Founder of Rock of Eye Family Winery, established in 2021, Coenie Snyman has over three decades of experience in winemaking. He graduated from Stellenbosch University with a BSc degree in viticulture and oenology in 1994, followed by an honours degree in oenology in 2000. Early in his career, Coenie was mentored by Martin Meinert at Vergelegen and Chris Keet at Cordoba, with international harvests in California and Bordeaux further shaping his winemaking expertise.
Coenie joined Distell in 1995 as the winemaker for their Bergkelder range of red wines, and by 2003, he became the cellar manager. His 16-year tenure at Rust en Vrede, where he focused on Cabernet Sauvignon, allowed him to collaborate closely with Chef David Higgs, creating wines that seamlessly complement fine dining while capturing the essence of Stellenbosch.
His unique approach to winemaking is rooted in interpreting nature’s gift from vineyard to cellar. “Rock of Eye,” a tailoring term describing an instinctive ability to perceive tasteful proportions, reflects his intuitive winemaking style, shaped by years of experience. The winery’s first vintage is already featured in Michelin-starred restaurants, showcasing his dedication to crafting wines with distinctive character that pair beautifully with food.
Coenie is honoured to have been named the Diners Club Winemaker of the Year in 2007 and has been a member of the Cape Winemakers Guild since 2010. Throughout his career, he has not only honed his winemaking skills but also mentored the next generation of winemakers.
100% Cabernet Sauvignon
Wine of Origin Stellenbosch
Coenie’s winemaking ethos is grounded in the belief that experience is paramount for crafting exceptional wines. With the inaugural vintage of Rock of Eye, he underscores the invaluable role of expertise and intuition in guiding the winemaking process. This a unique expression of Stellenbosch Cabernet Sauvignon from 2022 by Coenie Snyman. Its powerful and fruit-driven Polkadraai grapes bring juicy tannins to the blend. Simonsberg grapes bring austerity and tight tannins to the blend.
Tasting Notes: An array of black and red currants brings the wine to life, with graphite, cedar and fynbos aromas complementing the fruit. The palate is full of red, dark fruits, savoury notes and has a dry finish.
Ready for drinking now until 2037.
Winemaker: Coenie Snyman
75% Cabernet Sauvignon, 25% Syrah
The grapes were hand-picked between 12 February and 26 March. The Cabernet Sauvignon was sorted and fully destemmed. The Syrah was partially destemmed. Individual parcel and grape components were vinified separately. Fermentation took place in open-top fermenters and the cap was manually punched-down four times, daily. The maceration period varied between 14 to 24 days, this was followed by barrel maturation in 300 litre and 500 litre French oak barrels for 22 months. Bottled on 7 February 2018.
Tasting Notes: Cassis and black cherry aromas are complemented by cedar and pepper spice. Fresh flavours of red currant and liquorice persist. Chalky tannins balance the juicy mouthfeel and evolve into a firm and dry finish.
Ready for drinking from 2022 to 2026.
This wine is packed in a wooden box.
Winemaker: Coenie Snyman
75% Cabernet Sauvignon, 25% Syrah
The grapes were handpicked between 6 and 26 March. The Cabernet Sauvignon was sorted and fully destemmed and the Syrah was partially destemmed. Individual parcel and grape components were vinified separately. Fermentation took place in open-top fermenters and the cap was manually punched down four times daily. The maceration period varied between 14 and 30 days, followed by barrel maturation in 300 litre and 500 litre French oak barrels for 22 months. Bottled on 14 February 2019.
Tasting Notes: Cassis and raspberry aromas are complemented by savoury cedar and cinnamon spice. Cassis follows onto the palate along with fresh redcurrant. Chalky tannins balance the juicy, lingering mouthfeel.
Ready for drinking between 2024 and 2029.
This wine is packed in a wooden box.
Winemaker: Coenie Snyman
75% Cabernet Sauvignon, 25% Syrah
The grapes were handpicked between 6 and 26 March. The Cabernet Sauvignon was sorted and fully destemmed and the Syrah was partially destemmed. Individual parcel and grape components were vinified separately. Fermentation took place in open-top fermenters and the cap was manually punched down four times daily. The maceration period varied between 14 and 30 days, followed by barrel maturation in 300 litre and 500 litre French oak barrels for 22 months. Bottled on 14 February 2019.
Tasting Notes: Cassis and raspberry aromas are complemented by savoury cedar and cinnamon spice. Cassis follows onto the palate along with fresh redcurrant. Chalky tannins balance the juicy, lingering mouthfeel.
21 cases of this wine were previously sold on the 2020 Auction.
Ready for drinking between 2024 and 2029.
This wine is packed in a wooden box.
Winemaker: Coenie Snyman
75% Cabernet Sauvignon, 25% Syrah
Wine of Origin Stellenbosch
The grapes were handpicked between 6 and 26 March. The Cabernet Sauvignon was sorted and fully destemmed. The Syrah was partially destemmed. Individual parcels and grape components were vinified separately. Fermentation took place in open-top fermenters and the cap was manually punched down four times daily. The maceration period varied between 14 and 30 days. This was followed by barrel maturation in 300 litre and 500 litre French oak barrels for 22 months. The wine was bottled on 14 February 2019.
Tasting Notes: Cassis and raspberry aromas are complemented by savoury cedar and cinnamon spice. Cassis follows onto the palate along with fresh red currant. Chalky tannins balance the juicy lingering mouthfeel.
Ready for drinking between 2024 and 2029.
Winemaker: Coenie Snyman
The grapes were picked between the 3rd of March and the 9th of March. Components were vinified separately, and the grapes fully destemmed and sorted. During fermentation in open fermenters, the cap was punched down four times a day. Maceration for 7-36 days was followed by maturation in 300 and 500 litre barrels for 22 months. Bottling took place on the 1st of February 2017.
Winemaker: Coenie Snyman
The grapes were picked between the 3rd of March and the 9th of March. Components were vinified separately, and the grapes fully destemmed and sorted. During fermentation in open fermenters, the cap was punched down four times a day. Maceration for 7-36 days was followed by maturation in 300 and 500 litre barrels for 22 months. Bottling took place on the 1st of February 2017.
Winemaker: Coenie Snyman
The grapes were picked between the 4th of March and the 10th of April. The
components
were vinifi ed separately and the grapes fully destemmed and
sorted. During fermentation
in open fermenters, the cap was punched
down four times a day. Maceration for 21 to 31
days was followed by
maturation in 300 and 500 litre barrels for 22 months. Bottling took
place
on the 9th of February 2016.
Winemaker: Coenie Snyman
The grapes were picked between the 4th of March and the 10th of April. The
components
were vinifi ed separately and the grapes fully destemmed and
sorted. During fermentation
in open fermenters, the cap was punched
down four times a day. Maceration for 21 to 31
days was followed by
maturation in 300 and 500 litre barrels for 22 months. Bottling took
place
on the 9th of February 2016.
Winemaker: Coenie Snyman
The grapes were picked between 11 March and 11 April. The components were vinified separately. The grapes were fully destalked and sorted. During the fermentation in open fermenters, the cap was punched down four times per day. Maceration for 21-31 days followed by maturation in 300 and 500 litre barrels for 22 months. Bottled on the 6 February 2015.
Winemaker: Coenie Snyman
The grapes were picked between 11 March and 11 April. The components were vinified separately. The grapes were fully destalked and sorted. During the fermentation in open fermenters, the cap was punched down four times per day. Maceration for 21-31 days followed by maturation in 300 and 500 litre barrels for 22 months. Bottled on the 6 February 2015.
Winemaker: Coenie Snyman
The grapes were picked between the 12th and 20th March and the components vinified and matured separately. The grapes were fully destalked and sorted. During fermentation in open fermenters, the cap was punched down four times a day. Maceration for 14 to 31 days, followed by maturation in 300 and 500 litre barrels for 22 months. Bottled on 10th February 2014.
Winemaker: Coenie Snyman
The crop ripened simultaneously and the Merlot, Shiraz and Cabernet Sauvignon were picked in 3 days in the first week of March. The Petit Verdot was harvested 10 days later. The grapes were fully destalked and sorted. The components were vinified and matured separately. During fermentation, in open fermenters, the cap was punched down 4 times a day. Maceration for 7-25 days was followed by 22 month maturation in barrels. Bottled on 14 February 2013. Tasting Notes: Vibrant, deep ruby. Densely packed fruit aromas of cassis and raspberry. Dark chocolate and cedar with violets and spice complete. Dark currant with tobacco delivers a muscular punch. The lengthy finish shows dark fruit and savoury flavour. Rich style with powerful fruit and dry finish. This wine is packed in wooden boxes.
Winemaker: Coenie Snyman
The black Southeaster in November 2009 reduced the 2010 crop by 40%. The smaller Merlot crop ripened from late February, until end of March for the Petit Verdot. The components of the blend were vinified and matured separately. The grapes were fully destemmed and sorted. During fermentation, in open fermenters (tanks and barrels), the cap was punched down manually three to five times per day. Post fermentation maceration for 7-25 days, followed by 18 month maturation in 300 litre barrels. Bottled on 14 November 2011. Tasting Notes: This fruit driven wine shows cassis and raspberry aromas intertwined with dark chocolate and cedar notes, backed by a touch of cumin spiciness. The ripe cassis and dark chocolate follows through onto the mouth-filling palate. The lengthy finish is well balanced with the sweetness of the fruit and the dryness of the tannins.
Winemaker: Coenie Snyman
The vineyard is north facing and consists of a mixture of decomposed Helderberg granite and Table Mountain sandstone, classified as a Tukulu soil type with medium growth potential. The grapes were harvested in 3 sections on 9 March and 20 March 2009 and these sections were vinified separately. Fermented in open top fermenters at 28 degrees C for 7 days, punched down 3-5 times per day and macerated for a further 14 days. Malolactic fermentation took place in barrel and the wines were matured for 19 months in 100% new French oak. Tasting Notes: An intense ruby coloured Cabernet Sauvignon with classical aromas of cassis and pencil shaving. A lovely combination of raspberry and blue berry fruits with inky savoury characters supported by the presence of subtle oak. Attractive layers of Christmas pudding, Blackforest cake, raspberry and cedar on the palate. The structure is packed with strikingly fine grained fruit tannins supported by a solid oak backbone – fine enough to enjoy but firm enough for long cellaring.
Winemaker: Coenie Snyman
100% Single Vineyard Cabernet Sauvignon The vineyard is North facing and consists of a mixture of decomposed Helderberg granite and Table Mountain sandstone, classified as a Tukulu soil type with medium growth potential. The Cabernet Sauvignon clones 163 and 46 were grafted onto 101-14 rootstock and the vineyard was planted in 2000 and yielded 4.75 ton/ha in 2009. The grapes were harvested according to NDVI growth patterns in 3 sections on 9 March and 20 March 2009 and these sections were vinified separately. Fermented in open top fermenters at 28 degrees C for 7 days, punched down 3-5 times per day and macerated for a further 14 days. Malolactic fermentation took place in barrel and the wine was matured for 19 months in 100% new French oak barrel. 1008 bottles were bottled on 9 Dec 2010. Tasting note: An intense ruby coloured Cabernet Sauvignon with classical aromas of cassis and pencil shavings. A lovely combination of raspberry and blue-berry fruits with inky, savoury characters supported by the presence of a subtle oak aroma that needs a bit more time to integrate fully. Attractive layers of Christmas pudding, Black Forest cake, raspberry and cedar on the palate. The structure is packed with strikingly fine grained fruit tannins supported by a solid oak backbone ? fine enough to enjoy but firm enough for long cellaring. This is a unique wine from Rust en Vrede and I?m looking forward to the evolution of the 2009 Single Vineyard Cabernet Sauvignon with confidence. Drink from 2012 onwards.
Winemaker: Coenie Snyman
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