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A Little Bit About Me

Jacoline Haasbroek alias My Wyn. Some people forget my name but remember me as "the woman from My Wyn". My Wyn started in 2001 when I decided to round off my Wine Diploma II, presented at the time by the Cape Wine Academy, by buying a ton of grapes and making my own wine Continue reading

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My Wyn Wines

My Wyn Rosé 2016

Delicate, fruity, elegant and dry. To serve on its own or with alfresco meals on a hot summer's day.

My Wyn Sauviognier 2015

Sauvignon Blanc and Viognier blend. Only two barrels made. The name Sauviognier unique to My Wyn. Barrel fermented and matured on the lees in third-fill French oak barrels. Tropical lemon and lime flavours from the Sauvignon, rounded off by the fruit basket characteristics of the Viognier. Enjoy on its own on a hot summers day or to complement grilled/fried fish, oysters, seafood, chicken and soft, creamy cheese.

My Wyn Viognier 2016

Barrel fermented and matured on the lees in second-fill French oak barrels. Floral, spicy, peach and apricot nose. Vanilla undertones and a lingering fragrant after taste. Complements spicy food - curries, Thai dishes, as well as rich, creamy sauces, paella and smoked cheese.

My Wyn Les Grandes Horizontales Blanc 2015

A blend of my favourite white varietals, Chenin Blanc, Chardonnay, Pinot Noir, Semmilon and a dash of Viognier. Only 1800 bottles put to bed, an affair that may last for only a single vintage. Complex, fragrant, a somewhat risque cuvee. Single varietals for 11 months on leeis in second fill barrels, the chenin though, new oak. Enjoy on its own or with interessting food combinations.

My Wyn Cabernet Franc 2014

Top six Cabernet Franc Challenge 2017. 21 Days' maceration in open 500 l barrels. 24 Months barrel maturation in second-fill French oak barrels. Aromas of dark berry and on the palate herbaceous and earthy. Complements pork and rich, creamy pasta sauces. Paired well with quail dressed with fennel. Bottled unfiltered.

My Wyn Shiraz/Viognier 2015

21 Days maceration in open 500l vats. 24 Months' maturation in second filll French oak barrels. Layers of wild berry, spice and violets. A hint of buchu. Complements rich sauces, game, grilled and roasted meat. Also matured cheese. Bottled unfiltered.

My Wyn Petit Verdot 2014

21 Days maceration in open 500l vats. A further 22 months' barrel maturation in second fill French oak barrels. Aromas of ripe fruit, blue berries and an earthy undertone. Complements wild food, such as game, ostrich, wild boar or slow cooked bredies. A real winter warmer. Unfiltered.

My Wyn Les Grandes Horizontales 2014

A blend of four different varieties, matured in French oak for 26 months. The ultimate in feminine complexity. Velvet on the palet, intriguing, promising a lingering experience. An affair that may last for only a single vintage. Bottled unfiltered.

My MCC Extra Brut 2014

Extra Brut. 62% Chardonnay & 38% Pinot Noir. Only 1300 bottles produced. The base wine fermented and matured for five months in third fill French oak barrels. A further 37 months bottle maturation on the lees before disgorging.

My MCC Brut Rosé 2016

Only 800 bottles produced. 100% Pinot Noir. Base wine in barrels for five months. A further 14 months on the lees before disgorging. Complements strawberries and cherries.

My MCC Blanc de Blancs 2013

Only 600 bottles. 100% Chardonnay. Base wine in barrels for six months. A further 33 months' on the lees before disgorging. The ideal partner for oysters at sunset!

My Robyn 2013

100% Tinta Barocca. Fortified with three year old copper potstil brandy. Thirty months, barrel maturation in old French oak. Enjoy on a cold, rainy day in front of a big log fire.

If you have any questions please e-mail me.
My wife and I shared a bottle of your Petite Verdot last night with my daughter and son in law. They had visited with you a little over a year ago and brought home several bottles of your wine, some great pictures, and terrific memories. They shared your story, as well as your wine...

Mark Vernon, Virginia, USA

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