(2020) From Gibbston. Very pale colour, cherry briar and woodsmoke on the nose, subtle and charming. The palate has more briary character, a dry orange acidity and nice tannin structure to give a bit of seriousness. An elegant style this.
(2015) Harvested from old bush vines on top slope of Bottelary Hills in Stellenbosch, this was fermented in concrete and aged on the lees for six months. It shows a lovely ripeness from its granite soils, but there's a green apple freshness on the finish too. It has loads of fruit sweetness on the mid-palate, finishing with poise and good length.
(2015) Only 11.2% alcohol here for a wine again fermented in concrete and this time aged on the lees for 12 months. Nice salty and apple character immediately, understated and not too flamboyant, on the palate bone dry with cool, running mountain stream clarity to the finish.
(2015) This wine is 20-30% whole bunch fermented and aged in 225-litre barrels for 16 months. Very fine notes of chocolate and soft, smoky oak. Love the soft orange caress of the acidity here, a mellow Pinot.
(2015) Syrah makes up 92% of the blend with Carignan and Grenache. Component blended after a year of separate ageing, with a total of 26 months ageing in large, old barrels. The nose has a buoyant, beautifully crunchy and vital fragrance with a big lemony core and tart, cherry skin grip to the black fruit.
(2015) From a single vineyard on a steep schist covered slope in Swartland, François describes this as "completely hands-off winemaking," matured in old 800-litre barrels without any movement for 25 months. More meatiness, more woodsmoke and game, peppery but deeply fruity. The palate has more richness and a drier, and again more meaty character that is terrific.
