Marras Wines

Handpicked. Ripened on decomposed granite and schist soils. Grapes were cooled overnight. Destemmed and crushed the next morning. Left for 4 hours to obtain skin contact. Partially natural fermented. Combination of barrel and tank fermentation. Matured on fine lees for 6 months.

Quince, pear and baking spice.

Marras Was Jou Hanepoot is a dry white made from Muscat d'Alexandrie grapes (locally known as Hanepoot), which just so happens to be a baboon’s favourite. A baboon will stroll right past vineyards full of the best Sauvignon Blanc, Chenin Blanc, Cabernet Sauvignon, and Shiraz grapes and put their body on the line to steal some Hanepoot from a farmer’s kitchen. That’s some serious dedication. We’re also yet to meet a pun we didn’t love on sight, so Was Jou Hanepoot is a little reminder that we all need to keep washing our hands to curb the spread of COVID-19 within our communities. You’ll also notice we refer to this vintage as a ‘Kop Sanitizer’ on the back label because sometimes a glass of wine is all you need to keep things in perspective when the pressure is on.

Handpicked grapes, cooled overnight. 10% whole bunches. Grapes were cold soaked and partially natural fermented while minimal extraction was done. Maturing separately in older oak barrels.

Handpicked. Placed in small crates and cooled overnight. Destemmed and crushed the next morning. Cold soaked for 3 days, where most of the extraction was done. Partially natural fermented and matured in older oak barrels for 10 months.

On mythology, folklore and religion, a trickster is a character in a story, which exhibits a great degree of intellect or secret knowledge, and uses it to play tricks or otherwise disobey normal rules and conventional behaviour. Normal rules and conventional behaviour were disobeyed when creating this wine.

Handpicked. Ripened on decomposed granite and schist soils. Grapes were cooled overnight. Destemmed and crushed the next morning. Left for 4 hours to obtain skin contact. Partially natural fermented. Combination of barrel and tank fermentation. Matured on fine lees for 6 months.

Handpicked grapes, cooled overnight. 10% whole bunches. Grapes were cold soaked and partially natural fermented while minimal extraction was done. Maturing separately in older oak barrels.