DIEMERSDAL WINE FARM
The history of wine in South Africa can be traced back to Jan van Riebeek and later, Simon van der Stel – the first governor of the Dutch Cape Colony. History, heritage and tradition have since formed an important part of the wine industry in the Cape.
Capetonians are really spoiled for choice when it comes to wine. So much so that I often wonder if they even know how spoiled they really are? For example, just a stone’s throw away from Cape Town, in Durbanville, lies one of the oldest working farms in the Cape – Diemersdal.
A well-known landmark in the lush Durbanville valley, wine has been made on the Estate for over three centuries, with the passion and knowledge passed down through the ages. Six generations of Louws have practiced their art since the Estate passed into their hands in 1885. More than 12 decades later, under their watch, Diemersdal now boasts a brand new state-of-the art winery for their white wines, one which adopts an approach of minimum intervention to conserve the grapes’ prominent varietal character.
Through pride, joy and hard work the Louw family continue to produce unique soulful wines. Paying meticulous attention to detail and spending time experimenting with new techniques, barrels and yeasts has paid off in spades.
In an old stable on the Estate, The Farm Eatery is as unique as the wine produced, and known as one of the most popular culinary destinations in the Winelands. We savoured a full experience from Chef Martin de Kock’s set menu on a Sunday. Beautifully presented, an array of mouth watering and perfectly blended flavours.
Rudi, the Maître d’ was a breath of fresh air – a jovial, knowledgeable man doing a sterling job in making sure his patrons were satisfied, happy and well looked after. We tasted a delicious Port before lunch and Rum that was too easy to get used to. Our lunch was a Sunday delight!
I have been enjoying Diemersdal wine for years and will most definitely continue to do so, even if we are spoiled for choice! Cheers!