Located on the more moderate western side of Stellenbosch, this site was planted in 1999 on decomposed granite and clay. Jozua Joubert, the farmer, was able to get maximum ripeness at low alcohol and high acid. Fermentation was partially whole-cluster (unconventional for the grape variety) in open top tank. After a short time on skins the wine was pressed off into neutral 225L barrel. Acidity is bright, and tannins are long and lithe, pulling this towards a lingering sappy, saline finish.

Pairing: Asian beef dishes. 

Grape: Cinsault

Soil: Granite & Clay 

Viticulture: Organic