(Tasted Blind): Distinct notes of boiled or confected fruit, giving it a slightly jammy character. Some greenness on entry is accompanied by high acidity. Light-bodied and in balance.
Dry land, trellised vines, 6-8 tons/ha, picked 26ºB; pH 3.7, fermented in stainless steel that is aerated during fermentation. Pressed at 5ºB 1st press 0.2 bar only, MLF for 2 months in barrels, racked out and then back in barrel for maturation: 70% New Nevers 225L. Analysis: TA: 6.9; pH: 3.5, Alc: 15%

(Tasted Blind): Peculiar nose with volatile elements. It is light to medium weight with hints of coffee that emerge on the finish. There is a definite torrefaction note, which adds complexity to the wine. The finish is quite long,
Fruit is sourced from a vineyard situated next to Glen Carlou. Trellised vines with irrigation and is picked between 25 and 26. Cold maceration of 2 to 3 days at a temperature between 8 to 10°C prior to ferment. Fermented dry using a Bordeaux red yeast and post ferment, undergoes skin maceration for one week. Once pressed, it goes into 70% new oak and is then racked three weeks later after its malolactic has happened in barrels. The pH is 3.68 and it ages 18 months in barrels.

(Tasted Blind): Aromas are herbaceousness with distinct nettles and minty notes. A medium-bodied wine that offers a satisfying mouthfeel and concludes with a lingering finish.
The grapes are sourced from the Philadelphia area. Young vines picked at 25 B. Blend of two blocks. Acid is added after malolactic, after which it spends three weeks in barrels. The pH is 3.55, and the TA is 7.09; Alcohol is 13.6%. For the fermentation, the tanks undergo a delestage (rack and return) daily, followed by pump overs with irrigation. The wine matures in 50% new and 50% second-fill chardonnay barrels. Used for their cab reserve and auction blend.

A rich and inviting nose, abundant with fruit aromas. A well-structured profile gives solidity to the tannin and augments the fruit whilst the wine is long and winding on the finish.

(Tasted Blind): Subtle fruit presence on the nose, with hints of mulberry and blackcurrant. Medium-bodied, this is approachable and nicely balanced with medium length.
Vineyards 10km on the other side of Malmesbury. Young vines that are at 24 to 25.4. Brix. Ferment at 24 to 26°C with a Bordeaux red wine yeast. They use a Defranchesci pump to enable regular pump overs during the day. Ferment to dryness on the skins with the press fraction is separated, and the free run matures in 100% new barrels for 18 months. Wine has a pH of 3.55, TA of 5.52, and Alcohol 13%.

(Tasted Blind): Smoky nuances reminiscent of American oak influence. Relatively flat on entry, but gains intensity on the mid-palate to show ripe brambly fruits and fair tannin profile. Some depth and complexity to the wine.
Grown on Malmesbury Shales, dryland farmed and terraced. Picked at 26 to 26.5. pH is often an issue being too high. Undergoes a cold soak for two days in stainless steel, inoculated and fermented with lots of aeration before being pressed 5ºB. The press is only squeezed up to 0.2 bar for the free run; rest is press juice. Undergoes MLF in stainless steel before maturing 15 months in barrel - 50% new American and 50% 2nd and 3rd fill French oak.

(Tasted Blind): Colour lacks brightness, whilst the nose leans towards a jammy character with bold and pronounced fruit flavours. Soft textural entry but lacks much structure and is a little flabby.
Own vineyards, 6 to 8 years old. Picked grapes at 25 to 26ºB undergo two days of cold soaking. Split into two batches that ferment using a Rhone yeast (LT05) in one and a wild ferment between 24 and 28°C. Both are in large wooden foudres. Fermented to dryness, there is a little post-ferment skin contact before being pressed. MLF takes place in barrels. Matured in 70% French oak, a combination of Nevers and Allier. 14.5% alcohol, pH: 3.7 and TA: 6.5.

(Tasted Blind): Subtle nose with notes of cold cream (Nivea) giving that light lavender feel mixed with plum and a touch of vanilla pod. Fruity with a lavender note on the palate, the wine is linear, lacking much stuffing. A bit simple, with some meaty elements on the tail of the wine.
Blend of 50% Philadelphia and 50% Durbanville fruit, with the Durbanville portion coming from Alto Cadart for the auction reserve. Undergoes fermentation in stainless steel tanks until reaching 18 brix, utilizing pump overs and rack and returns techniques. Malolactic fermentation can sometimes pose challenges for merlot and Shiraz. The wine is aged in second-fill chardonnay barrels starting in July. It has a pH of 3.46, a total acidity of 6.3, and an alcohol content of 14.5%.

(Tasted Blind): Plenty of fruit on the nose with slight toast and complex spices. The palate entry has an abundance of fruit towards super ripe with a rich and intense texture. Substantial mid-palate weight, adding to its overall presence and depth.

(Tasted Blind): A lacklustre colour for a Shiraz accompanied by an initial rubbery note before showing more mulberry and crushed nuts. Relatively dry but straightforward, fruit with a dash of vanilla and toast seems relatively light and too linear a watery structure—reasonable length with noticeable vanilla notes.
Grapes sourced from Frydendahl and Robertson. The grapes are harvested at a Brix level between 25.8 and 26.2 and undergo a dry fermentation on the skins. A slow-fermentation yeast, specifically yeast 370, is used, and the wine is then pressed. The winemakers strive to use organic fruit and keep sulfur levels low, with a total sulfur content of 25 parts. New French oak staves are employed, and the wine undergoes cold stabilization. Additionally, a combination of micro oxidation techniques is applied in the vineyards. To prevent and manage botrytis, a rooibos extract is sprayed in the vineyard.

(Tasted Blind): A deep ruby colour with a lovely fragrant nose, perhaps a little high tone that indicates some VA? The blue hue of the wine suggests a higher pH. The wine has some depth, and the tannins are firm and build, blunting the finish.
Sourced from grapes grown in front of the conference hall. First crop, 4 years old. Clone SH1A grafted onto R99. Some vigour problems exist, so use a cordon and wire after the first year. Also, have irrigation as it is a stressed block that keeps the vigour in check. Pick the grapes once they have started shrivelling at 26.5 to 27.5 Balling. Yield currently is only 2 tons/hectare. pH is usually 3.8, and the acid has to be adjusted. The batches are split (9 tons in each) with one undergoing a closed fermentation in stainless steel whilst the other is ferments in open Kuipe. Cooling is present in the closed ferment but only has a loose cooling plate in the open kuipe. Inoculate with WE372. Pump over is done by hand three times a day. After 5 days, the must is pressed off and the press fractions are blended together for maturation.