Black Pearl Vineyard is a single unirrigated vineyard on the slopes of Paarl Mountain. The 4.5 hectares of Shiraz (planted 1998) and 3 hectares of Cabernet Sauvignon (planted 1999) thrive on deep, well drained Oakleaf soil. The high trellising system, severe pruning and canopy management are all managed to ensure low-yielding, stress free, phenolically ripe fruit. The adjoining land, we have made into a nature conservation area to preserve the last 3% of remaining renosterveld in the world. Being environmentally friendly is of utmost importance for us. Pest control is monitored rather than spraying chemicals, and our spray program for mildews uses chemicals with the least negative impact on the earth.

Phenolically ripe grapes are handpicked, cooled before a gentle crushing, open fermented in 600kg lots, hand punched down three times daily, and put into the barrel at 5 degrees Balling to finish fermentation in barrel. The wine is racked three times before bottling a year later and is further aged in bottle for at least a year before release. We feel we have a special site and our goal is to bottle what comes from the vineyard. We add only yeast and minimal sulphur to the wine. Our goal is a limited edition, terroir driven wine that is drinkable now as well as able to mature further in the bottle.