Hogan Vintage 2024 Mixed Case

Named after the Red Hot Chilli Peppers song of the same name. From Stellenbosch, 15-year-old trellised vines grown on granitic soils in the lower Helderberg, just 2km from the coast. This maritime influence is beneficial during the warmer months. Leaf removal helps prevent vegetal notes. Picked on February 14th, the grapes were sorted and crushed (no whole bunch) and underwent spontaneous fermentation in open-top fermenters with gentle handling. The wine matured for 9 months in older French oak barrels and was lightly filtered before bottling in December 2024.

"Grapes from the lower Helderberg on granitic soils. Matured for nine months in older oak. Alluring aromatics of rose, violet, the merest hint of herbs, red currant, blueberry, fynbos, tea leaf and a touch of pencil shavings. The palate is finely judged – good fruit density without excess, clarity of flavour, bright acidity and powdery tannins. Elegant, poised and precise, it charms with its vibrancy and finesse. Alc: 13.5%. 95/100" - Christian Eedes, Winemag.co.za

This 2024 Hogan Carignan from Wellington was harvested on January 26th from a 20-year-old, unirrigated, southwest-facing bush vine vineyard with oakleaf/tukulu soils. Sustainable practices are key here, including mulching, manual weeding, and cover crops due to the warm climate. The grapes were crushed, destemmed, and gently fermented in an open-top fermenter with minimal punch-downs.

"Grapes from a Wellington vineyard planted in 2004. Red and black berries mingle with wilder nuances of lavender, herbs and even a touch of meatiness. The palate has both big volume and big acidity – ample fruit giving way to a spicy finish. If ever a wine deserved to be called “boisterous,” this is it. Alc: 14%. 92/100" - Christian Eedes, Winemag.co.za

38% Cabernet Sauvignon
38% Carignan
23% Cinsaut

The Carignan was picked first on 14 February from 19-year-old, unirrigated bush vines from Wellington. The Cinsaut, from the Helderberg region, was picked on 27 February. These are 47-year-old, unirrigated bush vines. The Cabernet Sauvignon was also picked on 27 February 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 separately in 225L barrels. In June the barrels were first racked and the blend was made up in October and bottled in December 2023. 9 months total in barrel.

Christian Eedes, Winemag:
“Cranberry and cassis, rose, fynbos and fresh herbs on the nose while the palate shows a dense core of fruit but also plenty of freshness, the tannins fine and mouth-coating. Inspired by the red blend of the great Lebanese winery Chateau Musar, this is again nicely realised. 94/100.”

Named after the song by the Chemical Brothers. This Chardonnay from a 21-year-old trellised vineyard on Simonsberg Mountain in Stellenbosch (400m altitude) was handpicked and sorted before gentle whole bunch pressing. The juice settled overnight and then underwent natural fermentation and malolactic fermentation in old French oak barrels (225L and 300L). Minimal lees stirring was done, and the wine spent 10 months in oak.

"Grapes from Banghoek vineyard planted in 2003. Matured for 10 months in old oak. The nose shows top notes of floral perfume and herbs before citrus plus some subtle leesy character. Pure and poised – clean fruit and crisp acidity before a pithy finish. Alc: 13%. 92/100" - Christian Eedes, Winemag.co.za

From handpicked old bush vines grown on decomposed granite in Joubertskloof. In the cellar, the cooled and hand-sorted grapes underwent a gentle whole bunch press with no initial sulphur additions. Natural fermentation occurred in 225L and 300L barrels, followed by natural malolactic fermentation before the first sulphur addition. The wine was then racked off its gross lees in late November.

"Grapes from two Paardeberg vineyards, planted in 1979 and 1987 respectively. Matured for 10 months in old oak. The nose is detailed and expressive, with notes of pear, peach, citrus, floral perfume, herbs and a touch of flinty reduction. The palate is precise and pure, combining vivid fruit and snappy acidity with a savoury, gently bitter finish. Restrained, lean and effortlessly elegant – picking concluded before the end of January, something that appears to have only aided the wine. Alc: 13%. 96/100" - Christian Eedes, Winemag.co.za