Journey to the Centre of the Universe - Blanc Fumé: A blend of Sauvignon Blanc from three Walker Bay parcels—Sondagskloof, Stanford Foothills, and Klein River Lagoon. The wine is whole bunch pressed, with one parcel left on the skins for six hours before pressing. Naturally fermented in 500L old French oak barrels, it aged on gross lees for 10 months. This wine tells the story of his return to Walker Bay, with subtle notes of lime, white peach, and blackcurrant, a lean yet flavorful palate, and a long, dry finish.

Touch Me - Verdelho: This vintage produced Verdelho with high acidity, allowing fermentation on skins for five days before pressing. The short maceration created a full-bodied wine with great purity and a perfect balance of color and phenolic extraction. The name reflects the wine's textural component—gentle phenolic grip and a waxy layer that coats the tongue.

Free the Bubble - Methode Ancestrale: A revolution in bubbly, Free the Bubble is a Pet Nat made using the ancient method of a single fermentation. This requires precise timing during fermentation to bottle at just the right moment. It's a sparkling wine meant to be enjoyed any time of day.

Hinterlands - Syrah: A cool-climate Syrah from Walker Bay, this wine blends grapes from three exceptional vineyards, each with distinct soils and climatic influences. With 25% whole bunch and wild fermentation, it underwent extended maceration, resulting in soft, luscious tannins, deep fruit flavors, and a characteristic fynbos backdrop. Aged in older French oak barrels for 11 months before bottling.