John David is a heartfelt homage to the winemaker’s grandfather, a man remembered for his loving heart and quirky personality. It is a bold red blend led by Pinotage, with Cabernet Sauvignon, Shiraz and a small splash of Petit Verdot, sourced from the Swartland and Wellington. It carries the Truter family’s aim of making wines with real character, and it is a generous, honest red that suits the braai table.

John David is a four-variety blend: Pinotage 43%, Cabernet Sauvignon 36%, Shiraz 15% and Petit Verdot 6%. The fruit comes from the Swartland and Wellington, and the wine is made by the Truter family at their Wellington base, where Hugo and Celeste Truter have been making wine since their first release in 2010. The different varieties mature at different rates, so the wine shows something new as it ages. A touch of oak adds spice and structure without covering the fruit.

Tasting Notes: Intense aromas of ripe blackberry and dark plum lead the nose, with a peppery spice lift and a hint of oak in the background. The palate follows through on what the nose promises: concentrated blackberry fruit, savoury black pepper and a touch of cassis, carried by soft, rounded tannins that linger without any harshness. At 14.17% alcohol it is full and warming, but the fruit stays ripe and generous, and the Pinotage gives it a juicy, slightly earthy core. Approachable now, with enough structure from the Cabernet Sauvignon and Petit Verdot to reward a few years in the cellar.

Food Pairing: Built for fire and meat. The Truter family suggests a herb crusted deboned leg of lamb cooked on the Weber, served with Moroccan couscous and roasted sweet potatoes, and the pepper and ripe fruit in the glass suit that perfectly. It is just as good with lamb chops, boerewors, sticky pork ribs or a rib-eye off the braai, and it also handles a slow-cooked oxtail or a hearty beef stew. Serve at 18 to 21°C.

ANALYSIS: ALC 14.17% | TA 5.80g/L | pH 3.72 | RS 2.8g/L