Based in Rawsonville, halfway between Du Toitskloof Wines and Deetlefs, Du Preez Estate has been in the Du Preez family since 1916. Over the years, three generations of the family have tended the land with a focus on viticulture. Today, Jean du Preez and his sister, Janette Basson, head up the operations, laying the foundations for the next generation.

Modernisation Winemaker and cellar master Jaco Marais joined the team in 2020, and with Jean as viticulturist, they’ve been building on the farm’s legacy while putting their personal stamp on things, such as introducing new clones, experimenting with small-batch wines and refining their approach in the vineyard and cellar.

The original cellar was built in 1916, modernised in 1986 and expanded again in 1999 to support the estate’s shift from grape supply to wine production. “The first wines made were the classics – Sauvignon Blanc, Chenin Blanc, Shiraz, Chardonnay and Cabernet Sauvignon – which we’re still producing today, though the approach and range have expanded quite a bit since then,” says Jaco.

The most recent upgrades included the cooling plant and smaller fermenters to improve batch control, while various refinements increase flexibility in the cellar and vineyard operations. The cellar has a total intake capacity of about 5 000 tons, with about 70% white and 30% red production. This ratio reflects both the estate’s vineyard layout and market demand.

The vineyard With warm, dry summers, cool night temperatures, cold winters and a good variation in soil types, conditions in the Breede River Valley are excellent for growing a range of cultivars, Jaco says. The team has adopted modern viticulture and winemaking techniques to help improve quality and sustainability. “In the vineyard, we focus on canopy management and precision irrigation,” he says. “In the cellar, we work with small fermenters for better control over each batch and use a mix of stainless steel and mostly French oak for fermentation and ageing. We also do most of our bottling on site to keep the process fully in-house.”

Other cultivars being farmed include Colombar, Viognier and Merlot, and Jaco relies on several clones to add complexity to the wines. More recent plantings and cultivars include Durif, Petit Verdot and Pinot Noir, which are fairly new to the valley. These are used to create distinctive wines such as Polla’s Red and a single-varietal Petit Verdot.

Personal touch Du Preez Estate stands out for its combination of heritage and scale, while remaining hands-on. “There’s a personal touch to everything we do and our team is closely involved from vineyard to bottle,” Jaco says.

The estate produces a range of fruit-driven single-varietal wines for everyday enjoyment, ranging from R65 to R180 a bottle. The portfolio is rounded off by Polla’s Red, a special blend of Pinotage, Shiraz, Malbec and Petit Verdot named after a beloved family member. The most recent addition is the Hendrik Lodewyk Cap Classique which sells for R200 a bottle.

Most of the bottled wine is sold locally through direct sales at the cellar door, tastings or in the surrounding areas, but they also deliver nationwide. “We’re also slowly exploring export opportunities,” Jaco says.

Everyone’s welcome The estate is open to visitors for daily tastings, but its winning combination of a friendly atmosphere and the scenic backdrop of the Du Toitskloof Mountains also makes it an attractive event and wedding venue. “It’s a relaxed, welcoming space where people can enjoy good wine and good company,” Jaco says. Plans include an expanded Cap Classique offering and more boutique wines, with a focus on small-lot reds and premium whites. “But at the heart of it all our goal is to keep producing honest wines that reflect our valley, our people and our story.”

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