Damascene: South Africa’s New Benchmark for Precision and Place
Few wineries have captured attention as swiftly and decisively as Damascene. Since its founding in 2017, this Elgin-based project has redefined what modern South African wine can be: elegant, precise, and unmistakably shaped by terroir. Winemaker Jean Smit’s vision is clear—to reveal the Cape’s finest vineyards through purity, restraint and balance. With scores now reaching 98 points, Damascene stands firmly among the most exciting names in South African wine.
The story begins with Smit’s partnership with businessman David Curl, former owner of Bordeaux’s Chateau Gaby. Together, they sought to create a collection of wines that would express the Cape’s extraordinary diversity of sites rather than follow convention. From the outset, the focus has been on cool-climate Syrah, refined Cabernet Franc and textural Chenin Blanc, each drawn from meticulously chosen vineyards across Stellenbosch, Swartland, Cederberg and Franschhoek.
Jean Smit’s journey to Damascene reads like a global masterclass in winemaking. After studying viticulture and oenology, he trained under Andy Smith at DuMOL in California and honed his craft with Stéphane Ogier in Côte Rôtie, one of the spiritual homes of Syrah. He later returned to California at Larkmead before coming home to South Africa, where he spent almost a decade shaping the wines at Boekenhoutskloof. This blend of international perspective and deep local knowledge forms the foundation of Damascene’s style.
Winemaking at Damascene:
At the winery in Elgin, Smit employs a meticulous yet intuitive approach. Fermentations are natural, and many lots include whole-cluster fruit for lift and complexity. Ageing takes place in large 2,000-litre Austrian oak foudres and elegant concrete tulip-shaped vats, chosen for their gentle infusion and ability to preserve freshness. Minimal racking and low sulphur use allow each wine to retain its natural tension and vineyard character. Final blends rest in concrete before bottling to achieve harmony and texture.
One of the most distinctive techniques Smit uses is submerged cap fermentation, a method inspired by Côte Rôtie’s Domaine Jamet. This slow, delicate extraction enhances perfume and silkiness while preserving the vineyard’s individuality. The result is a range of wines that combine intensity with grace, offering structure without weight and power without excess.
Damascene’s Syrahs, in particular, have become the stuff of legend. Each cuvée reflects its origin: the rugged granitic soils of the Swartland, the higher-altitude precision of Cederberg, and the more classical poise of Stellenbosch. They have drawn comparisons to the great Syrahs of the Northern Rhône, yet remain distinctly South African—expressive, vibrant and full of energy. The Chenin Blancs are equally refined, marked by saline minerality and layered texture, while the Cabernet Franc captures freshness and fine detail seldom seen in the Cape.
First Growth Status awarded by Tim Atkin:
In his 2023 South Africa report, Tim Atkin MW awarded Damascene ‘First Growth’ status, placing it alongside Porseleinberg and Sadie Family as one of the Cape’s new icons. This recognition, achieved in only a few short years, confirms what collectors and critics have already discovered: that Jean Smit is leading a quiet revolution in South African winemaking.
Damascene is not simply another label on the rise; it is a movement towards purity and place. Every wine feels alive, shaped by the land rather than the cellar, and destined to stand among the world’s greats. For those who want to taste the future of South African wine, the moment to get in is now.
