Professional reviews
Robert Parker (93)
Beginning with a floral and red-fruited nose, the 2022 Grenache Noir offers notes of raspberry and dusty plum with a delightful floral lift from whole cluster. Medium-bodied, the palate is succulent and fresh, offering a lingering tannic edge before a soft herbal flavor creeps into the long, red-fruited finish. There’s a touch of reduction on the aftertaste. Enjoy with food.
James Suckling (94)
Beautifully fragrant with notes of lavender, rosemary and wild strawberries, plus paprika spice. It’s medium-bodied, sleek and elegant, with fine and peppery tannins and a deliciously fresh finish. Drink now or hold.
Jancis Robinson (16.50)
Full bottle 1,372 g. From five Grenache Noir vineyards, with the core a vineyard from the Paardeberg planted in the early 2000s. Joining this vineyard is another Paardeberg vineyard, recently planted on the north-eastern side of the Langkloof valley, overlooking the Aprilskloof. Another addition is a vineyard planted in 2016 on high terraces on the schist of the Kasteelberg. Another component came from a farm north of Malmesbury, a vineyard they have been working with since 2012. Twelve different pickings were done from the five Grenache Noir vineyards. A component (45%) of the wine was fermented and matured in concrete. Juice was kept on the skins for four weeks pre- and during fermentation and 60% whole bunches were used. Grapes were punched down and pumped over during alcoholic fermentation, with a minimal and gentle extraction process in mind. The wine was pressed off and matured in old 500-litre neutral French oak barrels as well as 2,700-litre concrete vessels for a year.
Very pale garnet. Sweet and pure on the nose. Light-bodied and fruity with very marked acidity at the moment and quite a lot of fine tannin giving the wine a savoury finish. Sappy and more complex and ambitious than many Grenaches, though like their other 2022s it needs more time in bottle. (JR)
Vinous (91)
The 2022 Grenache Noir comes from five parcels on granitic soils, made using 60% whole bunches between 3 and 5 weeks on the skin, matured in concrete vats and 500-liter used oak barrels. It has a lively bouquet with red cherries, cranberry, rosemary and thyme, and touches of earthenware. The medium-bodied palate has sappy red fruit, gentle grip and a keen line of acidity with sour cherry, crushed strawberry and earthy notes towards the finish. Drink over the next decade.
