Arendsig

"I should have to admit approaching our meeting with Arendsig with a degree of scepticism as Robertson still struggles to command the respect afforded to Stellenbosch and Hermanus but my doubts proved to be totally unfounded as these were some of the most exciting wines that we tasted during our visit. Lourens Van Der Westhuizen’s winery may lack the grandeur and, let’s be honest, size of some of his peers to the west but this is a property that just screams ‘authenticity’. We had been fortunate to visit some stunningly beautiful wineries over the previous 10 days, many with stylish restaurants and showpiece cellars but this is the reality of winemaking for so many – battling against shortage of space and ferments that won’t do as they’re told, to create wines of unbelievable class.

All the wines are very site specific with the block no. stated on the label together with the (frequently tiny) number of bottles produced. Neutral vessels are used for maturation such that the character of the vineyard is allowed to shine through and only natural yeasts are used for the fermentation. Elegance and balance are the keywords here, together with length; these are wines that just beg to be drunk.

The Cabernet is delicious, in a juicy style. Fermented in 5,000 ltr foudres and 4-5 year old smaller formats this is scarcely touched by oak but has a fine, underlying richness and depth. Lovely red fruit core and great backbone." Chris Connolly

"I should have to admit approaching our meeting with Arendsig with a degree of scepticism as Robertson still struggles to command the respect afforded to Stellenbosch and Hermanus but my doubts proved to be totally unfounded as these were some of the most exciting wines that we tasted during our visit. Lourens Van Der Westhuizen's winery may lack the grandeur and, let's be honest, size of some of his peers to the west but this is a property that just screams ‘authenticity’. We had been fortunate to visit some stunningly beautiful wineries over the previous 10 days, many with stylish restaurants and showpiece cellars but this is the reality of winemaking for so many – battling against shortage of space and ferments that won't do as they're told, to create wines of unbelievable class.

All the wines are very site specific with the block no. stated on the label together with the (frequently tiny) number of bottles produced. Neutral vessels are used for maturation such that the character of the vineyard is allowed to shine through and only natural yeasts are used for the fermentation. Elegance and balance are the keywords here, together with length; these are wines that just beg to be drunk.

23 year old vineyard managed by Lourens. Really appealing, nutty style. Interesting and beautifully textured. Great length." - Chris Connolly

"I should have to admit approaching our meeting with Arendsig with a degree of scepticism as Robertson still struggles to command the respect afforded to Stellenbosch and Hermanus but my doubts proved to be totally unfounded as these were some of the most exciting wines that we tasted during our visit. Lourens Van Der Westhuizen’s winery may lack the grandeur and, let’s be honest, size of some of his peers to the west but this is a property that just screams ‘authenticity’. We had been fortunate to visit some stunningly beautiful wineries over the previous 10 days, many with stylish restaurants and showpiece cellars but this is the reality of winemaking for so many – battling against shortage of space and ferments that won’t do as they’re told, to create wines of unbelievable class.

All the wines are very site specific with the block no. stated on the label together with the (frequently tiny) number of bottles produced. Neutral vessels are used for maturation such that the character of the vineyard is allowed to shine through and only natural yeasts are used for the fermentation. Elegance and balance are the keywords here, together with length; these are wines that just beg to be drunk.

The Shiraz has bright red fruit character – hints towards leatheriness but not OTT. Massively drinkable with a twist of black pepper on the very long finish" Chris Connolly

"I should have to admit approaching our meeting with Arendsig with a degree of scepticism as Robertson still struggles to command the respect afforded to Stellenbosch and Hermanus but my doubts proved to be totally unfounded as these were some of the most exciting wines that we tasted during our visit. Lourens Van Der Westhuizen’s winery may lack the grandeur and, let’s be honest, size of some of his peers to the west but this is a property that just screams ‘authenticity’. We had been fortunate to visit some stunningly beautiful wineries over the previous 10 days, many with stylish restaurants and showpiece cellars but this is the reality of winemaking for so many – battling against shortage of space and ferments that won’t do as they’re told, to create wines of unbelievable class.

All the wines are very site specific with the block no. stated on the label together with the (frequently tiny) number of bottles produced. Neutral vessels are used for maturation such that the character of the vineyard is allowed to shine through and only natural yeasts are used for the fermentation. Elegance and balance are the keywords here, together with length; these are wines that just beg to be drunk.

Fermented in a mix of foudres and smaller formats. Restrained notes – light pineapple and minerality. Very long, slatey mineral tones. Great balance. " Chris Connolly

"I should have to admit approaching our meeting with Arendsig with a degree of scepticism as Robertson still struggles to command the respect afforded to Stellenbosch and Hermanus but my doubts proved to be totally unfounded as these were some of the most exciting wines that we tasted during our visit. Lourens Van Der Westhuizen's winery may lack the grandeur and, let's be honest, size of some of his peers to the west but this is a property that just screams ‘authenticity’. We had been fortunate to visit some stunningly beautiful wineries over the previous 10 days, many with stylish restaurants and showpiece cellars but this is the reality of winemaking for so many – battling against shortage of space and ferments that won't do as they're told, to create wines of unbelievable class.

All the wines are very site specific with the block no. stated on the label together with the (frequently tiny) number of bottles produced. Neutral vessels are used for maturation such that the character of the vineyard is allowed to shine through and only natural yeasts are used for the fermentation. Elegance and balance are the keywords here, together with length; these are wines that just beg to be drunk.

Wasn't looking forward to this as I find so much Viognier just too intense but this is really lovely. Great minerality, everything is restrained and toned down – beautiful balance and very, very food friendly." - Chris Connolly

"I should have to admit approaching our meeting with Arendsig with a degree of scepticism as Robertson still struggles to command the respect afforded to Stellenbosch and Hermanus but my doubts proved to be totally unfounded as these were some of the most exciting wines that we tasted during our visit. Lourens Van Der Westhuizen's winery may lack the grandeur and, let's be honest, size of some of his peers to the west but this is a property that just screams ‘authenticity’. We had been fortunate to visit some stunningly beautiful wineries over the previous 10 days, many with stylish restaurants and showpiece cellars but this is the reality of winemaking for so many – battling against shortage of space and ferments that won't do as they're told, to create wines of unbelievable class.

All the wines are very site specific with the block no. stated on the label together with the (frequently tiny) number of bottles produced. Neutral vessels are used for maturation such that the character of the vineyard is allowed to shine through and only natural yeasts are used for the fermentation. Elegance and balance are the keywords here, together with length; these are wines that just beg to be drunk.

Restrained nose, flinty style. 6 months in tank on fine lees. Penetrating acidity and long finish." - Chris Connolly