The Navigator

Pairs well with springbok and other game, meaty Italian style dishes, roast chicken, veal, duck, steak and lamb.

Nestled between Elim and Cape Agulhas and just 9km from the sea lies the secluded Strandveld Vineyards. This wind-swept winery derives its name from the belt of land which spans the tempestuous tip of Africa’s southernmost coastline. At almost 35 degrees below the equator this part of our fair Cape is characterised by severe winds billowing mist and below average temperatures. A unique combination of maritime climate alternating sites and diverse soil types work together to create the terroir which distinguishes the wines of Strandveld Vineyards. It was in 1488 that Bartholomeu Diaz and his team of Portuguese sailors first laid eyes on this corner of the continent. Centuries later similarly intrepid explorers in their infinite wisdom realised the potential such a richness of environment could produce. Inspired by these individuals it was in 2001 that a group of enthusiastic wine lovers turned to the original navigation maps to seek out potential new vineyard sites equally undeterred by the fierce storms and blustering gales that now give rise to the characteristic grapes and consequentially distinctive Strandveld Vineyards wines.

The winter of 2021 just kept on going right into November. This created the "conditions" that we are sp famous for with wet windy and cold weather all the way into the flowering season, the result of a small but healthy crop. Even our neighbouring wheat farmers was still harvesting wheat right up to Christmas. The rest of the growing season was modest with cool dry January and February. The late winter conditions caused that we only started the harvest on 15 February, a full 2 weeks later than normal. The Grenache, Shiraz and Viognier grapes was picked 11th of March and the Mourvedre 10 days later.

The final blend was matured in 300L French oak barrels for 20 months with 30% new and the rest 2nd and 3rd fill barrels.

The grapes were harvested over a 10 day period starting with a small batch of Shiraz, Grenache and Viognier that was co-fermented in an open top fermenter with daily punch downs, The Mourvedre and some more Shiraz was fermented in stainless steel with daily pump over. A total of 21 days skin contact was allowed before pressing.