Org de Rac, the leading organic wine farm in South Africa’s acclaimed Swartland region, has furthered its commitment to offering an organically pure wine proposition by using a revolutionary natural product allowing Org de Rac to offer wines made without any added sulphur. Red Dawn’s RDNT Genesis tannin, a South African product made from indigenous honey-bush plants, eliminates the need for sulphur additions due to its natural anti-oxidant properties and has been used on experimental batches of Org de Rac wine since the 2019 harvest.

Sulphur is found naturally in vineyards as a spray residue and is formed during the fermentation process of wine. But it is usually added to protect the wine against oxidation (and microbial-instability) .

“In South Africa and Europe organic wine indicates that the product was made from organically farmed vineyards, with sulphur addition permissible,” says Frank Meaker, cellar master at Org de Rac. “But seeing that Org de Rac is committed to providing as pure and natural a wine as possible, we have been looking at ways to bring down the sulphur and are looking to eventually eliminate its addition.  We are thus looking at ways of offering a product not only made from organically farmed grapes, but has no added sulphur.”

Since last year, thus, Org de Rac has been experimenting with Red Dawn’s natural honeybush derivative containing unique antioxidants and polyphenols. This not only preserves, protects and enhances all wine, it also has the potential to be used as a total sulphur replacement for winemakers wanting to make ‘no sulphur added’ wines.

“More and more consumers demand ‘free-from’ foods,” says Meaker. “The trend has been steadily rising over the past decade, following a global call for more natural ingredients. Whether it’s vegan, gluten-free, palm-oil-free, GMO-free or lactose-free, it leaves food producers struggling to come up with alternatives, and wine producers are no exception. This is why there’s a particular focus on natural preservation and local indigenous plant materials associated health benefits and flavour profiles, which replaces preservatives like sulphur in wines.”

The unique compounds found in honey-bush is the magic ingredient. Established in 2011, Red Dawn utilises the properties of indigenous South African plant materials by optimising their high antioxidant and unique polyphenolic, antibacterial and antifungal properties across wine, beer and cider.

“The product is fully dissolvable in the vinification and fining of red and white wine, enhancing fining, body, structure, colour protection, freshness and fruitiness. It also improves the mouthfeel of wine by enhancing inherent sweetness, adding softness, complexity and wood-aged character to wines, with or without sulphur,” says Meaker. “We are still seeing how the wine develops, but we could have it on the market soon to extend our commitment to natural, unfettered wines.”

The amount of Red Dawn’s tannin required to effectively preserve wine is so low that no colour or flavour impartation is observed in the end product.

“Adding Red Dawn in very small amounts  throughout the wines life span 10-20g/100 litres for red wine – means that because of its anti-oxidative properties, no sulphites needs to be added during the winemaking and maturation processes,” says Meaker. “It optimises both the antioxidative and polyphenolic content without imparting bitterness of affecting the character of traditional wine cultivars. So what we are seeing is the same expression of Swartland terroir through Org de Rac’s organic vineyards, fresher wines showing truer varietal character –   but without any added sulphur.”

The Red Dawn’s natural product is added during crushing the grapes at harvest, as well as after primary fermentation.

“Besides allowing wines with more natural integrity, the results with the Genesis tannin have been spectacular,” says Meaker. “Word about Red Dawn’s honeybush tannin and the natural magic it brings to wine is spreading fast, and as an organic winery Org de Rac is glad that we have invested in its potential use at this relatively early stage in its awareness.”