From an unirrigated vineyard with weathered granite topsoil and crumbly clay sub-soil, it is called ‘Kliprug’ by the farm workers because of the numerous rocks on the ground.
Grapes are picked by hand and then whole bunch pressed without the use of Sulphur. The juice is left 1 day to settle before racking it to barrels and leaving it to naturally ferment until dry. The wine is stirred once a month and kept in the 300/400 and 500L barrels for almost a year before sulphuring up and bottling it. The RS is natural sugar which did not ferment dry.
Accredited Integrated Production of Wine (IPW) estate.