Paul Rene

The MCC is a family affair, with Henk as farmer and bubbly producer, and Monica as the brains behind the beautiful packaging and design. “Working together has been a fantastic privilege and journey. The challenge is that I am a dreamer and Monica is an even bigger dreamer. Although we have spent many early coffee mornings together, drives to Cape Town and late evenings discussing and planning, it has never felt like work. To us living on a farm with our family and making MCC is a living dream, and one that we appreciate every day,” says Henk. The Wonderfontein Wine Farm is the perfect setting for the project, with its gorgeous vineyards, historic buildings and picture-perfect views. Besides that, the farm has been in Monica’s family for years, so it’s a fitting location for the couple to have started their dream venture, and of course, their own family. Every bottle of Paul René MCC is fermented for no less than 20 months, a technique that creates a vibrant flavour with apricot and green apple freshness and a dry finish. The chardonnay grapes that go into each bottle are handpicked early in the morning and then chilled overnight before being passed into the press to be crushed, crate by crate. 12 000 bottles are produced every year, and each bottle is hand labelled and packed. It’s clear that love transcends from the start and straight through to the final product. The MCC is a family affair, with Henk as farmer and bubbly producer, and Monica as the brains behind the beautiful packaging and design. “Working together has been a fantastic privilege and journey. The challenge is that I am a dreamer and Monica is an even bigger dreamer. Although we have spent many early coffee mornings together, drives to Cape Town and late evenings discussing and planning, it has never felt like work. To us living on a farm with our family and making MCC is a living dream, and one that we appreciate every day,” says Henk. The Wonderfontein Wine Farm is the perfect setting for the project, with its gorgeous vineyards, historic buildings and picture-perfect views. Besides that, the farm has been in Monica’s family for years, so it’s a fitting location for the couple to have started their dream venture, and of course, their own family. Every bottle of Paul René MCC is fermented for no less than 20 months, a technique that creates a vibrant flavour with apricot and green apple freshness and a dry finish. The chardonnay grapes that go into each bottle are handpicked early in the morning and then chilled overnight before being passed into the press to be crushed, crate by crate. 12 000 bottles are produced every year, and each bottle is hand labelled and packed. It’s clear that love transcends from the start and straight through to the final product.