Badsberg Belladonna Red Blend 2023

The Producer

Badsberg Wine Cellar sits at the foot of the Badsberg mountains in the Breedekloof Wine Valley, where they’ve been making proper, drinkable wine since 1951. What started as a humble co-op has become one of the Breedekloof’s most decorated cellars — three-time winner of the General Smuts Trophy (SA Young Wine Show Overall Champion) in 2009, 2016 and 2020, SA Champion Chenin Blanc, six-time Pietman Hugo Trophy winner, and a cabinet full of Veritas, Michelangelo and Platter’s awards. Cellarmaster Willie Burger has been steering the ship since 1998, backed by winemakers Henri Swiegers, Jaco Booysen and Cobus Kruger. Their philosophy is dead simple: make wines that are enjoyable to drink. No faffing about, no pretence — just quality fruit, honest winemaking, and a track record that speaks for itself.

Vintage & Terroir

The 2023 Belladonna hails from Breedekloof — a valley that punches well above its weight when it comes to red blends. The Mediterranean climate delivers around 800–1000mm of rainfall annually, giving vines that perfect sweet spot for ripening quality fruit without overripening. The vineyards sit on deep alluvial soils with excellent water retention, flanked by mountain slopes that funnel cool afternoon breezes through the valley. It’s exactly this combination of warm days and cool nights that allows seven different grape varieties to ripen harmoniously in a single blend — not an easy trick to pull off. Christine Rudman, writing in the Platter Guide on the 2022, noted: “Eclectic blend of 7 varieties of which cab & merlot contribute 50%, yet 2022 works.” When a Platter’s critic says an eclectic seven-variety blend “works,” that’s a serious nod to the winemaking skill behind it.

In the Cellar

This is where Badsberg’s experience really shows. Blending seven varieties — Cabernet Sauvignon, Merlot, Shiraz, Cabernet Franc, Petit Verdot, Durif and more — requires confidence and a deft hand. Malolactic fermentation takes place in new and second-fill American and French medium-toast oak barrels, followed by 15 months of maturation before bottling. The oak programme is carefully calibrated: enough to add structure and spice without burying the fruit. The result is a wine that’s greater than the sum of its parts — each variety contributing something to the final blend without any single one dominating.

Tasting Notes

Deep ruby-garnet in the glass. The nose opens with vivid dark fruit — blackberry, cassis, dark plum — layered with dried herbs, baking spice and a hint of liquorice. On the palate, this is generous and curvaceous: ripe berry fruit, supple tannins and a savoury, spicy undertow that carries through to a long, satisfying finish. There’s complexity here without heaviness — the kind of wine that’s immediately delicious but clearly has more to give with time.

Platter’s 4 Stars (89 Points) — Christine Rudman on the 2022 vintage: “Vivid dark fruit with spice & dried herbs, hint of liquorice, a curvaceous body & supple tannin. Youthful, already delicious, but should reward cellaring.” The previous 2021 vintage took a Michelangelo Double Gold and a Gold Wine Awards Gold — this wine consistently delivers at the highest level. At this price, from a three-time General Smuts Trophy cellar, it’s one of the best-value serious red blends in South Africa.

Food Pairing

Built for the braai — magnificent with a thick-cut ribeye, lamb chops with rosemary, or slow-smoked brisket. Also pairs beautifully with venison pie, bobotie, shepherd’s pie or a rich oxtail stew. The supple tannins and dark fruit character make it equally at home with aged hard cheeses or a hearty mushroom and red wine pasta. Serve at 16–18 °C. Drinking brilliantly now, but Christine Rudman says it “should reward cellaring” — so stash a few bottles if you can resist.

Technical Details

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