Van Loggerenberg Mixed Case 2025

Swartland WO

This wine is a blend of old, dryland bush vine grapes from the western side of Paardeberg. The majority, 85%, comes from vines planted in 1966, with the rest from vines planted in 1980. These old vines have adapted over decades to produce exceptional grapes in tough conditions, resulting in a wine that is a true expression of its terroir. In the cellar, the grapes are destemmed and pressed, then left to settle overnight. The 1966 portion is fermented and aged in a concrete tank, while the 1980 portion is fermented in a 500-liter French oak barrel. Both parcels spend 10 months on their lees without bâtonnage.

Christian Eedes, Winemag.co.za 95/100:

Grapes from a 1966 Paardeberg vineyards. Peach, gentle citrus, herbs and leesy complexity on the nose. Broad and textural on the palate with integrated acidity and a gently savoury finish. Appears richer than the stated alcohol of 13.1% suggests – full of this winemaker’s quiet confidence, even so.

Western Cape WO

40% Paardeberg,
30% Polkadraai,
30% Piekerneerskloof

Grapes for this wine are sourced from three distinct regions. Forty percent comes from bush vines planted in 1978 on decomposed granite in the Paardeberg, contributing elegance and focus. Another 30% is from 1981 vines in the Polkadraai hills, where granite soils lend notes of yellow fruit and depth. The final 30% is from 1977 vines in Piekenierskloof, located at a high altitude on sandstone soils, which gives the wine its density, power, and low pH. Each parcel is vinified separately, with the juice settling overnight before being racked into third-fill French oak barrels for 10 months on its primary lees.

Christian Eedes, Winemag.co.za 98/100:

40% from a 1978 Paardeberg vineyard, 30% from a 1981 Polkadraai Hills vineyard and 30% from a 1977 Piekeneirskloof vineyard. The aromatics are compelling without being too exotic – some flinty reduction before pear, citrus, peach, dried mango, fynbos and earth. The palate is concentrated and electric, acidity lending real drive, the finish long and pithy. Detailed, uncompromising – a thrilling interplay of power and precision. 

Swartland WO

94% Syrah

6% Grenache Noir

This wine is a blend of Syrah and Grenache. The Syrah is grown on schist soils, with a low yield of 2.5 tons/hectare, resulting in deep concentration. The Grenache is planted in iron-rich red soils, which lend perfume and elegance to the final blend. In the cellar, the Syrah grapes are 100% whole-bunch fermented and aged in large 500-liter barrels. The Grenache is destemmed and aged in smaller barriques. Both wines receive one pump-over during fermentation, and the wines are blended after several months in oak.

Christian Eedes, Winemag.co.za 93/100:

94% Syrah and 6% Grenache Noir – Syrah 100% whole-bunch fermented and matured in a combination of concrete tank and 500-litre barrel, Grenache destemmed, barrique. A touch of reduction precedes notes of dark berries, olive, lavender, fynbos and liquorice. The palate is robust – dense fruit, moderate acidity and sleek tannins. Just a hint of sweetness adds to the plushness. Alc: 14%.

Stellenbosch WO

This wine comes from old, dryland bush vines planted at the Rustenhof farm in the Firgrove area. The decomposed granite and sandstone soils give the wine its elegance and finesse. In the cellar, the grapes are 50% whole-bunch fermented with natural yeasts, and each batch gets one daily punch-down. After malolactic fermentation in old 500L French oak barrels, the wine is aged for nine months before being blended and bottled. This Cinsaut is bottled earlier than other reds to preserve its unique, crunchy fruit vibrancy.

Christian Eedes, Winemag.co.za 94/100:

Grapes from a vineyard in Firgrove. 50% whole-bunch fermentation, maturation lasting nine months in older 500-litre barrels. The nose shows dark cherry, floral perfume, a notable but not unwelcome fynbos character and spice. The palate is strikingly pure with lemon-like acidity and powdery tannins, the finish is dry rather than astringent – nice clarity and tension. 

Stellenbosch WO

This Cabernet Franc from Stellenbosch is a blend of two vineyard parcels planted in 2004 and 2008 on decomposed granite soils with a layer of Koffieklip. The 2004 parcel, from a Loire clone, contributes 20% to the final blend and underwent 100% whole-bunch fermentation. The second parcel was fully destemmed and spent four weeks on the skins with daily punch-downs. The two wines underwent malolactic fermentation separately in third-fill French oak barrels. They were blended after 11 months of aging and bottled immediately.

Christian Eedes, Winemag.co.za 94/100:

80% of grapes from Lynedoch (destemmed) and 20% from Polkadraai Hills (whole-bunch fermented). Aromatics of pencil shavings, red and black cherries, violets, herbs and crushed leaves. Medium-bodied with vivid acidity and velvety tannins – neither overly stern nor overly plush. A wine of balance and vibrancy. 

Polkadraai, Stellenbosch WO

This Syrah comes from a vineyard on Karibib Farm, located on a steep, south-facing slope of the Polkadraai Hills at an elevation of 290m. The grapes were 100% whole-bunch fermented with natural yeasts, with one daily punch-down. After pressing, 15% of the wine underwent malolactic fermentation in barrels and 85% in Italian concrete. The wine was aged for 11 months before being blended and bottled.

Christian Eedes, Winemag.co.za 97/100:

Grapes from Polkadraai Hills. 100% whole-bunch fermented. Gorgeous aromatics of red and black berries orange, rose, fynbos and white pepper. The palate is pure and energetic with powdery tannins – this vintage has weight which Polkadraai can sometimes lack a little bit. The wine nevertheless is elegant and poised with a long, insistent finish – very nicely judged.