=====================

=====================

The wines of Jolandie Fouché get more and more exciting each vintage. Sourced almost entirely from the Swartland, and made very much in the “lower alcohol, light-&-lithe” style, she has expanded her initial range from a Swartland Chenin and matching Syrah, to now include a Swartland Pinotage, a Swartland Grenache Noir Rosé, and this Voor-Paardeberg Grenache Blanc.

Jolandie developed her winemaking skills by working on estates like Uitkyk in Stellenbosch, Kloovenberg in the Swartland, and Saronsberg in Tulbagh. She considers her time in Tulbagh to be particularly influential, getting to study under Syrah specialist, Dewald Heyns.

Despite making wines in a fairly different style to her mentor, her affinity for Syrah is very clear, and her 2021 vintage earned her a Platter’s Five-star rating.

The name “Wolf and Woman” is a reference to a line from poet Nikita Gill. The full quote reads, “Some days I am more wolf than woman, and I am learning to stop apologising for my wild.” But for all the threat of feral savagery, the wines she produces are supremely sophisticated, tidy and refined; reflecting her fastidious winemaking, over perhaps her pursuit of adventure. Then again, she does always have a few experimental batches going on the side, so who knows where the range might go next.

If you have yet to sign up for your Monthly HanDrinksSolo Wine Subscription then you’ll have to hunt her Swartland Grenache Noir Rosé 2021 down in your own time. But until then, here are my tasting notes and some technical specs.

—

👃🏼 – An inviting nose of soft notes of strawberry cheesecake, a hint of homemade lemonade,

👄 So bright, and fresh. Not as much texture as previous years, but still impressively clean pomegranate, cherry, ruby grapefruit, and blood oranges laid out in a tidy row.

—

Wine of Origin Swartland. 100% Grenache Noir. Alc 12%. Grapes were pressed as whole clusters, and juice was settled overnight before fermentation. The juice was fermented in a combination of old 500l French oak barrels, and stainless steel tanks. Only native yeasts were used during fermentation. The final wine was matured on lees for six months before bottling.