the triage process, each batch of grapes is entirely de-stemmed then pre-fermentation cold-soaked, all separately. Pump-over once or twice a day, as for cap-punching. The emphasis is not on over-extraction, but rather on finesse and depth. Left on skins for 2 weeks after fermentation before racking off; the free-run juice going directly to barrel, again each batch separately. The pomace and skins are left over-night to drip-drain also into barrel. These are not mechanical pressings but natural, gravitational pressings, which give rise to far more integrated and supple tannins in the final wine. Micro-oxygenation is carried-out in barrel to further develop polished tannins, deeper color and greater fruit intensity. Malolactic fermentation occurs in barrel for optimum integration. The individual wines are separately matured in barrel, on their primary lees for about 8 months. They are then racked-out of barrel, assembled for the first time in tank, then returned to barrel, harmonised, to complete maturation over a further 5 or 6-month period. The final wine is bottled without filtration.

BARRELS
The barrels are predominantly French, mainly Allier, with a small proportion of American -Northern and Appalachian. Two-thirds are new barrels, one-third 2nd and 3rd fill. We have close, long-standing relationships with our coopers, resulting in privileged oak selection and seasoning. We opt for a longer firing method, with less charring and deeper, gentler toasting of the staves, all resulting in discreet oaking and excellent maturation.

WINEMAKER’S COMMENTS
In an era where over-blown, in-your-face wines too often take precedence over individually crafted and complex wines, our standard bearer dares to be singular. We have strived for equilibrium, between fruit and structure. Each variety contributes its unique facets; the Merlot its deep red-berry fruit and suave mouth-feel, the Shiraz its persevering spiciness and its gutsy, supple body; the Cabernet its blueberry backbone and dense, ripe tannins. All knitted together by patient, careful barrel maturation. This wine bears the hallmark of the cooler region it was reared in and the mineral soils in which it has its roots. Entirely selfishly, it is made with our own pallets in mind. Even idealists sometimes have to keep the best for themselves…