We were invited to the du Bois family homestead
on Sonop Farm in the Bottelary hills, Koelenhof to meet them and taste their Old Vine Chenin Blancs
on Sonop Farm in the Bottelary hills, Koelenhof to meet them and taste their Old Vine Chenin Blancs
First, we met on the lawn in front of the house and were warmly welcomed by the family
Homemade sourdough bread, cream butter with herbs, whipped Feta, great olive oil and balsamic
and a citrus cream cheese were there to fill us before we proceeded up their hill
and a citrus cream cheese were there to fill us before we proceeded up their hill
A glass of Colmant Cap Classique served by sommelier Roxan Waldeck
Landbou Journalist Lucille Botha shares a joke with Johan Malan of Simonsig
Roxan making sure our glasses were topped up
Mist over the Simonsberg valley initially, but the mist cleared and we had a lovely warm winter's day
Winemaker Gabriel du Bois welcomed us all
Oupa Gawie and Ouma du Bois with the next generation, Gabriel's wife and newly born daughter
All aboard the bakkie for a trip up the hill through the vineyards
Oh, the views, here of the Simonsberg Mountain over a newly planted vineyard
and then as we climbed higher, the old Chenin blanc bush vines planted on the north-east slopes in 1982 and 1986
On the back of the bakkie, viticulturist Jacques du Bois spoke about their vines as we drove up the hill
Consultant viticulturist Rosa Kruger and market expert Jonathan Steyn who have both consulted for the du Bois family
Another bakkie packed with guests, riding through the newly planted eschelas (Stok-by-paaltjie/staked) vines
Yes, that is Lynne in the front seat
The top of the hill is very high and, from the top, they have magnificent 360 degree views
Chefs from Hygge preparing lunch
Roasted pumpkin
Set to take in the magnificent views was the long table at this marvellous venue
Old vine stems graced the table
Rosa Kruger chats to Johan Malan of Simonsig
The du Bois 2025 Chenin Blanc from the old vines
Jacques du Bois told us about the history of the family and the vineyards growing at 240m to 280m
and explained the planting we had seen on the journey up the hill
The soils are red and blue shale with fractured clay beneath
allowing deep root penetration and retention of winter and spring rain
2025 stands apart as a vintage of real quality he says
The fruit is defined by freshness, vibrant acidity and natural balance
and pointed out what is visible from the superb 360 degree views in each direction
The sculptural beauty of the grape vine
Winemaker Gabriel du Bois told us about the climate and how it and the winds affect their planting choices
We were to taste two vintages of the du Bois Chenin with lunch
Lunch is nearly ready say the chefs,
carefully and expertly grilling deboned chicken
The salad being prepared
A magnificent view of Table Mountain with our own Lion's Head just peeping through the mist
It was a little shy and restrained at first, then lots of classic Chenin fruit appeared, with hints of oak
It is elegant. It's nicely rounded on both the nose and palate; good depth with an insert of wood
Long flavours of yellow and golden chenin fruit. Lots of minerality, it calls for food and ends with some dark oak
A tingle on the tongue at first sip, good fruit balanced with crisp acidity, lime, loquat, citrus and peach
then dark oak, but gently used
A wine to savour with good food. And we then had some...
The menu
A fresh green salad with mixed leaves, cucumber, herbs, avocado, and a white balsamic dressing
(a very enjoyable find for us as it's not often we discover something new)
and this was delicious in a tahini, citrus honey dressing with toasted pumpkin seeds
and to go with the chicken, the du Bois 2026 Cinsault. Light in colour, but not in flavour
It has lovely fruit on the nose, the essence of plum and dark berry fruit
A bit of fizz on the tongue surprised us till we learned that they added 30% carbonic maceration
which is why it reminded us of a nouveau Beaujolais This sample was taken from the barrel the day before
Dessert was termed a Sweet Bite
A small, tiny sticky caramel Canele (two would have been gratefully received as it's a favourite)
served with a citrus and cinnamon poached pear topped with crumble and cream
A small, tiny sticky caramel Canele (two would have been gratefully received as it's a favourite)
served with a citrus and cinnamon poached pear topped with crumble and cream
Thank you, du Bois family, for a healthy and really good relaxing lunch which went so well with your wines,
and for a lovely chance to meet you all and enjoy your company
Back to the house and our carriages awaitedand for a lovely chance to meet you all and enjoy your company
All the stories we have produced since 2012
can be opened from the archive list near the top of the column on the right of this page
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