- Hemel-en-Aarde Valley, Hermanus, South Africa
- +27 28 312 3595
About the Winery
I grew up in a small village called Tesselaarsdal situated 24 km North-East of the Hemel-en-Aarde Valley, Hermanus in the Overberg region. Tesselaarsdal has a unique history where East India Company settler, Johannes Tesselaar, left his land to his freed slaves to farm upon his death in 1810.
After completing school, I initially joined Hamilton Russell Vineyards in February 2001 as an au pair at the age of 19. I soon moved to an administrative position and quickly got involved in the much more complicated administration linked to wine exports, labelling as well as warehousing of the estate’s wines.
Experiencing so many aspects of the business already my curiosity turned towards the delicate process from grape to bottle, the very layered wine culture and living the excitement of each harvest.
Fifteen years after starting my career in the Hemel-en-Aarde Valley, Anthony Hamilton Russell offered to assist me with the wonderful opportunity to wholly own my own wine business and join the rest of the Hemel-en-Aarde area as a producer with the expert assistance of Hamilton Russell Vineyards winemaker, Emul Ross and the Hamilton Russell Vineyards’ team.
Grapes purchases are secured with Babylon Vineyards, Hemel-en-Aarde Ridge (unirrigated vineyards) until Tesselaarsdal’s vineyards are secured and ready for harvest.
I will be focussing production on Pinot noir as our climate and soil type is best suited for this cultivar and named my wine Tesselaarsdal, honouring my history and continuing my family legacy.
I added Chardonnay to production as well, which is also from the Hemel-en-Aarde Ridge – the appellation will change when my vineyards in Tesselaarsdal Overberg planted and matured.
We often reference to Burgundy, and I suppose my palate is very much shaped by these great wines. I love the diversity of wines in South Africa, am particularly fond of Pinot noir produced in our area, but have been following the production of new wave Pinotage in South Africa with great interest.
I am humbled at the ratings Tesselaarsdal Pinot noir 2015 has already received, Master of Wine Greg Sherwood referred to “next SA Pinot Noir icon” on social media, Christian Eedes from Wine Magazine scored it 91/100, Jamie Goode reviewed it and scored it 94/100 and Master of Wine Tim Atkins scored 92/100.
Damon Quinlan of SWIG.co.uk referred "The wine is looking beautiful, even in the short time since we first tasted it it's taken on a bit of weight and shows a lovely balance between power, freshness and spice. it's a great effort ……" And honoured to have it listed at some of South Africa’s top restaurants such La Colombe, Greenhouse, Aubergine and Overture.
93/100 – MW Greg Sherwood Tesselaarsdal Pinot Noir 2017
92/100 Wine Spectator US - "Silky in texture, featuring rose and velvet aromas and flavours that add to the charming pomegranate and cherry notes. Balanced and complex, with sandalwood and spice details emerge on the long, mouthwatering finish. Best from 2021 through 2028. "
Tesselaarsdal Pinot Noir 2019
About the wine
The Tesselaarsdal Pinot Noir 2019 is a particularly bright, tight and pure Pint Noir with marked elegance. Clean and lifted wild red fruit and sour cherry aromas introduce a long, gentle palate with a salty minerality. This is a graceful and age-worthy wine with almost crystalline purity.
112 x 6 cases
Fish, Red Meat, Roasted Vegetables
Walker Bay, Western Cape
Grapes are handpicked and brought to cellar.
10% whole berry bunch stomping
Rest of grapes are de-stalked and put into open tank fermenters where it macerates for up to 10 days.
Punch downs are administered 2 times a day. The juice is left to ferment dry.
Wine is pressed off skins and goes into barrel for 9.5 months.
Wine is blended and bottled.
Wines are made from 100% Pinot Noir grapes with an alcohol level of 13.0%.
Wine is bottle-aged for approx 1 – 2 months before release.
100% Pinot noir grapes
No ascorbic acid
Bottling date 2019/12/11