Tasha’s folks have a hotel in the Drakensberg mountains called Cleopatra Mountain Farmhouse. They had asked Josh and Tasha to produce a wine specifically for the hotel and restaurant. After putting their heads together for months trying to come up with a name, Tasha’s mother suggested naming after the copper pot in the hotel logo. It is thus that the name “Copper Pot” was born. The line is produced as naturally as possible with little by way of interventions or additives. Now in its second year coming stateside, John and Tasha have increased production volumes of this wine nearly fourfold. To do so, they added a few vineyards from Elgin to the original Overberg vineyard just outside the Hemel-en-Aarde ridge.
The fruit was handpicked, crushed, and fermented naturally in old 228L oak vessels. After alcoholic fermentation was completed, the wine went through spontaneous malolactic fermentation. It remained in oak for 9 months to age before being bottled with a cross-flow filtration but without fining. The only addition was a small dose of sulfur.