Muscat (specify red or white) and Hanepoot

Grapes were harvested by hand, destemmed and crushed. Skin contact was given for two days with regular pump overs to ensure that all the flavours were extracted from the skins. The juice was clarified and then fortified with wine spirits. The fortified wine was then transferred to barrels and matured in 500-litre French oak second-fill barrels for 12 months.

This wine pairs well with puddings, cheese platters or butternut soup.