Happy Happy!
TESAME 2021 - 95
It came as a surprise. A welcome surprise. A gift. A Krismisboks. In November. And did we need it. The past two months were a bit of a challenge. But our young rockstar buck, our Tesame, delivered again. It will go better now.
DISDIT 2022 (Hardly a Wallflower) - 94
How do you explain to this exceptional wine; that she did not get a fifth star this year. That 94 is as good as 95? That she has been performing brilliantly and consistently ever since she came on the scene and has established herself as one of the benchmark white blends. That she has admirers all over the world. Ai.
THANK YOU!
Everyone on the farm is involved in making these wines. Thank you. But a special thank you to Marelise and Quintus.
For those who still have to get their DISDITS and KRISMISBOKSE you can order online as usual. Good news for those who will be in our part of the world is that the tasting room will be open for most of December. Details to follow.
Johan Heyns
]]>For a long time, I was not sure whether I’d be going on the roadshow. I considered sending my daughter Era. There is still a lot to do on the farm.
And then this morning I realised that I need to do it and that I want to do it.
So – I will be there.
The courier services are up and running and when I come back, we will resume our tastings again.
Anysbos Groete
Johan Heyns
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Niels Verburg keeps saying that Botriver, note not Botrivier, is the centre of the universe. I often wondered about this until now. Two weeks ago, three bridges over the Bot Rivier got washed away by what some people around here say is a hundred-year flood. I have not been around for that long but take their word for it.
What I did see was streams turning into rivers and rivers turning into three-hundred-meter-wide raging torrents of brown angry water. And leaving behind sandy flatlands and broken dams. Mounds of debris on broken fences. We lost one dam, a second is severely damaged and the third, Rian se Brug which is at our entrance, was probably a few hours away from being washed away. Basie Smal lent us an excavator for a day, to patch up the worst damage. You can cross on the dam wall now - but be careful.
Before this we had to get in and out through brother Bernhard’s vineyards, and our neighbour to the south, Nabot. Where the term “wydsbeen over the dongas” come from. Wheels straddling both sides of the donga.
And just apropos nothing - we have not had power for more than two weeks and our internet only came back on Friday.
Back to Botrivier and Swartrivier and Leeuwriver and Jakkalsrivier. Most of our staff live in Botrivier. At first, they stayed at home. Then we fetched them, a hundred-kilometer detour through Caledon. Then as the Swartrivier levels dropped we got them over with a tractor and trailer and home with our thirty-year-old Isuzu lorry. The trip shortened from two hours to about forty minutes. Deliveries to and from the farm are still a serious issue but that’s next week’s problem.
You can now talk to us if you need anything – we’ll make a plan.
We are about ten kilos away as the crow flies from Botrivier and about fifteen on the N2.
It feels like Covid except that we don’t feel guilty about drinking. We miss Manny’s and our co-winos.
The olives took a hit but the vineyards look very good. We are running low on kop pille. Otherwise we are fine.
Written by Johan Heyns
]]>This is certainly a property to watch!
Owned by Johan and Sue Heyns, Anysbos is situated in Bot River and all of their wines are produced from sustainably farmed vineyards.
A Chenin-based blend with Marsanne, Roussanne and Grenache Blanc from the farm, the 2022 Disdit is bright and characterful with seductive fruit and floral aromatics, wonderful tension, and pinpoint acidity.
Marelise makes some of the finest, most delicate Grenache in the country, and the Grenache-led 2021 Tesame stands out as their best to date. With 45% Syrah and 8% Cinsault blended with the Grenache, this wine shows spicy and floral aromatics that are slow to unfurl and plenty of delineated fruit. Christian agrees that the 2021 is ‘the most complete...vintage of this wine’.
‘There is no doubting Marelise’s expert winemaking skills’ writes Greg Sherwood and these small-batch, limited wines are worth seeking out.
]]>Winter is on its way. The sun shines straight into my office in the mornings. I can not do anything on the computer. And, the olives are picked and pressed. Not the best of crops. But more than enough for our existing clients. And a bit more. And the Coratina is particularly peppery this year. We may just do a Coratina only, for our Portuguese friends. Look out for the word ‘Intense’ on the bottle.
And it is time to say goodbye to the plukspan. Every year they come back to pick our olives and our grapes. Mostly women – mostly mothers, some oumas. You hear them talk in the vineyards and orchards, Afrikaans and isiXhosa. Deviline and Heidi and Sonja and Thandiwe and Noluthanda. It is work and it is for money. Hard work and little money. But they pitch. Take home a few pieces of wood that they pick up for heat and light.
I wanted to start this letter with a bit of a moan. That my glass keeps slipping below the half full mark. It is not much fun when our olive press breaks down up to six times a day because of the irregular power flow. When there is power.
And then I think of those brave women who help us make our oil and cheese and wine. A full gas bottle and food in the house makes them sleep a lot easier.
So, with diesel in the tank and the dams that are already almost half full, I should have another look at that glass.
We have a salt problem with some of our soils. You can fix it but it’s costly. The best fixer of brackish soil is rain. And we’ve had some. The olives are pushing new shoots; a good sign for next year’s crop. The temperatures are dropping so the vines will have a good rest. The goats are on maternity leave and resting up for the new season.
We have taken out some olive trees and will replace some of them with more Favolosa. A variety that can take it; some grass and lucern for the goats and the cattle; and just to make the local co-op happy we’re building an afdak for our antiquated wine press.
And come to think of it; as long as it’s good wine the glass can maar be below half full. Just keep topping it up.
Written by Johan Heyns
*From the song Mannetjies Roux by Laurika Rauch. An ode to all farmers.
]]>Despite the real chance of rain we decided to not pick the last block of grenache on Friday. Ok, our arses were covered by some very good grenache and cinsault and just brilliant shiraz already in the cellar. But then we do not make “arses-covered” wine.
It did rain. 49 millimetres. The skins could burst and the whole crop will be lost. And we’ll make far less, quality wine. The shiraz will do the heavy lifting. But with the grenache on par with the shiraz, we can start dreaming.
The whites look very very good. The yields are down. The chenin and marsanne are outstanding this year.
Written by Johan Heyns
]]>Round here you know when the seasons change. Green wheat and oats, yellow Canola and our forever-changing blue skies and white clouds. And the guineafowls start looking for mates. The Blue Cranes dance. The Piet-my-vrou announces himself in the boekenhout thickets around the farm. It is Spring. Life goes on, and starts anew.
Life loses some of its meaning if we do not realise that it ends. Yesterday Ouma died undergoing a caesarian to try to save her and her unborn kids. Eleven years old but stubbornly clinging on to give life. Two healthy young bucks will remind us of JH 1101 and the role she played in establishing our special little herd. And this morning JH 1814 our top goat, gave birth to two boys and a girl. The father, imported semen from Mojave, an Australian American Toggenburg Ram. Think of it, she deserves a name. The place is teeming with little ones and soon Jackie will be making cheese. And Ouma Sue will deliver to clients: cheese and olive oil and wine
We went north during the goat’s maternity leave and the rest period for the grapes. Saw friends and family. Did some tastings, sold a bit of wine and drank some. And saw some amazing wildlife.
Written by Johan Heyns
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Marelise is the winemaker for her own-label Momento Wines as well as for Bot River farm, Anysbos, where she makes both ranges in the cellar there.
“I love working in Bot River as it still has that small, farming community feeling, there is nothing too fancy or pretentious about it. I love the open spaces, and the people here have plenty of personality!”
We’re at yet another Bot River estate, Gabriëlskloof with its winemaker Peter-Allan Finlayson (also of Crystallum) as well as John Seccombe of Thorne & Daughters. It’s clear the three friends spend a lot of time together. Lending equipment, swapping tales and tasting each other’s wines. In fact they all used to work in the cellar here together before Marelise took the position at neighbouring Anysbos.
Much like the style of grenache she gravitates towards Marelise has a gentle nature. She always has a ready smile under her crown of auburn curls and bright blue eyes. She says originally wanted to be an animal psychologist, but back in the day there wasn’t a degree to pursue for that field of study. “My parents wanted me to get a job of some sort,” she laughs. “So the animal psychology thing flew out the window, but hopefully one day, you know?”
This love of animals was born from the same place as her love of grapes. Growing up in nearby Grabouw, Marelise shares that her uncle was the viticulturist for Elgin-based pinot noir specialists, Paul Cluver for around 30 years. And that her grandfather was a dairy farmer in Stanford. “In-between milking cows and being on the tractor with my grandfather and also in the vineyards with my uncle I discovered a real love for farming, for plants and animals and for being outdoors. So originally I didn't actually want to make wine, I wanted to farm the grapes.
“Today the vines are still at the core for me, I first see the wine through the vineyards.
“My grandfather played a big role in how I am today. He always said to me: ‘Don't be scared to work, just do it’. And his words always come back to me in moments of self-doubt.”
Taking her grandfather’s words to heart, Marelise applied herself diligently landing a job at the prestigious Beaumont Wine Estate in 2007 for a tenure there of seven years, during which she worked some harvests abroad, one in California. During this was a trip that proved to be the catalyst that led her down her current path, a visit to the Priorat region in Spain, where along with Eben Sadie, she was inspired by how the ‘old vine fruit was produced in such a fresh and vibrant way’.
“I just had to make grenache. So I started buying my own grapes and I realised that if I want to continue exploring and creating beautiful grenache from South Africa, I had to go on my own.”
In 2013 she started her own label Momento Wines (while still at Beaumont) with just two barrels of grenache noir. Now she produces all three grenache varieties (noir, blanc and gris), sourcing grapes from old vines in both Bot River and the Swartland. She describes her approach as ‘minimal intervention, putting terroir front and centre’.
“The way grenache expresses where it comes from: the soil, the region, the climate, the people who make it… very few other varietals to me are as clear cut as grenache. It's a very delicate grape. If you work with it too hard it loses its energy. And if you think about South Africa's future, the climate we have, the soils, in combination with growing water scarcity I believe it is definitely one of the most important grapes for our future.”
Also part of the Momento stable is a chenin/verdelho blend as well as a tinta barocca. Marelise is clearly thinking about the future, all of the varieties she works with are naturally heat tolerant and can be farmed dryland.
For Anysbos she also works with grenache, in fact the farm planted the first dryland bushvine grenache noir in Botrivier in 2012. Along with chenin blanc, grenache blanc, rousanne, marsanne and shiraz. A must try from here is the Anysbos Tesame 2019, which was rated with 5-stars by Platter’s Wine Guide, and is a blend of grenache, shiraz and cinsault.
“We have planted about 10 hectares of bushvines on the farm and we are organically growing the wine brand as we bottle more and as we get more grapes. Just making the best possible wines we can.”
Another trip to Spain with her husband, then boyfriend, also proved pivotal. Sharing a series of happy moments with him inspired the name, Momento. “It’s about living in the moment. What the moments were all about when you made the wine, when you drank the wine. It's all sort of a circle of just enjoying the moments of drinking, making and living wine.”
Her artist husband, Hennie Niemann Jnr, can also be thanked for hand-drawn vine on her labels: an old vine with various personal characters worked into it.
The couple live in Onrus with their four-year-old son, where Hennie grew up. Onrus is also close to Marelise’s heart as she spent many holidays there, ‘there I learnt everything that was naughty and good,” she laughs.
“We live two minutes walk from the ocean. Hennie spearfishes I dive for crayfish. I also love running and hiking. We’ve got two beautiful ridgebacks, they run with me, they swim with me."
And wine of course!
“There are very few things that make me as happy as seeing a happy vineyard in its right place. When I’m sitting in my winery with a massive map of the Western Cape and with the vineyards I work with. There are about 20 of them. They are like children to me, there are very few things that make me as happy as walking in those vineyards.”
- Blog by Malu Lambert
Shared with permission from > www.wosa.co.za/WOSA-News/Blogs/Cape-Chatter/SA-Wine-Trailblazer-Marelise-Niemann/
]]>We're humbled and surprised by the latest Platter’s by Diners Club South African Wine Guide 2022 results, to say the least. The Tesame 2019, our maiden red blend, received its first 5-star rating followed by the Disdit 2020 with a worthy 93 points and 4.5 stars.
As Marelise, our winemaker, always says “5-star vineyards make 5-star wines.” Credit to our excellent viticulturist, Quintus Le Roux, and his farm team for their contribution. And of course, Marelise who is known for her minimal intervention approach - putting terroir front and centre. Not only has she achieved amazing results for Anysbos, but two of her Momento wines were also awarded 5 stars.
Last but not least - thank you, Philip and the rest of the Platters team. Keep up the good work!
]]>She grew up on Vrede, the farm next to ours. Fourth child of Willem and Cornelia Davids. Her mother calls her Suzette but we, and the whole valley, call her Jackie.
Her life changed when she fell pregnant at the age of sixteen and still at school. The father of the child, Ashley, was working for us then. And she moved in with him. Assie, real name Lee Ashmin, was born in 2010. She was seventeen.
One day she asked me if she could do the washing and scrubbing in the little cheesery that we started. The child and endless kakadoeke and loneliness were getting to her.
So, she started. Washing, cleaning and scrubbing. And earning a bit of money. And let her mother looked after Assie. One day I caught her, if that’s the right word, reading the recipes in the folder. She was interested. She wanted to learn to make cheese.
The rest is history. Two years later she won a scholarship to go Burgundy in France to do a course in cheesemaking. And she came back and made herself indispensable.
But then Ashley decided to leave. And he took his woman and our cheesemaker with him. It was a disaster. I thought of getting rid of the goats and stop making cheese. We limped on. Things were getting really bad. And then I got a message from Jackie. ‘Can I come back. I lie awake in the night. I miss my job and I miss my people’.
Willem and Cornelia and I picked her up at the Somerset West Station. She came back. That was seven years ago. She found love again. His is name is Basie. He works and they live on Vrede. Assie has a little brother and sister.
It is eleven years now. She runs the cheesery. And her mother helps out every now and then.
Written by Johan Heyns
]]>My brother, Bernhard, always says that if you get 90+ points from Tim Atkin - frame the certificate and put it on your wall. So, we are rather chuffed with the 92 points he awarded the Tesame, our maiden red blend.
Here’s what Tim had to say about the wine, “Showing the delicacy of winemaker Marelise Niemann's touch, this is a scented, refined, dryland blend of Grenache, Syrah and a splash of Cinsault. Rose petal, Turkish Delight and wild strawberry flavours are framed by subtle oak, filigree tannins and bright acidity.”
We are equally chuffed that our one and only DisDit and, now out of stock Grenache Noir 2018, also scored a worthy 92 points.
Thank you Tim.
www.anysbos.co.za/collections/wine
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It is that time of the year. Maternity leave time for our goats. Holiday time for us soon.
It is not just our Toggies. All milk goats go into a natural milk-hibernation phase during the colder months. Their milk supply decreases, and the quality goes down. So, we leave them in gestation-peace, and in return we have time to visit our other kids. Grandkids.
Fast forward approximately 150 days and the first goat kids will start to arrive at the end of July/beginning of August. Not long and we are back to our usual routine. Daily milking and making cheese. Until then it is rustyd vir die oumense . A road trip with padkos and flask coffee, Children and grandchildren, Kruger park and a bit of golf.
]]>'97-point Anysbos Disdit 2020 - A thing of beauty' – Wine Cellar
Joining the stellar Anysbos 2020 Disdit white is the maiden-release 2019 Tesame. It's a unique red that is full of character and finely balanced between freshness and structure. This blend of 43% Grenache, 43% Shiraz and Cinsault is properly dry with great energy and mineral complexity and demands time in the cellar. Sadly, it's made in minute quantities.
The 2020 Anysbos Disdit is possibly my favourite white so far this year! Now established as one of the Cape's finest, this Chenin Blanc-dominated blend, with Roussanne, Grenache Blanc and Marsanne, is bright and fragrant with amazing aromatics. The fynbos notes add complexity to its beguiling and expressive nose, followed by a juicy palate that is wonderfully balanced and quietly powerful – a special wine! Needless to say, these are both small-batch, limited releases.
Owned by Johan and Sue Heyns, Anysbos is situated in Bot River and is jockeyed by the immensely talented Young-Gun winemaker, Marelise Niemann. Together with her own wines, she produces some of the most elegant wines in the Cape. All wines are produced from sustainably farmed vineyards. This is certainly a property to watch!
Stock up through Wine Cellar > winecellar.co.za/anysbos-disdit-tesame
]]>White wine sediment? No, just tartrate crystals. Or wine diamonds if you want to sound fancy. Typically looks like chunks of salt or rock candy. Usually caused by storing wine too cold, for too long for example in your fridge. It is quite harmless and a natural by-product of winemaking. To put it into perspective it is the same substance used to make cream of tartar.
Tartaric acid is one of a few types of acid found in wine grapes. Through the process of fermentation and winemaking, it tends to settle out of the wine, but it is extremely sensitive to cold temperatures. Some wineries put their wines through a vigorous cold stabilization process to separate the tartrate crystals out before bottling. However, Marelise, our winemaker prefers not to do this as it can affect the taste and quality of the wine.
So how can you avoid wine crystals? Do not store your wine at less than 10°C. According to Marelise, the ideal storage is a consistent 15°C but anything between 10°C -18°C, as long as it is consistent, will also do the trick.
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We believe together is better, stronger and more interesting. This is our philosophy and we're sticking to it. The farm lends itself to this. It allows us to choose what we want to do. And making blends is what we wanted to do from the start. Blends, that we grow, make, and bottle on the farm.
It all started with the Disdit. We can humbly say that it was well-received and enjoyed amply. It made us think, shouldn't we add more components to our Grenache Noir? So, we added a little Shiraz and then we added a little Cinsaut. And together, we blended a new wine - Tesame. A blend of bush vines grown, blended, and bottled on Anysbos.
We're just busy finalizing all the nitty-gritty details - the label, SAWIS approval. But, we'll be able to send a case or two your way before winter is in full swing. Watch this space!
It is that time of the year. Like ten thousand years ago, our she-goats are getting ready. They have been shedding their hair for a month now. Looking sleek and sexy. Disdit shed her blonde ’do and is all sleeky brown despite her age; Ouma looks ten years younger. 1707 is all legs and tits and Klein Lazy is her confident self. Even Kalbas looks as if she cares about her appearance.
Elsewhere on the farm we harvest grapes and make wine. Soon we will start picking olives. Make oil. Preserve olives.
The hormonal energy does funny things. The girls get into fights, headbutting each other. Imagine two tail wagging females having a full go at each other. The clash of heads will break human skulls. They blink and show a bit of blood. And carry on.
The rams are interested onlookers from their hok. They don’t get into the headbutting business at this stage. They spend more time pissing on their own beards to create that wonderful aroma that the goat girls love so much. Or so they think.
Milk goats are seasonal. They mate in late summer and give birth five months later in early spring. No milking during winter. Which suits us.
The time has come. Each ram is introduced to his harem. And the courting begins. Noisy. Foot stomping. Sniffing. Grunting. While she moves off coyly. This could go on for half a day or longer. In the meantime he will check out the other girls. Just to keep her honest. Eventually she will be ready. The old buck knows that nature will take its course. Patience is a virtue. And is rewarded.
With the young bucks the process is a bit more abrupt. Noisy and quick. Thank you, ma’am.
This year Little Richard will have his own harem and he will go about the business of fertilising his girls the natural way. He has come a long way. From the invalided half lunged whiner to a fully grown young buck. Ready to reward his owners for the faith they had shown in him.
End of July the first bokkies make their wobbly appearance. A few days later they run and drink and go on as if they’ve always been there.
Time goes on.
Written by Johan Heyns
]]>“Joining the best of the best: the Anysbos star just keeps on rising!” – Wine Cellar
The Anysbos Disdit white has, in a very short space of time, joined the top echelons of the Cape’s signature white wine category. Alongside the likes of the AA Badenhorst Family White, Alheit Vineyards Cartology, Thorne & Daughters Rocking Horse and Rall White, it is better with each new release. The 2017 debut received 95/100 from Greg Sherwood MW and the 2018 got 96/100 from Christian Eedes. Anysbos is situated in Bot River and belongs to Johan and Sue Heyns and is jockeyed by the immensely talented Young-Gun winemaker, Marelise Niemann. Together with her own wines, she produces some of the most elegant wines in the Cape.
The 2019 Disdit white is a blend of 70% Chenin Blanc rounded out with Roussane. It is bright and fragrant with the amazing purity of fruit that we have come to expect from this excellent vintage. The fynbos notes add complexity to a haunting and slow-to-evolve nose, followed by a juicy palate that is wonderfully balanced and quietly powerful – a special wine. Needless to say, these are small-batch, limited wines.
Not to be outdone, is the yet-to-be-rated but amazing 2018 Anysbos Grenache Noir. This is such a beautiful wine in all senses of the word. It is both shy and exotic and while light, it is nonetheless a wine of immense presence. Marelise makes some of the finest, most delicate Grenache in SA. This 2018 is a wine of such purity and refinement and stands out as one of her best efforts to date. 'Just a delicious and profound drink that will age for a decade,’ says Roland, who tasted it with me in July.
Stock up through Wine Cellar > www.winecellar.co.za/anysbos-wines
]]>I have seen it before and I’ve heard it before, but I have not experienced it like this before. Bottling our wine on our farm. Not all of us have our own bottling plants. We hire F..Off big trucks with huffing ‘goeters’ and puffing things to come to us to bottle our wine.
It reminds me of primary school. A percussion band. Ten-year-olds staring at the teacher, nodding fervently, shaking our shakers, shaking our heads up and down, hitting our little steel triangles, stomping our feet, hitting our drums and cymbals and musical Linda on the xylophone.
The bottling machine is so similar – an orderly procession that can turn into complete chaos if you don’t watch it very carefully. A rhythm determined by the imagination of some absent genius. Slightly chaotic with its machine-made music. Bottles against bottles. Bottles loaded. Bottles tilted, bottles filled and bottles corked, bottles laid to rest in the wooden bin that awaits them. A symphony of movement and sound.
And through it all the anaemic puffing machine, the women talking, the whining of the forklift. Taking and fetching.
I learned something else. You cannot be a winemaker if you cannot whistle. To stop the process. Sometimes you just have to and then start over again. Bottle against bottle. Bottles in a row. Onwards and upwards. Little ducklings in a row.
What a beautiful noise.
Written by Johan Heyns
]]>Sometimes you need little angels to show you the way. And if you are lucky enough you’ll recognise them.
There was this person sitting next to me at my brother-in-law’s birthday party seven or eight years ago. I told her that we had some grapes and we hoped to make some half-decent wine from these grapes. She turned to me and said: “If you are going to make wine you might as well make the best wine.” Her name – Meryl Weaver, a Cape Wine Master. At that same party, we met the De Kocks. Difficult to describe Ben as an angel, but Tessa definitely qualified.
Quintus (my farm manager) and I tried to make wine on the farm, but it was a disaster so we decided to get people to give us a hand and slowly we made some progress. It was not until the third angel showed up that things started happening. This angel had been the winemaker for the Beaumonts and she had just started her own label. This was Marelise Niemann and she eventually agreed to make our wine. There were others who helped us too – Bernard Heyns of Gabrielskloof, Sebastian Beaumont of Beaumont Family Wines, Niels Verburg of Luddite Wines, Peter-Allan Finlayson of Crystallum and Adi Badenhorst of AA Badenhorst Family Wines. Their advice was not to go with just any wine but to wait for the right one.
One of the other angels is my gracious and patient wife – Sue.
It took us more than a year to get the Anysbos label sorted. The De Kocks were involved, actually very involved and my ego took a few ‘klappe’ but in the end it was right. As I said before, Ben can hardly be described as an angel.
Marelise Niemann made the white blend and a Grenache Noir for us and the white blend needed a name. When we tasted it, it was the right one. Tessa picked the name. It comes from a little routing in the milk shed. I would ask Willem, my assistant, if we were done milking the goats. “Is dit, dit?” and he would reply “Disdit.” Meaning it is done and dusted. Milked and dipped and ready to go!
Our wine was done and dusted and ready to go – Disdit
We made only 462 bottles and we never had the time or the occasion to launch our white blend and before we knew it, it had sold out.
Written by Johan Heyns
]]>It was Simon the first van der Stel, governor of the Cape, who started it. Combining his name with a forest of yellowwood trees to create a name for the settlement that would become Stellenbosch.
The land we bought near Botrivier had no name. Simply a number. 880. The original name was Avontuur. But there are probably ten Avontuurs in the Western Cape alone. So we had to find a name.
Take leaf out of Simon’s book; Johanbos or Heynsbos. Not really. Johannesbos perhaps. Or Susannasbos. But my wife had serious reservations. And her name is Sue and not Susanna.
Unfortunately, my brother had already taken the name of Gabriel, the first permanent inhabitant and winemaker of the original Avontuur. For his farm without a name.
Gabriel had a partner, Nicolaas Swart, and, in hindsight, I should have thought of that possibility. Nicolaasbos has a bit of a ring to it.
My daughter gave me John Manning’s guide to Fynbos with thousands of names of plants and flowers of our floral kingdom.
I was looking for something that grows on our side of the mountain, starts with an A and has three syllables. On page 189 of Manning’s guide, I found it. Anysboegoe. Now as you can see: Boegoe and Stel do not work but Stel and Bos do. Anysboegoe can not be the name of a farm.
But Anysbos can, and is.
Written by Johan Heyns
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