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Country of Origin & Region


South Africa,

Hogan Wines

Hogan Divergent 2016

Hogan Divergent 2016 a blend of Carignan, Cabernet Sauvignon & Cinsault

Tasting Notes

This wine pays tribute to Serge Hochar of Chateau Musar who pioneered this particular blend. The wine is made with natural fermentation (wild yeasts) and minimal intervention.

Awards, Reviews and other Notes

92 pts Winemag.co.za May 2017
Consisting of a third each of Polkadraai Cabernet Sauvignon, Wellington Carignan and Helderberg Cinsault, the wine shows more red than black fruit plus an attractive herbal quality. The palate is medium bodied and really well balanced with a nice freshness and a savoury finish. Has a real vinosity about it.
91 pts Tim Atkin MW 2017
Divergent is an unusual three-way blend of Cinsaut, Carignan and Cabernet Sauvignon from two regions (Stellenbosch and Wellington), naturally fermented with 10% wholebunches. Floral, savoury and aromatic, with attractive red berry notes and more grip than you expect on the finish. 2018-23
4 ½ Stars Platter Guide - equal blend cab, partly whole-bunch cinsaut (ex-Stellenbosch) & carignan (Wellington). Perhaps less spicy perfume than previous, but more substance, tannin-acid structure & seriousness. Still, though, Hogan’s typical light-feeling refined intensity.

Winemaker Notes

The Divergent blend comprises of 34% Carignan, 33% Cinsaut and 33% Cabernet. The Carignan was picked first at end of January 2016 from 13 year old, unirrigated bush vines grown in Wellington. The Cinsaut, from 41 year old bush vines in the Helderberg region, was then picked in mid – February. Lastly, the Cabernet Sauvignon was in picked early-March from 17-year old trellised and irrigated vines on from the Polkadraai region of Stellenbosch.

The nose shows lovely cherry, currant and plum fruit, floral character and spice. A medium bodied palate, well balanced with a nice freshness and a savory finish. Fine and expressive with wonderful purity.

This item is SOLD OUT

Chemical Analysis




13% alcohol by volume
pH 3.61
Total Acid 5.3 g/l
Residual Sugar 2.5 g/l



Red Blend

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