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.
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.
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.