Blokhuis

It is particularly well complimented by richly spiced dishes like chichen satay, Moroccan Tagine or medium-hard nutty cheeses such as Emmentaler and Gruyeère.

After fermentation the wine was matured in the same barrel for 8 months. The result was a very special batch of only 300 bottles which was further matured to perfection waiting for just the right moment to become the first release of Blokhuis.

The grapes were hand-picked late February and sorted before it was destemmed and pressed in a basket press. The free run juice was settled and inoculated with yeast before it was racked to the second fill French barrel.

Our wine affair starts with the story of us, as early as our grade eight years when we met. I always knew that I’d marry Hugo, he realized this later during our first year in Stellenbosch where we studied to become winemakers, ironically, this is also the place where we were romanced by the fruit of the vine. In 2010, in our spare time we bottled our first wine, Agaat was born, a Cape blend and ode to our family and friends that came before us and shared our dreams. It was only in 2013 that we made the big leap when Hugo decided to work full time on this part-time affair. I joined Hugo in 2017 after 8 years in wine quality assurance and compliance at Accolade Wines. Since then we have worked harder than we ever expected and learned even more, but we would do it all again if given the choice. Now years later the picturesque town of Wellington, South Africa is still our home and our family has grown to include two dogs and a cat and we are still getting great joy from this wine-life that we would like to share with you.