Bertie Coetzee represents the sixth generation of his family to farm Lowerland, on the banks of the Orange River near Prieska in the Northern Cape.
Let’s not beat around the bush: traditional wine country this isn’t. The desert-like climate is peculiar, being approximately 29 degrees south so on the outer limits of what’s considered prime latitude for vines, but the African heat is moderated by over 1,000 metres of altitude and consequentially high diurnal range. Generally conditions are dry and therefore favourable for organic farming, on which Bertie is something of a visionary.
Once picked, the grapes are driven for 12 hours south to Stellenbosch, where the wines are made by two of the best young talents in the Cape, Thistle & Weed (aka Stephanie Wiid & Etienne Terblanche) and Lukas van Loggerenberg.
All the varietals were pressed and fermented separately, some whole bunch and some destemmed. Natural fermentation. Age of vines: 19 years.
Powerful red fruit followed by herby geranium and rosemary aromas, deepening juicy red meat, dark tapenade notes with a hint of burnt caramel and liquorice sweetness.
Fresh berries and mint leaves followed by dark chocolate covered almonds. Long aftertaste of geranium, caramelised marshmallow and lingering white pepper. This multifaceted wine is Lowerland personified, balancing a complex taste profile with an elegant mouthfeel; simultaneously dark and light, serious and playful, hot and cold – telling the story of this terroir of extremes in an extremely drinkable format.
Grapes: Syrah 40%, Tannat 28%, Cabernet Sauvignon 25%, Petit Verdot 7%
Pair with meats roasted on open fires, spiced braised beef & game casseroles.