Welcome to the fifth instalment of our 'Behind the Bottle' series, where we look behind the label of Thistle & Weed's wines. Join us, Winemaker Steph Wiid, and Viticulturist Etienne Terblanche as we dig into the terroir and tales that shape our distinctive bottles.
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November is a very special time in the Cape—warm days, cool nights, and a vibe that's juuust right. In the vineyards, tiny flowers are popping up on the vines like confetti, each one a future grape with dreams of becoming the next big thing in our cellar. It's a truly magical time when potential is flowing like a generously poured glass of our OG star, Duwweltjie.
Behind The Name: Duwweltjie
It's a joy when a wine's name is as intriguing as its taste. Enter Duwweltjie (that's "doo-vell-key" for those of us who didn't grow up with Afrikaans rolling off our tongues). It's not just a linguistic gymnastics exercise but a cheeky nod to the Devil's thorn - that prickly little plant that was the sworn enemy of our bare summer feet. Known to botanists as Tribulus terrestris, this pesky plant goes by more aliases than an international spy - goat head, bull's head, cat-head, devil's eyelashes, and our personal favourite, puncturevine.
Unlike its namesake, this bottle won't leave you wincing or checking your shoes for stowaways. Instead, it'll have you pining for those long, lazy summer days faster than you can say "sunscreen and sandals." Like the hardy Duwweltjie plant that fearlessly pops up on roadsides and fields, our wine is bold, unapologetic, and has a knack for making its presence known.
Our Duwweltjie is like that friend who always keeps you guessing - in the best possible way. Zesty enough to make you pucker? Check. Smooth enough to make you sigh? Double check. It's a paradox in a bottle, much like its namesake plant. Who would've thought that something known for puncturing bicycle tyres could also be eaten in East Asia or used as a buttermilk thickener? Life's full of surprises, and so is this wine.
As the first wine we ever produced, Duwweltjie has a soft spot in our hearts and has become a bit of a time machine in a glass, transporting us back to those endless summer evenings when the only thing you had to worry about was whether you'd remembered to shake out your shoes before putting them on. It's our liquid ode to the underdogs, the misunderstood plants that most people consider a nuisance. Because here's the thing - where others see weeds, we see potential. Where they see thistles, we see character. And in Duwweltjie, we saw the perfect inspiration for something we love most: wine.
Behind The Vineyard
Every great wine has its roots in good soil and a great story, and Duwweltjie's tale is rooted in the open plains of Joostenberg, Paarl. These venerable vines have been basking in the Cape sun since 1961, drawing character from a fascinating soil tapestry of weathered granite and sandstone.
Right now, the vineyard teams are busy with canopy management which we can best describe as giving the vines a carefully considered haircut. We're finding the right balance, ensuring enough leaves to nourish the developing fruit but not so many that they block out the sun or reduce airflow.
With a few heatwaves predicted this summer, Chenin Blanc, a drought-resistant varietal, is a star player up for the challenge, so we love working with it in South Africa. The old vines of Duwweltjie, with their deep root systems, are particularly skilled at withstanding dry spells, making them a climate-smart choice for our sun-drenched vineyards and consistently delivering quality grapes year after year.
Behind The Wine
In the cellar, we're hands-off but heart-in. We begin with whole-bunch pressing. This soft touch preserves the delicate flavours and aromas that make Duwweltjie special.
For fermentation, we let Mother Nature take the lead. The juice ferments spontaneously in seasoned French oak barrels, which impart subtle character without overshadowing the wine's natural charm.
Our approach to crafting Duwweltjie is as meticulous as it is patient. We begin with multiple harvests of the vineyard, each pick timed to capture different flavour profiles and complexity. This layered approach allows us to build depth in the final wine from the very start.
After fermentation, we carefully select barrels that best express the wine's character. Duwweltjie then spends nine months on the lees, allowing it to blossom into its own. This extended maturation adds further complexity and a luxurious texture, resulting in a truly multifaceted wine
Tasting Profile
Duwweltjie is a tried-and-true crowd-pleaser with depth. On the nose, you're greeted with a bouquet of stone fruit, pineapple, and a hint of salt. Take a sip, and you'll discover lively suggestions of quince and white peach, with blood orange adding a zesty twist. The finish brings a refreshing acidity and a hint of salinity.
It's ideal for those leisurely picnics in the Cape Winelands, with the sun on your back and grass between your toes. Planning the season's inaugural braai? Duwweltjie's got your back. It'll stand up to those flame-kissed flavours and is the wingman you never knew you needed for your grill adventures. And as you watch the sunset from your stoep, painting the sky in hues of pink and gold? There's nothing quite like a glass of Duwweltjie to toast to the realisation that you've got months of sunshine and laughter stretching out before you. Summer, here we come!
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Come visit our tasting room to experience Thistle & Weed firsthand from Thursday to Saturday at 10:00, 12:00, and 14:00. Can't make the journey? Order online and bring a taste of the vineyard to your home.
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