A A Badenhorst Geelkapel Muscat de Frontignan 2017
The Badenhorst Geelkapel Muscat is named after the ‘Geelkapel’ snake the venomous Cape Cobra, that can morph into a brilliant yellow after which this wine is named. From Adi Badenhorst’s latest vintage – Muscat de Frontignan and White Muskadel handpicked whole bunches is gently crushed by foot and naturally fermented for 2 weeks.
The Badenhorst Geelkapel Muscat is made and matured on the Kalmoesfontein farm in the Swartland appellation of South Africa. The 28 ha of old bush vines grow in the Siebritskloof part of the Paardeberg mountain. The property is owned by the baie dynamic and some cousins; Hein and Adi Badenhorst. They are originally from Constantia. Their grandfather was the farm manager of Groot Constantia for 46 years. Their fathers were born there and farmed together in Constantia, during the days when people still ate fresh vegetables and Hanepoot grapes, drank Cinsault and there were a lot fewer traffic lights and hippies still had a presence. Together these two have restored a neglected cellar on the farm that was last used in the 1930′s to make natural wines in the traditional manner.
On Kalmoesfontein it is back to basics, using traditional winemaking equipment and old cement kuipe. “We make wines with immense character. We’re using what we can afford. We are making the best wines we can, and we are having great experiences. I want to make something, involving interaction with my family.” Today Adi Badenhorst is a much talked about the winemaker, member of the Cape Winemakers Guild, a founding member of the Swartland Revolution and Swartland Independent, proud dad to Samuel Sunny skies & Ana Kalander and ever-evolving Vigneron. Amongst other things (like parrot farmer, LP collector, egg poaching pro, tea connoisseur, Land Cruiser driver, ponytail wearer and local legend…).
‘The 2017 Badenhorst Geelkapel Muscat comes from a single vineyard and is fermented on the skins for 10 days and finished in cask. It has a distinctive bouquet of lychee, orange zest, chamomile and, of course, a touch of Muscat. The palate is medium-bodied with a waxy texture, and a fine bead of acidity cuts through the waxy-textured yellow fruit, sour lemon, grapefruit and lemongrass. Not incredibly long, but very well defined and fresh. Drink now and over the next six to eight years.’ – Neal Martin Report 2018