“From the top of the Houw Hoek Pass, one gets the first glimpse of the vast, rolling hills and big sky of the Bot River area, where real people make real wine”..
This credo of the Bot River Winegrowers Association describes the unspoilt, down-to-earth, sociable character of the farmers – our wines are for lovers of the road less travelled. Within a 10km radius, the wine traveller can experience real country hospitality and taste wines made from the oldest vines in the region as well as the latest, most innovative varietals from new plantings. From historic and traditional wineries to the most modern, state-of-the-art cellars, the common denominators are a warm welcome; handcrafted, top quality wines; a commitment to biodiversity and the desire to share hours of sociable sipping with fellow wine lovers.
How we got our name: The Bot River was known by the San people as the ‘Gouga’ (meaning “abundance of fat”). The same word was used for butter, a commodity produced in abundance by the Khoi-San who lived on the banks of the river where pastures were good. Merchants who travelled from the Cape to trade a variety of wares for full casks of butter named the river Botter as early as 1672. Now, of course, the river represents wine!
A royal wine experience hits the City of Gold on 14 July, when two outstanding boutique wineries put on a once-off showcase of their collection of extraordinary vintages. Dubbed the GO LARGE Lunch, the event sees 9-litre bottles from the famed Bot River region's King of Shiraz and Queen of MCC.R900
Luddite and Genevieve Go Large in Jozi !A superb tasting in Johannesburg!Sunday 14 Jul 2019
We are extremely proud to announce that we have received the following feedback from SAWi (SA Wine index): “2019 Multi-Year Results Platinum: – All on Perfect Scores! Wildekrans Wine Estate Barrel Select Reserve Pinotage Wildekrans Wine Estate Barrel Select Reserve Shiraz Wildekrans Wine Estate Chenin Blanc Mèthode Cap Classique Wildekrans Wine Estate Barrel Select Reserve…
We’re settling into 2019 and wines are in tank. Always a tricky time of the year just before harvest, it feels like a “hurry up and wait” scenario to me, but the grapes came in healthy, with our biggest problem being bird damage. This year we tackled the problem with bird nets and lots of…
I start off as a little flower and slowly get bigger in the shape of a little rugby ball. I’m green and hard and very sour. But as the days get longer and the sun gets hotter, I start tanning. But I don’t go red . . . I go a lovely dark purple. And…