Johan ‘Stompie’ Meyer has released the new Mother Rock vintage 2021 wines, and they are now available to order.

These are natural wines, with organic farming a foundation of the project. In the cellar, Stompie keeps things very simple: minimal additions—often not even sulfur. He relies on a combination of the quality of the vineyard, organic farming, picking early, and his skill in the winery to produce expressive wines of honesty and heart at ridiculous value.

These wines are some of the edgiest and most delicious in South Africa today.

All wines are W.O. Swartland and are available to order now

The cornerstone of the Force Celeste project which aims to provide natural wines at an affordable price without compromise. Made from a vineyard farmed by Franziska Wickens in the Siebritskloof on the Paardeberg. Mostly fermented in stainless steel, 20% of the fruit was fermented on skins for 4 weeks giving a lovely fine texture to the palate.

One of the most exciting wines in the entire Ex Animo portfolio in my humble opinion. 20% skin contact for 12 days, aged in stainless steel. Bright, pure, unadulterated Semillon pleasure.

The Mother Rock wines are more concentrated than their Force Celeste counterparts. The White is a blend of Chenin Blanc, Viognier, Grenache Blanc and Semillon (roughly 25% each). With some skin contact and a small percentage aged under flor, this wine is extreme (and delicious). Bottled Nov 2022.

Christian Eedes, Winemag:
“Complex aromatics including floral perfume, hay and fynbos before citrus, peach, apple and spice plus a slight nuttiness. The palate is lean and fresh but simultaneously detailed. Plenty of drive, the finish long and pithy.
95/100.“

A single vineyard Chenin Blanc from granite soil in the Paardeberg – only made in selected vintages. This is the top of the block that makes ‘Liquid Skin’. Fermented and aged in concrete without sulphur, no racking (aged on lees). Super intense.

Christian Eedes, Winemag:
“Somewhat curious aromatics, flintiness combing with a pronounced yeasty note, cut apple and spice. The palate has good density and flavour intensity – appears relatively rich and broad, the finish savoury.
91/100.“

One of the leading orange wines in South Africa. The same single vineyard Chenin Blanc from granite soil in the Paardeberg as Kweperfontein. Fermented on skins until dry (10-12 days) and then the cap is submerged – 60% was submerged for 12 weeks, the other 40% for 8 months. Only free-run juice is used and aged in concrete. Fine, intense and singular.

Christian Eedes, Winemag:
“Light orange in colour. Attractive aromatics of flowers and fynbos before orange, stone fruit and spice. The palate is elegant and harmonious with good fruit purity, electric acidity, and a super-dry finish. Less severe than previously, this provides a lot of pleasure.
95/100.“

This label was originally made for Bar Brutal! in Barcelona (a select group of producers from around the world produce a “Brutal!” wine). This is a different take on orange wine than the Liquid Skin. This is from Koffieklip soils in the Abbotsdale area of the Swartland, and whole-bunch fermented in concrete for 2 weeks before pressing. Aged 9 months on gross lees. No sulphur. A zesty, bright orange wine with lovely texture.

Christian Eedes, Winemag:
“Citrus, peach and potpourri on the nose while the palate is light-bodied with plenty of zip, the finish having a little tannic grip. A very appealing introduction to the “orange wine” genre.
91/100.“

The name is taken from the Bon Iver song ‘Holocene’. A blend of 50% Carignan, 43% Mourvèdre, 7% Cinsaut from multiple soil types (Granite, Koffieklip, Clay). Whole-bunch fermented with a long maceration (9-10 weeks) and then aged in foudre for a further 10 months. Edgy stuff.

Stompie is moving away from Syrah and Cinsaut for his reds, citing the greater suitability of Mourvedre and Carignan especially as the chief reason.

Christian Eedes, Winemag:
“The nose has a gamey top note before red and black berries, pepper and spice while the palate is lean with sour, almost puckering acidity and powdery tannins. This will please the geeks but may be too extreme for more conservative tastes.
91/100.“