Adi Badenhorst comes from a long line of farmers, growing up in between the vineyards around Constantia. As a true viticulturist he uses a mixture of concrete and foudre barrels to allow flavours from the vineyard to take precedence and not be obscured by anything ‘woody’. Adi had worked at wineries all over the world and South Africa, before he set up his own farm in 2006. He is a member of the esteemed Cape Winemakers Guild and is one of the pioneers of the Swartland wine movement.
A tiny vineyard planted on decomposed granite soils where only 700 bottles are produced. Adi employs Carbonic maceration to make this wine, a technique commonly used to achieve the playful candied fruit flavours reminiscent in Beaujolais. This however has a core of earthy red fruit, showing raspberry and pomegranate that truly lift out of the glass. Despite 12% alcohol, there is plenty of berry concentration to match up with small poultry.