illimis, Latin for "clarity", reflects Lucinda Heyns' commitment to expressing each vineyard's true character. Born in Namibia and trained in viticulture in South Africa, with experience in California and Italy, Lucinda founded Illimis in 2015. Her minimalist approach to winemaking allows nature and each vintage to shine, creating wines that speak authentically of their origin.

Her Grenache Noir comes from two vineyards on the same Wellington property, the older planted in 2007 and the younger a bush vine block, on clay and shale soils with pockets of schist.

It belongs to the lighter, more graceful school of Grenache: pale in the glass, fragrant rather than heavy, and built on freshness instead of extraction.

Around 60% of the fruit was fermented as whole bunches, with wild yeasts, and the wine spent about 11 days on skins before pressing. It was then matured for seven months in older 225 litre French oak, which adds texture without adding oak flavour. Very simple, careful winemaking.

Tasting Notes: Perfumed, layered and effortlessly sophisticated. The nose opens with expressive aromas of raspberry, wild strawberry and red plum, gradually revealing more complex notes of dried fynbos, rose petals, sweet spice and fragrant Mediterranean herbs. The aromatic profile is immediately inviting yet carries a depth that continues to evolve in the glass. The palate is supple and polished, driven by pure red fruit and framed by beautifully integrated tannins. There is an almost seamless quality to the texture, with vibrant acidity providing lift and freshness throughout. As the wine unfolds, savoury nuances of spice, earth and dried herbs emerge, adding dimension to its bright fruit core. The finish is persistent and graceful, leaving impressions of crushed berries, warm spice and subtle floral perfume. Elegant yet profound, this is a Grenache that combines immediate appeal with the complexity and balance expected of premium examples of the variety.

Food Pairing: Grenache's combination of generosity and finesse allows it to pair effortlessly with richly flavoured yet elegant dishes. Slow-roasted Karoo lamb shoulder, seasoned with rosemary and garlic, mirrors the wine's savoury herbal character, while wood-fired pork belly enhances its sweet spice and red fruit generosity. Game birds such as quail or guinea fowl are equally compelling, bringing out the wine's aromatic complexity and silky texture. The subtle fynbos, spice and earthy notes make this an outstanding partner for wild mushroom risotto, truffle-infused dishes and roasted aubergine. Spanish-inspired cuisine is a natural fit, from jamón ibérico and chorizo to grilled peppers and smoky paprika-spiced dishes. The wine's freshness also allows it to handle tomato-based Mediterranean dishes with ease, making it an exceptionally versatile bottle for the dining table.