In 2007 Johan and Sue Heyns bought two pieces of land that would become Anysbos, inviting Marelise Niemann to make their wines.. The remains of a stone cottage became their home and the old mule shed, offices and a tasting room. They built dams and roads and planted olive trees. Twenty two thousand of them. In 2012 they planted their first dryland bush vines of Grenache Noir. Since then they have added Shiraz, Cinsault, Chenin Blanc, and more Rhone varieties: Grenache Blanc and Rousanne. Watching things grow was just a bit slow for Joburgers so they started making goat’s milk cheese. They sell their handmade cheeses to shops and restaurants in the Overberg and the offspring of their goat mothers to other breeders locally and neighbouring countries.
The Anysbos DisDit 2018 is an exciting new blend from Bot River, driven by 61% Chenin Blanc but interestingly brings together 21% Roussanne Blanc and 18 % Grenache Blanc to flesh out acidity and texture. The nose is complex, layered with white blossom, hints of bees wax, light spice and attractive summery yellow stone fruit. These buxom notes follow to a restraint palate that enters bone dry continuing to a textured and lingering stone-fruit laced carriage. The wine has a gentle poised generosity with coated acidity keeping it fresh and firm to end.