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Tremayne Smith grew up in East London and studied to be a chef. Influenced by his father's love of wine he then decided to take up a career in winemaking and graduated from Elsenburg College with a degree in cellar technology at the end of 2007. In 2014 Tremayne started his own project - The Blacksmith which is still a very small production label using cultivars that he has a great respect and appreciation for. The Blacksmith's philosophy is to make natural wines that are both appealing and soul-satisfying. Though Colombar(d) is usually used for distilling brandy, this wine is the bright, zippy antithesis of its French counterpart.