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Republic of South Africa, Western Cape, Franschhoek, 7690, Uithoek Farm, Uitkyk Str
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About enterprise
My Wyn, Company
Franschhoek’s smallest wine cellar, the domain of a garagiste, or more grandly a boutique cellar. I made my first wine, a shiraz, in 2001. A mere three barrels or about 900 bottles (along with 400 bottles of sparkling wine for home consumption). Nights spent tossing and turning, trying to dream up a fancy French name came to naught, so in desperation I turned to hubby – what should I call my wine? Just what it was: My wyn.
2009 is the ninth vintage from My Wyn’s cellar. In time I became more adventuresome – if I could make a shiraz, why not a cabernet sauvignon as well, or something from my favorite eating grape, the plump, juicy cabernet franc? Or a noble late harvest if the season favoured it, a rosé or even a port? What I did realize was that My Wyn had to concentrate on a product range.
My Wyn’s product range comes straight from the heart – my own style by choice, my procedures unique, my equipment antique. I buy in all my grapes from renowned local producers, from the same vineyards year after year. A trailer taking 75 crates, a destemmer , a 150-year-old crusher, five 500l barrels cut in half for maceration, a 40 kg basket press, a 4-teat bottling machine and a cork machine, plastic buckets, loads of woman power, passion and . . . patience.
I never make more than three barrels of any cultivar. My annual production is around 5 000 bottles, hand-made, hand-bottled. All the wine of My Wyn are unfiltered, labeled by hand (a bit off-centre) at times, and with a wax cap instead of a capsule. The nude female on the label symbolises the contents – unadorned and authentic, just as Mother Nature made her.
In stock
An experiment, only one barell. Very, very ripe Viognier grapes, almost raisins, whole bunches fermented in 500l barrels. Fortified after four days with three-year-old KWV brandy, a further ten days' maceration and then pressed. Matured for 12 months in an old 225l French barrel. Only 400 bottles...
Group: Wines
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Shiraz, my farmhouse wine. My first wine, made in 2001, quite unplanned, could only find American barrels, the grapes from La Motte, rich and ripe, like wrinkly little faces. The wine, so says my husband, is Dolly Parton. What a start, so popular, the rich, red color that climbed right out of the...
Group: Wines
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My favorite cultivar. My first encounter with Viognier was at Yalumba in Australia, where it was mentioned at once that their woman wine-maker took care of it, it being such a temperamental grape. What a challenge!
Group: Wines
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Only two barrels. Barrel fermented and matured sure lies for eleven months in second-fill 225l French barrels. Apricot flavors in the nose, mineral undertones with subtle vanilla and spicy flavors. Rich and complex, a wine to enjoy with strongly-flavored foods.
Group: Strong alcoholic drinks
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Only three barrels, one a 500l Americaanse wood barrel and two French 225l second-fill barrels. Twelve months of barrel maturation, 9 Viognier added during destemming (?). Now shows a bit of bottle maturation, the Viognier adds some perfume to wine; a very delicate, feminine version of Shiraz.
Group: Wines
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My first port, cosmopolitan, made from Nebbiolo grapes in Portuguese style in South Africa in 2003. Follwed by a port made from Petit verdot. Since 2006, my basic port wine has been 80 Cabernet sauvignon and the remaining 20% from whatever remains on the vines. Cabernet franc, Shiraz, Viognier and...
Group: Wines
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Only two barrels, one of Sauvignon blanc and one of Viognier. Separately fermented and matured for seven months in second-fill 225l French oak. After blending a further three months sur lies. Enjoy it on its own or to complement chicken, pasta or pork dishes.
Group: Strong alcoholic drinks
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My special wine, in 2007 my seventh Shiraz since 2001. Brimful of flavor and sturdy tannins. Again only three barrels, one third American wood. 100 Shiraz grapes, 18 months barrel fermentation and matured in 225l barrels, two-thirds French oak. Soft, ripe fruit on the palate, with a touch of spice.
Group: Wines
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Only three barrels. Two years' barrel maturation in second-fill French 225l wood, 9 Viognier grapes added during crushing. A true winter wine, well suited to a day-long stew in the oven or a Texan steak.
Group: Wines
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My Wyn's own unique blend, a 50-50 marriage of Sauvignon blanc and Viognier. To capture the true apricot and blossom flavors of Viognier, harvesting has to be done at a reasonably high Balling. This means that the juice gains flavor while losing some acidity. The result - my own Michelin man, large...
Group: Wines
