Nestled in the beautiful Bovlei valley, just outside Wellington and a little over an hour from Cape Town, sits the boutique Andreas estate, famous for its award-winning Syrah and luxury accommodation.

Only the best quality grapes are handpicked in the early mornings and carried to the cellar. On arrival, the grapes are hand sorted and then stored in 2500 and 5000 litre tanks. Yeast is added and, once fermentation has started, the juice is pumped over the skins three or four times daily to extract colour, quality and flavour. Upon completion of malo-latic fermentation, the wine is racked off the lees and carefully transferred to medium French oak barrels (20% new oak). It then matures in barrel for over eighteen months, before being bottled ahead of a further maturation period of over one year.