The Crossover is made from the fruit of well – manicured and settled bush vines. These grapes were harvested by hand in early February into small crates. The crates were carefully brought into the cellar crate by crate.
From early January staff are employed in the vineyard block, armed with drums, slingshots and any other deterrent, to prevent our local baboon troop from eating the small concentrated bunches for breakfast. Unfortunately, some nightly visits by these unwanted visitors to savour some of the irresistible fruit are unavoidable.
Coq au vin, ostrich carpaccio, roast duck, red meat or veal.
Downloads (Fact Sheets)
- 4 stars John Platter Wine Guide 2019 (2016 Vintage)