My philosophy is to create each wine from the best grapes on the best suitable “terroir” what the farm has to offer under the Estate classification with minimum interference. I believe in soil, location, climate and one human factor, management, but with a nature driven mindset.
Armand du Toit
Armand acquired a passion for winemaking from his parents, Jacques and Ida du Toit, who were fruit and wine growers and together with his uncle Alex, they have progressively developed this young winery. Armand and Alex, sharing a commitment to produce noble wines and will continue to produce excellent wines for years to come, driven by an ambition to pay tribute to their family legacy.
Barrelled aged - Full bodied Shiraz with spicy black pepper and berry aromas and flavours. The grapes for the Shiraz 2015 were hand selected to ensure optimal ripeness and flavours.
We ferment our red wines in open-tanks to give the wine the perfect balance between tannins, flavours and colour. This wine was aged for 24 months in a combination of 2/3 French oak and 1/3 American oak Barrels. Minimum interference- Ensures rich, berry and bold flavours.
Acidity: 5.8 g/l
Residual sugar: 3.6 g/l
Soil type: Clay/ Stoney soils
Rootstock: Richter 110
Age of Vines: 16 Years
Vines planted: 3100
Old Vine Chenin Blanc-Granny Smith apple and honey flavours and aromas with some floral characters.
The Chenin Blanc grapes where hand selected and harvested from vines planted in 1985 to ensure that only the best grapes were picked for optimal ripeness and flavors. The grapes were crushed and destalked followed by 6 hours of skin-contact. Only the free-run juice were used during pressing to minimize any negative flavours and tannins.
Residual sugar: 15.6 g/l
Soil type: Limey Karoo
Age of Vines: 32 Years
Dry-Crisp, Medium-light bodied Sauvignon Blanc with fruity tropical guava and gooseberry flavours and aromas.
We are proud to say that we bottled our fruity and crisp Sauvignon Blanc this year. With only a single block to harvest from, there is no room for error. Fermented at low temperatures to ensure optimal flavours and aroma development.
Acidity: 7.5 g
Soil type: 40% sand, 60% clay
Rootstock: Richter 99
Age of vines: 10 Years