Hand harvesting of these grapes was done at the end of the season to achieve peak ripeness and to ensure a vibrant fruit flavour in the wine. For complexity and freshness, a small five percent portion of the stalks were added to the berries in the tank for fermentation. The pump over method was used for extraction of flavour, aromatics and tannins which was carried out 3- 4 times daily during this time. This divine Shiraz was barrels fermented for secondary Malo-Lactic fermentation. Maturation lasted for 17 months in French oak barrels.

The farm’s main brand name, Ridgeback, is derived from the Ridgeback dogs that are kept on the farm. Vernon produced his first white wine in 2000, and his five-star award-winning Ridgeback Shiraz, created in 2001 was the first red. Ridgeback Wines has built on an impressive foundation and has been awarded numerous accolades and medals since 2001, both locally and abroad. Winemaker, Toit Wessels, goes from strength to strength, refusing to settle for anything less than the best being released from the cellar.

Robust flavours such as Rump or Ribeye with blue cheese and truffle.