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 Tesame 2020
A unique and characterful red wine that balances freshness and subtle tannin structure. It offers spice, fynbos, and crushed rose and is pleasantly dry with great energy and mineral complexity.
59% Grenache Noir, 26% Shiraz and 15% Cinsault. The whole bunches were partially destemmed into small, open top fermenting tanks during which a natural fermentation started after 4 days of cold soaking. Punchdowns were done by hand, twice a day, resulting in gentle
extraction of colour, flavour and tannins. After fermentation, the grapes were pressed into 225 liter French oak barrels for malolactic fermentation and maturation. All three varieties were matured separately for 20 months before blending