Who makes it
MC Stander studied viticulture and oenology at the University of Stellenbosch before spending a decade as a viticulturist and winemaker in Paarl and the Swartland. His career also included the farm manager role at Porseleinberg and winemaking positions at Lemberg, Antebellum and Joostenberg Wines.
Stander launched L’Equinox in 2019 and made the first vintage in Jurgen Gouws’s winery. The cellar uses natural fermentations and only a small amount of sulfur dioxide.
Where it grows
L’Equinox works with five growers across the Paardeberg, where the vineyards sit on decomposed granite soils. Almost all are farmed organically and or biodynamically. The project also combines leased organic vines with fruit from organic or biodynamic growers.
Decomposed granite is weathered rock with a loose texture that allows water to move quickly through the soil. The grower network keeps Paardeberg fruit at the centre of the range while farming remains distributed across several vineyards.
What they make
The range includes To Maike and the Rest, a Chenin Blanc white made entirely from Chenin Blanc, and Low Drama Rosé, a rosé made from Pinotage and Mourvèdre. To Maike and the Rest uses skin contact and whole bunch fermentation. Together, the bottles place a natural style white beside a rosé made from two red grape varieties.
L’Equinox favours lighter extraction and limited skin contact for white wines. To Maike and the Rest opens with ripe fruit and dried peach. Chalky grip runs through the palate, which is salty, dry and clean.