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Scruffy-faced and ponytailed, Adi Badenhorst is one of the wine world's great characters. Formerly the winemaker at the renowned Stellenbosch estate Rustenberg, he comes from a family with a distinguished wine pedigree: his grandfather was the general manager at Groot Constantia for 46 years. In 2008 together with his cousin Hein he purchased a 60 acre farm which was in the middle of nowhere and had been abandoned since the 1930's. The idea was to make natural wines in the traditional manner,...
Hermitake or Cinsault has been the work horse of the South African industry but over the last couple of decades its star has waned, in favour of the fancy Shiraz and its likes. This vineyard is occasionally bottled on its own and this was one of these years. It possesses great fruit of the red spectrum, earthiness and some lovely spice. The palate is delicious in its transparency of fruit flavours, fair acid grip and gentle tannins.
This vineyard was planted in the mid 1950’s on decomposed granite soils. The vineyard has South East exposition and is 1.6 ha in extent.
The grapes are sorted meticulously in the vineyard and transported in small picking boxes to a refrigerated container where they are left overnight to cool. The whole bunches are fermented in wooden vats and pumped over once daily. When fermentation is almost completed, the vat is pressed, and the must is moved to a large foudre for 12 months. This wine was bottled directly off its lees immediately after malolactic fermentation.
- 95 Points -
An utterly delicious Cinsault from Swartland pioneer and champion of the Cinsault revival in South Africa, Andre Adrian (Adi) Badenhorst. The Ramnasgras comes from a small vineyard on the estate, planted in the mid 50’s, and is the product of meticulous hand selection, fermentation in ‘dodgy old wooden vats’ and maturation in ‘less dodgy foudre for 12 months’. Such is Adi’s way, the wine is made with minimal intervention in the vineyard and winery and is a true reflection of the vintage conditions and Swartland terroir. This is full of red berries and perfumed floral notes with a mineral edge.See detailed press review
- 94 Points -
Adi Badenhorst has been at the forefront of the Cinsault revival in South Africa. This
brilliant example comes from a 1966 vineyard on his home farm. Picked early to preserve acidity and fermented with 70% whole bunches, it’s succulent and fine, with Pinot Noir-like grace.