Ex Animo is pleased to announce the release of the eagerly anticipated new wines from Trizanne Barnard. She established Trizanne Signature Wines in 2008, and Ex Animo has been working with her since our inception in 2014.

The cornerstones of her range are the two Reserve wines from Elim, without which the other wines would simply not exist. The efforts and experience in making these wines for over ten years have created the opportunities for Trizanne to create the TSW, Regional, and Extreme ranges. Both the Regional (Elim Semillon and Darling Barbera) and the Extreme (Sondagskloof and Onderduivenshokrivier) range wines are made in minute quantities. The TSW range is made in larger amounts and represents, in our opinion, some of the greatest value to be had in South African wine today.

She has gathered a slew of accolades over recent years including Platter 5 Star awards. Most recently, her Reserve Syrah won two consecutive trophies at the Old Mutual Trophy Wine Show for Best Shiraz; the 2018 – Trophy for Best Shiraz and Trophy for Best Red Wine overall, and the 2019 (being released now) – Business Day Trophy for Best Shiraz.

Trizanne has been exploring further and further afield to find vineyard pockets that spark inspiration. This year, we are very excited to release the second vintage of Sondagskloof White from a cool-climate vineyard near Stanford, as well as the maiden vintage of Onderduivenshokrivier Chardonnay from near Riversdale. This is an exciting discovery; one of the few areas in SA where the soils contain a high percentage of limestone combined with cool ripening temperatures and close proximity to the ocean, making it ideal for Chardonnay. Both these wines are made in extremely small quantities.

Trizanne made the 2021 wines in the Overberg, after many years at Cape Point Wines in Noordhoek, this allowed Trizanne closer access to the vineyards during harvest season.

WO Cape South Coast
100% Sauvignon blanc sourced mainly from Walker Bay fruit; this wine enjoys the benefit of extended lees aging in tank before bottling. White stone fruit, lime and a touch of passion fruit with a distinct salinity on the nose. The palate builds and encapsulates the aromas and finishes on a dry, clean and very classy note.

WO Swartland
The fruit was hand picked from 15 to 25-year-old dryland vines on Swartland shale and decomposed granite soils. Harvesting took place from the middle to the end of February. 100% destemmed and naturally fermented in open top fermenters. The wine was matured in French oak for approximately 4 months with no fining taking place before bottling. In the glass there is a youthful punch of red fruits on the nose with a delightfully perfumed floral touch. This continues on the harmonious and well-weighted palate. A youthful, juicy wine with crunchy acidity and an elegant finish.

WO Swartland
Hand picked from 15 to 25-year-old dryland vines on Swartland schist and shale soils. 100% destemmed and naturally fermented in open top fermenters followed by maturation for 12 months in 500l puncheons. A youthful punch of red and black fruits on the nose with a savoury touch of black olive and wild rosemary. The aromatics continue on the harmonious, well-weighted palate which lovely complexity and fine tannins.

WO Elim
Beneficially dry conditions in the notoriously wet climate of Elim produced concentrated, quality fruit with harvest only taking place in the first week of March. Whole bunch pressed and naturally fermented in French oak 500L & 300L barrels with extended lees contact and a total of 16 months in oak.

Christian Eedes: “Barrel fermented and matured for 10 months, 20% new. Complex aromatics of hay, lime, pear and white peach plus vanilla and some leesy complexity. The palate has super-concentrated fruit and driving acidity before a finish that is pithy, even slightly grippy. Great purity and wonderfully harmonious. 94/100“

WO Darling
Grapes harvested from 12 year old dryland bush vines planted in sandy loam soils in Darling. Grapes were destemmed and naturally fermented for two weeks with further maturation on the lees in old French oak barrels.

Christian Eedes: “Some smoky reduction before red cherry and dried herbs on the nose. The palate is lean with high acidity and fine tannins. Alcohol is a mere 11.5% but the wine is somehow not too angular or severe – rather it offers great refreshment value. 91/100“

WO Elim
The 2019 harvest in Elim was beneficially dry resulting in lovely richness and concentration in the fruit. 2019 is 61% Sémillon and 39% Sauvignon Blanc, a first for this traditionally Sauvignon driven blend. The different parcels were whole bunch pressed and fermented in old French 500L and 225L barrels with extended lees contact before blending.

Christian Eedes: “Blackcurrant, lime and white peach, a hint of vanilla, plus subtle notes of hay and dried herbs in the background. The palate is lean with a particular tension about it – pure fruit, cutting acidity and a saline finish. Will only benefit from time in bottle. 93/100.”

Best Syrah Trophy – Old Mutual Trophy Wine Show 2021

W.O Elim
Harvested from parcels of Elim vineyards planted on soils varying from shale, gravel and Ferricrete (also known as Koffieklip). After de-stemming the wine fermented naturally in open-top fermenters with daily punch-downs. The wine then spent 11 months in new and older French oak before bottling in December 2019.

Christian Eedes: “A hint of reduction before red berries, a hint of floral perfume, fynbos and white pepper. The palate is light and energetic – great fruit definition and fresh acidity before a salty finish. A decidedly elegant rendition of the variety. 95/100“

WO Onderduivenshokrivier
Grapes were sourced from the ward of Lower Duivenshok River situated between Riversdale, Vermaaklikheid and Heidelberg. Limestone soils, cool mean ripening temperatures and close proximity to the ocean lends itself to a minerally Chardonnay with plenty of freshness. The grapes were harvested in the 3rd week of Feb, whole bunch pressed and fermented naturally in partly new, 2nd and 3rd fill French oak barrels. No MLF. Bottled after 11 months in oak.

Christian Eedes: “Struck match, pear, lemon and a hint of vanilla on the nose. The palate shows pure fruit and bright acidity before a nicely dry finish. Classically styled, this currently comes across as youthful and quite understated. 91/100“

WO Sondagskloof

Sauvignon Blanc. 50% of grapes were fermented on skins in an open top fermenter with daily punch downs until dry after which it was basket pressed and racked to new 500L French oak. The other 50% was whole bunched pressed and fermented in older French oak. Both parcels were blended after 6 months and racked back to barrel for a further 10 months of maturation.

Christian Eedes: “Intense aromatics of black currant, white peach and perhaps some honeydew melon as well as a little leesy complexity. The palate has massive concentration – lovely weight and texture but equally driving acidity. Layers of flavour and extremely long on the finish. 96/100“