Our Wines

 
 

2023 TERRA. LOCI. BABILON PINOT NOIR

W.O. WALKER BAY

Nestled on both sides of a mountain in Walker Bay, these vineyards benefit from their proximity to the ocean and elevated altitude. One site produces wines that are quite bold and rich with black fruit and lush tannins, while other side’s wines offer finesse, fine tannin structure, perfume, violets, and bright red fruit. Together, we aim to authentically represent Walker Bay Pinot Noir.

Our refined style of Pinot Noir shows prominent aromas of wild cherries and strawberry with undertones of baking spice. It has a finely textured palate with silky tannins, cranberry and boiled sweets makes way for notes of truffle and dark chocolate followed by a fresh and vibrant finish.

  • W.O. Walker Bay

    7157 bottles

    Maturation: Ten months in French oak barrels.

    Alcohol: 13.8 % v/v

    pH: 3.56

    Total acidity: 5.2 g/l

    Residual sugar: 2.3 g/l

  • Hemel en Aarde Site:

    Year Planted: 2006

    Clone: 2/3 115 & 1/3 777

    Aspect: South East facing slope.

    Soil: Clay with decomposed bokkeveld shale.

    Ha: 0.88ha PN115 & 0.37ha PN777.

    Walker Bay Site:

    Year Planted: 2000

    Rootstock: Richter 99

    Clone: PN 777

    Aspect: East/South-East facing slope.

    Soil: Duplex soil of shales with clay rich

    subsoil Size: 2.3 Haription text goes here

  • Cold and exceedingly wet conditions occurred during flowering and berry set late in 2021. The ripening season of January 2022 however, saw some of the hottest and driest conditions that have been recorded over the past seven years; the rainfall received for this period was atypically low. This allowed for a long, healthy ripening of a concentrated crop. Minimal disease pressure and dilution resulted in the production of fruit of an outstanding quality, in which full phenolic ripeness and refreshingly low natural sugar accumulation as expressed.n text goes here

  • Grapes were handpicked and only individually selected bunches were harvested at maximum flavour intensity. After both bunch and berry sorting on arrival at the winery, the grapes underwent a four-day pre-fermentation cold soak allowing for maximum fruit and colour extraction. Fermentations using 100% whole berries were done to give upfront fruit driven nose and a full palate of aromas. Alcoholic fermentation lasted approximately six days after which it was pressed, settled and transferred to barrel for malolactic fermentation. The wine was not racked from barrel once over the nine-month maturation period, as preserving freshness and fruit was key for the style we’re looking to produce.description

  • “ Just coming into its own, the tannins extremely fine but the structure suggest good   ageing potential. Long finish.”

    17 / 20 -  Jancis Robinson

    “Whole berry-fermented 2023, generously fruited, red cherry & wild strawberry, plus rose floral scent, medium structure with fresh acid, ripe tannin & subtle 10 months oak, lingering truffle & chocolate farewell. Pure & silky expression. Like 2022, will age gracefully.”

    94 points - Platter’s by Diners Club

    “I like the porcini, iron and earthy undertones to the brambleberry fruit. Touch of smoked paprika. It’s medium-bodied and savory with very fine tannins and a light spiciness at the end.”

    92 points JamesSuckling.com

    Gold Medal– Top 10 in South Africa

    Pinot Noir Challenge

 

 

2023 TERRA. LOCI. FÉ CHARDONNAY

W.O. ELGIN

Elgin, a region known for producing world class cool climate wines, is rapidly becoming synonymous with outstanding South African Chardonnay. With both proximity to the ocean and higher altitude, it enjoys cool daytime temperatures that are even lower overnight, particularly during the growing season. This is ideal for the development of lovely lime notes, austere structure and lively acidity. We aim to produce Chardonnay that is an expression of the vineyard. We therefore make subtle use of oak and follow a ‘hands off’ approach in the cellar.

This well-balanced wine beautifully showcases the true characteristics of a cool climate Chardonnay. On the nose, it reveals an enchanting bouquet of orange blossom, fresh peach, and zesty citrus, intertwined with delicate undertones of raw almonds. The palate is a testament to its finesse, offering subtle hints of creamy nougat and toasty notes, complemented by a distinct minerality that adds depth and complexity. These flavours are seamlessly integrated, leading to a refreshing, lasting, and creamy finish that lingers elegantly

  • W.O. Elgin

    3728 bottles

    Maturation: 10 months in 35% in new, 35%

    second-fill and 30% third-fill French oak

    barrels. Alcohol: 13.6 % v/v

    pH: 3.29

    Total acidity: 6.2 g/l

    Residual sugar: 2.3 g/l

  • Year Planted: 2004

    Ha: 1.6 Hectares

    Soil: Deep rich red clay soils derived from

    Koffieklip (ferricrete).

    Aspect: South West

    Rootstock: Richter 99

    Clone: CY95

  • The season will be remembered for the dry and warmer winter, generally good growing conditions during the

    vegetative growth phase, good rain shortly before véraison which benefited quality, and a cool and wet ripening

    period which gave grapes a chance to ripen optimally at a slower rate.

    Smaller berries driven by the dry conditions during the cell division and enlargement stage benefited grape quality to

    deliver excellent flavour and colour profiles. Wine lovers can look forward to high-quality wines from this season.

  • After whole bunch pressing, juice was transferred into barrel after a 2 hour settling out of solids. A portion of the juice was fermented with an indigenous yeast strain to enhance the texture and mouth feel of the wine. To preserve freshness, fruit expression and a balanced acidity, only 30% secondary malolactic fermentation was allowed. The wine was left on its fermentation lees and stirred occasionally during the first 60 days. After being in barrel for 10 months the wine was racked to tank where it was kept to settle until clear before transferring to bottle.

    No filtration, no fining…just pure Chardonnay.

  • “Very pale. Enticing sour-fresh fruit – apple, melon and citrus with just a slight creamy/mealiness taking it to a dimension beyond pure fruit. Generous, lightly chewy texture with beautifully moderated oak influence. It's there but it's a support only, not trying to take the lead. There's a breadth as well as tension and precision. Long and lightly salty finish. Intense, crisp without austerity, long and caressing. Terrific cool-climate, site-driven, rich-fruited Chardonnay. This may well age longer than I have suggested.”

    17.5/20 JancisRobsinon.com

    “Stunning 2023 from Elgin makes a statement with elegant, seamless flavours & texture, showcasing ripe orchard fruit, perfumed citrus & layers of creamy brûlée & cashew. Mouth filling, with unflagging savoury finish. Like Grenache, bunch pressed, barrel fermented with portion indigenous yeast, unfined/filtered. 10 months 35% new oak.”

    95 points - Platter’s by Diners Club

    “Wonderfully textural as well as aromatic. Cool finish.”

    92 Points - JamesSuckling.com

 
 

2024 TERRA. LOCI. DÉJÀ VU GRENACHE BLANC

W.O. PAARL

Although this is only Terra Loci’s second Grenache Blanc release, it feels like reconnecting with an old friend. Our journey with this vineyard began in 2009, when Grenache Blanc was still a rarity in South Africa. Over the years, Johan uncovered its potential to produce elegant, age-worthy wines—especially in the country’s continental climates. A career shift in 2016 took him down a different path, but the vineyard was never far from mind. Thanks to our grower, we’ve found our way back. This vintage is a celebration of a vineyard rediscovered, and a partnership renewed.

This refreshing wine displays a variety of flavours on the nose and palate. Aromas of orange peel, mandarin and Granny Smith apples transcend into a rich, generous and flavoursome palate of white peach, mineral, lime and spice. The palate is creamy and layered with subtle aromas of cedar oak which is fresh and persistent.

  • Alcohol: 13.1 % vol

    pH: 3.3

    Total acidity:  5.7 g/l

    Residual sugar:  3.6 g/l

  • Our second release Terra Loci Grenache Blanc release from one of the first commercially planted Grenache Blanc vineyards in South Africa.

    My first time working with this vineyard was back in 2009, I had no experience of working with the grape but over the years myself and Grenache Blanc got to know each other. So much so that we concorded many naysayers and proofed that not only is it capable of making fine, age worthy white wine but also proofed it’s future in South Africa, especially in regions with a continental climate.

  • The 2024 growing season was marked by a warm and dry climate, which contributed to healthy vine development and disease-free conditions. This climate pattern was particularly beneficial allowing for optimal ripening and concentration of flavours.

    Harvest began earlier than usual, this early start was advantageous in avoiding the late-season rains. In general we are optimistic about the 2024 vintage, anticipating wines with good structure and balance.

  • After whole bunch pressing, juice was transferred into 2nd and 3rd fill barrels after a 2 hour settling out of solids. 60% portion of the juice was fermented with an indigenous yeast strain to enhance the texture and mouth feel of the wine. For freshness and fruit expression 40% of the juice was inoculated with a selected yeast strain. For acidity balance and backbone, no secondary malolactic fermentation was allowed.

    The wine was left on its fermentation lees and stirred occasionally during the first 60 days. After being in barrel for 11 months the wine was racked to tank where it was kept to settle until clear before transferring to bottle. No filtration, no fining, just pure and honest Grenache Blanc.

  • “Powerful & aromatic expression of Paarl fruit, with peach, baked pear & earth, integrated 11 months oak, all older. 2024 concentrated, rounded & rich, fragrant exotic spice on the farewell.”

    96 points - Platter’s by Diners Club

    “Ripe but very fresh pears and lightly spiced citrus entwined with chalky and salty notes. Just a touch smoky but not showing obvious reduction (ie no struck match). Fabulously pure, clean-edged and vibrantly rich yet fresh fruit rounded out by the barrels and time on the lees but not marked by the oak. Bright without being at all simple because the flavours and the texture are fully meshed, though I think this will be even better in another 6 months. Intense but not heavy, with impressive persistence.”

    17/20 - JancisRobsinon.com

 
 

2025 TERRA. LOCI. PLANTED BY CHANCE CHENIN BLANC

LIMITED ALLOCATION

W.O. SWARTLAND

Chenin Blanc is a unique varietal because of its ability to show its terroir, or sense of place, the best of all grape varieties. It’s no secret that South African Chenin Blanc wines are among the world’s finest. We’ve learnt that when giving this noble variety royal treatment in the vineyard and cellar, it responds as nobility should – with grand personality, regal flavours and stately versatility.

In 1978 this block was planted to Pinotage. Some years later a handful of vines were found to be bearing white grapes — Chenin Blanc, as it was eventually confirmed. Somewhere along the line a few grafted vines had gone into the wrong lot.

Nearly fifty years on, all fifty-five of them are still there, interplanted among the Pinotage. Dry-land bush vines crop unpredictably: in a generous year like 2025 there is just enough fruit to fill a single 300 litre barrel, and in others not enough to press at all.

A wine that should never have existed, from vines planted by accident.

The intense greeny straw colour of the wine reflects the concentration of flavours but is also reminiscent of the 14 months spent in barrel. This Chenin Blanc is resplendent with intense flavours of yellow apple, quince and hazelnut supported by notes of ginger saps, honeysuckle and gunflint. The creamy, textured palate with its purity of fruit that reminds of peach and orange zest is complimented by the use of well-integrated oak. Rich but focussed it ends with a refreshing balance and layered aftertaste.

  • W.O. Swartland

    Total production: 495 bottles

    Yield: 2.5 tons/ha

    Alcohol: 13.6 % vol

    pH:        3.40

    Total acidity:  5.6 g/l

    Residual sugar:  2.5 g/l

    Maturation: 12 months 100% third-fill 300 L French oak barrel.

    Bottling date: February 2026

  • In 1978 this block was planted to Pinotage. Some years later a handful of vines were found to be bearing white grapes — Chenin Blanc, as it was eventually confirmed. Somewhere along the line a few grafted vines had gone into the wrong lot.

    Nearly fifty years on, all fifty-five of them are still there, interplanted among the Pinotage. Dry-land bush vines crop unpredictably: in a generous year like 2025 there is just enough fruit to fill a single 300 litre barrel, and in others not enough to press at all.

  • The 2025 vintage in the Swartland was shaped by a late but effective winter, followed by a cool, dry growing season that promoted slow, even ripening across this dry-farmed vineyard. Moderate temperatures and favourable harvest conditions allowed grapes to achieve exceptional flavour concentration while retaining natural freshness. The resulting wines are defined by purity, balance and a strong sense of place, with Chenin Blanc displaying vibrant fruit, striking mineral character and excellent ageing potential.

  • After whole bunch pressing, juice was transferred into a 3rd fill barrel after a 2 hour settling out of solids. Juice was left uninoculated so that indigenous yeast population could build up and be responsible for the fermentation, this allows for a true reflection of the site but also enhances the texture and mouth feel of the wine as secondary malolactic fermentation would not be allowed due to somewhat lower level of acidity on the wine. By not allowing malo the freshness and fruit expression of the wine is preserved together with a desired acid balance to provide backbone.

    The wine was left on its fermentation lees and stirred occasionally during the first 60 days. After being in barrel for 12 months the wine bottled straight from barrel. No filtration, no fining, as pure as it gets.