THE FOUNDRY, South Africa
What sets The Foundry apart is its unwavering commitment to minimal intervention. Winemaker Chris selects carefully sourced fruit—sometimes a single row—across regions like Stellenbosch, Swartland, and Malmesbury. These grapes are fermented spontaneously or with minimal inoculation, with little to no sulphur added, and aged in a variety of vessels (stainless steel, concrete, amphora, old oak) to let site character and purity shine.
Viticulture
The Foundry operates on low-intervention, site-specific principles, carefully choosing parcels with distinct terroir and allowing each to express itself. Vines are predominantly dry-farmed, with sustainable practices upheld across all blocks.
Winemaking
Harvest is both hand-picked and chilled before pressing to preserve freshness—particularly for whites such as Viognier, Roussanne, and Grenache Blanc, which may then undergo native-yeast fermentation in vats, amphora, or old oak barrels. Reds including Syrah and Grenache Noir receive whole-bunch fermentation followed by ageing in a mix of old oak and concrete for around 11–16 months, depending on vintage and variety .
- Authentic site expression – fruit sourced by row or block from premium Cape vineyards, emphasising terroir.
- Minimalist, textural winemaking – native ferments, diverse vessel ageing (old oak, concrete, amphora), minimal sulphur and no filtration.
- Critically acclaimed – multiple accolades, including a Geoffrey Platter five-star for Syrah and near-perfect scores for both white and red releases.
