Damascene
Summary
Founded in 2016 by David and Genevieve Curl, Damascene is a boutique négociant operation in South Africa's Coastal Region that produces terroir-focused wines from carefully selected old-vine parcels across Stellenbosch, Franschhoek, Swartland, and Elgin. Under winemaker Jean Smit, they combine minimal-intervention techniques with modern precision, utilizing indigenous yeasts and diverse fermentation vessels to create single-vineyard expressions that have quickly established them as quality leaders despite their recent commercial debut in 2017.
Heritage & Leadership
Damascene was established in 2016 by David and Genevieve Curl, with their first commercial vintage released in 2017. David Curl, a former geologist and entrepreneur with a background in the mining industry, partnered with winemaker Jean Smit to create this boutique wine project based in South Africa's Coastal Region. Smit, who trained in Stellenbosch and gained experience in France, California, and New Zealand, brings technical precision to the winemaking operation. The Curls' decision to invest in South African wine stemmed from David's professional history in the country and their shared appreciation for its diverse terroirs.
Vineyards & Wines
Damascene operates as a négociant model, sourcing grapes from carefully selected vineyards across the Western Cape rather than owning estate vineyards. Their portfolio focuses on site-specific wines from Stellenbosch, Franschhoek, Swartland, and Elgin. The company works with growers who maintain old-vine parcels, particularly for their Chenin Blanc and Semillon. Their red wine program centers on Syrah, Cabernet Franc, and Pinot Noir, each selected from vineyards with distinctive soil profiles ranging from decomposed granite in Stellenbosch to shale and sandstone in Swartland. The Damascene collection emphasizes single-vineyard expressions, with each bottling designed to reflect its specific origin.
Philosophy & Practice
Damascene's approach combines traditional methods with modern precision. The winemaking philosophy centers on minimal intervention to preserve site expression, beginning with hand-harvesting and careful fruit selection. Fermentations typically occur with indigenous yeasts in a combination of concrete eggs, clay amphorae, and wooden vessels depending on the variety and intended style. For red wines, Smit employs gentle extraction techniques to maintain freshness and structural integrity. The company's small-batch production model allows for meticulous attention throughout the winemaking process. Each vineyard parcel is vinified separately before final blending decisions, with aging regimens tailored to the character of the individual wines rather than following a standardized protocol.