south africa sewardland
Grape varieties: 70% Cinsault, 30% Syrah
Syrah is pressed without skin contact. Cinsault is skin-contacted and extracted for 3 days to bring out the subtle color. Fermented in 255L old wooden barrels and aged for 6 months. It is then blended and aged in stainless steel tanks for an additional 6 weeks. The Cinsault vineyard was planted in the early 2000s and the Syrah between 2001 and 2003.
Järgen is the wildest, funky and crazy man in Swartland. Contrary to its character, it creates a delicate and unique type of wine.
Diploma in oenology and agronomy from Elsenberg College. After that, he became a traveler and traveled around France, New Zealand, Russia and Spain. At that time, training in Matassa in the south of France inspired him to become passionate about natural wines, and since 2010 he has worked as an assistant at Ramshook with Craig Hawkins. His aim is to bring out the full character of the grapes and to bring out the characteristics of the Swartland terroir.