In 1918 in the wake of the Great Flu Epidemic an orphanage, Die Herberg, was built by the Robertson community for the children left orphaned and destitute.

In order to achieve a luscious, juicy wine, we try to have as little intervention in the cellar as possible. Simply de-stemmed, the whole, uncrushed bunches are transported using only a gravity flow system. Whole berry maceration is followed by fermentation with natural yeasts, racking and one year’s maturation in oak barrels.

The result is a velvety wine with softer tannins and classical varietal characteristics.

This traditional wine is unfiltered and unfined, which may deposit sediment and might require decanting.