A compelling modern wine made from Walker Bay syrah.
“Yo El Rey means ‘I, the King’,” explains Angelo Van Dyk, on the nomenclature of his own-label wines. “It was inspired by Picasso, who signed an early self-portrait with it. It’s become a mantra that has propelled this wild idea to make wine, and is a reminder to always believe in one’s dreams.”
Van Dyk sources organic fruit from across the Cape and is low-interventionist in his approach to winemaking. “The aim is to produce wines that are vibrant and living, and not weighed down by manipulations.” We’ve aptly met to taste his range at natural-leaning wine bar, Leo’s in Bree Street.
A journey in wine
Originally from Durban, Van Dyk came down to Cape Town to study at Stellenbosch University, completing a degree in BA PPE (politics, philosophy and economics). While studying, he worked at Waterford’s tasting room where the wine bug bit. This saw a sojourn in Italy picking grapes in Soave. Returning home he looked after Brampton’s wine studio in Stellenbosch.
Eleven years in London followed, working first as a sommelier, and then for two of the capital’s top natural wine importers, Newcomer Wines and Modal Wines.
In 2016 a harvest in Sonoma with Pax Mahle at Pax Wines changed everything. “This was a formative moment, as that cellar was home to significant low intervention producers in California such as Jaimee Motley, Scott Schultz and Rosaline Reynolds. It made me realise that you didn’t have to own your own vineyards in order to make wines.”
Van Dyk officially crowned his brand Yo El Rey in 2018. Now the range consists of vibrantly packaged, narratively-named wines that all tell a story; and you can’t help get the feeling that this is going to be one epic tale.
Yo El Rey Wines Good Luck Rosé 2023
From 100% Walker Bay syrah, grown on a regenerative farm called Good Luck, just outside of Stanford. Scented with jasmine, tea leaf, this is no ordinary rosé – rather it leans into light red styling. Wholebunch pressing sees red berries and plums glow, wound through with a saline, savoury acidity, and the barest brush of tannins adding a dry backdrop to the crystalline fruit. Ten months in old oak and bottled without fining or filtration further enhances its compelling texture. Modern, delicious – a wine that captures the imagination.
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