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, single block of Grenache and single block of Syrah 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.

The block of Syrah is a 20 year’s old vineyard, cordon pruning more conventional, sitting coee klip soil type with very good amount of clay.

Winemaking – 57% Grenache, 43% Syrah – grapes sourced in Wellington, from dry farmed single blocks of Grenache and Syrah situated next to each other on a beautiful little hill on the way to the Pardeberg. The grapes are picked the same day and co-fermented. 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.

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

Intense nose with layers spices, herbs, black fruits, and anise. Medium plus tannins and medium plus bodied. Similar notes on the palate with dark herbs and spices with minerality and dark berries. Long finish. Drink till 2028.