From an old family farm to making wine on international level.
I grew up on an old family farm on the foothills of the Paardeberg Mountain, called Staart van Paardeberg. My dad, Niel Malan farmed wine grapes for as long as I can remember and my grand dad, the late Dan Malan, was one of the proprietors and the Chairman of the board at Paardeberg Co-op and played an intricate role in the development of The Paardeberg as a wine region.
I was always destined to become a winemaker; it’s in my heritage and in my blood. After I matriculated in 2000, I decided to venture into the world, and soon realized that my destiny is waiting for me in the fruit of the vine. In 2002 I started my National Diploma at Elsenburg. After graduating at the end of 2005 I cut my winemaking teeth at Uva Mira Vineyards and worked there as assistant winemaker and viticulturist. Thereafter I joined the team at Slaley as Chief Winemaker and Viticulturist till 2009, thereafter MALANOT became my life. After my first year I was intrigued even more into the world of wine and what it’s all about.
I decided to further my studies and successfully completed the Diploma with the Cape Wine Academy which encouraged me to carry on and pursue the dream of becoming a Cape Wine Master, which I accomplished and graduated in 2014.
I’ve since completed the Wine Evaluation Course with the University of Stellenbosch, tasted on the Wine and Spirits Board, and have also completed the Pinotage Evaluation Course through the University of Stellenbosch. In 2011 I also became a Wine Magazine Tasting Academy Graduate. I have a special place in my heart for fine brandies and therefore completed the Van Rhyn brandy course with Distell.
I am currently offering my consultation services to various wine enterprises, from the administration of putting a cellar together, through to sourcing the equipment and get the final product on the market. I also make wine for various clients that have the source of grapes, but no winemaking facility. This all gave me the opportunity to work with different varieties and different terroirs, and therefore living the winemaking dream!
My Winemaking Philosophy, “every winemaker must have a philosophy of some kind”, if we don’t, then we can just as well call ourselves food technicians according to mine.
An individualist at heart, Marius has always had the intention of starting his own brand, and becoming a free agent, honoring his winemaking philosophy.
Malanot is a Portmanteau for; “Malan”, Marius’ family name, and “Genot” meaning pleasure in Afrikaans.
Marius is an Elsenburg Graduate as well as a Cape Wine Master.
“If you try to force soil or the vine into a different direction than nature intended, you miss the point of winemaking. For me to create a great wine is about guiding the process instead of forcing it.”
I stand for the minimal interference with the natural process
Once you try to force the soil, a plant and its fruit in a way that you want it to be, you kind of missed the point. For me to create a great wine is about guiding the process instead of forcing it. Rather pick your soil, variety and clones correctly, than using random picked fruit. I use healthy older barrels with a little new component to create and focus on fruit that reflects its terroir. There is no merit to the madness of making a wine that tastes like a tree is there?
Focus on the fruit, respect it, honour it, and most of all, nurse it in the bottle so that it can shine a light out of the consumers glass. The key: ferment spontaneously – remember there is no such thing as wild fermentation! Why? because we can! Yeast from the vine forms much more interesting flavour components as to the cultivated commercial stuff you buy off the shelf. Yeast is for bread and beer, not perfectly proportioned wine. I work with healthy grapes to start with, from there, it’s about the grapes, soil, aspect and terroir – not the chemistry.
The same goes for stabilization. Whey remove something that is natural in a wine? The only stabilization that is necessary is protein stability in white wines, besides that you are again interfering with the natural product. Therefore my white wines will certainly have a slight tartaric crystallization component on the bottom, but that’s what my wine is all about: natural, minimal interference and personal. I sincerely hope you all will find pleasure and integrity in my products!
A select range of wines of the highest quality
Most vineyards used in this wine are older than 35 years and are bush vines. Allthough some younger vines and fruit were used to balance out the acid and Ph levels. The reason for using the fruit from various vineyards is to be able to blend purity, complexity, and subtle aromas from different terroirs.
The yields on these vineyards were moderate, due to the nature of Chenin Blanc on its own. The vineyards were pruned for quality, not quantity, and every viticultural action was done to perfect the style of this fine wine, and to accomplish the floral tones, hence its name.
The fruits were hand harvested in 18kg lug boxes to ensure minimal damage and loss of juice. Every aspect of the vine was looked after to ensure that the fruit are of best possible standard which is forthcoming when tasting the wine.
All the vineyards used in this wine are older than 35 years and are bush vines. The reason for using the fruit from these vines is to focus on the purity, complexity and subtle aromas.
The yields from these vineyards were very low due to its age and the style of cultivation used, which refers to bush vines. The vineyards were pruned for quality, not quantity, and every viticultural action was done to perfect the style of this fine wine, and to accomplish the floral tones, hence its name.
Fruits were hand harvested in 18kg lug boxes to ensure minimal damage and loss of juice. Every aspect of the vine was looked after to ensure that the fruit are of best possible standard which is forthcoming when tasting the wine.
All vineyards are older than 25 years and are a mixture of bush and trellised vines. The reason for the blend is to incorporate different terroirs and soil components. Using fruit from vines which grows on different altitudes and slopes plays a role in the vine’s micro climate and adds to a wine’s complexity. The focus here again, is on the purity, complexity, and the subtle aromas. Yields were very low due to its age and the style of cultivation used.
They were pruned for quality, not quantity, and every viticultural action was done to perfect the style of this fine wine to accomplish the red fruit tones, with a forthcoming herbaceousness. Hand harvested in 18kg lug boxes to ensure minimal damage and loss of juice.
Every aspect of the vine was looked after to ensure the best possible standard which is forthcoming when tasting the wine.
Young trellised vines were used. This is a young, fruit driven style of wine and to achieve this younger vines that gives pure young fruit were used. The vines are situated in Stellenbosch region, on deep Hutton soils, with irrigation.
The vines were harvested at optimum ripeness levels to ensure ripe fruit with lots of aromas to develop.
This wine is described in one self inflected word – balance.
Subtle, elegant and fruit driven, barrel fermented Chardonnay that results in a wine with balance and that is elegant. Whole bunch pressed to ensure optimal fruit development from the word go. Naturally fermented and only slightly filtered into the bottle, combined with a well integrated acid.
The wine shows aroma of pineapple, guava and fruit salad.
Nominated 5 stars in platter wine guide for 2016 😉
Enjoy chilled with seafood, salads, or anytime that suits an occasion with this special wine.
A classic Shiraz with tones of pepper and spice, combined with nutmeg, red fruit and prunes.
Classical in style, this wine is balanced in all aspects and will deliver a variety of red fruit, cassis and mushroom aromas when standing open for some time.
Enjoy this wine with spicy foods, meat dishes – or anytime, as long as friendship and camaraderie is involved!
Fruit driven style Sauvignon Blanc with layers of fruit from pineapple to guava, with hints of asparagus and fresh cut grass, finishing off with a lingering granadilla spectrum.
Modern, zesty acid finish complementing seafood and salads or just about anytime you feel like it!
Looking forward to hearing from you!
Tel: +27 72 124 7462
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