MORE ABOUT TERRACURA WINES

Inspired by the Swartland Revolution, Michael Roets started Terracura Wines. He initially produced the Silvervis Chenin Blanc, under the guidance of winemaker Chris Mullineux, in two Nomblot concrete eggs that he bought at the 2010 and 2011 Swartland Revolution auctions.

Winemaker Ryan Mostert joined the business in 2014 and was replaced by Chris Groenewald in 2021 after accepting a sommelier job in London.

Groenewald says that the name Terracura was chosen for the business because it means to “take care of the earth” and reflects Roets and Groenewald’s dedication to environmentally responsible production and winemaking practices.

The grapes are sourced from five producers in the Swartland, Durbanville and Breede River Valley. These producers use organic production methods to build soil nutrient levels and improve soil fertility, and don’t use any chemical fertilisers or pesticides. Most of the vineyards are quite old – with the oldest consisting of bush vines planted in 1964.

Groenwald says their desire to use everything and waste nothing was behind the creation of their Smiley range: “A smiley is a traditional South African dish featuring sheep’s head as the main ingredient.

“The Smileys are non-vintage wines, first made from a blend of wine left over from the Silvervis 2011 and 2012 winemaking process. The quality is good, but it is not as good as that of the Silvervis.”

The Smiley range consists of four wines: the Smiley Fresh White, Smiley Fresh Red, the Smiley Red and Smiley White. With regard to the reds, the Fresh is Cinsaut-driven and the Smiley Red is Shiraz-driven. Both the whites are Chenin-driven, but the Smiley Fresh has less skin contact and is more fruit-driven. The Smiley White is more complex, with more skin contact and oxidative components, and contains some unfortified sherry. The Smiley Fresh wines sell for about R170 a bottle, while the Smiley Red and Smiley White sell for around R210 a bottle at the cellar door.