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Thamnus Wines "A wine that stops you in your tracks" Tim Atkin MW

In London, a Decanter panel poured our Chardonnay blind next to thousands of other w**es. Nobody at that table knew abou...
08/10/2026

In London, a Decanter panel poured our Chardonnay blind next to thousands of other w**es. Nobody at that table knew about the turn-off on the R320 or the ten hectares on the Kleinriver slopes. They judged only what was in the glass, and it came home with Gold.

What stays with us is that these w**es had to speak for the place on its own. On the farm it gets poured with the mountain right there behind it, and it needs no other introduction.

**es

25/09/2026

These are the highest vineyards in the Overberg, and the position gives them close to eleven hours of sunlight a day.

Those extra hours are what let the fruit ripen evenly: the sugars and the flavours arriving together instead of one running ahead of the other. The cool nights hold the acidity in place while it happens.

**es **emaking

Ten hectares does not produce much w**e, and some of it never really reaches the restaurant w**e list. Older vintages he...
17/09/2026

Ten hectares does not produce much w**e, and some of it never really reaches the restaurant w**e list. Older vintages held back in the cellar until they are ready. Small parcels set aside.

That is what Thamnus Confidential is for. Members are offered those w**es first, and some of them are offered nowhere else.

**es **eClub

Still being enjoyed under the same sun that ripened it, more than five years on.The 2021 was the first Chardonnay this f...
11/09/2026

Still being enjoyed under the same sun that ripened it, more than five years on.

The 2021 was the first Chardonnay this farm produced. Five years in bottle have taken nothing off it - the freshness is intact, the acidity still carrying everything, and it has gained depth without losing any lift.

Cool nights and slow, even ripening are what lets a w**e do that.

**es

A new vintage starts as a bud.This year, they broke almost together, right across the vineyard. PJ's walked these rows e...
07/09/2026

A new vintage starts as a bud.

This year, they broke almost together, right across the vineyard. PJ's walked these rows every spring for years, and he says he can't remember a start this even. It's early days still, but the vines are off to a good one.

**emaking

Our Chardonnay has now scored 95 points four years running in Tim Atkin's South Africa W**e special report — celebrated ...
02/09/2026

Our Chardonnay has now scored 95 points four years running in Tim Atkin's South Africa W**e special report — celebrated last night at Vergelegen with the man himself, and Springbok great Tiaan Strauss.

Tim Atkin MW doesn't rate maiden vintages highly very often. He made an exception for our 2021.Three years on, he's stil...
01/09/2026

Tim Atkin MW doesn't rate maiden vintages highly very often. He made an exception for our 2021.

Three years on, he's still rating us at 95 — the 2022, the 2023, and now the 2024, just out in his South Africa Special Report 2026.

"It is the same small group walking the same rows every year," says w**emaker PJ Geyer. "A rating gives me something solid to hand back to them. That's the part I care about."

Consistency is the sum of all small efforts, repeated.

Right now, it's wax and labels.Every bottle on the farm gets finished by hand - dipped, turned, set down to cool. It's s...
28/08/2026

Right now, it's wax and labels.

Every bottle on the farm gets finished by hand - dipped, turned, set down to cool. It's slow, and it's not the kind of work anyone posts about. But it's happening all week, ahead of a bigger one: next week, publishes his 2026 South Africa Special Report.

PJ said something worth repeating. "The most overlooked part of terroir is the people." Soil and slope get written about. Hands rarely do.

So before anything else; this is for the hands that do it, vintage after vintage, mostly unseen.

**es

26/08/2026

Every vine on these ten hectares gets handled in August. Read, cut back, tied down, one at a time and each cut decides where next season's buds will sit. It is the heaviest work of the year, done in the cold, on bare wood, weeks before there is anything to show for it. Then the buds break, and the vineyard stops waiting for anybody.

**es

Our Pinot Noir is destemmed rather than kept whole-bunch, and it is worked firmly.That is deliberate. It is what gives t...
24/08/2026

Our Pinot Noir is destemmed rather than kept whole-bunch, and it is worked firmly.

That is deliberate. It is what gives the w**e its structure and its backbone, and it is why these bottles are worth keeping.

**es **emaking

Address

Off The Hemel En Aarde Road
Hermanus
7200

Opening Hours

Monday 09:00 - 04:00
Tuesday 09:00 - 16:00
Wednesday 09:00 - 16:00
Thursday 09:00 - 16:00
Friday 09:00 - 16:00

Telephone

+27833273887

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