Jurgen worked with the great Eben Sadie for a vintage in Spain (at Terroir Al Limit in Priorat) and also South Africa, with further stints in France (at Matassa with Tom Lubbe, Stephane Ogier, Roc d’Anglade) and in New Zealand and Russia (where Juregn made the premium wines for a big winery during 2008 and 2009). Subsequently, he worked for 4 years at Lammershoek with Craig Hawkins, but since January 2015 has solely concentrated on Intellego and renting vineyards for his project.

The vineyards for the Chenin are in Abbotsdale, Swartland, where the climate still has a residual Atlantic influence. The Intellego parcel is situated on a hill (200 metres altitude, east facing) and receives a constant breeze in the afternoon but gets lower rainfall than the other parcels.

Kedungu is a lively little red from vineyards on the Agter Paardeberg. Thjis nifty blend comprises 40% Syrah 30% Cinsault and 30% Mourvedre from vines on a cooler slope that ripens a bit later than the rest. The mitigating breeze in the afternoon during summer contributes a lot and the water retention of the soil is very good. This is a granitic site with some veins of quartz running through it. The wine is whole bunch fermented in plastic open tanks; the Mourvedre and Cinsault spend seven days on the skins with the Syrah spending three weeks. Once a day gentle punch down with the feet to get a better feel of the fermentation temperature. The must is basket pressed, ambient ferment with indigenous yeasts followd by maturation in a combination of 225 litre and 500 litre old French oak barrels (6-10 years) for 8 months. No filtration, No fining and just some sulphur before bottling. A sensational wine, firm yet utterly juicy.