OUR WINES
CHARDONNAY - 2024
Grapes were whole-bunch pressed to reduce phenolic extraction, and the juice oxidized prior to fermentation to ensure oxidative stability during bottle maturation. Fermentation in a combination of stainless steel tank and neutral 500L barrels with malolactic fermentation complete on 80% of the components.
After a post-fermentation racking and sulphur addition, the wine matured on fine lees for 11 months prior to bottling in January 2025.
Mostly comprising Stellenbosch-grown Chardonnay, the 2024 vintage includes an experimental parcel of fruit from the West Coast which lends a citrus aromatic to the wine.
The Stellenbosch components provide ripe yellow peach aromas and creamy palate weight, which combine well with subtle flavours of hazelnut and vanilla bean to make for a delicious wine.
PINOT NOIR - 2023
Yardstick Pinot Noir 2023 is an expression of the Stellenbosch Mountain terroir from mature vines grown on ancient rocky river terraces. This wine showcases bright scarlet hues and enticing aromas of spice, dark fruit and freshly tilled earth. With subtle oak maturation and chalky tannins, it delivers a savoury mouthfeel and a delicious finish making it an exquisite pairing for duck with red fruit or grilled kingklip with polenta and garlic.
Under ideal cellaring conditions this is a wine that will continue to improve in bottle for at least 7 years, possibly longer depending on your preference for more youthful or mature wines.
SYRAH - 2023
Yardstick 2023 Syrah was produced from dry-farmed vines on the ancient river terrace of the Blouklip river in Stellenbosch. Inky black colour derived from low yielding vines and taut sinewy tannins are a feature of this wine.
Delicate floral aromas, with notes of liquorice and black olive tapenade are supported by a vibrant palate and a fresh, savoury finish.
Pair with flame-charred aubergines, tomato based sauces and your favourite cut of perfectly grilled meat.
Given the intensity of this vintage, it should continue to improve under ideal cellaring conditions for at least 10 years.
À GAUCHE - 2023
Meaning ‘left’ in French, À Gauche is a blended red wine referring to the left bank of the Gironde estuary in Bordeaux where Cabernet Sauvignon is the major component of many of their finest wines. Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot are sourced from some of Stellenbosch’s finest red wine vineyards and matured for an extended period in French oak barrels before blending and bottling takes place.
Given the wine’s complexity and velvet texture it pairs well with slow roasts, meat or vegetarian based, and will add enjoyment to a selection of just about any matured cheeses except Blue.
Under ideal cellaring conditions the 2023 À Gauche will continue to improve in bottle for at least another 10 years from date of vintage.
CABERNET SAUVIGNON - MERLOT - 2024
This Stellenbosch blend combines grapes from two premium sites. Cabernet Sauvignon from Raithby gravels, and Merlot from deep, weathered granite soils in the Bottelary ward.
Throughout vinification the focus was on gentle extraction of colour and tannin with a view to producing a succulent, fruit-forward style of wine with pure varietal expression. Individual components were matured in a combination of stainless-steel tanks and French oak barrels for 17 months prior to blending and preparation for bottling in September 2025.
SAUVIGNON BLANC - 2025
The grapes for this wine were grown on the South-Eastern foot slopes of Table Mountain in deep, clay-rich, granite soils. After destemming and crushing, the grapes were given several hours of skin contact prior to pressing. The settled juice was racked, inoculated and fermented in stainless steel tank where it matured for a further 5 months on fine lees prior to preparation for bottling in September 2025.
Produced from Constantia-grown Sauvignon Blanc, this is an aromatic style showcasing a ripe array of flavours for which the region is acclaimed. The palate possesses succulence derived from fruit sweetness and finishes on a bracing saline note.
It’s the perfect wine for grilled fish, seafood or as an invigorating glass of wine at the end of the day.
RAISED BY WOLVES
The Raised By Wolves label - first released in 2015- provides an opportunity to create wines that don’t fit neatly into the Yardstick range for various reasons- be it a quirky grape variety, extreme vineyard location or just a winemaking itch to create something different.
Each vintage is lovingly crafted, always in limited quantity, and may or may not be made the following year.
These wines provide an opportunity to cast aside conventional winemaking practices, and are strongly influenced by the mantra, “intervene as little as possible, but as much as necessary.”
RBW 2025 ‘VIBES’ Mourvèdre Rosé
Growing on the ancient Blouwklip River terrace on the foothills of Stellenbosch Mountain, this block of Mourvèdre ripens really late, yet retains amazing acidity and perfume. I have always wanted to experiment with a richer style of rosé, and got the chance to give it a go in 2025.
The spontaneous decision to make this wine with deliberate skin contact before pressing, was made at the end of the 2025 harvest due to an overlooked parcel of grapes from this vineyard. I was encouraged by the quality of the 2025 harvest, and felt it would be worth the effort to make it.
Harvested on the 18th March at a moderate balling of 22,5o whole clusters of grapes were loaded into the press and left to kick off uninoculated before being pressed off skins.
The fermenting juice was transferred to plastic eggs (500L Zeppelins) for fermentation and maturation on lees for almost 11 months prior to bottling in January 2026.
RBW 2024 ‘SWEMBAD’ Chenin Blanc
The celebrated Du Bois family farm on the edge of the Bottelary hills just on the outskirts of Stellenbosch. They are a multi- generational farming family well known for their excellent terroir and precision viticulture. ‘Swembad’ is the registered name for this single vineyard, old bush vine Chenin Blanc vineyard growing in iron rich, gravelly soils.
Intentionally harvested early in the season (31st January) at a Balling of at 21.3 o to preserve acidity and ensure longevity in bottle.
The grapes were whole-bunch pressed then Fermented in stainless steel tank before being transferred to neutral 500L barrels for 8 months maturation on fine lees.
A lengthy, uninoculated alcoholic fermentation followed by spontaneous malolactic fermentation ensures nuanced aromatics and a complex, layered palate.