Winemaker Thierry Haberer has been making wine around the world for more than a decade, with roots that go back earlier than that – his grandfather was a vine grower in Morocco and later a producer in Corsica, a French island in the Mediterranean Sea where his father still makes wine today! “Growing up I was continuously exposed to great wines, visiting remarkable vineyards and tasting its creations, but my passion for wine making grew slowly until it became an obvious course I was destined to follow.”

It was in 2008 that Thierry went on to join forces with one of France’s best-known wine consultants, Michel Rolland. A few years later saw him pack his bags to move to South Africa. A deep love for the country along with its diverse terroir (and cultures) made the move easy for Thierry. “You encounter different terroir and climates within short distances and I enjoy being able to work with most of the varietals and having the ability to achieve excellent results. I see South Africa as somewhere I can contribute my winemaking experiences and fulfill my personal and professional goals going forward.”

Soil & Vines – 100% of our grapes comes from Wellington, from a single block of Grenache farmed by Shaun Swanepoel, with Rosa Kruger’s help on Tweefontein farm. The Grenache is a young vineyard, with latest imported clone, 1,5m x 1,5m spacing bush vines reaching just under 5000 vines per hectare. Allowing a good competition between the vines resulting with balanced vines! The block is a 4 ha block, on a slight west / south west facing slope.

Winemaking – 100% Grenache, – grapes sourced in Wellington, from dry farmed single blocks of Grenache on a beautiful little hill on the way to the Pardeberg. A very gentle extraction and no pumping during vinification. The wine is aged in a mix of 500 litre and 225 litre 50% new barrels for 11 months, and further matured for 3 years.

The wine was finally racked on the lees prior to bottling and bottled without fining and filtration. Bottle aging 6 months prior release.