Manually harvested grapes, with only use of natural and organic fertilizer coming from local farms. As close as we can to biodynamic principles without sticking to the dogmatic approach. During winemaking, nothing is added and nothing is taken away from this wine. Indigenous yeast, no sulphites used at any stage of the vinification or bottling and no filtration. Racking done by gravity. Aging and fining 800-1000 litres vats, 9 months on bottle before release. Per Cameron Douglas, MS: “A unique bouquet with aromas of wild berries and bitter chocolate, black currant, boot polish and leather, there’s a rustic deep-seated core of old-world charm, dried herb and a savoury core. …A very interesting wine – feels classic, tastes very different from many other red wines I have tried. It has the concentration of a young Cabernet lead blend with the emphasis on Petit Verdot, the tannins of a Barbaresco and ripe fleshy intensity of a young Shiraz. “
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