Carl joined DeMorgenzon Estate in 2010, and fulfils the role of Chief Executive and Cellarmaster. He is passionate about making beautiful wines that are produced as a result of careful interpretation of the growing site and thereby a unique expression of site and vintage. Carl’s creative flair and drive for success has steered DeMorgenzon to being recognised as one of South Africa’s great wine estates.
Among his numerous accolades DeMorgenzon has managed to win Platters White Wine of the Year, two years in a row, with the DeMorgenzon Maestro White and DeMorgenzon Reserve Chardonnay, as well as winning numerous local and international trophies, most notably, international yrophies for DeMorgenzon Reserve Chenin Blanc at the International Wine Challenge and International Wine And Spirits Competition, and international trophies for DeMorgenzon Maestro White and DeMorgenzon Reserve Chardonnay at Decanter World Wine Awards. The 2017 release of a special cuvee of Chenin Blanc named The Divas was awarded 98/100 from Tim Atkin, and went on to get selected as the Best Chenin Blanc at Platters in 2018. The 2017 Reserve Chenin Blanc was selected as one of Decanter Magazine’s top 50 wines of 2018.
In addition to Carl’s responsibilities at DeMorgenzon he is a non-executive board member representing Stellenbosch at Vinpro, as well as an active committee member of The Chenin Blanc Association.
Carl resigned from the CWG in May 2020 to move with his family to Canada. He joined a large company who has operations in both Ontaria and British Columbia.
The grape varieties are fermented separately in concrete and stainless steel. Fermentation of whole berries with a percentage whole bunch is concluded without yeast addition.
Spontaneous malolactic fermentation is followed by 18 months ageing in used French oak cask. Bottled without filtration.
Highly concentrated Stellenbosch Roussanne is gently crushed and given a short skin contact before an extended slow pressing. This yields a juice with good levels of grape tannin and an excellent chemical balance. Natural fermentation in French oak cask follows, with partial malolactic fermen- tation and a maturation on gross lees for 12 months. The wine is stabilised and settled naturally, with minimal filtration at bottling.
Perfectly ripe Grenache Blanc, deep yellow in colour, was hand harvested and gently crushed into a cool tank. The crushed fruit was left to macerate for 24-36 hours, before gentle pressing. A short settling was followed by natural fermentation in cask. Malolactic fermentation was allowed to complete and was followed by maturation on the gross lees for 12 months.
Selected from the foothills of the Stellenbosch Mountains, Roussanne fruit with small concentrated berries is ripened to a russet brown colour and hand harvested. Pre-chilled in the winery, whole bunches are gently pressed, incorporating press fractions into the free run wine. Minimal settling without added enzyme follows, where after the wine is fermented in cask and left on the gross fermentation less for fi fteen months before bottling straight from cask without filtration.
Granitic soils and gentle ripening conditions in the Stellenboschkloof contribute to this
aromatic and highly nuanced wine. Hand harvesting and careful selection is followed by
natural fermentation of whole berries and a small percentage of whole clusters. Maturation
in cask lasted for 18 months followed by bottling directly from cask without filtration or