A careful selection of the most characterful fruit from our oldest vineyards at Beaumont, left to ferment naturally with minimum intervention, matured in mostly old 400L French oak, of which 15% was new wood. Matches brilliantly with seafood especially scallops and any beautifully spicy Asian dishes.
Sebastian and his team are fortunate to have 40 years of viticulture experience on this unique farm.
His wine making approach is instinctive, believing that wine is made in the vineyards and minimal intervention is needed. Ancient, low-yielding Chenin Blanc and Pinotage vines are honoured in the process, allowing the wines to be a true reflection of the land and vineyards. He has a hands-on approach to wine-making, using old-cellar techniques like natural yeasts and old open concrete ‘’kuipe’’ fermenters.
His non-conformist approach embraces the old but also creatively uses modern winemaking techniques to produce limited quantities of specialised, characterful and authentic wines.