Erasmus van Zyl’s farm in Piekenierskloof, located on quartz and sandstone soils, supplies the grapes for this ethereal old-vine Grenache, described by Eben Sadie as “transparent.” Fermented with 30% whole-clusters, it has aromas of fresh earth and Campari spices, flavours of pomegranate and red cherry, remarkable freshness and some underlying tannic grip. 2027-32.” Tim Atkin MW, 96 Points