A Little Bit About Me
Jacoline Haasbroek alias My Wyn. Some people forget my name but remember me as “ the woman from My Wyn”. My Wyn started in 2001 when I decided to round off my Wine Diploma II, presented at the time by the Cape Wine Academy, by buying a ton of grapes and making my own wine … Continue reading
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My Wyn Sauviognier 2012
50 : 50 % Sauvignon Blanc and Viognier blend. Only two barrels made. The name Sauviognier unique to My Wyn. Barrel fermented and matured on the lees for 10 months' in third-fill French oak barrels. Tropical lemon and lime flavours from the Sauvignon, rounded off by the fruit basket characterics of the Viognier. Enjoy on its own on a hot summers day or to complement grilled/fried fish, oysters, seafood, chicken and soft, creamy cheese.
My Wyn Semillon 2011
Only one barrel made. Fermented and matured on the lees for ten months in a second fill 225l French oak barrel. A wine made to age with grace, becoming rich, luscious, more lanonlin and honey. Complements risotto, flavoured with mushrooms, crab, prawns, mussels and richly sauced fish dishes. Also pairs well with creamy Indian curries and coconut dishes.
My Wyn Viognier 2012
Barrel fermented and matured on the lees for 10 months' in second-fill French oak barrels. Floral, spicy, peach and apricot nose. Vanilla undertones and a lingering fragrant aftertaste. Complements spicy food - curries, Thai dishes, as well as rich, creamy sauces, paella and smoked cheese.
My Wyn Shiraz Plaasmeisie 2010
Only one barrel made. Three weeks maceration in open 500l vat. A further 22 months' barrel maturation in a second-fill French oak barrel. The Plaasmeisie reminds of the Cadbury chocolate advert in which a beautiful \"country girl\" carries two buckets of milk uphill on a dust road. Soft mocca flavours with a shy earthy tone. Enjoy on its own, slightly chilled on a hot summers day, with a barbeque, smoked meat or rich creamy sauces. Unfiltered.
21 Days' maceration in open 500l barrels. 22 Months' barrel maturation in second-fill, 225l French oak barrels. Layers of wild berry, spice and violets. A lingering savouriness with sweet, ripe tannin. Complements rich sauces, game, grilled and roasted meat, as well as matured hard cheese. Unfiltered.
My Wyn Merlot 2010
Only two barrels made. 21 Days maceration in open 500l barrels. 24 Months barrel maturation in second fill French oak barrels. Aromas of cherries, violets, plums and spicy nutmeg. Compliments pork belly, smoke chicken, duck and game birds and matured hard cheese. Bottled unfiltered.
My Wyn Cabernet Franc 2010
21 Days maceration in open 500l barrels. 21 Months barrel maturation in second fill French oak barrels. Aromas of dark berry and on the palate herbaceous and earthy. Compliments pork and rich, creamy pasta sauces. Or enjoy a glass on its own to unwind after al longggg day. Unfiltered.
My Wyn Petit Verdot 2011
21 Days' maceration in open 500l barrels. 22 Months' barrel maturation in second-fill French oak barrels. Some perfume on the nose. On the palate aromas of ripe fruit, blue berries and an earthy undertone. Complements wild food, such as game, ostrich, wild boar or slow stewed bredies. A real winter warmer. Unfiltered
My Amber 2011
Only two barrels, 100% Viognier. Fortified with KWV 3yr old brandy, three weeks skin contact and a further 10 months barrel maturation in old 225l French oak barrels. Enjoy chilled as an aperitif or with foie grass. Excellent as a dessert wine with mascerpone dressed with preseved figs, dates, apricots and nuts.
My Robyn 2009
Only three barrels made. 100% Shiraz. Fortified with 3-year old copper potstill brandy. 30 Months barrel maturation in old French oak. Enloy on a cold, rainy day in front of a big log fire. Compliments a cheese platter, biltong and nutty chocolates.
My MCC 2010
Brut. 63% Chardonnay & 37% Pinot Noir. Only 1500 bottles. The base wine fermented and matured for six months' in third-fill French oak barrels. A further 27 months' bottle maturation on lees before disgorging.