Swerwer is the label of Jasper Wickens, who works out of a renovated century-old cellar on the Paardeberg farm Waterval in the Swartland. The Red Blend is built on Cinsault and Grenache from mostly old, gnarled bush vines on decomposed granite soils, with a smaller portion of Tinta Barocca from a drier, clay-based vineyard. The Cinsault and Grenache are cofermented, and the Tinta Barocca adds depth and tannin structure without weighing down the finesse of the blend. Fermentation is spontaneous with native yeasts, with some whole bunches included for lift and spice. The wine then matures in older foudre, which gives gentle texture without imparting oak flavour, so the purity of the fruit stays front and centre. It is bottled with minimal intervention, for a light, fresh and savoury Swartland red.

Tasting Notes: Pale ruby in the glass, with a translucent, lifted look that signals the Swerwer style. The nose opens with crushed plum, wild blackberry and red cherry, layered with pressed violets, dried lavender and a sweet garrigue spice. Beneath the fruit sits an earthy, fynbos-like character and a twist of cracked black pepper. The palate is juicy and fresh, led by the bright, pure fruit of Cinsault and Grenache, while the Tinta Barocca adds a little depth and a framework of fine, black-tea tannins. It finishes long and savoury with a faint saline edge that keeps you reaching for the next glass. Elegant rather than heavy, it drinks beautifully now with being slightly chilled, and will happily reward a few years in the cellar.

Food Pairing: This is a wonderfully versatile table red. Its freshness and soft tannins suit slow-roasted lamb with rosemary and garlic, springbok carpaccio, or a Sunday braai of boerewors and peri-peri chicken. It also works well with charcuterie boards, duck breast with cherry jus, and mushroom or aubergine dishes with plenty of herbs. For something simpler, pair it with a cheese platter of aged Gouda, Gruyère and a soft goat’s cheese, or enjoy it lightly chilled on its own.