in stock
The Estate is registered ECOSERT for organic certification, and an active participant in the IPW initiative encouraging biodiversity in wine production. Ken is a huge supporter of the local communities and charitable initiatives across South Africa.
Hand harvested including 3-4% of bunches affected by botrytis. The juice is then fermented in barrel before being left on its lees for 10/12 months.
Enough body to embrace rich sauce based meals, or simply a delicisous
Super value and always consistent