Yo El Rey is the project of South African-born winemaker Angelo van Dyk, who makes wines between South Africa and his London home.

His approach is deliberately low-intervention, focusing on energetic, vibrant wines that allow the character of the fruit to shine.

Good Luck Rouge takes its name from the small Good Luck farm in Walker Bay, near Stanford, where the Syrah is grown.

The farm is a regenerative, organic-minded polyculture, with vineyards growing alongside fruit trees, vegetables, bees, goats and chickens.

Walker Bay is a cool‑climate wine region on South Africa’s southern coast, centred around the seaside town of Hermanus in the Overberg (Western Cape). Kept cool by the Antarctic-sourced Benguela Current, it benefits from maritime breezes and a long, moderated growing season that helps preserve acidity and refine fruit expression.

Walker Bay includes sub-regions such as Hemel‑en‑Aarde Valley, Upper Hemel‑en‑Aarde and Hemel‑en‑Aarde Ridge, situated between about 200 and 400 metres above sea level. These wards produce wines of finesse and balance, with soils ranging from shale and sandstone to granite and clay-rich loam.

The region is especially celebrated for Burgundian varieties: Pinot Noir and Chardonnay shine here, delivering elegant, mineral‑tinged wines with vibrant acidity and structural polish Sauvignon Blanc is also widely planted, offering crisp citrus and flinty character, alongside smaller plantings of Syrah, Chenin Blanc and Pinotage.

Walker Bay’s wines typically display pure red fruit (in Pinot Noir), a savoury‑saline element unique to its coastal terroir, and clarity of expression. Premium producers such as Hamilton Russell, Creation and Ataraxia are noted for site‑specific, artisanal wines that reflect the region’s precision and cool‑climate pedigree.

Walker Bay continues to gain acclaim for its cool‑climate elegance and distinctive coastal freshness, making it one of South Africa’s most exciting emerging regions.

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.