Some of the names of the wines are inspired by the English for “baardskeerder” the arachnid after which the village is named.  From B’bos to Shakespeare may be a stretch, but no one, other than the Scottish society of whisky manufacturers, has objected.

Our flagships for the moment.

Sophisticated, cool climate, lightly wooded, Sauvignon Blanc. White peach and citrus combine with hints of buchu and fynbos, reminiscent of the Overberg.  2017 100% barrel fermented Elim grapes.  2018 Baardskeerdersbos grapes.

Pair with curried seafood, blue cheese and pickled giant periwinkle (alikreukel) itself.

“Strive mightily, but eat and drink as friends…” – The Taming of The Shrew. 

A dry white blend of Semillon, Nouvelle, Viognier and Sauvignon Blanc.  The nose abounds with floral and tropical fruit aromas.  Lemon, lime, white peach and a vibrant green apple finish on the palate.  More Semillon than in 2018.

Pair with Asian cuisine, West Coast rock lobster, smoked trout, Gouda and cream cheese.

Stainless steel tank Sauvignon Blanc.

The fresh acidity and structure of this Sauvignon Blanc reveal its Cape Agulhas origins.  Passion fruit, lime, peach, capsicum and fynbos in elegant balance.

Pair with fresh kabeljou on the coals, Arniston Oysters, and goat’s milk cheese.

Named after Coenraad [de] Buys (1761-1821) – a frontiersman from Huguenot stock.

A new world red – naturally fermented, smooth tannins, dry – with some old world characteristics, matured in one 500 litre third fill French oak barrel.  Violets, dark fruit and spices on both the nose and the palate. Red berries, plums, spice, white pepper and herbs.

Pair with lamb chops and Gruyere cheese.

As dense and sustaining as the underwater vegetation – providing  shelter and sustenance for Giant Periwinkles along the Agulhas coastline.

Syrah – Elim / Cape Agulhas grapes, natural fermentation, firm tannins, excellent aging potential. Violets, white pepper, Allspice, cloves, dark fruit, black berry, mulberry.

Pair with leg of lamb, lamb shanks, rib eye steak, mature cheddar.

“Die baard maak die man.  Die man maak die wyn.” – Pierre’s tribute to his Afrikaner roots and bewhiskered self.  The name predates the move to Baardskeerdersbos. (Die man maak die wyn, die naam maak die plek?) Of die plek maak naam? (Aweregs op sy beste!)

A naturally fermented vibrant red Rhône blend with structured tannins.  The wine is stylish & complex. Strawberries, leather, plums & perfume abound.

Pair with venison stew or Camembert.

Bolder than the 2018.  Still eminently quaffable.  

An elegant cool climate Pinotage with generous red fruit and earthy notes on the nose.  A medium bodied wine with structured tannins ending in a long and savoury finish on the palate.

Pair with venison, wild fowl, roast turkey, charcuterie, mature Cheddar or Gouda.