Luddite Saboteur 2015

Blackberry, Blueberry Jam, Rosemary Stems, Graphite, Ground Peppercorn, Dried Sage

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I first discovered this wine during that trip to South Africa in 2016. Unlike most of the wines we receive from that country, which are produced from vineyard growing in an area called the Western Cape, this wine is from vineyards in Bot River, a winegrowing sub-region of the cool Walker Bay area. If you want to sound like a local pronounce it beau riv-aire, which somehow sounds French despite the regions long history of Dutch and English colonialism. The Saluez le Saboteur pays homage to an underground French organization who burned down the factories being built during the industrial revolution. They were protesting the move away from hand made, artisan products in favor of homogenous, factory made items. Those of you who know me understand why this wine appeals to me, although I have never considered arson as a way to get my customers to drink less commercial wines.

The Luddite winery is a small, almost garage-like venture owned by the Verburg and Meyer families. They established Luddite in 1999 with forty acres on the Houw Hoek Mountains, a short drive from the town of Bot River. At the time winemaker Niels Verburg had been the winemaker for Beaumont, which lies at the bottom of the same hill. Prior to his turn at Beaumont, Niels had spent several years as a flying winemaker, working in Europe, Australia, New Zealand and Chile before returning to South Africa in 1999. During these years he developed a passion for making wines using old fashioned techniques that eschew the use of electricity and machines. Even the term Luddite describes English workers in the early 1800’s who destroyed equipment and factories they felt were threatening their jobs.

Luddite produces a handful of wines with a focus on Syrah/Shiraz. Their flagship Shiraz is very old world in style, comparable to some of the best St. Joseph and Crozes-Hermitage bottlings we buy. However Saboteur is made in a much more approachable, New World style, which is why it is perfect for this club. The base of the wine is still Syrah, 77%, blended with 11% Mourvédre and 9% Cabernet Sauvignon and 3% Cabernet Franc. All of the grapes were picked and fermented separately, with all but the Syrah done in small bins with hand punchdowns. Niels does use pump-overs for the extraction of the Syrah, which provides richer, softer texture and better color. All of the wines were pressed to barrel just before they were dry, with malolactic fermentation in wood for additional texture. In the spring the final blend was made then barreled down for twelve months in 50% new French oak." - Tim Varan