Pieter Ferreira has spent more than four decades chasing the perfect bubble, a pursuit that has not gone unnoticed in the international wine world. In September the 2026 International Wine Challenge (IWC) will in London raise a glass to the man who has done more than almost anyone to put South African Cap Classique on the international wine map. Read more

Stellenbosch estates once again emerged with top honours at the 14^th Shiraz SA Challenge. Eighteen winners were awarded in the three categories with Spier pocketing two awards and Stellenrust receiving recognition for their work in sustainability, excellence, innovation, creativity and social responsibility. Read more

Dirk van Zyl has been appointed as head winemaker at Kanonkop Estate.

Hailing from a wine farm in Bonnievale in the Western Cape, Dirk graduated with a BSc degree in Viticulture and Oenology from Stellenbosch University in 2012, after which he held the position of winemaker at various Stellenbosch wineries, including Kleine Zalze, De Morgenzon, Saxenburg and, most recently, Glenelly.

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Decameron

Since opening its doors in 1987, Decameron has become a beloved Stellenbosch institution, known for its authentic Italian cooking and distinctly homely atmosphere. Named after Giovanni Boccaccio’s famous collection of stories, the restaurant’s walls are filled with Renaissance-inspired art and decades of memories, while its outdoor beer garden has become something of an institution in its own right.

Decameron’s menu has remained remarkably true to its roots, with freshly prepared pasta, wood-fired pizzas and classic Italian dishes sitting alongside favourites such as mushrooms al forno, sirloin tagliata and carpaccio. More than three decades on, Decameron remains the kind of place where regulars return for the dishes they have loved for years.

De Volkskombuis

One of Stellenbosch’s oldest dining spaces, De Volkskombuis captures the warmth and nostalgia of traditional Cape cuisine in a historic setting. With its classic interior of wooden features, fireplaces and fynbos art, De Volkskombuis is a place of classic character and a menu rooted in familiar South African flavours, with Maraai se Hoender Pie and Boland Bobotie among the highlights.

Whether visiting for a quick lunch or an unhurried dinner, dining at De Volkskombuis feels distinctly Stellenbosch. Unfussy and steeped in tradition.

Wijnhuis

Right in the heart of Stellenbosch’s dining scene, Wijnhuis combines its historic setting with Italian flair to create the atmosphere of a classic wine-and-dine destination.

Whether dining in their open-air courtyard or their art-filled indoor setting, Wijnhuis creates an inviting atmosphere for a menu that celebrates Italian cuisine. Think beef carpaccio with Parmesan and rocket, ravioli with beef ragù, veal piccata limone, springbok loin with mushrooms and blueberry, and a selection of steaks served with classic sauces – naturally paired with a bottle from the restaurant’s extensive wine offering. Wijnhuis is the kind of place made for lingering.

Oude Werf

Housed in South Africa’s oldest running hotel and known for its heritage hospitality, Oude Werf offers a taste of Stellenbosch’s past alongside a contemporary dining experience.

With a vine-covered courtyard and a welcoming dining room featuring an indoor Swamp Cypress tree, Oude Werf creates an elegant setting for a menu of familiar, seasonal dishes. For something a little more indulgent, Wednesday Curry Nights bring a midweek taste of comfort, with a choice of three weekly curries served with rice, roti, sambals, a complimentary dessert and a glass of Neethlingshof Gewürztraminer. At Oude Werf, the appeal lies as much in the atmosphere and sense of history as it does in the dishes.

Helena’s

Inside the historic Coopmanhuijs Boutique Hotel & Spa on Church Street, Helena’s Restaurant offers a dining experience steeped in heritage. Built in 1713, the beautifully restored building boasts a dining room, a glass-roofed conservatoire and an al fresco front porch overlooking Church Street.

Helena’s menu features dishes such as springbok carpaccio, Cape Malay bobotie, wild mushroom risotto and slow-cooked Swartland lamb. It’s a fitting expression of Helena’s philosophy: familiar, honest food, served in a setting where Stellenbosch’s history is never far away.

Lanzerac

Few places capture the romance of the Stellenbosch Winelands quite like Lanzerac. Surrounded by vineyards and Jonkershoek Valley’s mountain scenery, the historic estate provides a spectacular setting for breakfast, lunch or dinner.

Lanzerac offers various dining spaces that each capture a different side of the estate. At the Manor Kitchen, classic dishes are reimagined with contemporary influences and seasonal local ingredients, while the Taphuis, with its original bar, roaring fireplace and shaded terrace, offers relaxed pub-style fare and sharing plates. The Tasting Room & Deli is a more casual stop for homemade breads, pastries, gourmet sandwiches and local cheese and charcuterie, while the Craven Lounge offers an extensive selection of spirits in a cosy setting.

Together, these spaces make Lanzerac a destination for everything from a leisurely Winelands lunch to an evening of drinks and small plates.

De Vleispaleis

Situated on Dorp Street, De Vleispaleis is a celebration of the South African braai, where flame-cooking and quality meat takes centre stage. The warm space sets the scene for a menu built around premium AAA-grade steaks, from fillet and sirloin to bone-in cuts, alongside lamb chops, ribs and fresh seafood.

For those wanting to start with something smaller, the menu also features an extensive selection of tapas and sharing plates, including beef biltong, skaapstertjies, Basque octopus salad and grilled Spanish chorizo. With its generous portions and classic grillroom details, De Vleispaleis is a natural addition to any list of Stellenbosch’s dining favourites.

De Warenmarkt

Housed in a cherished 18th-century building on the corner of Plein and Ryneveld Street, De Warenmarkt draws inspiration from the town’s long history as a place of trade and gathering.

Today, diners can browse a selection of speciality meats, freshly baked goods, local cheeses and preserves, oysters, craft beer and Stellenbosch wines, alongside a menu celebrating classic South African flavours. With its rustic atmosphere and communal spirit, De Warenmarkt offers a contemporary take on the traditional market experience.

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Pieter Ferreira has spent more than four decades chasing the perfect bubble, a pursuit that has not gone unnoticed in the international wine world. On 7 September, the International Wine Challenge (IWC) will in London raise a glass to the man who has done more than almost anyone to put South African Cap Classique on the international wine map.

Ferreira, affectionately known as “Mr Bubbles”, is to receive the IWC Lifetime Achievement Award in London, making him only the second South African to obtain this prestigious accolade.

For Ferreira, the recognition is deeply personal. But he is adamant that it is not really about him. The true winner, he believes, is the South African wine category known as Cap Classique.

“I am incredibly humbled and honoured to receive this global acknowledgement from the IWC,” says Ferreira says. “But I see this award as also being apt recognition of Cap Classique, the sparkling wine gem of the Cape, and everyone who has contributed to its development. It is recognition of a category that has come an incredibly long way.”

And that journey is worth celebrating, 55 years since this wine style was made in South Africa for the first time. At the time, traditional-method sparkling wine was a fledgling idea in a country better known for still wines. Now, more than five decades later, Cap Classique is one of South Africa’s leading wine categories.

It has become a wine style with its own identity, provenance and international reputation. And Ferreira has been at the heart of that transformation.

His career began in 1984 when he joined Achim von Arnim at Pierre Jourdan in Franschhoek, South Africa’s first specialist Cap Classique producer. He subsequently worked harvests in Champagne before joining Graham Beck in 1990.

For more than three decades at Graham Beck, Ferreira helped establish the house as one of the world’s leading New World producers of premium traditional-method sparkling wine.

His wines have been present at moments of history. Graham Beck Cap Classique made under his leadership was served at Nelson Mandela’s 1994 presidential inauguration and at Barack Obama’s 2008 election celebration.

“I am definitely going to share this award with the memory of the late Graham Beck,” says Ferreira. “When he began his venture in Robertson with the goal of making the best sparkling wine in the world, he set the bar high. It was his ethos and determination that inspired myself and the rest of the team to meet his exacting standards, and this made me strive towards making better wines every day of every year.”

But his contribution extends beyond the cellar. Ferreira has been one of Cap Classique’s most energetic ambassadors. His international work included five vintages in California with Jackson Family Wines, while his role in establishing Graham Beck in the United Kingdom further strengthened the global footprint of South African sparkling wine.

He has also continued to champion the category through his role as chairperson of the Cap Classique Producers Association.

“It’s not often that one person comes to define an entire category of wine,” says IWC co-chair Jamie Goode. “But Pieter Ferreira, who has just retired from more than three decades heading up celebrated South African sparkling wine producer Graham Beck, has done this. He remains chair of the Cap Classique Producers Association (CCPA), and during his tenure, this category of wine has grown significantly.”

For Ferreira the story of Cap Classique is not the story of one winemaker. It is the story of a collective.

“It is important that we recognise the contribution of the many Cap Classique producers who have taken this category forward,” he says. “There are so many talented people who have worked incredibly hard over the years. We have learnt from each other, challenged each other and, ultimately, raised the quality of the category.”

There is another winner, too: the geography of Ferreira’s beloved Cape Winelands that has through a melange of diverse terroirs allowed him and fellow Cape Classique producers to craft bottle-fermented sparkling wines of excellence heralding a true sense of place.

“South Africa’s ability to produce world-class Cap Classique begins in its vineyards,” says Ferreira. “The region’s diverse landscapes and distinctive terroirs provide the Chardonnay, Pinot Noir and other varieties with the natural acidity, freshness, fruit purity and balance demanded by traditional-method sparkling wine.

“Our terroir deserves recognition in the global sparkling wine narrative. The Western Cape gives us something very special. We have vineyards and growing conditions capable of producing grapes with the character and natural freshness required for great sparkling wine.”

That sense of place has become increasingly important. The ambition is no longer simply to make sparkling wine in the traditional method. It is to make distinctly South African traditional-method sparkling wine.

“The journey from the first vintage in 1971 to today has been one of experimentation, persistence and growing confidence,” says Ferreira. “Producers have refined their vineyard sites, improved their winemaking and gained a deeper understanding of what South African grapes can achieve.”

The result is a category that now commands respect well beyond the country’s borders. And the IWC’s recognition of Ferreira is therefore timely.

It honours an individual whose career has become intertwined with the rise of Cap Classique. The IWC itself notes that few people have been as instrumental in establishing the category as Ferreira, describing him as someone who has helped define an entire style of wine.

Ferreira formally retired from Graham Beck in 2026, handing over the cellar to long-time colleague Pierre de Klerk. But he has hardly stepped away from the pursuit that has defined his professional life. He and his wife, Ann, have embarked on their own venture, Pieter Ferreira Cap Classique.

So the search for the perfect bubbles continues, although with this Lifetime Achievement Awards, even Mr Bubbles must admit he is getting close….

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2026 Top 12 Shiraz (in alphabetical order)

• Cederberg Teen die Hoog Shiraz 2023
• De Grendel op die Berg Syrah 2024
• Driehoek Syrah 2023
• Fairview Cyril Back 2023
• Groot Phesantekraal Syrah 2024
• Rickety Bridge Foundation Stone Shiraz 2025
• Riebeek Raar Shiraz Carbonic Maceration 2025
• Rooiberg Shiraz Reserve 2023
• Rust & Vrede Estate Vineyards Syrah 2022
• Spier Seaward Shiraz 2024
• Stellenbosch Hills Shiraz 2024
• Windmeul Shiraz 2023

2026 Shiraz Blends

• Black Elephant Vintners Free Bird Bush Vines Red 2024
• Perdeberg The Dry Land Collection Joseph’s Legacy 2024
• Quoin Rock Simonsberg Blend 2023
• Spier Creative Block 3 2022
• Zevenwacht Tin Mine Red 2023

2026 Shiraz Rosé Winner

• Benguela Cove Lighthouse Rosé 2026

2026 Bernard Podlashuk Shiraz Trophy and Prize

The Bernard Podlashuk Shiraz Trophy and Prize for producers with a focus on sustainability, excellence, innovation, creativity and social responsibility, was presented to Stellenrust Wine Estate with Journey’s End and Lomond Wine Estate the runner-up finalists.

The panel consisted of Francois Haasbroek (Chairman), Dr Etienne Terblanche (Vinpro) and Prof Jako Volschenk (Stellenbosch University Business School).

Judging

The panel, chaired by La Motte’s cellar master Edmund Terblanche, judged the entries over four days and was assisted by Elzette du Preez, Denzel Swarts (Zoetendal), Samarie Smith-Meletiou and Bertho van der Westhuizen (Alto Estate).

“The single variety Shiraz/Syrah category is where South Africa is really making a statement,” Terblanche said. “Wines were beautifully integrated, handled with a lighter touch of oak and by the final round, the top 30 wines were so close in quality, it really put our tasting abilities to the test!” he added.

“The category for blends was particularly enjoyable; the wines offered a wide spectrum of flavours, combining generosity with harmony” Terblanche said.

He added that although the number of rosé entries were few, they were all young and fresh, displaying the new trend of light salmon and onion skin colour that reflect a dry clinical style.

“The Shiraz SA Challenge continues to raise the bar for South African wine,” concluded Terblanche. “Each year brings new stories, new expressions, and above all, an unwavering commitment to excellence.”

Winning Wine Packs

Wine enthusiasts have the opportunity to acquire curated 12- and 6-bottle packs featuring this year’s Top 12 Shiraz winners, with the five winning blends and one rosé presented in a 6-bottle pack by sending an email to: pieterb@fortheloveofwine.co.za. 

Shiraz Day

SA National Shiraz Day will be celebrated on Friday 21 August, which also marks the start of Seven Days of Celebrating Shiraz. Participating wineries and restaurants present various programs and events to attract wine lovers to celebrate this noble cultivar. 

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These natural elements allow the grapes to ripen slowly and evenly. The extended growing season helps develop the depth, structure and balance that define Waterford Estate Cabernet Sauvignon. The result is a wine that consistently shows purity of fruit, layered complexity and the firm yet refined tannin structure that Cabernet Sauvignon lovers seek.

For cellarmaster Mark le Roux, Cabernet Sauvignon sits at the heart of Waterford Estate’s philosophy and identity. “Our Cabernet Sauvignon is really the core of what we have at Waterford Estate. These are some of the oldest soils in South Africa, and together with the mountain’s proximity to the ocean they create wines that are structured, balanced and able to age beautifully.”

Waterford Estate has always approached winemaking with a long term perspective. The vineyards are not rushed or pushed for quick results. Instead, they are farmed with patience and care so that the vines mature naturally over time.

As the vineyards age, they produce fruit with increasing depth and character, allowing each vintage to build on the experience of the previous one.

Viticulturist David van Schalkwyk, who oversees the estate’s vineyards, often speaks about the importance of vineyard balance. His approach focuses on working with nature rather than against it. “The less you feel like you have to be in a vineyard, the happier you know it is,” he explains. “Our Cabernet vineyards are happy vineyards.” When vineyards grow in harmony with their environment, the grapes they produce express both vitality and precision.

Once the grapes arrive in the cellar, winemaker Jamie Papenfus continues that philosophy. Having developed a deep connection to nature from an early age, she believes the role of the winemaker is to guide the process rather than dominate it. “Respect nature and it will be reflected in the wine,” she says. By allowing the vineyard’s character to remain at the forefront, the wines maintain their authenticity and sense of place.

This shared philosophy between vineyard and cellar defines the style of Waterford Estate Cabernet Sauvignon. Each vintage is crafted to show elegance and structure rather than excess. The wine typically reveals layers of dark fruit, cassis and subtle spice, supported by fine tannins and a natural freshness that gives the wine remarkable ageing potential.

While expressive and enjoyable in its youth, Waterford Estate Cabernet Sauvignon is equally known for its longevity. With time in the cellar the wine evolves, developing greater nuance, complexity and texture while retaining its core structure. This ability to age gracefully has become one of the defining characteristics of the estate’s Cabernet Sauvignon.

Vintage after vintage, Waterford Estate Cabernet Sauvignon remains a true expression of the Helderberg Mountain and the people who dedicate themselves to farming and crafting it. It is a wine shaped by soil, climate and careful stewardship. More importantly, it tells the story of a place where patience, respect for nature and a passion for Cabernet Sauvignon come together in every bottle.

About

The Waterford Estate is located on the Upper Blaauwklippen Road, Helderberg Rural, Stellenbosch,

Contact: +27 (0)21 880 5300 info@waterfordestate.co.za

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The Klein Alto Restaurant and Tasting Room, situated just down the road from estate, offers an unforgettable escape, set against the timeless beauty of the surrounding mountains.

Restaurant

The Klein Alto Restaurant menu emphasizes wholesome, hearty dishes designed to complement the estate’s award-winning wines, featuring seasonal ingredients and comforting winter fare. Signature items include the black pepper-crusted salmon, grilled pork chop, Shiraz-braised lamb shank and the renowned Alto Rouge burger. Starters like butternut and goat’s cheese arancini or venison carpaccio set the tone, while desserts such as the dark chocolate brownie or warm lemon semolina sponge cake provide a sweet finish. Each dish is thoughtfully prepared with fresh, locally sourced ingredients while generous portions strike an excellent balance between comfort food and refined dining. Guests frequently praise the thoughtful wine pairings that enhance every bite, turning a meal into a harmonious journey through the estate’s terroir.

Tasting Room

The beautifully restored historic cellar, atrium, and outdoor deck overlooking the surrounding mountains form the setting for the tasting room and restaurant, allowing visitors to sample the estate’s renowned reds and other varietals in a relaxed, sophisticated atmosphere. Whether seated indoors amid charming decor or outside soaking in the views, guests enjoy a space that feels intimate and welcoming. Attentive service and seamless pairings showcase the estate’s signature wines. Tasting options include the Alto tasting or their popular biltong and wine pairing or smoked cheese and wine pairing.

Wine

Alto has been producing red wines for over a century with 2024 marking a remarkable milestone: the release of their 100^th consecutive vintage of Alto Rouge. As South Africa’s oldest red varietal-only wine estate, Alto holds a rare distinction, shaped by generations of winemaking expertise, including just five winemakers across its over-a-century-long history, two of whom were a father-and-son partnership.

Their portfolio of wines is carefully curated and consists of the iconic Alto Rouge, award-winning single varietal Shiraz and Cabernet Sauvignon, Flagship Estate Blend and limited release M.P.H.S. Each wine reflects the character of the Helderberg and has earned recognition both locally and on the international stage.

Trading Hours

Tasting Room Hours: Tuesday to Sunday: 10h00 to 17h00

Restaurant Hours: Tuesday to Sunday: 11h00 to 17h00, Wednesday: 11h00 to 21h00

Bookings and Enquiries

✉   hospitality@altowines.co.za

✆ 021 881 3884

🌐alto.co.za

Note: Although Alto Wine Estate is currently closed to the public while undergoing renovations, the Klein Alto Restaurant and Tasting Room remain open.

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Cabernet Sauvignon, the small-berried, big-tannin and immensely fruited red grape, achieved its status over two centuries as the world’s most planted and most celebrated variety by its ability to create wines of unrivalled structure, presence and authority. Quite simply, Cabernet Sauvignon is the most revered red grape responsible for making the widest diversity of great wines on planet Earth.

This reputation has its roots in the Bordeaux region of France, Cabernet Sauvignon’s ancestral home where it evolved as a crossing between the red Cabernet Franc and the white Sauvignon Blanc, both varieties at home in this famed part of south-western France. In the 19th century, when Europe and the rest of the world began taking a serious interest in the quality, diversity and places of origin of wine, Bordeaux established itself as the holy grail (Burgundy followed later).

In 1855, the wine cognoscenti of Bordeaux penned its quality classification – and the world sat up and took notice. Thus began the global pursuit of First Growth Bordeaux labels such as Haut-Brion, Château Lafite, Margaux and Latour, and scores of other wines from this region judged as having a grandiose stature.

The fact that the First Growth and many other Bordeaux wines all contain a component of the Cabernet Sauvignon grape had a profound influence on the succeeding vinous compilations of many other countries. If Cabernet Sauvignon drives a major part of the status, quality and success of Bordeaux, surely other wine-producing nations can benefit from rooting these Cabernet Sauvignon vines in their soils.

And so today, Cabernet Sauvignon is the basis of many a fine wine, from the Coonawarra Valley and Margaret River of Australia to Chile’s Maipo Valley and the Napa Valley in California. Making great Cabernet Sauvignon has done wonders for a wine country’s reputation and image; a land able to deliver fine Cabernet Sauvignon must, in general, be perceived to be a good wine country.

South Africa has been part of the global Cabernet Sauvignon conversation since the 1960s and ’70s, when estates were beginning to produce their own wines instead of selling their grapes and nondescript wines to corporate liquor behemoths and co-operative cellars. And although a few Cabernet Sauvignons from other Cape regions – notably Paarl – have attracted a glimpse of recognition, it is Stellenbosch that rules Cabernet Sauvignon’s roost.

I would go as far as to say that when prodded for advice from an international wine-lover wishing to discover the best of South Africa, my first tip is to look for the words ‘Cabernet Sauvignon’ and ‘Stellenbosch’ on the label. I can’t think of a better introduction to South African excellence and the country’s commitment to classic elegance in wine.

Deidre Taylor, chairperson of the Stellenbosch Cabernet Collective, a forward-thinking and proactive body of producers that promotes the diverse merits and charms of the region’s Cabernet Sauvignon, reckons the variety is as synonymous with Stellenbosch as are oak trees, gabled houses and coffee shops packed with philosophising academics.

“Cabernet Sauvignon is often the star player in some of the world’s most popular and celebrated wines, and the Cabernet Collective must ensure Stellenbosch is part of that universe,” says Deidre, who is also the marketing director of Meerlust Estate, a producer of one of the country’s best examples of Cabernet Sauvignon.

With about 8 750ha of Cabernet Sauvignon planted in South Africa, Stellenbosch is the region with the most acreage under this variety, coming in at 2 292ha. Stellenbosch farmers have been planting Cabernet Sauvignon commercially since the late 1950s, but the true growth of Cabernet plantings really developed throughout the 1980s and ’90s. With the Wine of Origin system coming into being in 1973, varieties and regions started appearing on labels of wines grown, made and bottled on the estate.

“With Stellenbosch producers breaking away from the co-operative system, and many taking the visionary approach of creating their own brands, producers began experimenting and evaluating which varieties worked well on their farms taking soil, site, climate, and so on into consideration. Cabernet Sauvignon was a variety that worked on many farms throughout the Stellenbosch area, with the bonus of the grape having a greater cachet at the premium end of the spectrum than a variety such as Cinsaut, which dominated the country’s red wine offering until 35 years ago.”

The reason for the success of Cabernet Sauvignon in Stellenbosch is the non-negotiable combination of geography and people.

Geography-wise, Stellenbosch has the growing matter – granitic soils – and the climate and slopes Cabernet Sauvignon loves. Sufficient rainfall and plenty of sunlight hours – without excessive heat – in the warm Mediterranean climate enable Cabernet Sauvignon to ripen properly and produce its distinct medley of dark-fruit and fynbos flavours and a sunny minerality while still retaining acidity and freshness. The result is a regional wine offering of diversity harnessed by ripe tannins without being jammy or flabby.

Gorgeousness in a glass.

The other earthly aspect that enables the Stellenbosch region to deliver such startling variety in its Cabernet Sauvignon portfolio is the diversity of terroir parcels within its borders. From the low-lying flatlands of the Eerste River area in the south to the rain-drenched Jonkershoek Valley and the heady elevations of the Simonsberg and Helderberg, Stellenbosch is a multitude of distinctly different regions corralled within one official border.

Each varying territorial fingerprint of soil, vineyard aspect and climatic zone gives its grapes a visceral sense of place, allowing winemakers to create a magnificent treasure trove of Cabernet Sauvignon diversity under one label: Stellenbosch.

But to unlock this treasure trove, people are required. And in this regard, Stellenbosch is the place of wine pioneers whose legacy helped establish its status as one of the world’s leading Cabernet Sauvignon producers.

Abraham Izak Perold, he of Pinotage fame, in the 1920s was already encouraging Stellenbosch wine farmers to begin planting Cabernet Sauvignon, having recognised the noble allure of the variety and Stellenbosch’s suitability for these vineyards.

Manie Malan, former owner of Alto Estate on the Helderberg, worked shoulder-to-shoulder alongside Perold in establishing Cabernet Sauvignon on his farm. Initially using the variety in its famed Rouge red blend, Alto was a forerunner, bottling its maiden Cabernet Sauvignon estate wine in 1965.

Over by Simonsberg way, on Kanonkop Estate, the incomparable Jan Boland Coetzee recognised the potential of Cabernet Sauvignon on the farm where he became winemaker in 1969. He ripped out the Shiraz vines, planted Cabernet Sauvignon and in 1973 Kanonkop’s first estate-labelled wine was released: a Cabernet Sauvignon that heralded the beginning of one of South Africa’s most renowned wine properties and brands.

Nico Myburgh, seventh generation proprietor of Meerlust Estate, inherited a farm planted to Chenin Blanc, Sémillon and Cinsaut, the wines sold in bulk to one of the local corporates for bottling under innocuous brands devoid of provenance, heritage or a sense of place. Nico visited Bordeaux in the 1960s, drank the Cabernet Sauvignon-dominated wines of the Left Bank and decided that Meerlust’s future lay in Bordeaux-style wines made and bottled on the estate. He planted Cabernet Sauvignon, along with other Bordeaux cultivars.

And in 1975 the first Meerlust label appeared, the wine on which the estate hedged its bets: Cabernet Sauvignon.

As it had for Kanonkop, Cabernet Sauvignon introduced Meerlust to the world, and today the wines made from this variety on these properties ensure that their respective legends continue.

Thus, in the 1970s the wheel of Stellenbosch’s wine fortune was turning in the direction of Cabernet Sauvignon, largely thanks to the acclaim generated by these early pioneers: Alto, Meerlust and Kanonkop.

These revered marques live on, continuing to inspire today’s generation of modern winemakers who have picked up the Cabernet Sauvignon baton and are running with it. Under the banner of the Stellenbosch Cabernet Collective.

“Our approach as a collective is quite simple,” says Deidre. “We focus on One Region and One Variety, and often our promotion events and press tastings also focus on one single vintage. There’s something quite amazing about showcasing more than 30 wines, all from one region, one variety and one vintage. With so few variables to consider, it really helps to highlight the nuances of different sites in Stellenbosch, and different cellars’ interpretation of the variety.” She says the true aim is to create a larger global audience for Stellenbosch Cabernet Sauvignon.

“Many buyers of fine wine in South Africa are fully aware of how incredible Stellenbosch Cabernets are, but getting this message out to international markets is vital to growing the category,” she adds.

“We are competing against some of the best wines of the world, but we have the quality to be competitive. And with Stellenbosch Cabernet Sauvignon, we’re making fine wine at price points that are not nearly as eye-watering as the wines from Bordeaux and Napa. I think we’re well set up to provide an alternative to the world’s classic Cabernet Sauvignons.”

And thus, herewith a few:

VERGENOEGD LÖW CABERNET SAUVIGNON

Vergenoegd Löw’s Cabernet Sauvignon is an instructive example of how Stellenbosch’s coastal plain can yield wines of classical bearing without recourse to altitude. Barely 3km from False Bay, the vineyards lie on sandy loam over clay and limestone, soils of marine ancestry that lend both poise and a certain chalky restraint.

Cooling south-easterly winds temper the Cape sun, allowing the Cabernet Sauvignon grapes to ripen steadily and evenly, an advantage in seasons where balance is the ultimate currency.

Viticulture here is rooted in a notably holistic philosophy. The estate’s famed Indian Runner ducks patrol the vineyards as natural pest managers, while livestock integration supports soil vitality and long-term vineyard health. Such practices are not decorative gestures but practical tools in maintaining an equilibrium in the vine that one senses in the measured, unforced fruit expression.

With a great history for producing Cabernet Sauvignon, the Vergenoegd Löw approach is classical. Grapes are cooled overnight before gentle handling in open fermenters. Regular punch-downs every few hours ensure thorough yet sympathetic extraction, while fermentation temperatures are held between 23°C and 26°C to preserve aromatic clarity.

Extended skin contact encourages colour stability and tannin polymerisation, after which the wine undergoes malolactic fermentation in barrel before maturing in second- to fourth-fill French oak, a judicious choice that supports structure without overwhelming varietal character. The wine is dense, packed with flavours of mulberry, cassis and Ribena, with hints of thyme, wild olive and cigar box that attach themselves to the alluring primal fruit.

UVA MIRA THE MIRA CABERNET SAUVIGNON

Where eagles dare to fly, high up on the Helderberg, lies Uva Mira, a winery of diversity and consistent excellence. The Mira Cabernet Sauvignon is, along with the cellar’s Chardonnay, for me the top Uva Mira offering, bringing together a veritable Cape grape with the winery’s style of cool, poised elegance.

Planted 300m–400m above sea level just 9km from False Bay, the vines draw salinity from the sea and granite grit from the earth: an unmistakable Cape signature.

Deep ruby in the glass, on the nose the wine is perfumed and refined: wild jasmine florals, savoury black olive and a sweet-earth lift cut with deep salinity and the faintest whisper of eucalyptus. It’s brooding yet elegant, like the Helderberg itself on a cool autumn evening.

The palate delivers exactly what the nose promises: bright red berries laced with subtle eucalyptus, then a juicy rush of red and blackcurrant, maraschino cherry and a graphite edge that keeps things thrilling. Creamy texture meets powdery, well-balanced tannins after 18 months in French oak (55% new).

At 13.5% alcohol it’s no blockbuster, but that’s the point – this is Cabernet with South African soul: approachable, harmonious and built for pleasure rather than posturing.

KLEINE ZALZE VINEYARD SELECTION CABERNET SAUVIGNON

Now owned by French wine company AdVini, Kleine Zalze can safely say that the provenance of its fruit from the region covered by the Stellenbosch Cabernet Collective has played a major role in its critical and commercial success.

The Vineyard Selection Cabernet Sauvignon is made from grapes sourced from various Stellenbosch vineyards, each a selected building block for the crafting of a stunning wine.

The emphasis is on vineyards set on ferricrete-rich (‘koffieklip’) soils that have long proved a natural ally to Cabernet Sauvignon. Fermentation in both stainless steel and open-top fermenters, with a thoughtful regime of punch-downs and pump-overs, yields tannins that are firm yet not austere and rigidly limiting. Twenty months in French oak (a judicious 35% new) adds polish and poise, depth and complexity – French oak being the universal yin to Cabernet’s yang.

And the wine is splendid. Aromatically, there is a distinctly Cape herbal lift – bay leaf and dried fynbos – before darker notes of blackcurrant and maraschino cherry emerge.

The palate is linear and well-proportioned, the fruit held neatly within a framework of fine, graphite-edged tannins. Oak sits comfortably in the background, lending a discreet cedary nuance rather than dominating.

Still youthful, the wine is instantly accessible but has the structure to reward patience. Speaking clearly of its Stellenbosch origins, it should evolve attractively over the next decade.

MURATIE MARTIN MELCK CABERNET SAUVIGNON

Muratie Cabernet Sauvignon is one of those wines that reminds you why Stellenbosch, and more specifically the Simonsberg, remains South Africa’s most convincing argument for Cabernet Sauvignon as a world-class proposition.

This example, drawn from three north-west-facing blocks planted in the 1990s at 260m above sea level, shows the quiet confidence that comes only from mature vineyards and a refusal to over-complicate matters in the cellar.

Hand-picked fruit, a measured cold soak and maturation in a modest 10% new French oak for 18 months provide structure without swagger, allowing the vineyard’s voice and Muratie’s cultural ethos to carry the conversation.

On the nose, it is unapologetically Simonsberg: black cherries and cassis first, followed by darker suggestions of plum skin, cedar shavings and that faintly resinous, pine-needle lift one associates with the Simonsberg’s slopes.

There is a whiff of something earthy too, not rustic but rooted, as though the wine has walked through fynbos before presenting itself at the table.

The palate is where Muratie’s traditional instincts show their merit. This is not a glossy, sweetly fruited Cabernet chasing applause. Instead, it offers restraint, a pleasing firmness of tannin and a line of acidity that keeps everything marching in step.

The fruit is concentrated but never blowsy, framed neatly by spice and graphite rather than overwhelmed by oak. What I particularly admire is the sense of proportion. Opulence is hinted at, just so, but polish and refinement win the day.

ALTO ESTATE CABERNET SAUVIGNON

Alto has long occupied a reassuring place in the South African Cabernet firmament and today still serves as a timely reminder of why the estate remains such a dependable standard-bearer for Helderberg reds. There is something deeply comforting about opening an Alto Cabernet Sauvignon; one senses continuity, discipline and a clear fidelity to place – virtues not always fashionable, but invariably rewarding.

The visual heart of Alto Cabernet Sauvignon shows a dense yet limpid garnet core. Aromatically, it is immediately engaging without undue flamboyance.

Classic Cabernet Sauvignon notes of damson and black plum are joined by hints of dried herbs, pencil shavings and a subtle earthiness that speaks eloquently of Stellenbosch’s iron-rich soils.

On the palate, the structure remains impressively intact. The fruit sits firmly at the centre along with a lip-smacking hint of savoury, yet it is the tannin profile that commands attention: fine-grained, persistent and seamlessly integrated after its time in French oak. The oak itself is judicious rather than declarative, lending shape and quiet spice rather than dominating.

What distinguishes this wine most clearly is its sense of balance. Power is present, certainly – the Helderberg seldom produces shrinking violets – but it is channelled with restraint and clarity.

AVONTUUR THE WEST PEAK CABERNET SAUVIGNON

This is a great wine, a telling sign that this historic Helderberg property has found a new vinous confidence under the stewardship of liquor company DGB. Once better known for its horses than its grapes, the estate is now firmly placing wine at the centre of its ambitions, and this Cabernet Sauvignon makes a persuasive argument for that shift.

Sourced from granite-rich Helderberg slopes shaped by maritime breezes from False Bay, the fruit reflects meticulous vineyard work: leaf-thinning to ensure even ripening, green harvesting to concentrate flavour, and rigorous bunch selection so that only pristine grapes reach the cellar.

And in that cellar the same fastidious attention continues. Berries are sorted before undergoing fermentation in stainless steel tanks over roughly two weeks, with regular pump-overs to extract colour and tannin while preserving fruit clarity.

The young wine is then transferred to 300L French oak barrels – 34% new, with the remainder second- and third-fill – where it matures for 16 to 18 months. This measured oak regime lends layered and integrated complexity rather than wood dominance, allowing the varietal character to remain firmly in the foreground. A light filtration before bottling ensures clarity without stripping texture, and further bottle ageing enhances integration.

In the glass, a deep garnet hue introduces aromas of blackcurrant, dark cherry and blueberry, brightened by a flicker of redcurrant. The palate is composed and purposeful: lush black fruit framed by vibrant acidity and fine, chalky tannins.

Notes of cedar, graphite and cigar box speak eloquently of Helderberg pedigree, while hints of dark chocolate and espresso emerge on a long, tapering finish. V

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Recognised as one of South Africa’s leading food and wine destinations, Stellenbosch is home to an extraordinary collection of award-winning restaurants, wine estates and chefs. Taste Stellenbosch celebrates this culinary community through a programme designed to showcase the culinary creativity and generosity that define the region. 

This year’s line-up features everything from intimate chef collaborations and vineyard feasts to long-table lunches, wine pairings and specially curated seasonal menus. Highlights include experiences at De Warenmarkt, Muratie Farm Kitchen, HŌSEKI at Delaire Graff Estate, Lanzerac, Warwick Wine Estate, Klein Joostenberg Bistro and many more, each offering visitors a unique way to discover Stellenbosch through food and wine. 

Taste Stellenbosch extends beyond the table. A selection of exclusive accommodation offers at boutique guesthouses, vineyard retreats and luxury hotels encourages visitors to slow down, stay a little longer and enjoy everything the destination has to offer. 

“Taste Stellenbosch is more than a celebration of exceptional food and wine. It is a celebration of the people, passion and craftsmanship that have shaped Stellenbosch into South Africa’s leading food and wine destination,” says Annemie Liebenberg, CEO of Visit Stellenbosch. “Every chef, winemaker, farmer, artisan producer and host contributes to a culinary story that is uniquely Stellenbosch.”

Whether you’re planning a leisurely weekend in the Winelands or simply looking for your next memorable meal, Taste Stellenbosch offers the perfect excuse to gather around the table and experience the flavours, people and places that make Stellenbosch one of the country’s most celebrated culinary destinations.

Discover the full programme and plan your visit here.

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Produced through a partnership between Kleine Zalze Wines and the Kleine Zalze Empowerment Trust, Visio Vintners was founded on the principles of empowerment, shared prosperity and exceptional winemaking. The award places the brand among the world’s leading wine producers, with only wines scoring between 95 and 96 points receiving Gold status.

The Alliance 2022 is a Stellenbosch red blend of Cabernet Sauvignon, Cabernet Franc and Shiraz, crafted from grapes grown on the estate’s own vineyards. According to the team behind the wine, the blend reflects both the region’s renowned terroir and the collaboration at the heart of the Visio Vintners story.

Trustee Sandra Koen says the recognition is not only a celebration of quality, but also proof that transformation and excellence can go hand in hand. “The award is recognition not only of the wine itself, but of the people behind it and the vision that inspired the project,” she says.

As one of the world’s most respected wine competitions, the Decanter World Wine Awards attracted nearly 17,000 entries from 58 countries this year, making the achievement a significant milestone for both Visio Vintners and Stellenbosch.

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Veld at Spier Wine Farm brings the farm’s regenerative philosophy to the table, preserving heritage while embracing a more sustainable way of eating in an intimate space. Yet although intimate dining often suggests closely set tables and an enclosed setting, Veld reimagines the idea entirely.

The restaurant opens out into an airy room layered with natural textures – rattan chairs, wooden tables and handcrafted baskets – softened by deep orange and fresh green banquettes. Together, these elements create a space that echoes the restaurant’s name and concept: an indoor veld during the warmth of sunset.

Before arriving at the restaurant, guests may have walked through Spier’s food garden, crossed the bridge to the Wilds, explored the regenerative farm or spent an afternoon in the spa. At Veld, all of these spaces connect on a plate, says Annebelle Schreuders, the managing director of Spier Wine Farm Hospitality.

“Veld’s menu reads like a love letter to South African terroir, generous and full of integrity, with a depth of flavour that comes from seasonal goodness, deftly cooked,” says Annebelle. “It is also the natural home for our time-crafted wines. Dining at Veld is always connected to the ritual of a well-chosen glass, and there is no better place on the farm to experience what our winemakers have built over decades.”

Using the seasons as a guide to tell a story of heritage and flavour through each dish, an evening at Veld is characterised by the restaurant’s caring and unrushed rhythm. It invites you to slow down, to taste properly and to sit a little longer than you intended. In winter, seasonality naturally brings a sense of comfort to the menu.

“As chefs, our role is to enhance what nature provides. Respect and appreciation for the ingredient should always lead us when conceptualising a dish,” says Veld’s chef Craig Paterson. “We do not want to overcomplicate or transform an ingredient into something unrecognisable. That is where both simplicity and refinement come from.”

Spier’s regenerative farming philosophy inspires Veld’s rooted approach to creating dishes from ingredients grown in the estate’s gardens, raised on its pastures and sourced from local farmers with a mutual love for nutrient-rich produce. Every element on every dish brings guests closer to the farm.

Spier’s food garden was started by the farm’s resident agro-ecologist in a repurposed horse paddock. Everything produced by farmer Angus McIntosh – who started farming at Spier in 2008 using biodynamic farming principles – is free of antibiotics, hormones and pesticides.

“What I have learnt from regenerative farming at Spier is the importance of caring for the soil and our surroundings, not just taking from the land but giving back to it. The ingredients we grow carry that care with them,” says Craig. “On the plate, that translates into a lighter touch. We do not overwork the food; we honour it.”

No matter their order, guests don’t have to wonder what is on their plate. Each dish is real food made from real ingredients, and it’s not trying to be something it is not – this is farm-to-table dining. Perfectly cooked and thickly sliced, Veld’s recommended springbok loin is beautifully charred to contrast with the vibrant bed of carrot purée. Alongside orange hues of rainbow carrots and citrus jus, the dish is presented as sunset on a plate. To elevate it even further, Veld’s triple-cooked hand-cut chips with parmesan and truffle oil are the perfect in-between, salty bite.

For those who prefer a meal from the garden, Veld offers a Kashmiri masala cauliflower steak. The charred vegetable is celebrated in its whole form on top of a generous bed of hummus. Decorated with toasted almonds, curry leaves and coriander yoghurt, the dish is Veld’s reminder that comfort can be found in simplicity.

At Veld, guests are brought closer to the farmers, the chefs, the winemakers and the land that produced what is on their plate, says Annebelle. This defines luxury at Spier – heart, soul and a genuine connection to place.

“Luxury at Spier feels like a well-loved home. In winter, Veld distils that beautifully,” says Annebelle. “The kitchen cooks what the farm and its trusted producers offer at that moment. And the wines tell their own story. For us, that is the truest form of luxury: a meal and a wine, connected to this farm, these people, in this season,” she says.

Each dish comes with a recommendation of a thoughtfully chosen wine. Pairing Spier Creative Block 5 with grilled Karoo lamb cutlets, or Spier Seaward Chardonnay with roasted squash arancini, enhances the taste and experience, drawing out nuances in both the dish and the glass.

“Our cellar master, Johan Jordaan, recently took top honours again as Chenin Blanc Master Winemaker at the prestigious Master Winemaker 100 awards in Paris for Spier’s 21 Gables Chenin Blanc 2023, and there is no better place to raise a glass to that than at Veld, on the farm where that wine was made,” says Annebelle.

For Craig, a meal at Veld becomes more than just nourishment. It’s about connection, sharing and restoring both body and spirit. If winter at Veld had to be experienced in one dish, it would be something soulful, honest, uncomplicated and comforting, he says. “When guests join us at Spier and at Veld, there is a sense of calm, of coming home. That is exactly what we aim to reflect in the food.”

As the restaurant evolves, Veld will continue to follow the farm. And as Spier’s regenerative practices deepen, the farming expands and the land continues to recover and diversify, the kitchen will have a broader palette of ingredients and inspiration to draw from.

“Veld’s style is simple and generous,” says Annebelle. “Its ambition is not to become something grander, but to become more full of what it already is: a restaurant that is, in every sense, of this place.” 

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