From a single bush vine site in Wellington, planted in 1974 on granite- and quartz-strewn loams. Hand-harvested, naturally fermented at Wildeberg with 30% whole bunch pressing, and aged nine months in 600L French oak (15% new). Minimal intervention preserves the sites unique character. The nose is fresh and lifted with ripe cherry, damson, cinnamon, and allspice. Bright, juicy red fruit and tangy acidity balance gentle earthiness on the palate. Perfect with hoi-sin duck, Karoo lamb, seared tuna, and mature hard cheeses.