The Winery of Good Hope
- They focus on vine health and the development of the plant’s own immunity, they’ve been able to cut the number of disease-fighting chemicals, pesticides and additives to an absolute stand-out minimum.
- Bug-friendly vineyard! Bigs should always form part of the ecosystem (as opposed to the vast monocultures that have trademarked commercial farming for decades). That’s why its crucial to promote beneficial microorganisms and, in so doing, decrease the effect of nasty ones.
- Where the local wildlife (mostly buck) have been guilty of “sampling” the grapes, they’ve placed dog fur (from grooming salons) on poles and wires in the vineyards. The smell of the fur scares the buck away and prevents any damage to the vines and grapes. WHAT!
- For the birds. Rodents have a habit of digging their burrows under the roots of vines, and can cause a lot of damage. Instead of using poison, they installed perching posts for birds of prey (especially jackal buzzards, fish eagles and owls). This gives them an ideal vantage point to watch over the vineyards and keep them rodent-free. It works a treat.
- Compost! They’ve implemented a composting programme that’s gradually replaced the need for fertiliser – although it’ll take time to realize its full potential. Meanwhile, they’ve been studying selected strains of fungus that form a mutualistic association with the roots of our vines, enlarging the usable surface area of these root systems. This will improve the uptake of water, as well as nutrients like phosphorus and nitrogen. All naturally.
To prove that they are, they set targets in four critical non-business areas: the environment, ethics, social upliftment and B-BEEE. Click on the links to find out more! Some of these topics are becoming trendy, and are being used in a tokenistic fashion to sell wine, but not them. They’ll stick to these principles when the next vogue appears and the less serene move on to greener pastures. That’s why Radford Dale is a founding member of Premium Independent Wineries Of South Africa (PIWOSA), which possesses the gold-standard ethics charter in today’s industry.
That’s why they call themselves The Winery of Good Hope.
Founded in 2005, the Barons de Rothschild Champagne House has established strong relationships with partner producers to craft champagnes of a rare elegance from exceptional terroirs and rigorously selected grapes. “Accomplishing through great achievements”, such has been the Rothschild family’s ambition for more than 250 years. Through the strength of its wine-growing experience, the family has joined forces with producers from Champagne to develop excellent champagnes which bring together know-how and tradition.
Anthonij Rupert Wyne was founded on the farm L’Ormarins in Franschhoek. Originally owned by the late Anthonij Rupert, who passed away in 2001, the farm was taken over by his brother Johann Rupert in 2003. It was Johann Rupert who constructed a state-of-the-art winemaking facility on the estate, and the beginnings of what was to become a sprawling enterprise with a focus on terroir-specific wines.
Takara has great experience in producing Shochu , Mirin and Sake for more than one-and-a-half centuries. Because Takara’s main business endeavors depend heavily on the mastery of natural processes such as fermentation, the Company feels a strong responsibility toward preserving the natural environment.
Certain names resonate strongly within Australian wine history and Jim Barry is one of them. It was Jim Barry’s drive that helped shape South Australia’s Clare Valley as a benchmark producer of world class Riesling and cemented it as one of Australia’s premier wine regions.
The House was established in Reims in 1843, by Joseph Krug, a visionary non-conformist with an uncompromising philosophy. Having understood that the true essence of Champagne is pleasure itself, his dream was to craft the very best Champagne he could offer, every single year, regardless of annual variations in climate.