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Hogan ‘Divergent’ 2021


The Divergent blend comprises of 34% Cabernet Sauvignon, 34% Cinsaut and 32% Carignan.

The Carignan was picked first towards the end of January from 17-year-old, unirrigated bush vines from Wellington. The Cinsaut, from the Helderberg region, was then picked in mid – February. These are 45-year-old, unirrigated bush vines. Lastly, the Cabernet Sauvignon was picked early-March from 20-year-old trellised and irrigated vines at 295m alititude on from the Stellenbosch region (Polkadraai).

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 Divergent blend was made up in August after which the wine spent a further 3 months in barrel until bottling in December.

Christian Eedes, Winemag:
“Extremely attractive aromatics of cranberry, strawberry, cassis, floral perfume and fresh herbs. The palate possesses a dense core of fruit, zippy acidity and grippy yet not astringent tannins. Very nicely envisioned – neither too light nor too heavy.

Tim Atkin, South Africa Special Report:
“This is the best release yet of Divergent, showing the energy of the 2021 vintage. Earthy, complex and savoury, with tangy acidity, savoury tannins and layers of damson, cranberry and cassis. 2023-30

pH: 3.54 – TA: 5.6 g/l – RS: 2.2 g/l – Alc: 13.5%

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Jocelyn makes her wines in the Banhoek Valley, but sources grapes from various regions. No yeast is used, and minimal new oak. In her own words:

“Each bottle of wine should contain the unique story of its vintage.

For us, making wine right now in South Africa, is about being part of a revolution that is changing the ideals of winemaking. It is shifting the emphasis back to the farmers and the small-scale wine producers, who in their separation of laudable vineyards and attention to small batches of wine, are able to showcase the best South Africa has to offer.

We feel wine should be a history lesson of what the vine has experienced over the year, whether good or bad. No year is ever the same. Our wines are never going to be consistent. We don’t want to make wine to a recipe; we want to make natural, site-specific, vintage driven wines.

We’ve selected vineyards suited in terms of climate and soil to the varietals we make. We’ve looked for older vines which tell the story of the vintage through their well-established root systems, gnarled trunks and lower yields.”





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