Distributors

Vine Vale, Barossa


USA born sommeliers Richard and Carla Rza Betts have a long said great Grenache is the warm climate analogy of Pinot Noir.  During many miles and a fair amount of travel around the globe, they always kept their eyes open for the sandy terroir and cool climate that give the best Grenache that extra something special. Their search came to an end in Vine Vale, where they discovered a 150+ year-old Grenache vineyard (The Rza Block) set on sandy soil in one of coolest microclimates in the Barossa Valley. The vines are own-rooted, head-trained, and dry- and organically farmed. From this tiny vineyard they make their Sucette Grenache. Winemaking is low-touch, a portion of whole bunch, fermented in open-top fermenters. Grapes are basket pressed to old French oak and left to do their own thing, to preserve all the nuances this lovely old site imparts to the fruit. The result – an elegant but ample, sexy and delicious bottle that the couple say finds it’s way onto their table rather...

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After seven years of working with various wineries in the Cape and overseas, winemaker Jocelyn Hogan Wilson teamed up with her parents, Dunstan and Trish Hogan, to create Hogan wines. Jocelyn believes that making wine right now in South Africa is about being part of a revolution that is changing the ideals of winemaking. The revolution is shifting the emphasis back to the farmers and the small-scale wine producers, who in their separation of laudable vineyards and attention to small batches of wine, are able to showcase the best South Africa has to offer. Hogan aims to make make natural, site-specific, vintage driven wines that are essentially a history lesson of what the vine has experienced over the year. They look for older vines that tell the story of the vintage through their well-established root systems, gnarled trunks and lower...

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From the cellar of Kalmoesfontein and the mountain slopes of the Paardeberg we bring you Caperitif. Chenin Blanc fortified with spirit, gently sweetened by the sugar of the grapes, bittered by Quinchona bark and flavoured with some 35 truly Cape ingredients such as fynbos, kalmoes and naartjies.  The recipe? 1 part history 1 part geography and context 2 parts botanicals 2 parts recipes and possibilities Future to taste History is diverse and rich and in this country, a little unbalanced. Mix in gold diggers and diamond hunters, a little bit of exploitation and lots of racial inequality. South Africa is a melting pot of diversity and potential. In the early parts of the last century prospectors from all over the world made their way to the southernmost tip of the African continent. They were in search of gold and precious stones, the money was fast and the pace was quick. Out of this rose a luscious party scene filled with cocktails and dancing. It also gave birth to a golden liquid, inspired by European vermouths but created with unique South African flavour – Caperitif (Cape Aperitif). Geography is an important but often forgotten ingredient. At the Southern tip of a vast continent called Africa lies our unique country, South Africa. Established as a halfway stop for Europeans on their way to India in 1652, the Mediterranean climate and rich soils soon helped to feed and nourish sailors and (new) locals. With good soil and ideal climate comes diverse flora and fauna. The Cape floral Kingdom, growing along a coastal stretch of about 150 miles, is the smallest and richest of the six floral kingdoms of the world and boasts the highest amount of diversity and endemic plants found anywhere on the planet. Many of these plants don’t occur anywhere else and copious amounts of them have unique flavours and intriguing aromas. We South Africans call this “Fynbos”. And it plays a big part in our vermouth, forming the base and the unique “Cape” flavour. For decades this unique Cape Aperitif inspired barmen all over the globe and it made its way into many cocktail recipes in numerous famous cocktail books. And then, around 1910, the company that made it disappeared, and with it the product as well as the recipe. Fast forward almost a 100 years to when a Danish mixologist met a Swartland winemaker and the ghost ingredient became first a possibility and then a reality. Now we are experimenting with age old recipes while simultaneously creating brand new concoctions. With the return of this proudly South African product we want to put Cape Town, Johannesburg and Durban on the...

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Momento was born in 2011 from inspired travels of the great world of wine and its vineyard sites, especially the ancient vineyards of the Old World. The goal for winemaker and proprietor Marelise Niemann is to reflect every element involved in the winemaking process—from the people, personalities, ideas and experiences; to the sun, soil, water and earth. What started out as a curious Grenache bottling has grown into a venture of exploration and discovery—vinifying unique and honest wines. Niemann searches the Cape for unique parcels of mostly older and sometimes dryland bush vines that truly express their region and soil. Her approach to winemaking is gentle and hands-off, respecting the grape and its place, allowing the wine to express its character and origin. Along with the Grenache, a Tinta Barocca and Chenin/Verdelho have been added to the Momento...

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