Swerwer Red '20

Swerwer Red '20Swerwer, which means wanderer, is Jasper Wickens, and the owner winemaker has found his place in the Paardeberg area of Swartland, South Africa. After working for wineries all over the world, and a decade working for Adi Badenhorst, at AA Badenhorst Family Wines, Jasper began his own production in 2012 with the Swerwer brand. He originally started the venture to impress his girlfriend (he was successful), and they now team as viticulturist and

Swerwer, which means “wanderer,” is Jasper Wickens, and the owner-winemaker has found his place in the Paardeberg area of Swartland, South Africa. After working for wineries all over the world, and a decade working for Adi Badenhorst, at AA Badenhorst Family Wines, Jasper began his own production in 2012 with the Swerwer brand. He originally started the venture to impress his girlfriend (he was successful), and they now team as viticulturist and winemaker for one of the most exciting young projects in the country. In Paardeberg, Jasper is demonstrating the potential of what was formerly considered an unremarkable wine region, making wine old bush vines on granite soil, as well as his winemaking philosophy of whole bunch pressing, using wild yeasts and old French wood, and maturing wine on the lees, has dramatically changed that perspective. 
 
The 2020 Swerwer red blend is made primarily from Cinsault and Grenache, which contribute almost 90% of the blend, with Tinta Barroca adding a darker fruit character and deeper structure. The wine is fermented with natural yeasts, with partial whole bunch cofermentation. After all the varieties are blended, in large old foudres, the wine is aged for six months. Bottled unfined and unfiltered.
 
The nose shows bight, juicy red and dark berry fruit, with notes of pomegranate tea and a touch of dried herbs. On the palate, it is medium bodied, with medium-plus acidity and ripe, fine-grained tannins that create a finish light, dry finish. 
 
Serve this after a quick decanting to let it show its best, and pair it with tuna steaks with a ginger-sesame sauce, grilled sausages, or spicier fare, such as a lamb or vegetable tagine, or black rice with stir-fried greens and shiitake mushrooms.