The farm Wolfkloof dates back to 1880. Jan’s grandfather and father purchased Wolfkloof in 1973. The first wine was made in 2004, a Merlot made in a traditional French style. The fermentation starts spontaneously, without using any yeast on the berries or juice. After fermentation , when res-sugar is below 2 balling, the wine goes to the barrels, waiting for the second process of fermentation to start, namely malalactic fermentation. Wine is naturally filtered by hand. The wine is kept for one year in barrels, thereafter it is bottled and kept in the cellar for another year, before releasing.