Mantra

Saddle of lamb, pomme dauphine, ratatouille, kaiings.

Metzer Family Wines was established in 2006. Our mission is to produce wines that are expressive and individual employing artisanal non-interventionist principles in the vinification process. The guiding principle driving this process is that the wine-making must always respect the fruit. On the red side our focus is largely on Syrah as we believe few red grape varieties are capable of responding so articulately to different terroirs; while few grape varieties have such a perfect balance of masculine and feminine qualities. In terms of white varieties our passion is Chenin blanc. With its versatility and immense range of flavours it is a variety which lends itself so naturally to minimalist winemaking. Our grapes are ethically cultivated respecting both the environment and human resources. In the cellar a great emphasis is placed on the minimum handling of fruit and no mechanical interventions with pumps filters and reverse osmosis machines are ever used in the process. Fermentation by indigenous yeasts alive on the grapes and resident in the cellar lead to long stable extraction times. Wines are bottled unfined and unfiltered to preserve the life-forces from vineyard to bottle.

60% Shiraz, 40% Cinsault. The Shiraz portion hails from a vineyard on a very mixed soil, situated on the lower foothills of the Helderberg West peak. The Cinsault is planted on heavily weathered granitic soils and is situated in Firgrove, in close proximity to False Bay.

The 2021 was raised for 10 months in seasoned French oak barrels. The wine was bottled unfined and unfiltered in December 2021.

This wine has been fermented and aged as naturally as possible, without intervention and in search of an authentic reflection of its origin. The grapes are de-stemmed into open top fermenters, including 30% whole bunches, and undergo a cold soaking for 3-5 days. The wine ferments naturally (without the addition of commercial yeast) for a period of 14 days during which it is punched down manually once per day. Thereafter it is gently basket pressed and moved by gravity into barrel.