The 2025 vintage marks Lukas van Loggerenberg’s tenth under his own label. A decade shaped by enduring relationships with exceptional old vineyards and the families who have farmed them for generations. Following a cold winter and mild growing season, the harvest unfolded slowly and naturally, allowing each vineyard to be picked at its point of balance. The resulting wines are defined by purity, precision and composure, expressing both the character of the 2025 vintage and Lukas’s deepening understanding of these remarkable sites.

Geronimo comes from a single old vine parcel of dry farmed Cinsaut bush vines on Rustenhof Farm in Firgrove, planted on decomposed granite over sandstone. The name is a nod to winemaker Lukas van Loggerenberg's own leap of faith: the moment he left steady employment to start his own label, echoed on the label art by a boy diving from a cliff into a mountain pool. A postage stamp bearing the Galjoen, South Africa's national fish, completes the tribute to home.

Sourced from an old, dryland farmed bush vine vineyard on Rustenhof Farm in Firgrove. The decomposed granite soils, underlaid by sandstone, are what give Geronimo its trademark elegance and finesse.

60% of the grapes were whole bunch fermented and left to ferment naturally, with a single daily punch down. Malolactic fermentation took place separately: 40% in concrete and the balance in barrel. The wine was blended after nine months and bottled straight away, earlier than the estate's other reds, to preserve the crunchy fruit character unique to Cinsaut. No enzymes or commercial yeast were used.

Tasting Notes: Sixty percent whole bunch fermentation and a short nine months in French oak keep this Cinsaut fresh and precise. Decomposed granite over sandstone brings the elegance and finesse the site is known for, while early bottling locks in the crunchy red fruit character the variety is prized for. In line with previous vintages from this vineyard, expect a pale, translucent colour, a perfumed nose of red cherry, cranberry and rose petal, and a light to medium palate with fine, silky tannins and a saline, mouth-watering finish.

Food Pairing: Geronimo's bright acidity, fine tannins and light to medium body make it a genuinely versatile food wine, closer in weight to a good Beaujolais or cool-climate Pinot Noir than to a typical Cape red. It's at its best served with a slight chill, alongside dishes that won't overpower its delicacy. Seared tuna or salmon: the wine's red fruit and saline edge mirror the richness of the fish without masking it. A rare or medium-rare sear keeps the pairing balanced. Charcuterie board: cured meats such as coppa, bresaola or droëwors play well against Geronimo's fine tannins and cranberry-like acidity, which cut through the fat and salt. Roast chicken with fresh herbs: a simple herb-roasted bird lets the wine's perfume, rose petal and red cherry, come through, while the acidity keeps each bite fresh. Wild mushroom risotto: the earthy, umami character of the mushrooms complements the wine's savoury, granite-driven finish. A touch of butter stirred through the risotto softens the tannins further. Grilled duck breast: duck's natural sweetness and fattiness are balanced by Geronimo's brisk acidity and light tannic grip, a classic pairing for lighter, whole bunch fermented reds. Serve lightly chilled, around 14 to 16°C, to lift the wine's natural freshness and fruit.

From Rustenhof farm in Firgrove, Stellenbosch. 60% whole-bunch fermentation. 60% matured for nine months in barrel, 40% in concrete. Aromatics of cranberry, orange, pomegranate, rose, herbs and white pepper. The palate is entirely seductive with lovely fruit expression, snappy acidity and powdery tannins. Pretty without ever seeming frivolous, it is succulent, vivid and remarkably complete. Alc: 13%. CE’s rating: 96 | Delcious - Winemag.co.za

ANALYSIS: ALC 13.5% | TA 5.4g/L | pH 3.46 | RS 2.5g/L