Hand-harvested, sorted and de-stemmed. Old dry land bush vines, in a once forgotten little valley, now revived, offering highly concentrated fruit; The name ‘Verlatenkloof’, meaning ‘desolate pass/valley’ in Afrikaans.

North-facing slope. Yielding less than 3 tons per hectare. Harvested periodically to ensure fermentation occurs on skins with a ripe tannin structure. Cold soak for ten days at 8’C and fermented up to a maximum of 25’C. Pump overs are carried out daily until fermented dry. Skin maceration for another 14 days. Aged for 12 months in predominately French oak barrels.

Vibrant red cherry and red plum primary aromas with complex forest floor and truffle notes. This wine has concentrated and structured velvet tannins.