Hogan wines was founded by Jocelyn Hogan Wilson and her father Dunstan Hogan in 2013. Jocelyn did not always want to be a winemaker. Growing up in the Eastern Cape she was not exposed to the wine industry early on. She saw a future for herself as a botanist, loving the feeling of soil on her hands and the connection she felt with plants. It was on a family vacation to the Western Cape when she was 16 years old that she had a chance meeting with Marc Kent, founder of Boekenhoutskloof. Marc’s father was a family friend, and Marc was setting up the cellar and planting the vineyards at Boekenhoutskloof.
Meeting Marc Kent was a pivotal moment for Jocelyn as he explained how a wine can tell a story of the weather conditions during the growing season and also of the site and the soil type. This captivated Jocelyn and she went on to study winemaking at Stellenbosch University. After earning a degree in viticulture she was off to Margaret River for a harvest at a large winery. Then she returned home and landed a job as assistant winemaker at Flagstone Winery under Bruce Jack who became a mentor to Jocelyn. After a few years at Flagstone she worked as the winemaker at La Bri in Franschhoek for several vintages. Her 2009 La Bri Cabernet was named as the best South African Cabernet by Christian Eedes.
In 2009 Jocelyn left the wine industry for four years to start a family. The desire was always there to be back making wine, and with help from her father she founded Hogan Wines in 2013. They rented cellar space in the Banhoek Valley and bought grapes with the goal of making natural wines. The first vintage was the 2014 Chenin Blanc made from old vines in the Swartland using natural fermentation. Since then a red has been added, a blend of Cabernet, Cinsaut and Carignan, an homage to Serge Hochar of Chateau Musar in Lebanon whom Jocelyn met when Serge was traveling through the Swartland before his untimely passing. In her current rented cellar space just outside Stellenbosch, Jocelyn is able to share ideas and learn from similar-minded winemakers who are taking an artisanal approach. Production will always be small with a focus on making natural wines that represent the site and vintage conditions.