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Information:

David & Nadia is a first generation family owned Swartland project and we are members of the Swartland Independent Producers. With family roots in the Swartland dating back to 1757, we focus on dry land farmed bush vines, soil diversity, climate and people of one region only. In the vineyard we aim for biological farming whilst more vineyards are being farmed more organically year on year and in the cellar we work as natural as possible. It is all about the soil and vineyards after all. We believe in a pure, fresh and natural approach as style where site and soil are at work with minimal influence from a winemaking point of view.

Four different vineyards across the Swartland produced the fruit for our 2023 vintage Grenache noir, all producing roughly equal volumes of the final blend. One of the four vineyards is found in the Paardeberg and was planted in the early 2000’s. Joining this vineyard is another Paardeberg vineyard, recently planted on the north-eastern side of the Langkloof valley, overlooking the Aprilskloof, and it continues to impress us with its quality. The third vineyard was planted in 2016 in the schist soils of the Kasteelberg. This vineyard was planted on terraces high up in the mountain. Finally, Grenache noir from a farm west of Malmesbury with high iron content granite soils was also blended in. The Swartland is known for extremely warm summers with a low average winter rainfall. On the west, the Swartland borders on the Atlantic ocean and on the east inland by mountain ranges. Due to this location, a large diurnal shift is observed where the average daytime temperatures are much higher than the average night time temperatures. All of our vineyards are however inland and our climate is considered to be mediterranean

Wine making:

Eleven different pickings were done from these various vineyards to make up the final blend. A touch smaller portion (40%) compared to the previous vintage (50%) was fermented and matured in concrete. The grapes spent a total of 4 weeks on the skins, including pre-ferment soaking, alcoholic fermentation as well as some extended skin contact. We used around 60% whole bunches with regular punch downs and pump overs during active alcoholic fermentation, keeping a minimal and gentle extraction process in mind. The wine was pressed off and matured mostly in old 500 L neutral French oak barrels, as well as 2 700 L concrete vessels.

【酒仕🍷酒莊】
💁🏻‍♂️ David & Nadia位於南非Swartland產區, 產區本身並不是以種植葡萄為主。直至2000年後, 包括David & Nadia 一班出色的種植及釀酒師令產區得以發揚光大。

💁🏻‍♀️ David於University of Stellenbosch攻讀葡萄栽培和釀酒學，而妻子Nadia的專業剛是葡萄栽培和土壤科學專家，簡直絕配。兩人於2009年結婚，並於2016年正式以David & Nadia名命酒莊。

💁🏻‍♀️ 雖然，酒莊成立時間不長，但葡萄藤卻有不少是超過三十五年的。David & Nadia崇尚自然，希望在酒中呈現土壤與葡萄田最真實的一面。雖然沒有organic 或biodynamic 的認證，但酒莊卻是以biological framing 的理念來種植的。