In 2007 Johan and Sue Heyns bought two pieces of land that would become Anysbos, inviting Marelise Niemann to make their wines.. The remains of a stone cottage became their home and the old mule shed, offices and a tasting room. They built dams and roads and planted olive trees. Twenty two thousand of them. In 2012 they planted their first dryland bush vines of Grenache Noir. Since then they have added Shiraz, Cinsault, Chenin Blanc, and more Rhône varieties: Grenache Blanc and Roussanne. Watching things grow was just a bit slow for Joburgers so they started making goat’s milk cheese. They sell their handmade cheeses to shops and restaurants in the Overberg and the offspring of their goat mothers to other breeders locally and neighbouring countries.
Anysbos Grenache 2016
From 100% Grenache Noir, darker plum and ripe fruit aromas co-mingle with meat spice celebrating the Grenache generosity. Some fynbos notes and red berry fruit evolve from the glass as the wine opens up leading to a charming palate with some typical Grenache richness. Juicy, full flavoured but well balanced this medium to full bodied red is satisfying and a joy with fuller meat braises, lamb potjie, rustic southern French fare or simply with good old SA Braaivleis.
Minimalist wine making practises by Marelise Nieman include 20% whole bunch spontaneous fermentation and no enzyme or acid additions ensuring a wine of fine character and delicious palate weight. Raised in 225l French oak barrels for 20 months.