Back in 2014, Pieter was walking through an organically-farmed Shiraz vineyard in the Voor-Paardeberg. It was close to brunchtime, so he picked a bunch of grapes and stripped the berries off the stem. He was left with a clean stem which he ate and found pure pepper spice flavor. That inspired him to ferment the grapes from this vineyard with the whole cluster.
In 2019 wanting to increase the complexity of this wine, he added some Shiraz from Swartland and Cinsault from Breedekloo to the blend. The wine was fermented with 80% whole cluster in old french oak barrels.
The balance of the grapes, were destemmed and filled the tank. All the grapes then underwent spontaneous fermentation. After 4 weeks the grapes were pressed and the wine aged in barrel for a year.
The label is designed with a pencil drawing of an old-fashioned film camera taking a photo of a grape-stem.
2019 was the last vintage of Oppie Koppie, since the main Syrah vineyard in Voor-Paardeberg was sold and the new owners were not interested in continuing the organic viticulture.