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Type: Light Red (Natural / Low-Intervention)
Region: Swartland, South Africa
Grapes: 100% Carignan
Alcohol ABV: 12.5%
Aroma: Bursting with crunch — sour cherry, wild raspberry, pomegranate, dried lavender, and a unique earthy beetroot or fynbos (South African wild shrub) note.
Palate: Slender, high-toned, and svelte. Racy, mouthwatering acidity meets super-fine, chalky tannins and a mineral finish reminiscent of rainy pavement.
The hand-harvested grapes are kept entirely as whole clusters (including the stems) and gently crushed before undergoing a completely spontaneous native yeast fermentation. It spends 17 days on the skins for a delicate infusion of flavor and fine tannins, avoiding over-extraction or heavy pump-overs. The wine is pressed off into large, neutral foudres and concrete vats to age for 12 months, and it is bottled completely unfined and unfiltered with just a minimal sulfur addition at packaging (around 35ppm total SO₂).
The fruit is sourced from a single, dry-farmed bush-vine parcel of Carignan planted back in 2001 on the hillsides of the Paardeberg. These old, unirrigated vines grow in deep, highly impoverished decomposed granite soils that force the roots deep, imparting a signature salty minerality to the fruit. Craig and Carla farm the site strictly under practicing organic principles, allowing heavy cover crops to grow in winter to maximize moisture retention in the arid Swartland climate.
Type: Light Red (Natural / Low-Intervention)
Region: Swartland, South Africa
Grapes: 100% Carignan
Alcohol ABV: 12.5%
Aroma: Bursting with crunch — sour cherry, wild raspberry, pomegranate, dried lavender, and a unique earthy beetroot or fynbos (South African wild shrub) note.
Palate: Slender, high-toned, and svelte. Racy, mouthwatering acidity meets super-fine, chalky tannins and a mineral finish reminiscent of rainy pavement.
The hand-harvested grapes are kept entirely as whole clusters (including the stems) and gently crushed before undergoing a completely spontaneous native yeast fermentation. It spends 17 days on the skins for a delicate infusion of flavor and fine tannins, avoiding over-extraction or heavy pump-overs. The wine is pressed off into large, neutral foudres and concrete vats to age for 12 months, and it is bottled completely unfined and unfiltered with just a minimal sulfur addition at packaging (around 35ppm total SO₂).
The fruit is sourced from a single, dry-farmed bush-vine parcel of Carignan planted back in 2001 on the hillsides of the Paardeberg. These old, unirrigated vines grow in deep, highly impoverished decomposed granite soils that force the roots deep, imparting a signature salty minerality to the fruit. Craig and Carla farm the site strictly under practicing organic principles, allowing heavy cover crops to grow in winter to maximize moisture retention in the arid Swartland climate.
