“Minimal intervention during the winemaking process ensures wines with a unique fingerprint of origin”

This working wine farm has a tranquil atmosphere with panoramic mountain and vineyard views, and scenic hikes with Table Bay and Mountain visible in the distance. This area is rich in indigenous fynbos and four species are unique to the Paardeberg mountain – Babiana noctiflora, Erica hippuris, Oscularia paardebergenis and Serruria roxberghii. The current owners are Anthony Ward and Richard Gower of the Armajaro Group in the UK. Their global financial services and commodities business takes its name from those of their respective children – Archie, Max, Jack and Rory.

JULIAN JOHNSEN, who was born and educated in England, studied agriculture at The Royal Agricultural College, Cirencester (1984-1987). On completing his studies, Julian went to work on a wine farm in South Africa’s Cape winelands for a year. Needless to say, he was totally captivated by the beautiful landscape, and by the mystique of winegrowing and making. This was a route he became determined to follow. In 1990, shortly after the release of Nelson Mandela, Julian immigrated to South Africa and bought his first farm in the Boland in the Wellington district, Kleinleeuwentuin, where he produced his first wine in 1993. Since then, Julian has produced a vintage every year, winning numerous awards and accolades, among them two Veritas gold medals for the 2002 and 2004 Bowwood Cabernet-Sauvignon-Merlot blends (a joint venture with Bruce Jack of Flagstone). In 1995, Julian married Bridget Boswell, a South African horse vet, and they now have two children. In 2000, Julian sold his Wellington property and bought a new wine farm in the Paarl region’s Voor-Paardeberg ward. It was in 2001 that Julian approached his old friends, Anthony Ward and Richard Gower, to make an investment in the winelands of the Cape. Their London-based company, Armajaro Holdings, bought Vondeling (Julian's then-neighbour on the Paardeberg) in February 2002. Julian has been a director of this venture, Vondeling Farm, since its inception

MATTHEW COPELAND was born and schooled locally in Paarl, Western Cape, where he first developed an interest in the wine industry. He studied at Elsenburg Agricultural College, where he completed his diploma with a distinction in winemaking. He later honed his skills abroad, working in the top wine regions of Switzerland, France, California, Australia and New Zealand. On his return to South Africa, he helped design and build the cellar at Welbedacht in Wellington, owned by ex-Springbok rugby player Schalk Burger. The first wines he made there were internationally recognised, with two class winners at the London International Wine & Spirits Competition 2006 for his Bordeaux-style red blend, The Cricket Pitch 2003, and Barrel Fermented Chenin Blanc 2005. Locally, he has also been selected as top of the class for his Pinotage and again for his Bordeaux-style red blend. He can also boast several gold and silver awards from the Michelangelo International Awards as well as the Veritas Awards.

This historic farm was originally named Vondeling, from whence the wines take their name. It was granted to Swedish immigrant Oloff Bergh by Governor Willem Adriaan van der Stel in 1704. Shady oak trees surround the original Manor House, built in 1750. Graciously restored, The Manor House is now a luxurious guesthouse which offers accommodation with every comfort and a wine fridge stocked with South Africa’s finest, including the estate’s wines.

The first vintage of Vondeling wines from their own grapes was 2005. The compact range currently comprises eight wines – four whites, three reds and a dessert wine.

• Sauvignon Blanc 2009
• Petit Blanc 2009
• Chardonnay 2008
• Babiana Noctiflora 2007
• Petit Rouge 2007
• Baldrick Shiraz 2008
• Erica Shiraz 2007
• Cabernet Sauvignon/Merlot 2005
• Sweet Carolyn 2006

Englishman Julian Johnsen, a director and farm manager, has been nurturing these lands with their 40-hectare vineyards for over six years. There’s been a notable swing to ‘biological’ farming recently with promising trials currently in progress in certain vineyard blocks. An innovative approach is using compost teas instead of fungicides with carefully monitored results which have been successful so far. This holistic approach includes strict vineyard management and practices like suckering and green harvesting in the younger vineyards. The older vineyards, which include Sauvignon Blanc planted in 1983 and Chenin Blanc in 1986, have come into perfect balance over the years. Crop yields range between six to eight tons per hectare. A favourable factor when it comes to the quality of the grapes is the cooling southwesterly winds which blow in every afternoon from the nearby Atlantic Ocean and keep temperatures around five degrees cooler than several nearby appellations. Soils range from granite-derived on the slopes to alluvial on the valley floor. Irrigation is rarely required. Cool south-westerly slopes and decomposed granite soils with moderate vigour are the perfect environment for growing sauvignon and chenin wine grapes. The more alluvial soils are best suited to chardonnay and viognier. The red vines are all planted on southwest- and east-facing slopes in well-drained Tukulu and Oakleaf soils, which have a high content of organic matter, promote root development and high vigour and are suitable for dryland production.

Varietal plantings There’s a 50/50 red to white varietal ratio with a distinctly Mediterranean slant when it comes to more recent plantings. White wine varieties: Chardonnay, Chenin Blanc, Grenache Blanc, Muscadel, Sauvignon Blanc, Viognier Red wine varieties: Cabernet Sauvignon, Carignan, Grenache Noir, Merlot, Mourvèdre, Shiraz

It’s winemaker Matthew Copeland’s solemn belief that he is searching for the ‘almost perfect wine’. “A tiny flaw in a wine serves as the window through which we view all the other salient features of the wine. Alternatively, to quote Leonard Cohen: ‘It’s the cracks that let the light through…’” Minimal intervention during the winemaking process ensures wines with a unique ‘fingerprint’ of origin. The day’s fruit, carefully picked in the cool of the early mornings, is transported in lug boxes to a refrigerated storeroom adjoining the cellar where the grapes are cooled down to 6°C. This is followed by destemming and berry sorting by hand. The winery, a cleverly converted milking shed, is equipped with a raised trussed ceiling and open-top stainless steel tanks for extra gentle handling of fruit. Some of the grapes are whole bunch pressed, which retains natural acidity and also promotes juice extraction. Separate vinification of specific blocks and natural fermentations are an integral part of the process. Basket pressing, hand plunging, minimal filtering and no fining also feature in the hands-on approach. Wines are matured in first-, second- and third-fill French oak barrels in the atmospheric barrel maturation cellar with its thick clay walls and rietdak ceiling. Production at this boutique winery will be capped at 240 tons.

Situated on a working wine farm, The Manor House at Vondeling was originally built in 1750 and has been immaculately restored to its former glory. The farm, which has 100 acres (40 hectares) of vineyards and encompasses over 1 000 acres (400 hectares), is situated on the slopes of the Paardeberg Mountain (‘Horse Mountain’) and has breathtaking views of mountains and vineyards in ever y direction. There are wonderful walks through the vineyards and mountains. Clay pigeon shooting is also available on request (guests only). The farm is 20km from both Wellington and Paar l, and 40km from Stellenbosch and Franschhoek. Cape Town is an easy 45 -minute drive away. The closest beach is a 30-minute drive away. Also within easy driving range are several wine routes, top restaurants, delis and cheeseries, ar ts and craf ts, golf courses, outdoor adventure activities, horse- riding, hiking and more.

Accommodation at The Manor House comprises seven en suite bedrooms, which are luxuriously appointed and extremely comfortable. Other areas in the house include a fully equipped kitchen, dining and sitting room with a cosy fireplace. The recreation room houses a snooker table, table tennis table, satellite TV, and a DVD and video player. The Manor House has two extremely efficient housekeepers and a wonderful chef who will do as much – or as little – as you require. The fridge is always stocked up and the wine fridge is continually replenished with the best wines of the estate and South Africa. Surrounding The Manor House are peaceful gardens with delightful shaded terraces, a 20m swimming pool, BBQ area and spot-lit tennis court. Best of all, when you stay in The Manor House, you and your party are the sole guests and have the run of the property. We only let out the entire house, not separate rooms, ensuring total privacy and tranquility.

A SYBARITIC EXPERIENCE The farm is 20km from both Wellington and Paarl, and 40km from Stellenbosch and Franschhoek. Cape Town is an easy 45-minute drive away. The closest beach is a 30-minute drive away. Also within easy driving range are several wine routes, top restaurants, delis and cheeseries, arts and crafts, golf courses, outdoor adventure activities, horse-riding, hiking and more.

PLEASE TAKE NOTE THAT VONDELING WINES ARE ONLY AVAILABLE FROM THE VONDELING FARM, AND NOT FROM THE VOOR PAARDEBERG VISITORS CENTRE.

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