Badenhorst Family Wines

It is some time now since we shipped for the first time from Adi Badenhorst - he of the interesting facial hair, top parrot-breeder and winemaker of rare genius - after he gave up his post as the head winemaker at Rustenberg. Alongside his family-owned vineyards at Kalmoesfontein farm on the Paardeberg, Adi’s cellar is now looking fully renovated and he was in ebullient form when visited in March. His wines have found favour everywhere - from our band of customers to wine critics around the world.

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 is also moving towards picking earlier, to avoid jamminess and to seek a more perfumed, Rhône-like style.