“Swerwer” - Is a name which describes the lives of many young winemakers chasing the vintages across the globe. Established in 2012 by winemaker Jasper Wickens, the Swerwer wines reﬂect the true character of the Paardeberg in the Swartland, South Africa.
Jasper Wickens’s wine journey started out as curiosity and quickly evolved into a more serious interest while working at Zevenwacht Wine Estate, where he gained knowledge on conventional winemaking. Jasper's ﬁrst opportunity to explore the wine world abroad was in Napa Valley, Northern California. With cutting edge technology and state of the art equipment, Jasper thought he had surely reached the pinnacle of wine making. That idea changed very soon after working with Adi Badenhorst in the Swartland and a new found love and a passionate relationship with the ‘primitive’ ways developed faster than Jasper could keep track of, resulting in an almost ten year working relationship at AA Badenhorst Family Wines. Throughout Jasper’s career at AA Badenhorst Family Wines, he was allowed the freedom to travel and experience new cultures of winemaking. He was particularly drawn to the ancient, steep sloped slate vineyards of Priorat, Spain. There he worked alongside Eben Sadie at Terroir-al-Limit, using traditional winemaking techniques, ploughing with mules and practicing biodynamic farming for the ﬁrst time. Moving with the seasons, working two harvest a year: a South African Swartland harvest followed by an European Priorat and Roussillon harvest, the ‘Swerwer’ was born. The curiosity and the desire to experience new and different ways of winemaking, coupled with constant exchange in energy, Jasper found it easy to pour all of his new ideas and knowledge into his own project. With Adi’s encouragement and mentorship, the production of the Swerwer wines established and slowly grew. Swerwer wines are made to best express where they come from. Each grape variety is treated in such a way that it is allowed to fully express itself, this allows for a liberal approach in the cellar. A minimum intervention approach is followed as set out by the Saraland Independent Producer guidelines. The wines are naturally fermented and no artiﬁcial additives are added.