our story

So we got to work. We played around with lots of grape varieties and finally hit on a blend of Pinotage, Cinsault, Merlot and Cabernet Sauvignon that tasted just great. The kind of wine that you won't try to hide behind more expensive bottles at a friend's party. The kind of wine that makes you want to stroke a labrador's head or start singing Madeleine Peyroux songs. If you know what we mean.

We soon discovered that our wine tasted even nicer when we added a couple of ice cubes. Don't ask us why. Maybe the hydrogen atoms trigger a complex molecular reaction with previously inert flavour compounds in the grapes. Maybe it's magic. Or perhaps it's simply the case that everything gets better with ice.