A passionate and particularly dynamic winemaker, Jean Smit worked at Rustenberg and Boekenhoutskloof in South Africa, following his experience with prestigious wineries in California and in the iconic vineyards of Stéphane Ogier in Côte Rôtie. Throughout these years, Jean developed his own vision of wine and winemaking, striving to focus on the authentic, natural expression of the terroir. Damascene crafts wines from Syrah, Semillon, Chenin Blanc, Cabernet Franc and Cabernet Sauvignon grown in unforgettable vineyards in Stellenbosch, Swartland, Franschhoek, Ceres Plateau, and Cederberg.
The modern, perfectly designed winery is the perfect place to implement Jean's balanced philosophy. The grapes are placed in a cold room when they arrive there and gravity moves into the concrete vats where fermentation starts due to the yeast naturally present on the grape skins. The red wines age in 2,000-litre Austrian oak barrels and the white wines in 1,000-litre barrels. The wines spends 10 to 11 months ageing before being bottled just after Christmas. No sulphur is used in the winemaking process until a dose is added just before bottling.
When Jean is not in the winery, he is scouring the Western Cape, in South Africa’s south-west region, looking for passionate winemakers producing premium quality grapes. This region enjoys a Mediterranean climate, ocean winds and a wide variety of soils. Covering over 40,000 kilometres each year, Jean unearths parcels with highly distinctive terroir expressions, which he conveys to perfection in each of his cuvées.

Renowned for its ability to reflect all the nuances of its terroir, the Chenin Blanc variety here grows in three different mountain vineyards on schist and granite soils. In the cellar, vinification involves minimal intervention and sulphur is added in minute quantities. The whole bunches are delicately sorted and pressed before fermentation using the indigenous yeasts present on the grapes. Fermentation is halted at 30% and the wine is transferred into Austrian oak tuns to mature on the lees for around 11 months. This wine does not undergo malolactic fermentation, in order to preserve its exceptional natural acidity.
The golden colour unveils an expressive bouquet with enticing aromas of exotic fruits such as pineapple and mango, combined with hints of pear and citrus. In the mouth, a fine balance is struck between delicate acidity and great freshness enhanced by aromas of peaches and apricots.