AA Badenhorst is a family run estate, owned by cousins Hein & Adi. Their family have over 50 years’ experience in South Africa’s wine industry. Over the years this red wine has changed from being a punchy blend based on Syrah to a graceful on ebased on Cinsault. Adi says "We’ve turned the Red Blend a bit upside down…Why? Because Cinsault is a fabulous grape and always a pleasure to drink". The Secateurs Shiraz Cinsault is full of dark fruits with undertones of earth, balanced by a freshness from dried raspberries and red cherry. 

Andre Adriaan Badenhorst grew up between the vineyards of Constantia and spent his time picking (stealing) grapes. “It all started when Jean Daneel, then winemaker at Buitenverwachting, let me make my first wine when I was thirteen,” Adi recalls.

After completing his studies at Elsenburg, Adi worked a few harvests at Chateau Angelus, Alain Graillot in the north Rhone, France and Wither Hills in New Zealand and did stints at local cellars Simonsig, Steenberg, Groote Post and nine years as winemaker at the esteemed Stellenbosch estate, Rustenberg.

In 2008 he packed it all in and bought a 60-hectare piece of land in the Paardeberg with his cousin Hein. They now proudly farm together, practice biological farming and make natural wines in the traditional manner.

On Kalmoesfontein it is back to basics, using traditional winemaking equipment and old cement kuipe. “We make wines with immense character. We’re using what we can afford. We are making the best wines we can. And we are having great experiences. I want to make something, involving interaction from my family.”

Today Adi Badenhorst is a much talked about winemaker, member of the Cape Winemakers Guild, founding member of the Swartland Revolution and Swartland Independent, proud dad to Samuel Sunnyskies & Ana Kalander and ever evolving Vigneron, amongst other things (like parrot farmer, LP collector, egg poaching pro, tea connoisseur, Land Cruiser driver, ponytail wearer and local legend…)

The Swartland wine region, located north of Cape Town between Paarl and the Atlantic coast, has emerged as one of South Africa’s most exciting and innovative wine areas. Named after the indigenous “swartbos” (renosterbos) shrub that turns the landscape dark after the rains, the region has a warm, dry Mediterranean climate with long, hot summers and low annual rainfall. Cooling afternoon breezes from the Atlantic and large diurnal temperature ranges help preserve acidity and balance in the grapes, but water scarcity and drought remain constant challenges for growers.

The soils of the Swartland are diverse and include granite, schist, shale and iron-rich “koffieklip” – each contributing distinctive structure and minerality to the wines. Old bush vines, often dry-farmed, are a key feature of the region and are well suited to the harsh conditions, producing low yields of highly concentrated fruit.

Traditionally known for bulk wine production, the Swartland has, over the past two decades, become a hub of artisanal winemaking. Mediterranean varieties such as Chenin Blanc, Grenache Blanc, Viognier, Shiraz, Grenache, Mourvèdre and Cinsault thrive here, and blends inspired by the Rhône Valley have gained particular acclaim.

The main growing areas include the Paardeberg, Malmesbury and Riebeek-Kasteel, each with its own terroir identity. Leading producers such as A.A. Badenhorst, Eben Sadie (Sadie Family Wines), Mullineux and David & Nadia have played a pioneering role, crafting wines of purity, texture and authenticity. Swartland wines are often perfumed and expressive, with flavours of stone fruit, citrus, wild herbs and savoury spice, reflecting the rugged beauty of this distinctive region.

Syrah, also known as Shiraz in Australia and parts of the New World, is one of the world’s most celebrated red grape varieties. Its origins trace back to the Rhône Valley in France, where it thrives in both the northern Rhône’s steep, granite slopes and the warmer southern regions. Syrah vines are hardy and adaptable, tolerating a range of soils, but they prefer well-drained sites with ample sunlight. The grape is naturally vigorous, with small, thick-skinned berries that produce deeply coloured wines rich in tannin and flavour.

Today, Syrah is planted widely across the globe. In France, it remains dominant in appellations such as Hermitage, Côte-Rôtie, and Crozes-Hermitage. In Australia, Shiraz is the country’s flagship variety, producing styles from bold, ripe Barossa bottlings to elegant, cool-climate Yarra Valley expressions. Significant plantings also exist in South Africa, the United States (notably California and Washington State), Chile, and Argentina.

The style of Syrah/Shiraz varies with climate and winemaking approach. Cool-climate examples offer notes of black pepper, violets, and fresh blackberry, with firm acidity and structure. Warmer regions produce richer, fuller wines with flavours of ripe plum, black cherry, chocolate, and spice. Across styles, Syrah is prized for its depth, versatility, and ability to age gracefully.

Cabernet Sauvignon is one of the world’s most widely planted and celebrated red grape varieties, known for its deep colour, firm tannins, and remarkable ageing potential. Originating in Bordeaux, France, as a natural cross between Cabernet Franc and Sauvignon Blanc, it has become a global benchmark for structured, full-bodied red wines.

Viticulturally, Cabernet Sauvignon is a hardy, late-ripening grape that thrives in warm, sunny climates. It produces small, thick-skinned berries, contributing to its bold tannic structure and deep colour. The vine is relatively resistant to disease and adapts well to diverse soils, making it suitable for a wide range of terroirs.

Today, Cabernet Sauvignon is planted extensively across the world—from its French homeland in Bordeaux’s Left Bank, to California’s Napa Valley, Chile’s Maipo Valley, Australia’s Coonawarra, and South Africa’s Stellenbosch. It often forms the backbone of blends, particularly in Bordeaux-style wines, but also shines as a varietal expression.

Flavour profiles typically include blackcurrant (cassis), blackberry, mint, cedar, and tobacco, often developing notes of leather, earth, and spice with age. Styles range from fruit-forward and plush in warmer climates to structured and herbal in cooler ones. Cabernet Sauvignon’s power, elegance, and longevity make it a cornerstone of fine red winemaking worldwide.

Cinsault (also spelled Cinsaut) is a versatile red grape variety traditionally associated with the south of France, particularly the Languedoc and Provence regions. It thrives in hot, dry climates and is valued both as a blending grape and, increasingly, for varietal wines. Cinsault is also a key component in many rosés, including those from Provence, and has played a historical role in the wines of North Africa and Lebanon. It is one of the parent grapes of South Africa’s Pinotage, having been crossed with Pinot Noir.

The grape produces light- to medium-bodied wines with soft tannins and moderate acidity. Its aromatic profile is typically fresh and fruit-driven, offering notes of red berries such as strawberry and raspberry, alongside floral hints, spice, and occasionally a touch of earth or garrigue. When yields are controlled and vines are well-managed, Cinsault can produce elegant, perfumed wines with notable finesse.

Viticulturally, Cinsault is prized for its drought resistance and productivity, though it can suffer from poor fruit concentration if overcropped. Its large berries and thin skins make it susceptible to rot in humid conditions, so it is best suited to warm, dry climates. Today, it is seeing renewed interest in regions like South Africa, California, and Australia for fresh, low-intervention winemaking.