THERE’S NO STOPPING GROOT PHESANTEKRAAL’S YOUNG WINEMAKER, RICHARD SCHROEDER
Extroverted and bursting with the energy of youth and exciting new ideas, thirty-one-year-old Richard Schroeder joined Groot Phesantekraal as winemaker in late 2020.
Intimately acquainted with the Brink family and Durbanville, having grown up alongside the Brink sons and attended the same schools, this talented graduate in viticulture and oenology from Stellenbosch University completed his studies in 2015.
Following a practical year at Rust en Vrede under the mentorship of much-admired winemaker Coenie Snyman, Richard ventured to the Northern Cape to craft wines for Orange River Cellars. He later seized an opportunity at Villiersdorp Cellar, back in the Western Cape, where he also had the chance to work with and learn from Kevin Grant of Ataraxia Wines in the Hemel-en-Aarde Valley.
Returning “home” to work with old family friends at Groot Phesantekraal was an opportunity Richard eagerly embraced.
“I was born and bred in Durbanville, raised on a cattle farm between Durbanville and Paarl to be exact,” he explains. “That’s how I ended up knowing the Brink family. I was friends with the sons Rennie and Jeandré since an early age. We all matriculated at Paarl Boys’ High School, and pursued studies through Stellenbosch University.”
Richard, whose parents works in construction, says he’s been deeply connected with nature since he was young. He mentions an innate understanding of agriculture, now finessed by his winemaking studies and some solid years of experience in the industry, and admits that if not for winemaking, he might have pursued a career in conservation ecology or forestry.
He views winemaking as an art form – a perfect medium for expressing his creativity while honouring his scientific interests. “I’m a multi-faceted guy,” Richard laughs. “I’ve been called slightly eccentric at times, so I guess winemaking is a good fit for me. Adding value is part of who I am, and I’m stoked to be able to live this out in my work.”
His winemaking method blends fresh innovation with respect for centuries-old traditions. “I choose to approach winemaking with a healthy dose of curiosity and new thinking, while never ignoring the basics. At Groot Phesantekraal, we follow tradition when and where it makes sense – it’s important to find a balance that works, that enables us to deliver the best wines possible, reminiscent of place.”
All cool climate wines, they are rich, yet balanced, delicate and refined in taste with low sugar and alcohol levels and pronounced acidity. The higher acidity gives our wines a pleasant freshness.
“It’s in the cellar, that Groot Phesantekraal’s unique story of terroir becomes fully known,” he reveals. “The farm’s shale soils combined with a high clay concentration and underlying iron stone fragments mean wines are rich in style with an elegant minerality – immediately identifiable across the range.”
His winemaking approach is one of low intervention, letting the fruit speak for itself. Together with the team, he strives for balance and elegance in the wines, and the preservation of purity of fruit and minerality. Richard says it means he has to apply a careful blend of intuition and chemistry, something that’s a natural fit for his personality.
At Groot Phesantekraal, he relishes the freedom to craft cool climate wines in his personal style – wines that are delightful to drink now or to cellar for future enjoyment. “Working with the Brink family at Groot Phesantekraal is really inspiring and challenging in a good way! I learn so much from them, and I also get to use my voice. My opinion counts. I can tell my own story through the wines I make here, put my own personal stamp on each and every one of them.”
Richard’s prowess in the cellar is certainly paying off, and fast too. A career highlight during his short time at Groot Phesantekraal includes being twice nominated for the prestigious Diners Club Young Winemaker of the Year awards: in 2022 for his 2021 Syrah – the debut vintage, made from the oldest vineyards on the farm; and again in 2023, for his 2022 Marizanne Reserve Sauvignon Blanc. There were other top awards too, including two trophies. Richard’s Berliet Pinotage 2021 earned one for best Pinotage (97 points) at the 2023 Trophy Wine Show. Meanwhile, the 2023 vintage of his Chenin Blanc earned the Chenin Blanc trophy at the 2023 Michelangelo International Wine & Spirits Awards.
“It’s intensely satisfying to know that all the stress of my first year on the farm was totally worth it,” he explains, referencing to his first harvest at Groot Phesantekraal in 2021, and the creative winemaking that ensued in the absence of formal cellar facilities on the farm at the time.
In 2023, with some innovative thinking and major investment, the Brink family converted an area adjacent to our tasting room and restaurant, previously used as a dairy and for activities related to the farm’s cattle, into a state-of-the-art cellar. Featuring receiving facilities, sorting tables, stainless steel tanks, imported concrete eggs and clay pots (amphorae), as well as new and older French oak barrels, this is where all Groot Phesantekraal wines from the 2024 vintage are made.
“I started here with my five tanks and no cooling! The wines were still made at Diemersdal with maturation happening at Groot Phesantekraal, while bottling was split between the two farms. It took some clever thinking and coordination – it really felt like a mountain of responsibility on my shoulders. But I pulled it off, with the help and guidance of not only the Brinks and other farm members, but also the incredible team at Diemersdal. Deep relationships were formed in the process. And my winemaking skill was honed like never before. I’m forever grateful for the opportunity. Not only that. I also got to meet, Janeke Beck, winemaker at Diemersdal, who’s now my wife! Seems like it was all written in the stars, as they say.”
Richard and Janeke got married in November, in the Kouebokkeveld.
There’s even more adding to Richard’s excited anticipation of the future – the promise of a very successful winemaking future at Groot Phesantekraal “I reckon we’re already making some of the best wines in Durbanville, if I may say so myself. But we’re aiming to achieve even more, growing organically, step-by-step, at our own steady but quite progressive pace.
“Keep your eye on our amazing Chenin Blancs – we’re placing a greater focus on this versatile cultivar, grown here in a cool climate, proudly bearing the Wine of Origin Durbanville mark.”
Coinciding with our differentiated approach, now with Chenin Blanc as our focus cultivar in terms of our white wines, comes our brand-new restaurant, situated a stone’s throw away from our modern tasting room and situated in our historic stable dating back to 1767. It beautifully blends past and present.
Original features like the centuries-old cobble stone floor and wooden troughs seamlessly complement modern, comfortable furniture, while historic photographs and custom blue Dutch tiles adorn the thick walls.
Expect exceptional seasonal menus that highlight local Durbanville produce and fresh ingredients sourced directly from the farm, such as figs, quinces, honey, olive oil, meat, bread, and dairy. Each dish is thoughtfully designed to complement our wines.
Generosity defines the dining experience here. It’s the perfect setting for a leisurely family-style breakfast or lunch on a long weekend, or a quick mid-week treat.
Meals are also served outdoors on the grassed terrace, offering a spectacular view of the Boland Mountains and surrounded by a charming garden.
The restaurant hosts an exciting array of special evenings and events throughout the year. Keep an eye on our social media pages and blog to keep abreast of gesellige happenings at the farm.
That’s not all. We’ve just launched our new premium wine club, The Wine Herd. Members receive a range of excellent benefits. Click here to find out more.
