Jocelyn Wilson has released her Hogan vintage 2022 wines.

Unfortunately, as with the 2021 vintage, the volumes are extremely limited, so be quick!

The 2022 Hogan wines are some of the most harmonious and complete of the vintage we have tasted, we just wish there were more.

Wine of Origin: Cape Coast (56% Elandskloof, 44% Banhoek)

Named after the song “Galvanize” by The Chemical Brothers – an emblematic choice to play in the cellar during harvest to keep the energy up when the days are long.

The grapes were sourced from two different sites: Banhoek in Stellenbosch (this will be the major source of Chardonnay moving forward), and Elandskloof.

The grapes were handpicked and gently whole bunch pressed. It went to barrel for natural fermentation in 100% old French oak barrels followed by natural malolactic fermentation.  As little batonnage as possible. 11 months in oak.

Christian Eedes, Winemag:
“The nose shows pear, peach, lime and lemon plus hints of blossom, nuts and oatmeal. The palate is lean and fresh with a pithy finish. Uncompromising in its austerity. 93/100.“

Wine of Origin: Swartland

The original Hogan wine, and the one that drew the attention of the wine world on Jocelyn Wilson.

The grapes were handpicked over three pickings from old, bush vines, planted on decomposed granite from Joubertskloof in Swartland, delivering only 2 tons/ha (11hL/ha) which contributes to the favourably low pH.

The grapes were whole bunch pressed with no sulphur or any other additions. Natural fermentation took place in 225L and 300L barrels, followed by natural malolactic fermentation, after which the wine received the first sulphur addition. The wine was racked off the gross lees in late November and bottled in December 2022.

Christian Eedes, Winemag:
“Attractive aromatics with top notes of blossom and thatch before citrus and peach plus a little reduction in the background. Good fruit concentration with bright acidity and a saline finish. Whereas many 2022s are looking quite voluptuous, this has a delicacy and restraint about it. 94/100.“

Wine of Origin: Stellenbosch

Blue, you sit so pretty west of the one
Sparkle light with yellow icing, just a mirror for the sun

Sourced from a vineyard in the lower Helderberg on granitic soils. The vineyard is 2km from the coast. The maritime effect is most favourable, especially in the hot February-March months in Stellenbosch. Leaf removal in the bunch zone (during November/December) is an important practice in this vineyard to let enough sun in to prevent vegetal flavours.

The grapes were picked in early March.  They were sorted and crushed (no whole bunch). Spontaneous fermentation took place in open top fermenters with very soft handling during fermentation, only two punch downs per day. The wine was matured in 225L older French oak barrels, and was only racked once, in June after malolactic fermentation. The wine was bottled in December 2022.

Christian Eedes, Winemag:
“Gorgeous aromatics of red and black berries, lifted and rather pretty herbal notes, Ceylon tea and rose. The palate shows clean fruit, bright acidity and super-fine tannins. Lovely delineation and energy, the finish emphatically dry but not too austere. Poised and full of charm, Hogan’s best rendition yet of this variety. 95/100“

Wine of Origin: Cape Coast

50% Cabernet Sauvignon, 25% Cinsaut, 25% Carignan

With more Cabernet Sauvignon this vintage, Jocelyn has taken the Divergent to a new level; more serious and structured.

The Carignan was picked first towards the end of January from 18-year-old, unirrigated bush vines from Wellington. The Cinsaut, from the Helderberg region in Stellenbosch, picked in late February – these are 46-year-old, unirrigated bush vines. The Cabernet Sauvignon was picked early-March from a young bush vine vineyard in Helderberg.

All components were crushed and destemmed (except for the Cinsaut which was 30% whole bunch) and naturally fermented.  After fermentation the different varietals were pressed and kept separate in 225L barrels.  In June the barrels were first racked and the blend was made up in October and bottled in December.

Christian Eedes, Winemag:
“Red and black berries, violets, fynbos, earth and spice on the nose while the palate is medium bodied with great clarity of fruit, snappy acidity and tannins that are fine but still provide grip. Precise and harmonious – slightly more Cab than before which adds a little more gravitas without losing finesse. 96/100.“