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Named after a legendary South African pioneer, Andrew Bain, who built the road that connected the Cape to the north of the country and ran through the Wamakersvallei (valley of the wagons) where in 1941 a group of like-minded grape growers founded a central cellar for the pressing of their grapes. The cellar grew its members and boasted a variety of fine wine brands for an even wider variety of wine lovers. The grapes for their Pinotage were picked at optimum maturity and fermented on the skins at 28°C. Thereafter the free-run portion was placed in second and third fill (having been used twice and three times already) oak barrels for 9 to12 months.


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