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.
Vineyards and Wine Green vineyards, beautiful flowers and newly formed grapes are becoming visible on the vines; the growing season […]
News at Clos Malverne With the particularly dry and warm season that the Western Cape is still experiencing, a lot […]
The Restaurant returns. The Restaurant welcomes winter with a feast of comforting classics, conjured up in an exclusive Winter Menu […]
The tractors are rumbling, the bunches are tumbling! The new year has started with a bang and it’s full steam […]
A National Day to celebrate and raise awareness of South Africa’s own grape variety Stellenbosch, Western Cape, September 10, 2015– […]
Ward off, the winter woes with our New Winter Menu! We are back from our annual break with a bang! […]
We’re going on Holiday! and an Important News Update from Clos Malverne Wine Estate before we go. Winter has officially arrived […]
Reaching future wine drinkers through a fun day out. The past weekend we were fortunate enough to have the University […]
We are proud to launch our brand new website! Stellenbosch – With Clos Malverne celebrating its 30th year of producing […]
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.