AA Badenhorst "Secateurs Riviera" Swartland, South Africa 2025

FROM THE SORTING TABLE:

THE WINE: 67% Chenin Blanc, 16% Grenache Blanc, 10% Roussanne, 7% Viognier; alcohol: 13.5%; old chenin blanc vineyard beside a dry riverbed near Paardesberg, Swartland; vines planted 1972; hand harvested and cooled overnight; part whole bunch part destemmed, begin with 60% to start fermentation in concrete tanks using only native yeast; some juice racked to old casks; more grapes are added to tank for 3 week continuous ferment cycle; pressed to seasoned casks on gross lees; aged about 10 months; bottled unfined and unfiltered.

THE PRODUCER: Adi Badenhorst grew up among the vineyards of Groot Constantia, where his grandfather served as general manager for 46 years. As a child, Adi spent his days picking (and occasionally stealing) grapes and made his first wine at the age of thirteen, with renowned winemaker Jean Daneel. Adi studied at Elsenburg, then went to work harvest at Chateau Angelus & Alain Graillot in France, Wither Hills in New Zealand and locally at Simonsig, Steenberg & Groote Post. He spent nine years as winemaker at the esteemed Stellenbosch estate, Rustenberg. In 2008, Adi and his cousin Hein bought a 148 acre (60 ha) piece of land in the Swartland appellation, and A.A. Badenhorst Family Wines was born. Since its inception, the cousins have remained committed to the tenets of the family estate: to practice biological farming and make natural wines in the traditional manner. Over time they have aquired more vineyards and today farm 395 acres (160 ha).

True to its name, Badenhorst Family Wines involve most of the members of the Badenhorst clan. Adi’s wife Cornelia’s creativity is evident in every photogenic corner of the property. His mother Judi tends the gardens and winery kitchen; brother Charl and his wife Semma manage events and accomodations. Cornelia’s brother Hannes is the vineyard manager and his wife Yvette tends to the farm animals and birds on the farm. Adi cofounded the Swartland Independent Producers (SIP) community in 2010, 22 independent growers committed to preserving the Swartland’s identity, heritage and winemaking traditions. Grapes must be traditionally grown in the region, wines must be fermented with only native yeasts, cannot be acidified, undergo reverse osmosis, or have added tannins. Wood aging must take place in wood sourced from Europe, with no more than 25% new oak.