Rooted in Terroir: A conversation with Ian Naudé

Exploring Winemaking Philosophy and Latest Releases

In the wind-swept vineyards of South Africa's West Coast, Ian Naudé stumbled upon something quietly radical—and with that he is crafting low-alcohol wines with deep roots, both literal and figurative.

INTERVIEWER:

How would you describe the terroir of the Vredendal area, and what makes it

special or unique for Colombar and Chenin Blanc?

IAN: Vredendal is one of those places that just gets under your skin. It’s warm, it’s dry, and on paper it shouldn’t work as well as it does — but somehow, it does. The soils are mostly sandy with bits of limestone and clay, and the old Colombar and Chenin vines there have learnt to thrive in those tough conditions.

What makes it special for me is the balance between that heat during the day and the cool evenings when the Atlantic breeze moves in. You get ripeness and concentration, but still that lovely freshness and acidity that keeps the wines alive. The grapes tell the story of survival and honesty — nothing fancy, just pure expression of place. That’s what I love about working with them.

INTERVIEWER: What role do the older vines play in shaping the character and expression of your wines?

IAN: The old vines are really the heart and soul of what I do. They’ve been through everything — droughts, heat, tough soils — and over the years they’ve learnt to look after themselves. Because their roots run deep, they find balance naturally, so I don’t have to intervene much in the cellar.

What you get from those vines is a kind of quiet wisdom in the wine. The fruit has depth and texture, but also purity — it tells the story of where it comes from without me needing to polish it too much. Every vintage feels like you’re just helping these old vineyards express what they already know.

INTERVIEWER: What led you to focus on Colombar—a variety often overlooked in fine wine circles—and what do you think people misunderstand about it?

IAN: For those that knows me, they would agree that I do not do boring or even the same way as others.  I could have made just another Chardonnay, or just another Sauvignon Blanc.  Why do what so many others already do?  So when Sakkie Mouton told me that both his father and uncle farms with Colombar, my brain started working overtime, and I decided to take on the challenge. 

Colombar has been treated like a workhorse grape for years, but give it the right site and it tells a completely different story.  If compared to a human, it is that quiet person but when he speaks – he speaks with authority.  That is what I believe Colombar is and can become.

INTERVIEWER: With Langpad being a single varietal Colombar and Soutbos a blend with Chenin Blanc, how do you decide what to express as a single varietal versus a blend?

IAN:

An easy question at last!  Since I already made quite a few single varietal Chenin Blanc’s, the decision to go solo with LANGPAD was in a way already made for me.

INTERVIEWER:

How do you approach alcohol levels in your winemaking, and what do you think lower alcohol contributes to the style and drinkability of your wines?

IAN: I want people to finish the bottle, not just taste it.  Lower alcohol keeps the wines food-friendly and bright. But I also think the low alcohol is due to the fact that I choose to pick quiet early in the season.  I believe in going out to the vineyards and tasting the grapes.  I do not look at analysis in the beginning.  When I taste that grape, I still want that crunchy fresh feeling when you bite into the fruit.  That is how I take that mental photograph of what the wine must be like once it gets bottled.  Only the Chenin Blanc that goes into the SOUTBOS is aged in old oak barrels but my barrels are so old, you will not taste any oak influence at all.  

INTERVIEWER:

How do Langpad and Soutbos differ in terms of structure, aromatics, and aging potential?

IAN: Langpad is linear, focused—a true reflection of its journey. Soutbos is a bit wilder, more layered. Like coastal brush meeting citrus orchard.  There’s a kind of salty resilience to these vines.  They’ve endured decades of drought, wind, and neglect—but they still offer something pure and textured.

INTERVIEWER:

Do you ferment with indigenous yeasts or use any minimal intervention

techniques to allow the vineyard to speak?

IAN: I only use wild natural yeasts.  I never could understand why winemakers pay thousands for the best grapes, then they go f*** it up throwing in a bunch of chemicals.  You treat the vineyard with respect.  You treat the fruit with respect.  Ultimately what you get in the bottle, will display how you treated that vineyard.  Maybe now it tastes fine, but over time that lack of respect will create a miserable wine with a miserable personality.

INTERVIEWER:

How do you view your wines in the broader context of South African white

wines—are they a continuation of a tradition or a departure from it?

IAN: Since some people classify me as a rebel, in a way I would probably say my wines are a departure.  Many times I ask people how they would describe my style of winemaking, and nobody can truly give me an answer.  They just say it is “uniquely Ian Naudé” and when I prompt them to explain, they usually just shrug their shoulders. I actually do not know how to answer this question!

INTERVIEWER:

Do you see a future for more site-specific or terroir-driven Colombar wines in

South Africa?

IAN: Absolutely!  This is only the start for Colombar.  Remember, Colombar is the second most planted varietal in South Africa.  Many South Africans actually drink it without knowing.  Hello you Klipdrift drinkers! I think winemakers will become braver in that they will try using Colombar more; perhapsblending the various terroirs or experimenting with grapes from the various climates.  The sky is really the limit here.

INTERVIEWER:

Are there other old-vine sites or forgotten varietals in the West Coast region that you're excited to work with in the future?

IAN:

At this very moment I do not know of any but as I said earlier – I do not have to go out looking for a challenge or new vineyards, it comes to me.So who knows.  Let’s see what the future brings.

INTERVIEWER:

What do you hope people experience or feel when they drink your wines?

IAN: In a way, I want people to almost virtually walk with me through the vineyard when they open that bottle.  And each sip should be like tasting that fresh crunchy fruit early in the morning – the best grape that vineyard has on offer.Many years ago I met an old Greek winemaker and he told me something that had a profound impact on how I make wines.  He said that as a winemaker, your job is to take a liquid photograph of the vineyard or eco-system, and capture that in a bottle.My goal has always been to let the vineyard speak for itself. My wines represent years of understanding the special old vine sites and their unique qualities.