AA Badenhorst Family Wines are grown, made and matured on Kalmoesfontein farm in the Swartland appellation of South Africa. The 28ha of old bushvines grow in the Siebritskloof part of the Paardeberg mountain.
After completing his studies at Elsenburg, winemaker, Adi Badenhorst, worked a few harvests at Chateau Angelus, Alain Graillot in the north Rhone, France and Wither Hills in New Zealand as well as at local cellars Simonsig, Steenberg, Groote Post and nine years as winemaker at the esteemed Stellenbosch estate, Rustenberg.
In 2008 he packed it all in and bought a 60-hectare piece of land in the Paardeberg with his cousin Hein. They now proudly farm together, practice biological farming and 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 from my family.”
Today Adi Badenhorst is an award winning winemaker, member of the Cape Winemakers Guild, founding member of the Swartland Revolution and Swartland Independent, proud dad to Samuel Sunnyskies & Ana Kalander and ever evolving Vigneron.
Shiraz 52%, Grenache 21%, Cinsault 18%, Tinta Barocca 9%
In the Vineyard
Mostly old bushvines planted in the 1950’s and 1960’s to Chenin Blanc, Cinsault and Grenache. The vines are unirrigated and farmed as biologically as possible. The vineyards are planted on north, east, and south facing slopes bringing tremendous variety to the fruit. Fruit from other selected sites within the appellation are also purchased to complete the final blends. Three distinct types of granite are found here, namely the Paardeberg-, Lammershoek- and Lemoenfontein-type plus different sub-surface geology including clay, weathered granite and some serious shale.
All whole bunch-handled so no crushing or destemming takes place, fermented in concrete tanks and open wooden kuipe. The post fermentation maceration is lengthy, up to 4 months, then the wines are put to cask or 4000L foudres. No additions are done to the grapes other than sulphur before and after fermentation.
The warm earthy notes of the wine will suite a tomato-based casserole beautiful, or a rich cheese fondue!