Shiraz and Cinsaut from the Voor-Paardeberg, Swartland and Breedekloof.
Back in 2014, I was walking through an organically-farmed Shiraz vineyard in the Voor-Paardeberg. It was close to brunchtime, so I picked a bunch of grapes and stripped the berries off the stem. I was left with a clean stem. I then ate the stem. Pure pepper spice
It immediately triggered an idea: if I ferment the wine without removing the stems (a.k.a. whole bunch fermentation), chances were that I could possibly extract some of that exciting spice. So I chucked 33.33333% of the total volume of grapes into a fermentation vessel (stems and all) and crushed it. With the balance of the grapes, I removed the stems using a de-stemmer and filled the tank. All the grapes then underwent spontaneous fermentation. After 4 weeks, I pressed the grapes and the wine aged in barrel for a year. When the time came for label design, I did a pencil drawing of an old-fashioned film camera taking a photo of a grape-stem. I blackened the camera lens in such a way that only one third of the stem was exposed to the camera. I then called the wine 33.3333.