In recent years, successive vintages have achieved flawless 97‑point scores from Master of Wine Tim Atkin, complemented by unwavering 95‑point acclaim from leading international critics. The newly unveiled 2025 release embodies the raw, granite‑driven soul of Swartland with remarkable depth and intensity.

The Name: Fire by Night is a name of personal significance to us, honouring the Lord who led His people out of Egypt in a pillar of cloud by day and fire by night. The name implies guidance and a dual reverence, both for the place and the One who made it. 

Fire by Night is a single origin Chenin Blanc wine grown on our own Paardeberg property called Nuwedam. The Paardeberg holds a mythical place in our hearts. It is both ground zero for the quality revolution that’s sweeping the Cape, and home base for some of our country’s wine heroes. Previously under-valued, the Paardeberg sports an embarrassment of riches: pure decomposed granite soil and an abundance of dry-farmed old bushvines.

Situated on a high ridge (300-350m above sea-level) in the heart of the Paardeberg, Nuwedam is home to 20 Ha of mature dry farmed bushvine Chenin Blanc. The soil is pure decomposed granite, yielding wines of clarity and focus. Our vineyards were planted between 1972 and 1985 on various slopes, some facing East, some West, some North. This gives us a palette of options to work with to make our best possible wine from the property each vintage. These vines are our pride and joy. Their roots go deep, grabbing life out of the granite, humming their secret tune, calling your near.

The grapes were hand sorted and whole bunch pressed. The juice is very lightly settled (we like very cloudy raw juice) with no additions to the raw juice, wild fermentation in cement eggs, foudres, and old barrels of various sizes. Fermentation lasted for about one month. The wine was kept on lees for around 12 months, then rested in tank on fine lees without fining for a further five months prior to bottling. Very simple, careful winemaking.

Tasting Notes: “Nose of green citrus and thatch, understated and haunting, very beautiful. Palate goes like this: Mineral, geoelectric storm of citrus oil and driving acidity, finishes with the arrogance of a matador flicking his muleta and driving the cold steel into your heart. This wine may lead to selfish behaviour at the table. (this is probably my best tasting note ever, maybe even in the history of tasting notes)”- Chris Alheit

Food Pairing: Pairs best with grilled fish, oysters, and herbed goat cheese. This electric, fine-boned South African white wine features vibrant citrus, mineral salinity, and lemon-oil notes. Seafood: Fresh oysters, sashimi, and grilled sea bass or kingklip. Cheeses: Nutty hard cheeses like Gruyère or Cheddar, and tangy herbed goat cheese. Light Meats: Glazed pork tenderloin or mustard-glazed rabbit

ANALYSIS: ALC 13.0% | TA 6.3g/L | pH 3.37 | RS 1.4g/L