JH Meyer

Johan Meyer, is a rising star of the new South African wine scene, who has developed strong relationships with some of the best grape growers across the Cape over the years, and as a result he has gained access to some of the region’s best fruit.

“I believe the word terroir should be used in honest terms. Letting the area and grape speak for itself in the bottle is our goal – naturally fermented grape juice, that’s all!

—— JH Meyer

The Mother Rock label focuses on discovering exceptional parcels of well-farmed vines grown on a variety of soil types from Swartland, and vinified as simply as possible. These are terroir-focused wines made to offer drinkability and enjoyment.

JH Meyer

JH Meyer Signature Wines Focus on Johan’s love for Burgundy. Concentrating on single vineyards, in cool climate areas, often with high altitudes, the Chardonnay’s and Pinot Noirs which are all organically farmed, are amongst the finest in South Africa. Across all of his wines Johann pursues a hands-off approach to the winemaking using native yeasts and allowing the reds to undergo long gentle fermentations with extended time on the skins delivering wines with exceptional texture and tannic structure. They offer exceptional concentration and flavor whilst remaining elegant and light on their feet. All wines are unfined and unfiltered. Across the range, Johan’s wines represent exceptional value, for handcrafted, organic and natural wines.

JH Meyer

JH Meyer Cradock Peak Pinot Noir 2016

Age of vines: 18 Years old

Vinification: The grapes are fermented 100% whole bunch, crushed, with one punch down daily. Aged for 11 months in French Oak and 3 months in stainless steel. No filter no finning’s.

Single vineyard on the Outeniqua Mountains in the Garden Route, South Cape region. The vineyard was planted in 1997 and dryland farmed. Since 2013 organic farmed methods are used, with no chemicals sprayed on the vines and soils. Soils are mostly clay loam soil at an altitude of 880m with south-east facing slopes.

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JH Meyer Elands Rivier Pinot Noir 2016

Age of vines: 10 Years old

Vinification: The grapes are fermented 100% whole bunch, crushed, with one punch down daily. Aged for 11 months in French Oak foudre of 2000L, and 3 months in stainless steel. No filter no finning’s.

Single vineyard in the “Elandskloof Valley”, between Franschhoek and Villiersdorp in the South Cape region. The vineyard was planted in 2008 and dryland farmed. Since 2013 organic farmed methods are used, with no chemicals sprayed on the vines and soils. Soils are mostly sandstone with shale and clay as building blocks at an altitude of 760m with south-east facing slopes.

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JH Meyer Klein Rivier Pinot Noir 2016

Age of vines: 17 Years old 

Vinification: The grapes are fermented 100% whole bunch, crushed, with one punch down daily. Aged for 11 months in French Oak foudre of 2000L, and 3 months in stainless steel. No filter no finning’s.

Single vineyard in the Hemel&Aarde Ridge appellation, forming part of the South Cape region. The vineyard was planted in 2000, 5500 vines per hectare with rows North to South. Since 2015 organic farmed methods are used, with no chemicals sprayed on the vines and soils. Soils are mostly “Koue Bokkeveld” shale with fericrete and clay as building blocks at an altitude of 300m with south-west facing slopes.

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JH Meyer Palmiet Pinot Noir 2016

Age of vines: 15 Years old 

Vinification: The grapes are fermented 100% whole bunch, crushed, with one punch down daily. Aged for 11 months in French Oak foudre of 2000L, and 3 months in stainless steel. No filter no finning’s.

Single vineyard in the Elgin forming part of the South Cape region. The vineyard was planted in 2000, 3500 vines per hectare with rows North to South. Since 2013 organic farmed methods are used, with no chemicals sprayed on the vines and soils. Soils are mostly “Koue Bokkeveld” shale with table mountain sandstone and clay as building blocks at an altitude of 320m with south-west facing slopes.

JH Meyer Palmiet Chardonnay 2018

Age of vines: 9 Years old

Vinification: All pressing cycles are gentle and only free-run juice is used, followed by natural fermentation in Older, Bigger (500L) French oak barrels. ⅓ whole-bunch fermented. The other ⅔ whole-bunch pressed into similar barrels. Pre ferment Oxidation was allowed on some of the barrels. The wine is matured for 12 months in 3rd fill, 500L French Oak barrels with lees stirring when needed.

Single vineyard in the Elgin forming part of the South Cape region. Planted at altitude of 500m – 700m above sea level. Since 2013 organic farmed methods are used, with no chemicals sprayed on the vines and soils.

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