The Small Batch Collection wines are made in miniscule quantities and allow us to explore various winemaking techniques, grape varietals and vineyards. Sometimes it’s about pushing the winemaking boundaries a bit and sometimes it’s all about figuring out the best way to capture the pure essence of a specific vineyard. The lessons we learn when making these wines are applied to our general vineyard and winery strategies.
Hanepoot (aka Muscat d’ Alexandrie) is the Cape’s most flavourful table grape.
Made from a single, dry-farmed, bush-vine vineyard on the neighbouring property.
Grapes were hand-picked, de-stemmed and left on the skins for a day or 2. After pressing, fermentation took place in a single, old barrel. The wine was bottled after 5 months on the lees. A small Sulphur addition was made prior to bottling.