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Badenhorst, Secateurs Red, Swartland, 2021

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Badenhorst, Secateurs Red, Swartland, 2021

Over the last few vintages this has wine has been based on Cinsault (backed by Grenache and Shiraz). In 2021 it has reverted to being based on Shiraz with Grenache and Cinsault.  It's juicy, perfectly clean and full of fresh brambly... Read More

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Badenhorst, Secateurs Red, Swartland, 2021

ColourRed

RegionSwartland

GrowerBadenhorst

Grape VarietyShiraz, Grenache & Cinsault

Vintage2021

ABV13.5%

Bottle75cl

ClosureScrewcap

CodeBAD621

Style

Light-Medium Bodied

Light > Full

Badenhorst Family Wines

Swartland, South Africa

We met Adi Badenhorst when he was making great wines at Rustenberg, and we have been shipping bottles from the family-owned vineyards at Kalmoesfontein farm on the Paardeberg for so many years that we still remember the days of bats nesting in the bedrooms and the resident Cape Cobra that lived behind one of the fermentation tanks!

The farm is now a...

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Grenache / Garnacha

Grenache / Garnacha 

Grenache grows well in hot, dry regions, though it can develop very high (15 degrees+) alcohol.

As such it is grown principally in Southern France and Spain (as Garnacha). It is usually blended with other varieties in the Southern Rhône and Languedoc (Syrah, Mourvedre, Carignan, Cinsaut and others).

Its flavour usually encompasses the...

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Here’s the full tasting note for...

Badenhorst, Secateurs Red, Swartland, 2021

Over the last few vintages this has wine has been based on Cinsault (backed by Grenache and Shiraz). In 2021 it has reverted to being based on Shiraz with Grenache and Cinsault.  It's juicy, perfectly clean and full of fresh brambly fruit. Now-2024

After many years as the chief winemaker at Rustenberg, Adi Badenhorst was ready to take on the challenge of making wines from the family-owned vineyards at Kalmoesfontein farm on the Paardeberg, and bringing back to life an abandoned winery, now fully renovated. What is his secret? Well, he is crafting wines in a very traditional, minimal interventionist manner, using concrete fermentation tanks and old oak, often big old barrels which give no wood tannins at all. Whilst he professes total naivety along the lines of "Ach, man, we dump it all in here and it just makes itself", he is also highly thoughtful. He prefers to leave his reds, post-fermentation, on their skins for 6-12 months - as he believes this delivers smooth tannins, texture and suppleness. He has also moved towards picking earlier, to avoid jamminess and to seek a more perfumed, Rhône-like style.

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