There is something quietly reassuring about a vineyard in winter. The bustle of harvest is long forgotten, the vines stand bare against the Robertson sky, and among the rows the rhythmic snip of pruning shears signals the beginning of another vintage. It is meticulous, physical work, but few tasks in the vineyard have a greater influence on the quality of the wines that will eventually fill the bottle.
Pruning is, in essence, the art of deciding the future of the vine. By removing the previous season's growth, the viticulturist determines how many shoots and grape bunches the vine will carry in the coming season. Too many buds can lead to excessive yields and diluted fruit, while careful pruning encourages balance, concentrating the vine's energy into producing fewer, healthier bunches with greater flavour intensity.
The benefits extend far beyond yield control. Correct pruning shapes the vine for optimal sunlight penetration and air movement through the canopy, reducing humidity and lowering the risk of fungal diseases. A well-structured vine is also easier to manage throughout the growing season, allowing vineyard teams to carry out canopy management, spraying and harvesting with greater precision.
Perhaps most importantly, thoughtful pruning contributes to the long-term health and longevity of the vineyard. Every cut is made with an eye on maintaining the vine's natural sap flow, limiting unnecessary wounds and protecting it against trunk diseases that can shorten its productive life.
Standing among the pruners at De Wetshof Estate, one is reminded that great wine begins long before the grapes appear. It starts with skilled hands making thousands of careful decisions, one cut at a time, laying the foundation for healthy vineyards and wines that faithfully express their place of origin. But for now, time for another snip…
New wines from the hill and the globe
The hill that never stops giving, namely De Wetshof’s popular Limestone Hill Chardonnay, has welcomed the release of its new 2026 vintage.
For decades Limestone Hill has been the bottle that introduced countless wine lovers to the purity and versatility of unwooded Chardonnay and has become synonymous with fresh, linear, zesty Chardonnay made from the soils of De Wetshof. The 2026 vintage continues that tradition, drawing its character from De Wetshof's limestone-rich clay soils, where Chardonnay thrives in conditions remarkably suited to producing wines of freshness, precision and mineral elegance.
The latest vintage reflects the exceptional 2026 growing season in the Cape, with pristine fruit translating into a wine bursting with vibrant citrus, grapefruit and crunchy stone-fruit flavours, layered with the subtle nutty complexity that has become Limestone Hill's signature. Fermented without oak and matured on its lees, the wine delivers texture and depth while allowing Robertson's distinctive limestone terroir to take centre stage.
With the 2026 release now on shelves, De Wetshof has once again delivered a Chardonnay that is effortlessly drinkable today, yet sophisticated enough to remind wine lovers why limestone and Chardonnay remain one of the world's great partnerships.
Another release saw the second rendition of De Wetshof’s The Shard Chardonnay, the only South African Chardonnay to be fermented and matured in glass Wineglobes.
The Shard 2025, following on the huge success of the maiden 2024 vintage, was launched to media and trade at Galjoen Restaurant in Cape Town together with Diemersdal’s The Globe Sauvignon Blanc, also made in Wineglobes. The collaborative launch saw the only two South African wineries using Wineglobes uniting in collectively showcasing the unique features of their respective wines made in these unique containers.
De Wetshof Chefs Lunch 2026
One of the more anticipated, if understated, gatherings on the Cape's gastronomic calendar is the annual De Wetshof Chefs Lunch. There are no awards to be handed out, no speeches about trends or techniques, and no competition. Instead, the event, first held in 2011, is a simple gesture of appreciation from the De Wet family to the chefs whose talent and commitment continue to elevate South Africa's food culture – and, in doing so, provide the perfect stage for the country's wines.
This year's lunch was hosted at Clara's Barn at Vergenoegd Löw, where chef Michelle Theron and her team welcomed more than 30 of the Cape's leading chefs for an afternoon that celebrated hospitality in its truest sense. Theron effortlessly rose to the challenge of cooking for some of the country's most discerning culinary professionals, presenting a menu that was elegant, generous and confidently understated. It was food designed not to compete with the wines, but to converse with them.
The relationship between food and wine has always been one of mutual inspiration. As South Africa's restaurants have earned international acclaim over the past three decades, so too has the country's wine industry continued to raise its standards. It is a partnership in which chefs and winemakers quietly challenge each other to become better.
As each course arrived, Johann and Peter de Wet, together with marketing director Bennie Stipp, shared stories from Robertson, explaining the vineyards, vintages and philosophy behind the wines poured. Around the tables, conversations flowed effortlessly between chefs, winemakers and restaurateurs – proof that South Africa's wine and food communities remain closely connected by a shared pursuit of quality.
For De Wetshof, this unique day is about acknowledging the people who transform ingredients into memorable experiences and who, every day in dining rooms across the country, reinforce one of wine's oldest truths: that a great bottle is never better than when it is shared over exceptional food.
Don't forget the reds!
De Wetshof is best known for its range of Chardonnay wines, but one of the advantages of being a New World producer is that, unrestricted by European appellation laws, we are free to offer a diverse portfolio.
Here in the heart of the Cape winter, several of De Wetshof’s red wines are finding favour with wine lovers across South Africa and beyond.
De Wetshof Merlot and De Wetshof Cabernet Sauvignon underscore the versatility of our Robertson terroir, providing wines made from these cultivars showing clear varietal character cloaked in layers of luxurious drinkability.
De Wetshof Merlot is plush, awash with notes of plum, blackcurrant and red berries, with delightful succulence on the palate. Known for its smooth drinkability, it is attracting a growing following, no doubt helped by the fact that a cold winter calls for a generous glass of red wine.
De Wetshof Cabernet Sauvignon shows that regal, firm Cabernet Sauvignon backbone with a graphite and pine-needle edge, making the wine one of commanding presence. Yet, supple, soft tannins make this classic Cabernet Sauvignon approachable and drinkable, perfect for those frosty evenings where a roaring fire and a full glass will do!
And last but not least on the red side, one of the most exciting new recent releases from De Wetshof is the first Cherrystone Hill Pinot Noir. Made exclusively for Woolworths, it complements De Wetshof's flagship Nature in Concert Pinot Noir by delivering a more accessible style with vibrant cherry and blackberry flavours. Sourced from steep, south-facing vineyards on De Wetshof, where slate-rich soils and cool maritime influences create ideal growing conditions, the vines produce fruit with freshness, balance and character.
Careful winemaking, including cold soaking and 12 to 15 months' maturation in French oak, enhances complexity while preserving Pinot Noir's natural elegance. The result is a silky, supple wine with polished tannins, subtle savoury notes and a lingering finish. According to CEO Johann de Wet, Cherrystone Hill is designed to be approachable yet authentic, appealing to both newcomers and seasoned Pinot Noir enthusiasts. Equally at home with seafood, mushrooms or grilled meats, it is a Pinot Noir made to delight rather than intimidate.
Not to forget...
If your travels bring you to the Robertson Wine Valley this winter or spring, we would love to welcome you to De Wetshof Estate. Join us for a tasting, discover our range of Chardonnays and red wines, stroll among the vineyards, and experience the warmth of Robertson hospitality. Whether you are a long-time friend of De Wetshof or discovering us for the first time, our tasting room team looks forward to sharing a glass and our story with you. We hope to see you soon.