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Slightly more fruit and body thanks to warmer climates and riper grapes
This wine is the perfect showing of the potential of Walker Bay. It highlights the cool, coastal saline-like elements from Klein River, the intensity of Hemel-en-Aarde (just over the mountain from Klein River) and the fresh fruit elements of Sunday’s Glen. The fruit was whole cluster pressed with a basket press, settled, and racked to neutral French oak casks. Each variety is fermented separately with native yeast in cask. One majorly unique attribute to this wine is that the Chardonnay juice is oxidized and turn brown before fermentation. This ancient Burgundian fermentation technique is known for making ‘Black Chardonnay’. I.e. the original way of white winemaking before the industry shifted towards more modern techniques.
Enjoy with spring vegetables, soft cheeses, or aromatic herbs and delicate spices.
About The Producer
Childhood friends turned business-partners, Paul and Doug are two of the nicest guys in the wine business. After studying winemaking at Stellenbosch University together, they took jobs at two of South Africa’s most prominent wineries; Paul at De Trafford and Doug at Waterford. They stayed in contact throughout, but never expected they’d launch a business together. However, in 2016 their paths crossed again and they decided to make a barrel of each, Grenache Gris and Marsanne, producing 25 cases per wine. At the time, Paul was working at Publik Wine Bar in Cape Town – one of the top in the country – and the owner was so intrigued by the wine they made, he convinced Paul to create a label so Publik could sell it. Later that year, Paul and Doug decided to go all-in. While considering the best way forward, an old, but newly remodeled farmhouse from Doug’s extended family came up as an option. This little farm is stunning, and situated on a saltwater lagoon with dozens of Tasmanian blue gum trees dotted throughout. It reminds me of the Marin and Sonoma coastlines of California- specifically, Tomales Bay. The guys bought the modest little farmhouse and Maanschijn was born. Pronounced Maan-Schein, or Moon Shine in English, the name comes from the highest mountain peak that looms directly behind their cellar. Shortly after the purchase, the guys planted a few rows of Sauvignon Blanc just a few hundred feet away. The farmhouse has three tiny, ~50 sq. ft rooms: One is an office where they often take very grainy Zoom calls; the next is a cellar equipped with a few bins and a hand crank basket press; the last is a barrel room with about 25 barrels that makes up the entirety of their Herbarium production. Just down the road the guys produce their Brunch Club wines. In time, the goal is to bring all production under one roof. Paul and Doug’s vision is to create a wine that exemplifies Walker Bay. They work with grapes from the region’s varied sandstone, quartz and clay soils, imparting a remarkable texture and a distinctive stony and saline minerality to their wines. They also source grapes from all three sub-regions of Walker Bay, adding layer upon layer of complexity to their wines.
Slightly more fruit and body thanks to warmer climates and riper grapes
