Beyerskloof

In 1988 one of the Cape’s most foremost wine makers, Beyers Truter of Kanonkop Estate, formed a partnership with four ardent wine lovers in Johannesburg with one ideal in mind: to produce a wine of exceptional character. After exploring the Cape Winelands for a suitable location they found a perfectly situated farm in the Koelenhof area within the Stellenbosch Wine of Origin region. Coincidence provided an appropriate name. The farm’s original...

Beyers Truter’s original search for land was focused on one thing only: finding the best soils to produce a Cabernet Sauvignon-based wine. Beyerskloof’s shallow, gravely soil is very similar to that of Bordeaux. The shallowness of the soil led Beyers to plant almost 5 000 vines per hectare to optimise the small pocket of land. The vines are planted with 20 000 Cabernet Sauvignon vines and 5 000 Merlot vines. They are planted north to south on ...

Beyerskloof has no particular recipe in the making of our wines. Important decisions remain the responsibility of the cellar master and winemaking team, guided by the specific conditions of the harvest, which in turn is determined by climate conditions during the growing season. The winemakers main concern is to bring out the flavours, colour and structure of the grapes. As a rule, Beyerskloof still ferments in the old-fashioned way by using o...