Latest news with #CapeDutch
Daily Maverick
28-07-2025
- Daily Maverick
The Making of Spier Hotel
When your idea of a perfect hotel has the richly layered patina of a much-loved family home, where do you begin? Spier Hotel has reopened as a purposeful, considered expression of the wine farm's regenerative philosophy. Design inspiration was drawn from the farm's wild Cape gardens, a profusion of indigenous fynbos representing the astonishing endemism and biodiversity of the Cape floristic region. The owners' brief was to create a beautiful, welcoming farmhouse honouring the farm's history, sense of place and fynbos-rich gardens. Bringing this vision to life was a collaborative undertaking by an extraordinarily creative team united by a shared passion and purpose. The result is a series of relaxed, welcoming spaces immersed in nature that celebrate the Enthoven family's love of South African art, design and the remarkable artistry of local craftspeople. Considered, Intentional Design Designed as a village, foliage-edged pathways link characterful Cape vernacular terraced houses with rooms and suites on one of two levels. Ground-floor rooms lead onto private verandahs, while first-floor rooms have views of the gardens or distant mountains. Guests enjoy exclusive access to this tranquil part of the hotel, where interior designer Marguerite Louw, in collaboration with her architect brother, Armand Louw, reconfigured the original footprint of 150 rooms to create 80 spacious rooms and suites. Marguerite was also the creative genius behind the new botanically themed spa. Sophie Douglas and Lucy Watkins of Fusion, a UK-based design studio that has completed several commissions for the family, focused on the public spaces, introducing two exciting new restaurants, three bars, including a rooftop bar, and a large heated pool. The gardens were designed by Danie Steenkamp of DDS Projects, using hundreds of plants propagated on the farm by Spier's nursery manager and horticulturist, Wilton Sikhosana. Main Hotel, Restaurants & Bars Dating back to 1692, the farm's original werf is known for exceptional examples of Cape Dutch architecture. Wanting to honour this heritage, Sophie Douglas took her cue from the austere elegance of these timeless white-washed buildings to create a thoroughly contemporary take on a farmhouse without losing the spirit of what was already there. Guests are welcomed into a graciously proportioned lobby with intimate seating areas below exposed timber beams. Art, seasonal blooms, and books give this space the richly layered patina and emotional resonance of a much-loved family home. To the left is a boutique, an offshoot of the Cowshed. An open fireplace draws guests deeper into the public areas to a wine bar with a counter running the length of the room and a series of lounges. Art is a defining feature throughout the hotel, along with the rich textures of natural materials, including smooth wood, rattan, riempie, raw linen and rich velvet. Casamento cushions, hand-embroidered with delicate fynbos motifs, add a whimsical touch. Beyond the wine bar is Veld, a dinner-only restaurant with saffron velvet banquettes, a collection of marble and antique tabletops, and a view of the chefs at work in the kitchen. A profusion of greenery spills from oversized, handwoven Madwa baskets suspended above an antique server in the centre of the room. A glass-walled wine library separates Veld from the Garden Room, a relaxed setting for breakfast and lunch with outdoor seating overlooking the pool and garden. Above is a rooftop bar for sunset drinks or wine tasting under the stars around the fire pit. Being intentional about local sourcing was both practical and principled. Having worked with the owners before, Fusion Design's creative team was familiar with the excellent quality of South African design and craftsmanship and the art collection held by the Spier Arts Trust. Rooms & Suites Mariota Enthoven and her mother, Angela, worked closely with Marguerite Louw on the rooms and suites, each a quiet, contemplative sanctuary. Elegant and timeless, their pared-back simplicity lends a sense of ease and calm. Natural textures and materials were chosen throughout, from pure linens, silks and cotton fabrics to solid oak floors and Karoo wool carpets. Four suites, uniquely decorated and named, were designed by Angela Enthoven and Barbara McGregor, an interior decorator and long-time friend. Imbued with historical significance, character and provenance, the Cape Chestnut, Water Lily, Yellowwood and History suites each tell a unique story about the Cape and the farm. Many of the original design elements from the old hotel were restored or repurposed and invigorated by local artisans. Solid oak tables were fashioned into new pieces of furniture, antique slipper chairs were reupholstered, Chinese tables were restored, and elegant wooden lamp bases were rewired and topped with delicate parchment shades. Said Marguerite Louw: 'Being resourceful and pushing myself to think a bit harder not only reduced the carbon footprint of this project but also freed up the budget to spend on crafting bespoke details that add originality, interest and a certain quirkiness. In my experience, constraint very often leads to better design. Overall, we were conscious of investing money where it had the greatest impact and the added joy of creating work for talented craftspeople.' The results can be felt; the energy of the making resonates in each beautiful creation throughout the property. Almost everything was made or sourced in South Africa, the team drawing on longstanding working relationships with local artisans and manufacturers in Cape Town and further afield. The tactile bed throws on the sofas and beds were designed by African Jacquard. Grass carpets, placemats, and other handwoven items are from Madwa, a women's collective in Swaziland. Spa & Cape Herbal Bath House The Spa and Cape Herbal Bath House represent a conscious departure from typical hotel spas. In place of sleek minimalism, guests enter an old-fashioned apothecary-style emporium filled with antique tables, sofas and rattan recliners, pressed flower artworks, fynbos cuttings in bud vases, and lush house plants. On offer is a wellness experience deeply rooted in the Cape Floral Kingdom. The Cape Herbal Bath House can be booked for a private bathing ritual incorporating hot slab massage, salt scrubbing, herbal poultices, steam, and hot-stone therapy. Handcrafted tiles, bespoke shell-shaped marble basins, and antique pleated brass window panels add to the transportive ambience of each sensory, tactile journey. Botanical artworks, made from pressed herbs and fynbos collected on the farm, represent fields of flowers. In the mani-pedi studio, flattering lighting, candy-striped boudoir stools, velvet drapes, and a well-stocked wine fridge create a sociable ambience. The Movement Studio is a light, airy upstairs space for yoga, pilates and meditation with a terrace overlooking the apothecary garden. Two exclusive-use villas opening in Spring 2025 Designed by Jacques Erasmus, the two new exclusive-use, three-bedroom villas each feature a private heated pool and outdoor entertainment area. Their addition marks the final step in the hotel's transformation into a world-class destination. Plan your stay
The South African
23-07-2025
- The South African
5 wine country towns in South Africa where you'll eat like a king
South Africa's wine regions aren't just about exceptional vintages. They're culinary hotspots where chefs turn local produce into bold, memorable meals. If you're travelling for wine but want food worth writing home about, here are five wine country towns that deliver on both fronts… Stellenbosch, Western Cape. Image: canva Known as the heart of South Africa's wine industry, Stellenbosch pairs its historic Cape Dutch architecture with an exploding food scene. Farm-to-table dining is standard here. Delaire Graff Estate serves fine dining with vineyard views, while The Table at De Meye offers rustic communal meals that feel like you're eating at a friend's farmhouse. Franschhoek, Western Cape. Image: canva Franschhoek translates to 'French Corner,' and its influence is evident in the cuisine. This wine country town is South Africa's culinary capital, home to restaurants suc h as La Petite Colombe (haute cuisine with global acclaim) and Le Coin Français (offering innovative tasting menus). Pair world-class wine with cheese, charcuterie, and pastries that nod to its Huguenot roots. Paarl, Western Cape. Image: canva Just 40 minutes from Cape Town, Paarl offers warm-climate wines and hearty meals. Visit Bosman Family Vineyards in nearby Wellington for ethical wines paired with seasonal dishes, or Noop for comfort food with refined technique. This is where you come hungry and leave satisfied. Robertson, Western Cape. Image: canva Robertson's relaxed vibe is perfect for long lunches and wine tasting without the crowds. Springfield Estate offers crisp Sauvignon Blancs, and Four Cousins Restaurant delivers generous plates of South African classics. Don't miss The Small Restaurant for intimate dining with inventive twists. Hemel-en-Aarde valley. Image: wikimedia commons Famous for whale watching, South Africa's Hermanus also boasts nearby Hemel-en-Aarde wines and a buzzing food scene. Creation Wines is a standout, offering food-and-wine pairings designed around their vintages. For ocean-to-table freshness, Harbour Rock serves seafood that matches the coastal views. Let us know by leaving a comment below, or send a WhatsApp to 060 011 021 1. Subscribe to The South African website's newsletters and follow us on WhatsApp, Facebook, X and Bluesky for the latest news.
Time Out
04-07-2025
- Time Out
Mother Sippy: Vusi Dalicuba
Welcome to Mother Sippy, where we shine a light on the talented winemakers, brewers, distillers and mixologists that make sure the Mother City never goes thirsty! From new wine releases to taprooms pouring perfect pints, Mother Sippy is your guide to all that's good and great in Cape Town's world of drinks. What do you get when you blend the iconic cultivars of Bordeaux, False Bay breezes and a winemaker with something to prove? Welcome to Vergenoegd Löw, which is enjoying an ongoing revival in the vineyards and cellar. Since its founding in 1696, Vergenoegd has been a quiet presence along the N2 outside of Stellenbosch, an estate for years best known for its historic Cape Dutch homestead and waddling army of Indian Runner ducks. In 2015, German entrepreneur and heritage specialist Prof Dr Dr Peter Löw acquired Vergenoegd and set about transforming the 160-hectare estate. Renamed Vergenoegd Löw, the farm underwent a full restoration of its 18th-century Cape Dutch buildings, now a national monument, and the hospitality offering was transformed with the addition of two restaurants by Bertus Basson, and a choice of luxury accommodation. He also restructured the cellar for low-intervention winemaking, and assembled an expert team to replant the vineyards. With detailed soil analysis, a major replanting project and the arrival of winemaker Vusi Dalicuba, this estate is fast becoming one of the most exciting producers on the coastal fringes of the Stellenbosch Wine Route. 'We have a range of soils on the farm, and we are very flat; only about 12 metres above sea level, which has a big influence on our terroir,' says Dalicuba, who joined the farm in 2021 and now leads winemaking with mentorship from industry heavyweight Abrie Beeslaar. Vergenoegd Löw's MD, Corius Visser, also sees parallels between Vergenoegd Löw and the French wine region of Bordeaux: 'Of course, we are very much closer to the sea, but if you think of the farm's Eerste River estuary that is marked by periodic flooding, there are similarities with the Garonne River. Ours is also a flat, low altitude terrain with very old soils.' With around 52 hectares under vine – 70% red, 30% white – the replanting effort, completed in 2022, was no small feat. Hundreds of soil pits were dug to analyse conditions and match the right cultivar to the right parcel of land. The result is a patchwork of terroir-driven blocks – including limestone-rich soils rare in Stellenbosch – that now support a focused selection of varieties: Cabernet Sauvignon, Merlot and Chardonnay. 'When we replanted, we focused on Cabernet and Merlot,' adds Dalicuba. 'These are the oldest varieties planted on the farm. The grapes used to go to KWV, so we wanted to keep with the tradition of what was grown here.' But that doesn't mean the new wines are playing it safe. From skin contact to new fermentations, Dalicuba is experimenting with style, structure and texture. 'We found that a slightly warmer fermentation works for us, with the right skin contact ratio,' he says. 'We want to show the terroir, to capture what's on the farm inside the bottle so we can show what we are.' Climate is key to the Vergenoegd signature. Set just four kilometres from False Bay, the site benefits from cooling ocean breezes that slow down ripening and preserve acidity. 'We've started talking about our 'merroir' rather than terroir as it underscores the sea's influence,' says Visser. 'We see our location as lending freshness, restraint and even salinity to our wines.' 'With the wind we get here, the vineyards are planted in line with the south-easter, not against it, otherwise your bunches are going to fall off,' Dalicuba explains. 'That has a big role in the ripening of the grapes, especially for Merlot. Unlike many other farms, we have Merlot with small berries and nice concentration.' It's this careful attention to the nuances of the estate – the interplay of topography, soil, and wind – that's shaping the style of Vergenoegd's latest releases. 'Our vision is to capture the terroir. Because we are still working with young vines, it's a process of experimentation, and we have to adapt as the vines mature,' Dalicuba adds. 'For now, we aim for a drinkable New World style of wine. We want wines that are enjoyable now and have some ageing potential. So, it must have fruit and structure, but not so big that you can't enjoy a glass today. Nice, soft tannins, round and juicy, but you can also taste the wines that have the potential to age eight or 10 years.' If there's one white to watch, it's the Chardonnay: a bold yet mineral-driven expression shaped by those limestone soils. 'It's more of a Chablis-style of Chardonnay, with quite a bold mouthfeel. We are the only farm in Stellenbosch that has limestone, so we planted Chardonnay on those soils which produces fantastic wines.' As the estate settles into this new phase, it's clear that the wines – and Dalicuba – are just getting started, carving out an exciting new vinous identity for this historic Cape estate. Pair it with a visit: Vergenoegd Löw offers a choice of tastings at the elegant 1773 Homestead Wine Lounge. Choose between classic flights or the uniquely local Indigenous Experience, featuring wine paired with amasi, bokkoms and spekboom.
Forbes
18-06-2025
- Forbes
Babylonstoren: Why It's The Best Hotel In South Africa's Winelands
'Believe me, I know how lucky I am to be able to live here,' said Morné, as we jolted around another bend in the dirt road, the open-sided jeep catching speed as the slope steepened. Around us, the vineyards shimmered, all green-gold and honey-hued under the last stretch of afternoon light. In the back seat, a gaggle of jubilant, recently retired Belgians swayed in unison, breaking into a spontaneous Dutch folk song. I'd landed here, in the middle of South Africa's winelands, less than an hour ago. We crested the hill just in time for the sun's grand finale. A long, rustic table had been set — cocktails, chilled champagne, and small plates of garden-grown veg whipped into clever tapas. As the last wisps of cloud evaporated, golden hour reached its peak. This was Babylonstoren, a meticulously restored Cape Dutch farm-turned-hotel just outside Franschhoek. Owned by the same team behind The Newt in Somerset, England, it shares the same ethos: botanical beauty, slow living, and a touch of wry luxury. The property reads like a whitewashed village — geese flapping along brick paths, bicycles leaned against cottages, gardeners plucking edible flowers for the evening service. By day, the estate bustles. Day-trippers from Cape Town picking up jars of jams and bottles of vinegar, soaps and handcreams all made onsite. But mornings and late evenings are something else entirely — hushed, dew-soft, and scented with rosemary and citrus. I hadn't even unpacked yet, but I already felt the shift. The kind of place where you find yourself walking slower, eating better, noticing more. I sipped my cocktail and turned toward the view: vineyard rows tumbling down into the valley below. Morné smiled, already pouring the next glass. I believed him. Morné had been working here for a few years. There was a spark in his eye as he surveyed the undulating hills around us, the kind of quiet pride that only comes from being deeply rooted in a place. He pointed out the contours of the land, tracing invisible lines with his hand, explaining how the team had been working to reforest sections of the property with indigenous trees. 'My house is just over that way,' he said, motioning to a low hill blanketed in fynbos, the local shrubland that gives this part of the Cape its unique character. He and Christoff were in charge of the property tours — a task that, I gathered, was less about routine and more about storytelling. Together, they guided guests through the labyrinthine flower gardens, past rows of citrus and pomegranate trees, and into the expansive kitchen gardens where chefs wandered daily, baskets in hand. 'Everything you ate tonight came from just a few hundred metres from this table,' Morné said, almost offhandedly, as if that kind of self-sufficiency were commonplace. But that was the thing about Babylonstoren — it wasn't just a hotel. And the word 'resort' would feel absurd here. It was a working farm first with a handful of rooms and a spa worth bookmarking. The kind of destination where your breakfast egg might have been laid that morning by a hen you passed on your way to coffee. A place that didn't just look sustainable, but was. As the shadows grew longer and the last of the champagne was poured, I began to realize that Babylonstoren wasn't asking you to escape real life — it was inviting you to notice it more fully. They make their own soaps, candles, olive oil, and vinegar too — each one neatly bottled and labeled in the farm's own design language: understated, tactile, elegant. The three restaurants — Babel, the Greenhouse, and the Bakery — all draw almost entirely from what the farm produces. It's not just farm-to-table; it's steps-to-plate. But it's in the in-between hours — when the day visitors have left and the red earth dust has settled — that Babylonstoren reveals something more. The light stays sharp well into the evening, the sky a dusky purply blue that doesn't fade so much as deepen. You begin to see through the layers, past the curated beauty and into something older, more elemental. A glimpse of what life here must have once been. The rooms are set within whitewashed houses — former workers' cottages that now hold freestanding bathtubs, thick linen, and antique wooden wardrobes. The layout of the farm village has been preserved, so each path and stoop still feels lived-in, storied. Mornings are silent but for the occasional crow of a rooster or the hum of a bicycle wheel on gravel. At the end of the path, the spa is a generous, light-filled space, where time unspools. There's an indoor pool tiled in soft green, and an outdoor one framed by vines and fig trees. Scrubs are administered in open-air showers, the kind where you watch clouds drift over vineyards while your shoulders are massaged with apricot kernels. I was staying in one of the houses tucked far from the action, right on the edge of the farm where the landscape opened up and the pace slowed even further. Guests out here were given their own golf carts to get around — half the fun. I spent my evenings puttering along the lake's edge, trying not to crash into the hedgerows while being utterly distracted by the views: jagged mountains rising in every direction, catching the last blush of daylight. The villa itself felt more like a countryside retreat than a hotel suite — generous in size, with a proper living room and a glass-walled kitchen stocked with everything you'd need, from heavy cast-iron pans to boxes of locally blended rooibos tea. There was a rhythm to life here, dictated not by clocks but by the colour of the light. But the real magic happened in the early mornings. That first one — still a little jet-lagged — I stepped out onto the back terrace just after dawn. Before me, a wide, glassy lake, its surface barely rippling, backed by mountains draped in purple mist. I sat there, barefoot on the terrace, sun slowly warming the stone beneath me. Birds darted low across the water. Every so often, a fish would break the surface. The sunlight was so pure, so utterly uplifting, it felt almost sacred. I sat for what could've been hours — motionless, eyes fixed on the view — completely undone by it all. There's plenty to see in the area, Morné tells me, leaning into the passenger window as Peter, the hotel driver, pulls up to take me into Franschhoek. The road winds past vineyard after vineyard — this corner of South Africa is known for its Chardonnay and Syrah, its crisp Cap Classiques, and a winemaking history that dates back to the French Huguenots who settled here centuries ago. Franschhoek itself is compact and postcard-like, a few walkable streets lined with saloon-style restaurants, wine boutiques, and art galleries that manage to feel more lived-in than curated. But it was back at Babylonstoren that the story really stayed with me. On my final morning, Morné walked me through the gardens tended by head gardener Constance who flashed me the brightest of smiles — past the medicinal plants, through the rows of nasturtiums, into the cool, fragrant greenhouse. We passed chefs clipping herbs, gardeners waving from bicycles, staff setting up lunch in the shade of old oak trees. There was a rhythm, a gentleness to it all. What struck me most was how full the place felt; not just in occupancy, but in spirit. Visitors strolled slowly, smiling, feeling lucky to be here. The food was unfussy and full-flavored, the service gracious, and the staff — from the spa therapists to the bakers — seemed genuinely happy to be here. And maybe that's the rarest luxury of all. In a world where so many hotels talk about sustainability, community, and wellness, Babylonstoren somehow makes it all feel natural — like this is simply how things should be. I left it, hailed as the best hotel in South Africa, with mud on my shoes, a Waterblommetjie candle in my carry-on, and a renewed sense of hope: that a large, ambitious hotel can not only tread lightly on the land, but leave it — like its guests — better than it found it.
Time Out
17-06-2025
- Time Out
The Overberg Explorer adds new dates for nostalgic rail adventure
All aboard! The Overberg Explorer steam train is back with fresh dates for July and August - inviting travellers to experience the beauty of the Cape countryside in one of the most charming ways possible. This heritage rail journey, operated by Ceres Rail Company, runs between Botrivier Station and the lively Elgin Railway Market, offering a one-hour scenic ride each way through the rolling landscapes of the Overberg. 📅 Trip dates: 5 & 6 July, and 9 August (Women's Day) 🕰️ Departure options: Morning and afternoon return trips 🎟️ Tickets: Adults R295 | Children R180 | Under-3s ride free Passengers have 1–2 hours to explore Elgin Railway Market - a converted apple warehouse buzzing with artisan food stalls, live music and local crafts. It's a wholesome day out filled with nostalgia, family-friendly fun and countryside charm. View this post on Instagram A post shared by Ceres Rail Company (@ceresrailcompany) While Ceres Rail also offers full-day steam trips from Cape Town to Elgin (departing 7.45 am, returning 6 pm), the Overberg Explorer from Botrivier is a shorter, more flexible option. It's ideal for those wanting to skip the day-trip train journey and instead base themselves in the Overberg for a slower-paced winter escape. Why overnight in Botrivier? Just 90 minutes from Cape Town, Botrivier is a small town with big soul. Surrounded by vineyards and rugged mountains, it's known for its warm hospitality, characterful wine farms, and proudly off-the-grid attitude. It makes the perfect base for a relaxed overnight or weekend stay, where you can enjoy winemaker-led tastings, local farm fare, and misty morning views before hopping on the train to Elgin and back. The wider Overberg region, stretching from the Hottentots-Holland mountains to beyond Caledon, is one of the Western Cape's most underrated destinations. Whether you're in it for the rail nostalgia, a foodie market fix, or a countryside getaway, the Overberg Explorer is a timeless winter adventure waiting to happen. Notable Stops on the Way to Botrivier (via N2): Somerset West A gateway to the Helderberg wine region, stop here for a tasting at Vergelegen or Lourensford, both offering beautiful gardens, restaurants and historic Cape Dutch charm. Strand & Gordon's Bay A slight detour toward the coast gets you sea views, beach walks, and the Clarence Drive (R44) scenic coastal route, ideal if you want a breathtaking drive through to Kleinmond later. It's also the home turf of our now world-famous elephant seal Gordy. Sir Lowry's Pass Climb into the mountains via this iconic pass - pull over at a viewpoint for panoramic shots of False Bay and the Cape Flats below. Grabouw / Elgin Valley This is Apple country with a twist: cool-climate wines, forest hikes, mountain biking and farm stalls abound. Don't miss Peregrine Farm Stall for hearty pies and fresh produce. View this post on Instagram A post shared by Peregrine Farm Stall (@peregrinefarmstall) Houw Hoek Pop in to Houw Hoek Farm Stall or the Houw Hoek Hotel for a tea break or light lunch — it's one of South Africa's oldest licensed hotels and steeped in charm. So there you have it. These stops make the road tip to Botrivier worth savouring, whether you're stocking up on local treats, wine-tasting en route, or stretching your legs with a scenic view.
