Blaauwklippen strives to produce internationally renowned, terroir wines. As one of the premier wine and hospitality destinations in South Africa, we aim to create an unforgettable experience
Family name, family values’ applies throughout to Withington wines. We have always believed that at the end of the day, the best spokesman for a wine is the wine itself, and that while anyone can sell you the first bottle of wine, it is only the quality of the wine itself that will occasion a repeat purchase.
The Robertson Valley is renowned for its wine and roses, and offers only the very best of nature. The town is abuzz with friendly, helpful and hardworking people who send tranquil waves of energy flowing through to the small boutique farm at the end of the Valley. The late Eddie Barlow of cricketing fame was so inspired by the mist cascading down the mountains that he renamed the farm WINDFALL.
A veritable feast for the senses, Boschendal is one of the oldest wine producers in the New World with a proud tradition stretching back to 1685. From award-winning wines, to fine dining and exquisite grounds, this world-class estate seamlessly blends its rich past with a tireless commitment to constant innovation and sustainability as an awarded WWF Conservation Champion.
Wines produced in harmony with nature, is the Louiesenhof philosophy. This natural and ecology friendly way of wine-making started in Europe. Louiesenhof has a wide range of soils with different slopes, gradients and a variety of micro climates, and the ideal cultivars are always planted to the correct terroir. Louiesenhof produces fine wines, Cape Brandy and Cape Ruby wines (Port-style)
Groot Constantia’s revered history tells us how a man’s love of wine established the first wine farm in South Africa. By going back 330 years, we come to understand how 891 morgen of land created the origins of the South African wine industry, and how every owner thereafter contributed to what we know as Groot Constantia today.
Die Mas is a tranquil destination on the Orange River bank in the town Kakamas in the Northern Cape. The farm was established by the Hanekom Family in 1970 with a single plot and has since grown to much more. Visitors can expect a unique combination of export table grapes, raisins and award-winning wines and brandies at our wine cellar, and a memorable experience with our hospitality and exclusive products.
Mimosa Fine Boutique Wines and 8 year old Cape Brandy are handcrafted by award winning Swiss chef, Bernhard Hess and boutique winemaker, Lourens van der Westhuizen. The wines feature a complexity that meets balance to create elegance in a bottle.
The philosophy of Backsberg remains that of providing pleasure and enjoyment to a broad range of wine lovers by producing wines not only with structure and finesse, but also with a high level of “drinkability”. To put it simply, if you find our wine and Cape Brandy easy to drink then we are achieving what we want.
Tucked away in a corner, at the end of a dirt road leading out of Wellington in the Boland, you will find the rustic, unassuming organic estate, Upland. You could be forgiven for thinking you were in Tuscany, as apart from the Hawekwa mountain range, which cradles the estate, there is a similar wonderfully rustic and timeless feel to this part of the world.
Kaapzicht Wine Estate is a family run farm and has been run by the Steytler family for the past four generations. The estate is nestled in the heart of the Bottelary Hills, near Stellenbosch.
The base wine for this brandy is made from Chenin Blanc grapes from Stellenbosch vineyards, picked at a ripeness of around 18 degrees brix. The juice was pressed off and fermented at 18 degrees Celsius with selected yeasts. No sulphur or enzymes are used in the production of the wine. The resultant wine is kept on gross lees at 0 degrees Celsius for five months with regular lees stirring. Distillation is done in our copper Pruhlo Alambic potstill. The traditional Cognac double distillation process is followed with the separation of the Head, Heart and Tails fractions, retaining only the heart fraction for maturation. The resultant spirit at between 68% and 72% alcohol by volume is transferred to 300 litre French oak barrels for maturation, of which approximately 15% are new. This XO brandy is blended from casks which have matured for a minimum of 10 years with some having matured for up to 16 years.
Windmeul Kelder is renowned for creating wines and brandy of distinction from the Paarl region that can be sampled in the relaxed and informal atmosphere of our convivial tasting room. Our approach is based on a combination of cutting-edge wine making techniques and age-old wisdom that is applied side by side in our state-of-the-art facilities.
From the very beginning, fermented (and forbidden) fruits have fueled the development of the African arts, language, and brought us closer to the spirit world. Here at Kinship, we view spirits, and the distillation process, as a cultural touchstone.
We’ve prepared a mystically luxurious collection of premium beverages in celebration of the bond between the ancient alchemical pioneers and their intoxicating experimentations.
Gannaput Farms, along the banks of the Orange River, cultivate raisins and pecan nuts for the export market. As passionate brandy consumers, the owners have extended the operations to now also offer a VSOP Cape Brandy. Premium colombard and chenin blanc grapes from the estate and selected Western Cape vineyards are fermented and then double-distilled in copper pot stills. After the brandy is aged in French and American oak barrels for a minimum period of five years, the taste and colour embody the strong character of the Northern Cape and life-giving nature of the Orange River.
Situated in the heart of the Green Kalahari, Upington, you will find Orange River Cellars, established in 1965. Being one of the largest wine grape producers in the Southern Hemisphere, our winemakers and viticulturists work closely with our 580 producers to ensure only the best grapes are grown.
