Our executive chef Peet Steyn had the privilege to produce his own exciting "Garagistes" style Pinot Noir in March this year. With the help of a friend and well-known winemaker Clive Torr, they created a wine that will be exclusively available to Camps Bay Retreat guests by May 2008. The grapes were hand picked in the Elgin Valley, and then pressed by using the age-old method of basket pressing. Fermentation took place for 6 days using only organic yeast.

Nature is taking its course and the wine is now slowly starting to integrate within a new French oak barrel. To add to the exclusivity of this wine only 330 bottles is expected to be produced from this select barrel.

Pinot Noir is notoriously known amongst wine makers as being "like a woman" - difficult to work with! However our wine is making good progress.

As this wine is still in its maturing stage, the end result still has unlimited potential. Watch this space to stay up to date with the changes in aroma and taste. We are all looking forward to savour the final product, when the time is right!