Juicy January 2026

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.

Carignan

The Follow Your Dreams Carignan 2025 is the result of significant effort invested into the red wine program, designed to highlight the variety's pure fruit and the unique structure offered by Paardeberg's terroir. The grapes are 100% whole-bunch fermented to maximize freshness and complexity. The wine is then aged for 11 months exclusively in a concrete tank (labeled as 100% CONCRETE), a practice that preserves its pure, rustic character and ensures the finished wine is vibrant and full of personality.

"From the Paardeberg. Fermented 100% whole-bunch and matured for 11 months in concrete. The nose shows red and black berries, a faint playdough note, herbs and spice. The palate is vinous and energetic, with snappy acidity and rustic, slightly coarse tannins – a wine full of personality." - Christian Eedes, Winemag.co.za

Sourced from three organically-farmed vineyards Kweperfontein, Hillside, and Rietveld. Made using 85% direct-press and 15% skin-fermented juice for natural texture. Aged 8 months in concrete and old oak, and bottled unfined and unfiltered with minimal SO2. A vibrant, balanced, and authentic expression of the vintage.

WO Stellenbosch

100% Pinotage

Atlantikas 2025 is an expression of maritime Pinotage, sourced from three bushvine vineyards located on the same band in False Bay. These sites are within 5km of the Southern Atlantic Ocean, exposing the vines to coastal influence.

This wine champions a brighter, lighter Pinotage. To achieve this style, Bernhard uses a Blanc de Noir pressing techniques on a portion of the wine to dramatically reduce skin-to-juice contact. The wine is then aged for nine months on its fine lees in a combination of concrete and stainless steel vessels. This careful handling, coupled with the slower, maritime-influenced ripening, results in a refined and intensely juicy, cherry-driven profile.

A favourite of ours: the skin-fermented Craven Pinot Gris. Copper-coloured, uber-aromatic, super-refreshing and straight-up delicious.

This continues to be the Cravens' most iconic wine. As the vineyard ages the wine continues to become more exotic, floral and aromatic. The winemaking techniques have been refined over time in order to exhibit increased weight and texture on the palate with no loss of freshness or vitality.

"From a Polkadraai Hills vineyard. Six days of skin contact (slightly less than usual) before maturation lasting seven months in concrete tank. Pale red in colour. Rose, musk, spice, raspberry and orange on the nose while the palate has more grunt than usual without being inelegant – dense and pleasantly creamy in texture, bright acidity lending verve, the finish gently savoury. 93/100." Christian Eedes, Winemag.co.za

This Viura (Macabeo) originates from a unique, drought-resistant vineyard established in 2011 in the Simonsberg-Paarl region on decomposed granite soils, making it one of the few sites for this variety in South Africa.

The winemaking focused on expressing the site and variety: whole bunches were gently pressed before the juice settled overnight, then spontaneously fermented in 500L French oak barrels. The wine matured on its fine lees for ten months with bâtonnage, enhancing the characteristic texture that defines this variety.

“Grapes from a Simonsberg-Paarl vineyard. Spontaneously fermented and matured for 10 months in old 500-litre barrels. The nose shows subtle notes of mandarin, peach, earth and a touch of reduction. The palate is textured rather than overtly fruit – rich and full of flavour with moderate aciditiy.” - Christian Eedes, Winemag.co.za