Over many decades, the vineyards at Diemersdal have been ploughed with horses and even up to today on rare occasions we find their horseshoes in the vineyards. The lucky finder takes them to our cellar, where they all hang to catch the good luck.

Winemaker's notes:

This is a bold, leesy, spicy and concentrated wine that shows a touch of oak, flavours of quince and tropical fruit, some grape tannins and a smoky flourish.  Intriguing stuff.

Oenology: 

The grapes are hand harvested at 24 Balling, crushed and destemmed. Skin contact of 96 hours, and the free-run juice was further fermented in older 500L French oak barrels. Wild- fermentation was done at 18-20°C.

Maturation:

Post fermentation lees contact of 11 months, stirred up once a week to enhance mouth feel and concentration.  The wine was bottled unfiltered and sediment may occur over time.

Food suggestions:

Full flavoured seafood dishes and creamy soup or blackened, spicy pan-fried fish.