Autumn is starting to settle over the Jonkershoek Valley, showing up in small ways at first. The days are still warm enough for a glass outside, but evenings cool off quicker. Tastings start edging back into the cellar - right where the wines are made - even if the stoep is still very much in play on a good day. And it’s not just us - the same shift usually shows up at home too. The ice bucket takes a back seat to the wine rack and glasses are filled with something a little

Harvest doesn’t arrive all at once - it sneaks up on you. One day the vineyards are ticking along, the next things start moving faster than we had time to shake off our Thistle & Weeds. Berries soften, flavours shift and we’re suddenly spending more time outside than anywhere else, boots catching on the odd duwweltjie as we go. This year, it showed up about two weeks early - our minds still half on summer holiday, the vineyards very much not. Sun, Soil and a Few Curveballs Mo

If you’ve ever spotted “vegan-friendly” on a wine label and wondered what that actually means, you’re not alone. After all, wine is made from grapes… so surely it’s vegan by default? Not always - but ours are. So, What’s the Deal? Traditionally, many wines are fined before bottling. Fining is a process used to clarify wine, removing excess polyphenols (like harsh tannins) or helping stabilise colour. It’s essentially about polishing and tidying, rather than changing how a w

Duwweltjie Chenin Blanc DUWWELTJIE CHENIN BLANC The wine that started it all - Paarl Chenin with juicy layers, a citrus-and-peach punch, and a generous mid-palate. Proof that Chenin’s a proper chameleon in Cape soils. What to Pair It With Moroccan Chicken Tagine with Apricots & Almonds Sweet-savoury tagine flavours play with the wine’s peach and citrus richness - a match that feels festive without being fussy. Seared Scallops with Lemon-Ginger Butter Caramelised scallops