To produce the Grenache Anysbos Minimalist, wine making practises by Marelise Nieman include 20% 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 for 20 months.
Marelise Niemann is something of a Grenache specialist, always managing to tease something interesting out of an under-planted (at least in South Africa) variety.
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.