Pofadder 2020

There were five vineyards considered – but it became clear that the block on the Riebeek Mountain in the Swartland was far above the rest in quality (the snakelike form of the mountain gave the wine its name).

Slate and decomposed shale formations

The whole clusters were placed in an old wooden open-top fermenter, with one or two punch-downs by foot each day to slowly release juice for fermentation. After a month on the skins the grapes are transferred by hand into a tiny basket press and pressed directly to an old wooden cask. The wine is bottled after a year or so, to retain the fruit and elegance of the wine and avoid any premature oxidation character.

Maturation in an old wooden cask.