In our ongoing quest to find the greatest stories in South African wine, we've discovered vineyards with personalities... and we're here to tell their stories.

In 2004, a lady came to my house (then also my office) to buy wine. She asked for anything but Shiraz. “I don't drink Shiraz”, were her exact words. I poured her a glass of wine. She loved it and bought 3 cases. It was a straight Shiraz. I realized right there, that having no indication of the cultivar on the bottle demands complete honesty. Judge our wines on what's in the bottle, not by expectations. Something for someone with an open mind and an adventurous heart.

Each bottle has a unique story and the name of the wine is the title of the story. On the back label of each bottle there is a QR code, which you can scan to take you to the page on our website with all the information, technical details and a voice note from myself about that wine.

95% of the wines in our range are permanent and repeated year on year. The other 5% might be something new I introduce - which I will then promote to permanent if it earns its place in the range.

In 2004 when I was a winemaking student at Stellenbosch University, I started making wine in my friend's garage. My dad was a teacher and my mom looked after us. Bottom line: no wine farm. That's how it started. What I've come to realize over time though, is that having no farm might be unconventional, but it gives me the freedom to introduce unique stories without being limited by area, style, cultivar or vintage.

Currently we pick from 66 different vineyards, resulting in 90 separate fermentations in different vessels such as Concrete egg/amphora/neutral and new oak. Like a lab, except vessels in the place of beakers and flasks...

To make 47 different wines takes a team. Besides the privilege of having relationships with fantastic farmers, I employ 2 of the best viticulturists in South Africa who work closely with those farmers - providing guidance and support. Harvest time is a story in its own right! Luckily different areas ripen at different stages, but keeping your hand on it requires stamina and lots of Diesel. Wellington and Darling normally ripens first, and then, after roughly 17 000km of driving and 100 days later, we finish off with Ceres Plateau Cabernet Sauvignon.

It's on a farm outside Somerset West. There are no signs or formal wine tasting facilities.

If, by wine tasting, you mean waiters, glass walls and fountains, the answer is no. But we do tastings by appointment as our schedules allow.

Being able to tell stories through wine. And driving through Stellenbosch at 4am in harvest with no traffic.

Yes, it started off 15 years ago on Microsoft Word - due to a lack of funds to pay designers. In 2008 there was a dramatic change, but that is a long story (see Epileptic Inspiration under Wines now). It then turned into a part time hobby and nowadays it forms part of what I do. I love it!