As a member of the Swartland Independent Producers (SIP) the 16 hectares of non-irrigated, organically grown bush vines are hand-harvested, minimally handled, naturally fermented with only the slightest pressing, low in sulphur and non-filtered.
Winemaker Johan Simons finds both delight and challenge in translating the exact vineyard conditions in each of the 10 000 bottles of wines he releases yearly across eight wines and méthode ancestral.
“I chose 1900 as a winemaking year to emulate because by then copper and sulphur as fungicides were available, there were no commercial yeasts (indeed none until the 1980’s) and machinery was simple. Winemaking was to a large extent non-interventionist. Natural wines and natural winemaking appealed to me then and still does.”
Johan, a formally trained molecular biologist, recalls the 1970s as a turning point in how he viewed wine.
“I tasted two wines that made me think altogether differently about wine – the 1973 Mondavi Cabernet Sauvignon and the 1961 Chateau Palmer. The Mondavi was just sheer pleasure to all the senses whist the Palmer smelled and tasted of the entire year with all the seasons clearly identifiable. Following this, in the late 70’s, I plotted with a friend about making wine. He is a partner with us currently, even though it took 20 more years to get to a vineyard.”
In 1997 Johan and his wife Diana bought Fynbos Estate, inheriting Chenin and Chardonnay vineyards which they then supplied Swartland Cellars with grapes. Since then they have planted Pinotage, Cabernet Sauvignon, Mourvèdre, Shiraz, Sangiovese and Viognier vines with much success.
They started making garagiste wine in 2006 but it wasn’t until 2011 when they renovated the cellar dating back to 1850 that they turned their full attention to winemaking.
And today the hand-crafted range of wines is age-worthy, complex and intriguing in their taste composition.
The grapes for the 2015 Cygnus Chenin Blanc were sourced from bush vine blocks aged between 25 and 90 years. The grapes were hand-harvested, destemmed and crushed and left on the skins for one week with natural fermentation occurring. They were then pressed in a basket press and after the wine settled overnight, transferred to 2nd fill French oak barrels to complete fermentation. Minimal sulphur was added before being bottled in February 2016.
Cygnus is golden yellow in colour with ripe peach and apricot aromas on the nose. The palate is dominated by tropical fruits and countered by a seam of characteristic Swartland acidity and minerality.
The 2015 Pinotage is definitely no shrinking violet. Deep vermillion catches the eye and the nose is packed with red berries which carry through to the palate. Ripe berries fill the mouth followed by warm chocolate and coffee flavours typically associate with Pinotage made on the granite slopes of the Paardeberg mountain.
The grapes were sourced from a 23 year old bush vine block facing west. Hand-harvested grapes were destemmed, crushed and left on the skins for eight to ten days in large bins. The bins were left outside to allow the natural fermentation temperature of 36°C to be reached, burning-off the unpleasant aromas sometimes associated with Pinotage. After natural malolactic fermentation took place, the wine was released into 3rd fill French Oak barrels and bottled in February 216 with minimal sulphur.
The range of Dragonridge Wines is available to order from Fynbos Estate for delivery nationwide. To order send an email to info@fynbosestate.co.za or visit www.fynbosestate.co.za