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The grapes are sourced from vineyards cultivated near to Lake Thau, set in a formerly volcanic region just inland from the sea. This has a particular micro-climate – as the proximity of the water has a moderating effect on the typically Mediterranean temperatures, allowing optimal ripening whilst retaining fresh acidity. The grapes are harvested in the early morning, then the wine is vinified as a classic rosé de presse, with soft pressing and cold fermentation.
GRENACHE NOIR 70%, CINSAULT 30%
Peter-Allan believes this single vineyard, mountainside site is ideally suited to Cabernet Franc. The soil here is a combination of shale and sandstone, resulting in an excellent balance of elegant fruit and earthy spice. The 2019 vintages was 90% destemmed with 10% left as whole bunches, fermented in 500 litre French oak barrels and aged for 18 months. On the nose, it offers notes of tobacco leaf, bell pepper and dark plums. The palate is refined with a beautiful concentration of fruit and a lifted finish.
Jancis Robinson, (14th July 2022) – 17 Points
He has nailed it – the wine is full of Cab Franc’s aromatic, lightly leafy perfume. On the palate it’s firm and fresh. Great stuff!
The ‘Elodie’ Chenin Blanc is a blend of four vineyards, all of which are estimated to be over 40 years old and have never been irrigated. These sites yield little fruit (between one and three tonnes per hectare), but with immense concentration. Fermented and matured in old French oak, this latest release is opulent and intense with aromas of honeysuckle, apricot and lemon curd, coupled with great natural acidity and impressive length.
Jancis Robinson, (14th July 2022) – 17 Points
Rich and tense. Very confident and like textbook old-vine Chenin. Slightly pithy on the end. Great stuff!
The 2021 vintage of ‘Magdalena’ is a blend of 90% Semillon Blanc sourced from a 43-year-old vineyard in Franschoek and 10% Sauvignon Blanc from the Gabriëskloof farm. Both the Semillon and Sauvignon Blanc grapes were whole bunch pressed and barrel-fermented, with 20% matured in clay amphorae. The palate is richer and more textural than previous vintages, with well-defined notes of jasmine, grapefruit and spice, balanced by precise acidity.
Jancis Robinson, (14th July 2022) – 17 Points
Deep straw, with lots of density and green-fruit flavours plus richness. Beautiful balance. Firm and vibrant. Distinctive.
The vineyards and winery of this small domain are managed by Jean-Marie Castell, whose father also worked for the Ferec family. He studied oenology before joining Domaine Lafran-Veyrolles and has continued the winemaking work in the style of the estate. Harvesting for most grape varieties begins in early September and finishes towards the end of the month with the Mourvèdre. Traditional manual vineyard work (except ploughing) remains, along with organic methods of weed and pest control. Yields for the rosé are 37 hl/ha. The ‘rustic’ facilities of old have been replaced with modern, termperature controlled systems. The rosé is part saignée (juice from the Mourvèdre is drained off) and part press (the other cepages). Fermentation is temperature controlled between 18 & 21ºC for 3 weeks and the wine is then kept in cuve for 6 months before bottling in the spring after the vintage. The estate now has organic certification.
MOURVÈDRE 70%, GRENACHE 15%, CINSAULT 15%
The mixed case of six bottles, is subject to availability and whilst stocks last will include the Cote du Thau and Lieux Perdus, IGP Pays d’oc.
This Chenin Blanc Verdelho blend combines Chenin’s generous fruit and mouthfeel with Verdelho’s zesty acidity and vibrancy. It has notes of lemon blossom, lime peel and wet stone.
Neal Martin, Vinous (April 2021) – 93 Points
This is an excellent, quite compelling Chenin from winemaker Marelise Niemann,
This Grenache Gris is sourced from the only vineyard of this variety in South Africa. The pink-skinned grapes were crushed and left on their skins for 7 days before pressing to accentuate the variety’s unique aromatics. The wine has a light copper hue with aromas of almond biscotti, baked apple and pink grapefruit. Silky texture and lively acidity lead to a long finish with a savoury, herbal edge.
Jancis Robinson, (3rd June 2022) – 17 Points
Subtle and with real impact. Solid but with excellent acid balance. Very well balanced and satin-textured. A worthy rendition of this worthwhile variety.
Since her travels in Spain, Marelise has been fascinated by Grenache Noir, or in her own words – “head over heels, utterly and ridiculously in love” – believing it to be South Africa’s most understated grape variety. The fruit for this Grenache Noir is sourced from dry farmed bush vines planted in the Paardeberg on decomposed granite soils. These ancient soils are sandy in texture and allow the vines to root deep into the soils, which imparts a signature elegance and purity in the wine. 30% of the grapes were kept as whole bunches and Marelise employed only manual punch downs. It has delicate aromas of rose, strawberry and fynbos, coupled with bright acidity and a savoury finish.
Jancis Robinson, (14th July 2022) – 17 Points
Light and fresh and very 21st century. Really lovely and appetising. Long with granite freshness.
One of Tim Atkin’s South African First Growths, and previous Winemaker of the Year; Gottfried Mocke.
Their signature wine, ‘Rocking Horse’, is a blend of Roussanne, Semillon, Chardonnay, Chenin Blanc and Clairette. The wine is named after a wooden rocking horse which they made for their daughters out of old oak barrel staves. Deep gold in colour it has complex aromas of yellow plum, bay leaf and kiwi fruit. The palate is richly textured with a long, almost saline finish.
Jancis Robinson, (14th July 2022) – 17 Points
this wine has a lovely texture, calmness somehow, and good acidity. Clean and fresh. Builds on the palate. Really nice balance.
Fruit for the ‘Tin Soldier’ comes from a single vineyard on the Paardeberg mountain in the Swartland. It is said to be the only 100% Semillon Gris vineyard in South Africa and was produced from cuttings from a neighbouring old Semillon Blanc bush vine vineyard. Around 40% of the grapes were fermented on skins for 10 days to develop colour and structure, as well as achieving this wine’s unique interplay between savoury and sweet aromatics.
Neal Martin, Vinous (July 2021) – 93 Points
This has a very distinctive, satisfying bouquet of citrus peel, stem ginger and blackcurrant leaf and peach skin, all beautifully defined. The palate is well balanced with a very saline entry, real saltiness on the front palate and plenty of lime and orange zest notes. This is a cerebral Semillon that should age supremely well in bottle.