As dawn reveals another day, specialised pickers gather in the seemingly endless fields of violet-blue flowers to begin harvest of the world’s most precious spice – saffron. One by one, each of the three stigmas is pulled out of the delicate flower and dried by hand – a lengthy process that makes the spice cost almost as much as gold. Much like this hand-harvested exotic spice, our grape selection is equally as rigorous. With low yielding bush vines grown in unique vineyards, our team is careful to ensure only unblemished bunches undergo light pressing, releasing sensual floral and honey-like aromas. Serve chilled – a masterful match for almost any dish.
IN THE VINEYARD
The Grenache Noir grapes are selected from our vineyards in Darling. These vineyards are planted in some of the country’s finest red oakleaf overlooking the cold Atlantic Ocean.
All the grapes were handpicked and delivered to the cellar for hand sorting and gentle pressing. The individual components were fermented in old 500L French oak barrels. After fermentation, the wine was kept in barrel under temperature control for 7 months. Only 8 x 500 Litre barrels of wine was produced.
“These selected parcels from our Darling vineyards gives us higher natural acidity and guaranteed freshness. Enjoy!” – Charl du Plessis
2018: 91 points – Tim Atkins SA Report Publication 2018
2018: Double gold: Top SA Rosé 2018
2017: : 91 points – Tim Atkins SA Report Publication 2017
2017: Double Gold – NWC/Top 100 SA Wines 2018
2017: Double Gold – Rosé Rocks 2018
2016: 91 points – Tim Atkins SA Report Publication 20172016: Top 100 status/Double Platinum awards – NWC/Top 100 SA Wines 2017
2016: Grand Cru National Champion Best in Class – NWC/Top 100 SA Wines 2017