Howard John is named after Franco Lourens' father, whose portrait sits on the label. The 2024 is a Swartland red blend led by Grenache Noir, with Cinsault close behind and a measure of Syrah, all grown on dryland bush vines. 44% Grenache Noir, 39% Cinsault, 17% Syrah (all Swartland)

Modern in its freshness and classic in its restraint, it is a perfumed, savoury red with real poise. It is approachable on release, yet carries the structure to age gracefully. How the Wine Is Made

Howard John beings in the vineyard, with Grenache Noir, Cinsault and Syrah all sourced from dryland bush vines in the Swartland. In the cellar, the approach is simple and hands off. The wine is fermented with 30% of the stems included, which adds lift, spice and that fine, chalky grip, and no yeast or enzymes are added. It is then matured for 10 months in older neutral 300 litre and 500 litre barrels, which allow the wine to breathe and soften without adding any oak flavour. Finally, the wine is left un-fined and only coarsely filtered, so that the character of the grapes and the place they come from reaches the glass as untouched as possible.

Tasting Notes: Opens with a lifted, perfumed nose of crunchy red berries, pomegranate and dried rose petal, laced with fynbos and a twist of white pepper. The palate is juicy and succulent, with bright red fruit carried by lively acidity and a fine, chalky grip of tannin that gives the wine shape without any weight. The finish is clean, savoury and gently spiced, lingering long after the last sip. Medium bodied and precise, it drinks beautifully now with a slight chill and a short decant, and has the balance to reward patience through to 2030 and beyond.

Food Pairing: This is a red that belongs at the table. Its fresh acidity and soft, chalky tannins make it a natural partner for charcuterie, pork terrine with cracked pepper and herb roasted chicken, and it is equally at home beside seared duck breast, rosemary lamb cutlets or a lamb kofta with yoghurt and mint. For something more relaxed, pour it with boerewors off the braai, a wood-fired mushroom pizza or a Sunday roast. Vegetarians will love it with roasted aubergine, tomato and basil gnocchi or a creamy mushroom risotto. Serve slightly cool at 14 to 16°C.

“44% Grenache, 39% Cinsault and 17% Syrah sourced from Swartland. 30% whole-bunch fermentation. Enticing aromatics of red berries, pomegranate, rose, fynbos and a hint of white pepper. With succulent fruit, lively acidity and chalky tannins. Approachable now but balanced and structured enough to drink well until at least 2030. Alc: 13.82%. 94/100” – Christian Eedes, Winemag.co.za

Praised as a "finely judged blend" featuring "ample granitic intensity, aromas of fynbos, thyme and hot stones". He highlights its "plenty of energy and zip" alongside tangy strawberry, bramble, and red cherry flavours, with an optimal drinking window of 2026–2032. Tim Atkin MW 93