The new Mother Rock wines have found their way onto lists and shelves at restaurants and retailers around the country.
As is tradition, Stompie shares his wines at the most intense point of harvest; not as a logistical convenience, but as a moment of reflection. For him, it’s a pause between seasons: a chance to take stock of the previous year’s growth just before the new fruit arrives at the press.
Despite the demanding conditions of the recent cycles, the exceptionally dry 2024 and the heat-spiked 2025, there’s a sense of quiet confidence in the wines. Two exceptional winters preceding these harvests brought the vines into balance, and that equilibrium shows clearly in the glass.
These are often described as “natural” wines, but that word can be unhelpful. What matters more here is honesty: in farming, in the cellar, and in the glass. The intention is not to impose a style or chase purity for its own sake, but to interfere as little as possible while remaining attentive at every step. The wine is guided, not forced.
The seasons behind these wines were notably dry, placing real pressure on water and on young vineyards with shallow root systems. There was little room for error. However, the preceding wet winters brought the vines into balance, resulting in freshness without greenness, concentration without weight, and structure without excess.
Mother Rock is now almost entirely estate-grown, focused on 10 hectares at Platteklip and a further four hectares nearby. This shift has refined the brand’s style. Less time spent sourcing fruit and driving between farms and more time spent in his own vineyards has sharpened decision-making and given focus to what matters. Yields are kept low, not as a statement, but as a practical response to young vines and demanding conditions.
Johan 'Stompie' Meyer at Arthur's Mini Super, Sea Point CPT
Johan 'Stompie' Meyer at Wine Menu, Kramerville JHB
Rather than trying to make young vineyards behave like something they are not, the wines lean into where they are now. They prioritise line, energy, and clarity over size or polish. Oak is used very carefully and sparingly. Each choice is made to support what the vineyard is already saying, not to overwrite it.
The results carry both the attitude of the Swartland and the altitude of Piket-Bo-Berg. There’s brightness, tension, and restraint across the range, alongside a quiet confidence that comes from repetition and observation.
These are not wines designed to perform in isolation. They are meant to be drunk at the table, to change in the glass, and to reflect the season they came from.
Mother Rock doesn’t aim to define what natural wine is. Instead, it offers a clear, consistent expression of one place, one approach, and one grower’s evolving understanding of his land.
They are wines made honestly, and best enjoyed the same way.
BRUTAL!
The BRUTAL! takes its name from the Barcelona wine bar of the same name, a reference point for low-intervention, grower-driven wines. The term has come to describe an honest, stripped-back approach to winemaking that prioritises drinkability, transparency, and place over polish or prestige.
The 2025 vintage followed a wet winter in the Swartland (over 650mm), resulting in even budburst. A dry summer punctuated by heatwaves around véraison led to sun-kissed fruit requiring careful sorting. Harvest took place in the last week of January.
“Cloudy in appearance, the nose shows potpourri, peach, orange and a hint of reduction. The palate is lean and sour yet flavourful, the finish intensely savoury and lightly grippy. Geeky in the best way.” Christian Eedes, Winemag.co.za
From a dry-farmed vineyard planted in 1984. 2025 saw heat spikes over Christmas leading to some sunburn, but organic farming and careful hand-sorting preserved the fruit quality.
Aged for five months on skins in concrete, followed by six months in old French oak foudre, Liquid Skin is a deeply textured expression of Chenin Blanc.
“From a Paardeberg vineyard planted in 1984. Five months on skins. Dull amber in colour. Enticing aromatics of fynbos, menthol, citrus and stone fruit along with faint spice and nuttiness. The palate has great presence and balance – quite broad and textured, the finish pithy.” – 94/100 Christian Eedes, Winemag.co.za
The 2024 vintage marks the second harvest from Mother Rock’s estate vineyards at Platteklip. The 2024 vintage was exceptionally dry with just 16mm of rain before harvest. This blend of seven cultivars (led by Grenache Blanc and Chardonnay) spent 14 months in oak and 8 months in concrete.
A blend of Grenache Blanc, Chardonnay, Chenin Blanc, Sauvignon Blanc, Roussanne, Marsanne, and Clairette, this is a poised and elegant white with subtle aromatics, layered texture, bright acidity, and a savoury finish.
“From own fruit. 40% Grenache Blanc, 25% Chardonnay, 14% Chenin Blanc, 11% Sauvignon Blanc, 5% Roussanne, 2.5% Marsanne and 2.5% Clairette. Matured for 14 months in oak (including a new foudre) before a further eight months in concrete. The nose is somewhat shy with faint notes of peach, citrus, winter melon and herbs. The palate is surprisingly substantial given an alcohol of just 12.87% – dense fruit, creamy texture, bright acidity and a savoury finish.” – Christian Eedes, Winemag.co.za
Grapes were hand-picked, chilled overnight, and carefully sorted. Fruit was fully destemmed and cold-soaked for 72 hours before pressing. Fermentation took place in old neutral French oak barrels. After fermentation, barrels were left untopped, allowing a light flor to form naturally. The wine matured for 11 months before bottling.
Made from 100% Grenache Noir, BRUTAL! Red is light on its feet yet structured, with fresh red fruit, savoury undertones, and gentle grip. Bottled without sulphur, fining, or filtration, it is an unadorned expression of site and season.
“From own vineyards, one south- and the other north-facing… A shy nose with faint notes of cherry, plum and earth. The palate is broad with soft tannins; flavour intensity is modest, fruit not to the fore, the finish nevertheless dry. A somewhat curious wine.” – Christian Eedes, Winemag.co.za
The third harvest from Platteklip. 100% whole-cluster fermentation under carbonic conditions (CO₂) in concrete.
Grapes were hand-picked, chilled overnight, and carefully sorted. Fermentation was carried out using 100 percent whole clusters, with no crushing, under carbonic conditions. Dry ice was used to protect the fruit and encourage fermentation under CO₂, which began naturally after several days. No extraction or oxygen exposure took place during fermentation. Free run and press juice were fermented separately before being blended and aged in concrete for 11 months.
Made from 100 percent Pinot Noir, Cuvée Carbonic is bright and lifted, with crunchy red fruit, subtle spice, and a finely textured, refreshing finish. Bottled without fining or filtration, it is a pure and energetic expression of site and method.
“From own fruit. Pretty aromatics of flowers, herbs and red cherry. Light and bright with chalky tannins, the finish savoury. Good fruit definition, balanced, lively – not too facile, entirely charming. Alc: 11.8%.” – Christian Eedes, Winemag.co.za
Situated between 650 and 700 metres above sea level and just 35 kilometres from the Atlantic, the vineyards experience pronounced diurnal shifts. Warm days allow for full ripening, while cool nights, often dropping to 10°C even in midsummer, help preserve freshness. South and south west facing aspects and constant coastal winds further temper the climate.
Grapes were hand-picked, chilled overnight, and carefully sorted. Fermentation took place with approximately 80 percent whole bunches layered at the bottom of the tank, with the remaining fruit destemmed on top. Fermentation began naturally after several days, with minimal extraction and just one or two gentle pump overs during the primary ferment. After fermentation, the wine was basket pressed and transferred to barrel for ageing.
The components were aged separately for 11 months in neutral French oak, then blended and matured for a further seven months in concrete before bottling. This will be the final vintage to include Pinot Noir in the blend.
“Intriguing aromatics of red berries, potpourri, some meatiness and spice – nothing overt. Medum bodied with bright acidity and fine tannins. Unshowy, taut and uncompromisingly dry on the finish.” – Christian Eedes, Winemag.co.za” Christian Eedes, Winemag.co.za
Mother Rock Newsletter January 2026
The new Mother Rock wines have found their way onto lists and shelves at restaurants and retailers around the country.
As is tradition, Stompie shares his wines at the most intense point of harvest; not as a logistical convenience, but as a moment of reflection. For him, it’s a pause between seasons: a chance to take stock of the previous year’s growth just before the new fruit arrives at the press.
Despite the demanding conditions of the recent cycles, the exceptionally dry 2024 and the heat-spiked 2025, there’s a sense of quiet confidence in the wines. Two exceptional winters preceding these harvests brought the vines into balance, and that equilibrium shows clearly in the glass.
These are often described as “natural” wines, but that word can be unhelpful. What matters more here is honesty: in farming, in the cellar, and in the glass. The intention is not to impose a style or chase purity for its own sake, but to interfere as little as possible while remaining attentive at every step. The wine is guided, not forced.
The seasons behind these wines were notably dry, placing real pressure on water and on young vineyards with shallow root systems. There was little room for error. However, the preceding wet winters brought the vines into balance, resulting in freshness without greenness, concentration without weight, and structure without excess.
Mother Rock is now almost entirely estate-grown, focused on 10 hectares at Platteklip and a further four hectares nearby. This shift has refined the brand’s style. Less time spent sourcing fruit and driving between farms and more time spent in his own vineyards has sharpened decision-making and given focus to what matters. Yields are kept low, not as a statement, but as a practical response to young vines and demanding conditions.
Johan 'Stompie' Meyer at Arthur's Mini Super, Sea Point CPT
Johan 'Stompie' Meyer at Wine Menu, Kramerville JHB
Rather than trying to make young vineyards behave like something they are not, the wines lean into where they are now. They prioritise line, energy, and clarity over size or polish. Oak is used very carefully and sparingly. Each choice is made to support what the vineyard is already saying, not to overwrite it.
The results carry both the attitude of the Swartland and the altitude of Piket-Bo-Berg. There’s brightness, tension, and restraint across the range, alongside a quiet confidence that comes from repetition and observation.
These are not wines designed to perform in isolation. They are meant to be drunk at the table, to change in the glass, and to reflect the season they came from.
Mother Rock doesn’t aim to define what natural wine is. Instead, it offers a clear, consistent expression of one place, one approach, and one grower’s evolving understanding of his land.
They are wines made honestly, and best enjoyed the same way.
BRUTAL!
The BRUTAL! takes its name from the Barcelona wine bar of the same name, a reference point for low-intervention, grower-driven wines. The term has come to describe an honest, stripped-back approach to winemaking that prioritises drinkability, transparency, and place over polish or prestige.
The Wines:
Mother Rock 'BRUTAL!' White 2025
Paardeberg, Swartland
The 2025 vintage followed a wet winter in the Swartland (over 650mm), resulting in even budburst. A dry summer punctuated by heatwaves around véraison led to sun-kissed fruit requiring careful sorting. Harvest took place in the last week of January.
“Cloudy in appearance, the nose shows potpourri, peach, orange and a hint of reduction. The palate is lean and sour yet flavourful, the finish intensely savoury and lightly grippy. Geeky in the best way.” Christian Eedes, Winemag.co.za
Mother Rock 'Liquid Skin' 2025
Paardeberg | Chenin Blanc
From a dry-farmed vineyard planted in 1984. 2025 saw heat spikes over Christmas leading to some sunburn, but organic farming and careful hand-sorting preserved the fruit quality.
Aged for five months on skins in concrete, followed by six months in old French oak foudre, Liquid Skin is a deeply textured expression of Chenin Blanc.
“From a Paardeberg vineyard planted in 1984. Five months on skins. Dull amber in colour. Enticing aromatics of fynbos, menthol, citrus and stone fruit along with faint spice and nuttiness. The palate has great presence and balance – quite broad and textured, the finish pithy.” – 94/100 Christian Eedes, Winemag.co.za
Mother Rock 'Paying the School Fees' White 2024
Piket-Bo-Berg | Estate Wine
The 2024 vintage marks the second harvest from Mother Rock’s estate vineyards at Platteklip. The 2024 vintage was exceptionally dry with just 16mm of rain before harvest. This blend of seven cultivars (led by Grenache Blanc and Chardonnay) spent 14 months in oak and 8 months in concrete.
A blend of Grenache Blanc, Chardonnay, Chenin Blanc, Sauvignon Blanc, Roussanne, Marsanne, and Clairette, this is a poised and elegant white with subtle aromatics, layered texture, bright acidity, and a savoury finish.
“From own fruit. 40% Grenache Blanc, 25% Chardonnay, 14% Chenin Blanc, 11% Sauvignon Blanc, 5% Roussanne, 2.5% Marsanne and 2.5% Clairette. Matured for 14 months in oak (including a new foudre) before a further eight months in concrete. The nose is somewhat shy with faint notes of peach, citrus, winter melon and herbs. The palate is surprisingly substantial given an alcohol of just 12.87% – dense fruit, creamy texture, bright acidity and a savoury finish.” – Christian Eedes, Winemag.co.za
Mother Rock 'BRUTAL!' Red 2025
Piket-Bo-Berg | Grenache Noir
Grapes were hand-picked, chilled overnight, and carefully sorted. Fruit was fully destemmed and cold-soaked for 72 hours before pressing. Fermentation took place in old neutral French oak barrels. After fermentation, barrels were left untopped, allowing a light flor to form naturally. The wine matured for 11 months before bottling.
Made from 100% Grenache Noir, BRUTAL! Red is light on its feet yet structured, with fresh red fruit, savoury undertones, and gentle grip. Bottled without sulphur, fining, or filtration, it is an unadorned expression of site and season.
“From own vineyards, one south- and the other north-facing… A shy nose with faint notes of cherry, plum and earth. The palate is broad with soft tannins; flavour intensity is modest, fruit not to the fore, the finish nevertheless dry. A somewhat curious wine.” – Christian Eedes, Winemag.co.za
Mother Rock 'Cuveè Carbonic' Pinot Noir 2025
Piket-Bo-Berg | Pinot Noir
The third harvest from Platteklip. 100% whole-cluster fermentation under carbonic conditions (CO₂) in concrete.
Grapes were hand-picked, chilled overnight, and carefully sorted. Fermentation was carried out using 100 percent whole clusters, with no crushing, under carbonic conditions. Dry ice was used to protect the fruit and encourage fermentation under CO₂, which began naturally after several days. No extraction or oxygen exposure took place during fermentation. Free run and press juice were fermented separately before being blended and aged in concrete for 11 months.
Made from 100 percent Pinot Noir, Cuvée Carbonic is bright and lifted, with crunchy red fruit, subtle spice, and a finely textured, refreshing finish. Bottled without fining or filtration, it is a pure and energetic expression of site and method.
“From own fruit. Pretty aromatics of flowers, herbs and red cherry. Light and bright with chalky tannins, the finish savoury. Good fruit definition, balanced, lively – not too facile, entirely charming. Alc: 11.8%.” – Christian Eedes, Winemag.co.za
Mother Rock 'The Building Blocks' Red 2024
Piket-bo-Berg | Grenache Noir, Pinot Noir, Mourvèdre
Situated between 650 and 700 metres above sea level and just 35 kilometres from the Atlantic, the vineyards experience pronounced diurnal shifts. Warm days allow for full ripening, while cool nights, often dropping to 10°C even in midsummer, help preserve freshness. South and south west facing aspects and constant coastal winds further temper the climate.
Grapes were hand-picked, chilled overnight, and carefully sorted. Fermentation took place with approximately 80 percent whole bunches layered at the bottom of the tank, with the remaining fruit destemmed on top. Fermentation began naturally after several days, with minimal extraction and just one or two gentle pump overs during the primary ferment. After fermentation, the wine was basket pressed and transferred to barrel for ageing.
The components were aged separately for 11 months in neutral French oak, then blended and matured for a further seven months in concrete before bottling. This will be the final vintage to include Pinot Noir in the blend.
“Intriguing aromatics of red berries, potpourri, some meatiness and spice – nothing overt. Medum bodied with bright acidity and fine tannins. Unshowy, taut and uncompromisingly dry on the finish.” – Christian Eedes, Winemag.co.za” Christian Eedes, Winemag.co.za