Disdit Anysbos is an exciting new blend from Bot River, driven by 61% Chenin Blanc but interestingly brings together 21% Roussanne Blanc and 18 % Grenache Blanc to flesh out acidity and texture blend fermented with natural yeasts and aged 10 months in old oak barrels.
Minimalist wine making practises by Marelise Nieman include whole bunch spontaneous fermentation and no enzyme or acid additions ensuring a wine of fine character and delicious palate weight. Raised in 225l French oak barrels, this is a sophisticated white blend that is best enjoyed at the table with and array of food. Think Mediterranean dishes, fresh seafood, light curries and cream sauces.
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.