Family Reserve

The perfect food wine. Can hold up to the intense South African flavours of slow-roasted meat, especially barbequed pork. Even Asian inspired dishes with plum sauce will add to the fruitiness in the wine.

In 1693, Pieter “Den Deen” Erasmus embarked on a daring voyage from the Netherlands to settle in the Cape. Erasmus was granted the farm De Groenenbergh in Wagenmakersvallei by Governer Willem Adriaan van der Stel on 28 February 1699. He married Maria Elizabeth Joosten, who later joined him and gave birth to their son, Rasmus, the first of nine children. Until his death in 1731, Erasmus paved the way for what today can be seen as green-stretching vineyards in the area. He is the patriarch of the Erasmus family of South Africa, and his descendants are still engaged in the winemaking industry in the region to this day. With family at the heart of everything, Erasmus Family Wines is no different. As a highly focused family producer based in the heart of the winelands town of Paarl, we produce a select range of exceptional quality, Rhône-inspired wines from the fines terroir we can source. This approach to winemaking ensures we produce wines that are notably balanced, sophisticated, and truly artisanal. Erlank Erasmus, ex-winemaker at Fairview, is the enthusiastic creator of our award-winning, premier wine range. Being a self-confessed “Rhône ranger,” Erlank produces wines that are both smart and sophisticated, while also modern and supple. These wines are a genuine reflection of their unique Swartland terroir and offer exceptional value. Each label depicts the homestead of the Erasmus family, where the legacy of producing wines in the cellar under the family name was first established and will continue to expand. Our flagship range consists of a Family Reserve (Rhône-styled blend), Shiraz, and a Grenache Noir.

These predominantly unirrigated bush vines are all planted in deep, iron rich Koffieklip and Oakleaf soils. The average yield was between 2.5 and 4.5 tons per hectare. Each variety was selected for its suitability to the Swartland’s harsh growing conditions and blended to express the region’s unique terroir.

Each wine component for the blend was matured in seasoned French oak for 12 months before blending occurred. Post blending, the final wine was returned to the same old oak barrels for further maturation.

The grapes were hand-harvested, destalked and lightly crushed, where after it was fermented in open concrete fermenters (‘kuipe’). Manual punch downs were done during fermentation. The wines were then racked off and sent to barrel for malolactic fermentation and further ageing.