We make traditional handcrafted wines, using open fermenters and basket presses in the most natural way possible.
World food with an earthy sophistication, cooked from the heart and presented with careful elegance.
Minimum interference in the winemaking process is the philosophy I believe in. It allows for the natural expresion of the grape and our terrior.
Reaching future wine drinkers through a fun day out. The past weekend we were fortunate enough to have the University of Stellenbosch’s Tygerberg Campus, Wine Society, visit us here in the Valley. In a jovial fashion, the group of 30 strong students arrived on the farm, full of eager excitement to learn about the exciting […]
We are proud to launch our brand new website! Stellenbosch – With Clos Malverne celebrating its 30th year of producing wine on the estate, it was time to assess the way in which they connect with their loyal supporters. As a result of this introspection, this past week saw Clos Malverne re-enter cyber space with a […]
With the last grapes of the current harvest reaching the cellar, Harvest 2015 draws to a close and another year of making exceptional wines begin.
Clos Malverne Does ProWein 2015: “Germany, Düsseldorf once again impressively underlined its reputation as a metropolis for the wine and spirits business…
Our popular Winelands destination has developed a devoted following since 2009 for its fresh, seasonal and easy, contemporary cuisine prepared by Executive Chef Nadia Louw Smith and her team of expert chefs.“Guests are invited to come and enjoy a languid afternoon on our wraparound balcony, where you become one with nature with our prized vineyards right there in front of you. We have all the right ingredients including award-winning wines, a diverse, world-inspired menu and priceless views, to get your groove back for the week that lies ahead,” shares Nadia who describes her style as fuss-free outer-city dining.