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, honouring 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 randomly 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. Why 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!
Bringing you the full tasting experience closer to the vibe of Stellies due to popular demand, the full Malanot range available at Oppie Dorp Wine Bar in Stellenbosch.
LOCATION: 137 Dorp Street, Stellenbosch (behind Oppie Dorp restaurant, in the Oppie Dorp Wine Bar)
OPERATING HOURS: MON – FRI & SUN: 12h00 – 21h00, SAT: closed
COST: R50pp for 4 wines, R80pp for the full 7 wines (Sauvignon, Bushpig Chenin, Chardonnay, Flowerpot white blend, Vino Cafe Pinotage, Cherry Blossom red blend & Triton Syrah) – pairing options coming soon * watch this space!
SALES: Wine sales available from tasting room for delivery only, fill in the order form and we will deliver to your door. Tasting fee deducted if wines sales are made.
MENU: full Oppie Dorp menu available – specialised pairing menu coming soon. Check out the menu here.
PARKING: Safe parking available at Stelcor parking lot – behind the restaurant.
A select range of wines of the highest quality
Most vineyards used in this wine are older than 35 years, and are bush vines, hence the name “Bushpig”. Although 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.
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.
A modern style Chenin Blanc with bursting tropical flavours of pineapple, pear and guava, combined with a smooth balanced acid on the palate and a long lingering aftertaste. This wine is a great companion with seafood and salads, or anytime in summer.
One of the most popular vines planted in South Africa, as well as most popular wine consumed. So the real differentiating factor to any Sauvignon Blanc is the ability to balance the acidity and sugar levels, making it that easily consumed, perfectly thirst quenching, Summer-time and all year round beverage.
This balance has definitely been achieved in this Malanot Sauvignon Blanc 2017, with its fruit driven style thanks to its abundance of tropical layers, 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 anytime for that matter.
After growing up with an enthustiastic green-thumb Mother, Marius Malan and his brothers all appreciated gardening and the aromatic blends fynbos and garden flowers filling the air on their Paardeberg Mountain farm. And just like this wine’s full nose of fragment flowers, this wine spoke to Marius Malan, taking him right back to those days on the farm – hence the name Flowerpot. A very special balance and blend of beautiful white Bourdeax wines, gives Flowerpot its true valiance. With food or just a great view, this wine will add a smile onto any dial.
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 on these vineyards were very low due to its age and style of cultivation used, which refers to bush vine. 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 fruit 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.
The fruit were hand harvested and hand sorted in the vineyards. On arrival at the cellar, it was sorted on a vibrating sorting table again to ensure that only the healthy, pure, undamaged fruit are used. The grapes were pressed pneumatically and reductively on the all the grape except the Chenin Blanc. Fermentation was split between a component in stainless steel, and a component in oak. The two were then blended in the final stages to perfect the aromatic structure and to ensure a full, lingering palate. This wine is the end result from various trials and expresses what vintner Marius Malan stands for.
This wine can be enjoyed with any seafood dish, salads, or when you need a break and find piece with the fruit of the vine.
This wine is described in one self inflected word – BALANCED.
This was achieve from our Chardonnay’s journey from sponaneousously fermenting in 100% French Oak 3000l barrels, to 12 months primary fermentation lees and being batonaged once a month giving you the subtle, elegant and fruit driven Chardonnay that you will enjoy with or without your meal. 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. Enjoy chilled with seafood, salads, or anytime that suits an occasion with this special wine and flowing conversation – or is it the other way round? 🙂
Nominated for a 5 stars in Platter Wine Guide for 2016.
Young trellised vines were used in this very fun loving take on this proudly South African Pinotage. 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 Wellington and Stellenbosch regions, on deep Hutton soils, with irrigation. The vines were harvested at optimum ripeness levels to ensure ripe fruit with lots of aromas to develop.The fruits were hand harvested and hand sorted in the vineyards. Grapes were crushed and destemmed, no stem fermentation. Fermentation was done with a very delicate measured oak component. The oak’s toasting was carefully applied according to trials that have been done over years of working with the grape. It is indeed the oak and the specific toasting that gives this wine its coffee and chocolate aroma.
This wine is made to enjoy on its own, or with red meat dishes, or desserts, or even be the dessert!
Open a bottle of this Vino Cafe whenever you want to, all year round, because there is no reason needed to enjoy a good wine, all you need to organise is the good company to have it in!
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. The yields on these vineyards were very low due to its age and the style of cultivation used. The vineyards were pruned for quality, not quantity, and every viticultural action was done to perfect the style of this fine wine, and accomplish the red fruit tones, with a forthcoming herbaceousness. The fruit 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.
The fruit were hand harvested and hand sorted in the vineyards. On arrival at the cellar, it was crushed and only partially destemmed. The Shiraz was fermented on a 50% stem component and all the reds were fermented in open fermenters. The cap was kept wet by manual punch downs every 4 hours. The free run juice was used and only 20% of the pressed component was blended back. This was done to keep the tannins firm and subtle, and not to use the harsh tannin component of the pressed component. This wine is made with a lot of classic aromas of cigar box, cherries, red fruit, and a long lasting aftertaste, emphasizing what vintner Marius Malan stands for.
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.
This wine can be enjoyed with any spicy dish, red meat, and most of all where laughter, friendship, and the joys of getting the most out of every moment are also invited.
This wine begs the beauties of both worlds, hence being called Triton: Greek origin, son of Neptune, who was both top half man and bottom half fish. And just like this wine being a sophisticated spicy Syrah, it also brings forth the fruitiness traits of the Shiraz, hence being the best of both worlds: Triton.
Matured for 15 months in 100% French Oak barrels, this smooth Syrah is styled to be enjoyed. The grapes were fermented between 24 and 31 ºC. Using a specialized commercial yeast, that showed very good traits in the past. The wine was given extended skin maceration, pressed and malolactic fermentation was completed in stainless steel tanks.
A truly Classically Modern Syrah taste with tones of pepper and spice, combined with nutmeg, red fruits and prunes. This wine is balanced in all aspects and deliver a variety of Winter 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, camaraderie and the love of the finer things in life are involved.
Tel: +27 72 124 7462
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