Kreatuur 2024 is De Kleine Wijn Koöp's ever changing red blend, a different and unique creature with every vintage. The 2024 brings together four traditional Rhône varieties, led by Grenache at 44%, with Cinsault, Shiraz, Carignan and Mourvèdre, sourced from Tulbagh, Paardeberg and Paarl and shaped by winemaker Wynand Grobler. Playful on the label and serious in the glass, it is a red made for the table and for sharing.

Blend: 44% Grenache, 16% Cinsault, 15% Shiraz, 13% Carignan, 12% Mourvèdre

The fruit comes from vineyards on Hutton and Clovelly soils, a combination of decomposed granite and Table Mountain sandstone in the heart of the Winelands. All grapes are picked by hand, and each variety ferments separately in open fermenters. About 80% of the fruit is fermented as whole bunches, and every ferment is natural, using only the wild yeasts present on the grapes. Extraction is gentle, with a maximum of two punch-downs a day, followed by a short skin maceration once fermentation is complete. The wine is then matured for 14 months in a mix of small, older 225L, 300L and 500L barrels, ceramic eggs and French oak foudres, before being blended and bottled. It is not fined, and receives a sterile filtration into bottle.

Tasting Notes: A bright, generous fruit profile of cranberries, red berries and cherries. Beneath the fruit sits a savoury layer, joined by otherworldly wildflowers and a lift of spice that gives the wine its character. On the palate it is velvety and silky smooth, with fresh acidity keeping everything poised and drinkable. Each of the four varieties plays its part: Grenache brings the red fruit and warmth, Cinsault adds perfume and lightness, Shiraz and Carignan contribute spice and savoury depth, and Mourvèdre adds shape and grip. The finish is complex yet easy, a modern, relaxed red with a classic Rhône backbone.

Food Pairing: Medium bodied, fruit driven and finely savoury, Kreatuur 2024 is one of the most flexible reds you can open at the table. Roast chicken with thyme and lemon, duck breast with cherries, and slow cooked lamb shoulder with rosemary all suit its red fruit and gentle spice. For something more casual, pour it with a charcuterie board, wood fired pizza, or a braai of boerewors and sosaties. Mushroom dishes, roasted aubergine and tomato based pastas draw out the savoury layer, while brie and aged Gouda match its silky texture. Serve it lightly cooled, at around 14 to 16 degrees, to keep the fruit lively and the finish smooth.

ANALYSIS: ALC 13.28% | TA 5.9g/L | pH 3.52 | RS 2.4g/L