The governor of the Cape, Simon van der Stel, founded our hometown and gave it his name. He is also considered the father of our country’s wine heritage. It is fitting that we named our Bordeaux-style blend after him. The blend consists of five varieties sourced from various sites across Stellenbosch, representing a quintessential Stellenbosch red wine.

A dry winter season with well below average rainfall. Cold units were made up for in later winter and early spring. Slightly earlier, but good, even budding and flowering with an average yield. December brought a lot of rain, lowering temperatures and replenishing water reserves. Hot weather in early January encouraged ripening, becoming more moderate with cool nights to retain acidity. A good vintage for white varieties, with a lot of rain during the month of March making it a challenging vintage for reds.

Varieties and parcels were vinified separately. Fermentation was completed in open-top stainless-steel fermenters. Primary fermentation took 7 days during which punch-downs and pump-overs were performed 4 times daily. After this the wine was macerated on the skins for 14 days to ensure balanced extraction of phenolics. The wine was matured in 300l French oak barrels for 12 months.

This wine opens with bold, inviting aromas of blackcurrant, red cherry, kirsch, blackberry and a delicate note of jasmine. As the wine opens in the glass, layers of sweet baking spices, ginger and red liquorice emerge, adding complexity. The palate is framed by fine, ripe tannins and bright acidity, offering a vibrant combination of red and black fruit. Flavours of cherry, blackcurrant and milk chocolate are complemented
by subtle hints of sandalwood and cinnamon, leading to a long finish with lingering notes of cherry and sweet spice.