Lukas van Loggerenberg 'The Graft', Polkadraai, Stellenbosch, South Africa 2017

Lukas Van Loggerenberg Graft.jpg
Lukas Van Loggerenberg Graft.jpg

Lukas van Loggerenberg 'The Graft', Polkadraai, Stellenbosch, South Africa 2017


Lukas van Loggerenberg has made a cracking Cape red here that tastes like a young Cornas with its blueberry and white pepper lift and its black, thorny fruit depths. It’s 100% whole bunch-fermented, which brings a sappy, juiciness to the wine, and aged for 11 months in French oak which softens and sweetens the crunchy young berries that dominate at this stage. Give it until 2022 and drink ideally between 2025 and 2032 to taste it at its peak. It may well have a longer life than that, but we prefer to err on the side of caution.

Press reviews:

Jancis Robinson (Richard Hemming)
: “55% Cinsault, 45% Syrah. Herby, peppery, blackberry and black cherry. Wow! Excellent purity and spice. A Rhône-beater. Meaty, long, spicy. Elaborate and delicious. Drink 2019-2029.” 17.5 points

Tim Atkin:Graft is a new addition to this fledgling estate, made from a combination of Cinsault with 45% Syrah. Peppery, spicy and intense, with notes of clove and ginger and layers of raspberry and red cherry fruit, this has balletic poise and remarkable freshness and palate length. Drink 2020-27” 95 points

Neal Martin: The maiden 2017 Graft is a blend of 55% Cinsault and 45% Syrah, both from the Polkerdrei, and was 100% whole-bunch-fermented and matured 11 months in third-fill oak. The wonderful bouquet is beautifully defined, featuring pure garrigue-tinged red berry fruit; the stem addition is brilliantly disguised. The palate is medium-bodied with fine-grained tannin, offering crisp acidity, a gentle grip in the mouth and a slightly saline/black olive tapenade note that comes through strongly on the finish. Just two barrels produced. Outstanding.” 94 points

Christian Eedes: “55% Cinsaut and 45% Syrah, both vineyards in Polkadraai, Stellenbosch. Both parcels underwent 100% whole-bunch fermentation before 10 months of maturation in old oak. A touch of reduction before red and black fruit, white pepper and cinnamon. Medium bodied and very approachable – juicy fruit and relatively soft tannins.” 92 points


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