Intellego Mixed Case 2025

"Halagasha" is a Xhosa term for celebrating a soccer goal, and this wine is a celebration of what can be achieved with South Africa's local variety, Pinotage. Made from Paardeberg vineyards planted in 1997 on decomposed granite, this Pinotage is all about capturing freshness and vibrant fruit. The grapes were de-stemmed and fermented under semi-carbonic conditions for six days to retain brightness and aroma. The wine was then aged for five months in old French oak barrels. The result is a bright and aromatic wine with a focus on red cherry and red apple. It is a fresh, concentrated, and balanced expression of Pinotage.

“From a Paardeberg vineyard planted in 1997. Destemmed and fermented under semi-carbonic conditions. Red cherry, floral perfume, spice and a definite varnish-like note. Light and delicate with lingering acidity and super-fine tannins. Wins you over with its brightness. Alc: 12.5%.“- Christian Eedes, Winemag.co.za

For Jurgen, the various types of facial hair represent the three styles of red wine: red (beard), rosé (clean skin), and light red (moustache). This wine is a light, playful red, with a colour that's a mix between a pink and a light ruby, just like a "pink moustache." It’s a great wine to drink on a warm summer’s day next to the pool. A blend of 48% Cinsault, 35% Syrah, and 17% Mourvèdre. The Cinsault and Syrah were cold-soaked and pressed as fermentation began, while the Mourvèdre was direct-pressed. All components were aged for a brief five months in barrels, with some kept in stainless steel to preserve the vibrant fruit character. The result is a bright and fresh wine that showcases the delicate red fruit and natural acidity of the vintage.

“48% Cinsault, 35% Syrah and 17% Mourvèdre, the first two whole-bunch fermented. Matured five months in smaller barrels and a further month in tank. Wonderfully aromatic with notes of cranberry, raspberry, a touch of rose, fynbos and white pepper. Light-bodied and pure with snappy acidity and a dry finish – more rewarding than the previous vintage, still great fun but that much more complete. Alc: 12.5%.” - Christian Eedes, Winemag.co.za

This white blend is a tribute to Harry, a fictional local vineyard worker who hangs his brightly coloured laundry on farm fences.

Roughly 40% of the Chenin Blanc was fermented on the skins for a week to build texture. The result is a vibrant and aromatic wine with a rich, textured palate. Expect notes of citrus peel and stone fruit, with a savoury character from the skin contact. It is a complex and beautifully balanced wine.

“75% Chenin Blanc, 25% Chardonnay, with 40% skin contact on the Chenin. Matured 14 months in older oak, followed by three months in stainless steel. The nose shows apple, citrus, peach, potpourri and spice, with subtle yeasty, nutty notes. Slightly richer than previous vintages, the palate has good fruit weight and moderate acidity, finishing gently savoury. Alc: 13%.”

- Christian Eedes, Winemag.co.za

“On my last day of a great surfing trip to Bali I was out at this break called Kedungu while still recovering from a big night out. On arrival at the beach one of the local ladies was selling Red Bull and bananas, which was a life saver! Tasting the final blend when I got home took me back to that surreal moment."

A blend of Mourvèdre, Cinsault, Syrah, and Pinotage, this wine is a testament to the diverse terroir of the Swartland. Eight-days skin maceration and a semi-carbonic fermentation, with the Mourvèdre and Syrah fermented as whole bunches. After a light extraction, the wine was aged for 11 months in a mix of small and large oak barrels, with a "rack and return" process to enhance purity and definition. Expect a complex and vibrant wine with notes of red fruit, spice, and a subtle savoury character. The palate is fresh and lively, with a beautiful textural finish.

“60% Mourvèdre, 22% Cinsault, 13% Syrah, 5% Pinotage, the Mourvèdre and Syrah whole-bunch fermented. Cranberry, cherry, bramble, flowers, fynbos, earth and spice on the nose. The palate is pure and fresh with powdery tannins. A hugely appealing wine that’s harmonious and vibrant with a nicely dry finish. Alc: 11.5%.” - Christian Eedes, Winemag.co.za

The wine gets its name from a sleepy intern who was tasked with keeping Jurgen awake on early morning drives but consistently fell asleep. The grapes were whole-bunch fermented for 13 days to build texture, with the stems adding grip to the palate. Aged for 12 months in 500L barrels, this wine balances the intense aromatics typical of Viognier with a unique texture from its skin contact. Expect notes of apricot, peach, and orange blossom complemented by a subtle tannic structure and a refreshing acidity. It's a textured and aromatic wine with a long, satisfying finish.

“Whole-bunch fermented and left on the skins for 13 days. Orange, flowers, fynbos, earth and spice on the nose while the palate is lean, fresh and grippy. Good fruit expression, well structured, the finish long and dry. Full of personality. Alc: 12%” - Christian Eedes, Winemag.co.za

This skin-macerated Chenin Blanc is a tribute to the four natural elements; earth, water, fire, and air; that shape the wine. Made from a single, low-yielding vineyard planted in 1980, this wine is a testament to the old vines and the excellent quality of the 2024 vintage. The grapes were de-stemmed and fermented on their skins for 14 days with gentle handling to preserve fruit and avoid harsh tannins. Aged for 12 months in 500L barrels, this wine is aromatic and complex with a beautiful texture. Expect notes of apricot, dried orange peel, and subtle spice, with a savoury palate and a clean, focused finish. It is a wine that balances its textural weight with a refreshing acidity.

“From an Abbotsdale vineyard planted in 1988. Destemmed and left on the skins for 14 days, then matured 12 months in old 500-litre barrels. The nose shows citrus, peach, ginger and potpourri, along with a subtle waxy note. The palate offers dense fruit and well-integrated acidity, finishing less tannic than might be expected – relatively substantial and smooth. Alc: 12%.” - Christian Eedes, Winemag.co.za

This vibrant Chenin Blanc comes from a single, organically-farmed vineyard planted in 2002. Situated at the foot of the Paardeberg mountains, the grapes are direct-pressed and fermented in a mix of neutral foudre and oak. The result is a beautifully balanced wine with bright acidity and notes of pineapple and citrus. Clean, elegant, and not overtly funky. A portion of these grapes also contribute to the "Story of Harry".

“From a Paardeberg vineyard planted in 2002. Matured for 12 months in foudre. Subtle notes of citrus, peach, potpourri and fynbos on the nose while the palate is pure, fresh and gently savoury. At 12.5% alcohol, it is hardly fat, yet neither lean nor angular – just nicely balanced.” Christian Eedes, Winemag.co.za

This Syrah is a tribute to the seasons that shape the wine and a reflection of the Jurgen’s passion for Syrah. Made from a difficult-to-farm bush-vine vineyard in the Swartland, this wine is all about the power and complexity of the Syrah. The grapes were whole-bunch fermented under semi-carbonic conditions for 10 days, allowing the stems to contribute freshness without overpowering the fruit. Aged for 12 months in 500L barrels, the wine underwent a "rack and return" process to enhance its purity and definition. The 2023 Syrah offers a beautiful balance of dark fruit and savory notes, with a rich, textured palate and a long, structured finish.

“90% from an Abbotsdale vineyard on iron-rich soils, 10% from Paardeberg on granite. 100% whole-bunch fermented. Red and black berries, a hint of olive, violets, fynbos and white pepper on the nose. The palate is light yet compact with good freshness and super-fine tannins. Elegant and long.” - Christian Eedes, Winemag.co.za