Marklew Family Wines

Tuesday, 7 September, 2004
Haidee Marklew
The 1st of September 2004, the beginning of Spring, the season of growth and renewal, is an exciting day of regeneration and new beginnings for the historic farm, De Goede Sukses. It is the launch of the maiden vintage of Marklew Family Wines.

Farm History

Dudley and Lyn Marklew bought the property, De Goede Sukses, in 1970 from Greyling du Plessis who exported much of the wine he made on the farm. The historic 18th  century Cape Georgian Homestead features on the wine label. Dudley had no wish to make wine and replanted the vineyards to the noble varieties: Cabernet Sauvignon, Merlot, Pinotage, Shiraz, Cabernet Franc, Chardonnay and Sauvignon Blanc. The 45 hectares of vineyards are cultivated in dry land conditions on wonderful deep red soil in the prestigious Simonsberg Ward, Stellenbosch, arguably the premier wine producing area in South Africa.

In 2001, Dudley and Lyn retired down to Hermanus and their children took over the running of the farm. Bill, who graduated from University of Stellenbosch with honours in Finance and Economics overseeing viticulture and finance and Haidee (currently busy with Cape Wine Masters) fulfilling her childhood dream to make and market the wine on the farm. Duan Brits joined the young team for the first vintage in 2003 as winemaker/farm manager.

This young, dynamic threesome will not compromise in their passion and energy to produce premium, harmonious wines blended with love and dedication to give a unique identity of the farms terroir.

A New Beginning

In 2002 the 180 year old cellar was renovated to press approximately 70 tons of red wine. The grapes are handpicked from selected rows in selected vineyards. In a unique concept, to make the flow of juice completely gravitational, the grapes are hoisted on the flat roof of the cellar and, after again being hand sorted, the bunches are gently destalked and lightly bruised whole berries slide into the specially lined concrete fermentation tanks. Fermentation takes place within the berries to give maximum colour, integrated tannin and flavour from skin contact. The must is regularly plunged down through the cap of berries and skins to achieve yet greater flavour, complexity and strength while it ferments dry for 10 - 14 days. This is an ancient and gentle wine making technique and at no time are the juices agitated or stressed by pumping over for extraction.

All the wine techniques are the gentlest and most sympathetic possible. The juices are gravity fed into concrete holding tanks below the fermenters and the skins are given a light pressing in a small basket press. The wine is then stored in a special of French and American 300 liter oak barrels where the secondary or malolactic fermentation will take place. The wine will remain in the wood for about 12 - 18 months after which it will be bottled under the family name - Marklew.

A hand crafted barrel fermented Chardonnay is also made in the cellar and next year a few tons of Sauvignon Blanc will be made to complete the Marklew range.

Contact Details

Tel/Fax: +27 (0)21 884 4412


The Marklew team - Haidee Marklew, Billy Marklew and Duan Brits
The Marklew team - Haidee Marklew, Billy Marklew and Duan Brits

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