Soldaat 2025: Grenache noir planted in quartzitic sandstone, siltstone & mudstone of graafwater formations. 43 year old bush vines

Soldaat, Afrikaans for "soldier," comes from old bush vine Grenache grown on weathered Table Mountain sandstone in the Piekenierskloof. Farmed at very low yield on a demanding, high altitude site, these vines produce fruit with the concentration and structure to compete with Grenache from the Mediterranean's best terroirs.

Concrete tanks are filled around 30% whole cluster and 70% destemmed to start fermentation, which runs about 30 days on the skins before an old basket press. The wine ages entirely in concrete: eight months on the lees, then a further four months settling, with a light 60mg/L sulphur addition shortly before bottling from the fine lees. No oak, no barrels, just concrete from start to finish.

Tasting Notes: Vivid red cherry, wild strawberry and pomegranate lead, framed by the earthy, savoury undertones typical of old vine Grenache. The palate is pure and layered, with fine tannin and fresh acidity carrying through to a long finish. This Soldaat bottling on the numbers is incredible, and the usual red cherry and pomegranate fruit aromas are ever-present, carrying over to the palate, where they are met with fresh acidity. The wine is complex and honestly needs time in the bottle. The 2025 shows a touch of natural reduction on release, so give it a firm swirl or a short decant if opening young; it will you reward you if cellared for five to eight years.

Food Pairing: Soldaat is a wine that thrives with refined, ingredient‑driven cuisine, its bright acidity cutting through fat while delicate tannins reward dishes with gentle earthiness and spice; classic pairings include roast duck breast with cherry reduction, where the wine’s cherry and pomegranate notes echo the sauce, and Karoo lamb rack crusted with herbs that highlight its Mediterranean character; game birds such as quail or pigeon with beetroot, mushrooms, or lentils emphasize its mineral personality, while South African classics like grilled lamb chops, venison with root vegetables, or pork belly with apple and fennel balance richness with freshness; vegetarian dishes such as mushroom risotto, miso aubergine, lentil tart, or pumpkin with sage mirror its savoury depth, and hard cheeses like Comté, Gruyère, Manchego, or aged local varieties keep its purity in focus; thanks to its youthful reduction, decanting before serving opens the aromas and enhances versatility with roasted meats and earthy vegetables.

ANALYSIS: ALC 13.5% | TA 5.4g/L | pH 3.48 | RS 1.8g/L