Family-owned producer of a wide range of red, white, and rose wines in the Stellenbosch region.

Sauvignon Blanc

Stellenbosch

Price: 13.57

Harvest Time: J
Alcohol Level: 13.5%

Vinification:
The grapes were handpicked, destalked and pressed to tank. The juice was clarified by flotation and underwent fermentation in tank with selected yeast strains. The wine was kept on lees for two months.

Pinotage Rosé

Stellenbosch

BIN 191

Price: 13.57

Harvest Time: M
Alcohol Level: 12.5%

Vinification:
The handpicked grapes were destalked, crushed and mash cooled. Light skin contact was given followed by gentle pressing. The juice was inoculated by selected yeast strains and underwent fermentation at low temperatures in the tank, after which it was racked and given a light fining.

Chenin Blanc

Stellenbosch

BIN 190

Price: 13.57

Harvest Time: J
Alcohol Level: 13.5%

Vinification:
The grapes were handpicked, followed by crushing, de-stemming and gentle pressing. The juice was cold-fermented in stainless steel tanks with the aid of selected yeast strains. After fermentation the wine was kept on the primary lees for ten weeks.

Cabernet Sauvignon ~ Shiraz

Coastal

BIN 192

Price: 13.57

Harvest Time: A
Alcohol Level: 14%

Vinification:
Fermentation with selected yeast strains. Temperature was maintained at 25-28°C. Pump-overs were conducted 4 times a day until fermented dry. The wine was matured for ten months in French oak, and then bottled with a screw cap.

Shiraz

Simonsberg ward, Stellenbosch

BIN 193

Price: 19.00

Harvest Time: J
Alcohol Level: 14%

Vinification:
After hand selection in the vineyard, the grapes were destalked and lightly crushed into static upright tanks. The juice was allowed to start natural fermentation at low temperatures and after a day inoculated with a selected strain. Fermentation was done at 24-26oC and drawn of before dry. The wine spent 13 months in a combination of large oak vats and barrel of which 15% were new.

Pinotage

Stellenbosch

BIN 194

Price: 21.03

Harvest Time: J
Alcohol Level: 14%

Vinification:
After hand selection in the vineyard, the grapes were destemmed and lightly crushed into static upright tanks. The juice was allowed to start natural fermentation at low temperatures and after a day inoculated with a selected strain. Fermentation was done at 26oC and drawn of before dry. The wine spent 12 months in barrel of which 21% were new.