"Based on the foot slopes of the Kasteelberg, I work mostly with Chenin blanc and Syrah but also dabble in special blocks of Grenache, Cinsault and Tinta Barocca. My winemaking is very simple but focused. Chenin is whole bunch pressed to one 2600L oak barrel for fermentation and left on the lees until bottling. Reds are also whole bunch and foot stomped, then aged in a mixture of large oak barrels and concrete. All wines are fermented naturally. My production is very small and I have no desire to grow any bigger. Just doing it to satisfy my curiosity and love of wine."- Tim Hillock, Tim Hillock Wines.