Proudly boasting some of the most sought after terroirs in the Western Cape overlooking the Atlantic Ocean, Benguela Cove Lagoon Wine Estate has unique and beautiful stories to tell. Brought to life on the shores of the Bot River Lagoon, cool maritime winds caress the vines, resulting in a cooler median daytime temperature.
This allows for slow ripening, preserving the gentle characteristics of these cool climate wines. Proudly carrying the stamp of wine of origin Walker Bay, all wines are crafted with minimal intervention.
Benguela Cove Lagoon Wine Estate is situated at the gateway to the cool Walker Bay Wine Region – just 18km outside Hermanus and an hour drive from Cape Town International Airport. Poised on the edge of the Bot River Lagoon, this 200 hectare residential estate and working wine farm is teeming with bird life and natural fauna and flora with the Atlantic Ocean gracing the horizon. With 70 hectares under vines and 10 hectares dedicated to olive groves, it is fast becoming a wine tourism destination with a plethora of wine related experiences.
Benguela Cove Lagoon Wine Estate has become renowned for producing elegant cool climate wines, delivering on the expectation of elegance, character and longevity.
All the wines are made with focus and intent to showcase the special terroir at its best.
The estate has been rewarded for its craftsmanship, led by cellar master Johann Fourie. The 400 tonne winery is equipped with advanced technology to aid quality. Modern and traditional equipment and fermenters have been innovatively designed to customise each grape cultivar in their pursuit to make exceptional wines with individual attention.
Entrepreneur Penny Streeter OBE acquired the 200 hectare Benguela Cove Lagoon Wine Estate in 2013. The estate has 70 hectares under vine and 10 hectares planted with olive trees. Besides fine wines and cold-pressed olive oil, this estate offers an array of experiences for everyone;
“Benguela Cove is truly a special place - the birthplace of some extraordinary wines now gracing many lunch and dinner tables. The dream was to create a world-class and sophisticated wine tourism destination. That dream is happening now.”
The winemaker Johann Fourie devotes himself to the grape, pursuing the essence of place captured in each bottle. Experimental, yet finely in tune with that which nature has so generously bestowed onto this estate, Fourie looks forward to mapping out many vintages underlining his craft;
“I want to make wine in which you can taste the intrinsic qualities of its makeup. Every sip should take you back to where these vines are rooted in the Walker Bay wine region.”
If we were in a dance with Mother Nature, she most definitely takes the lead. Our vines are thoroughly adjusted to the marginal conditions close to the sea, anchored in diverse soil types, slopes and microclimates. Exposed to the wrath of the stormy Cape, the wind is also our friend, keeping the vines healthy and cool in the peak of summer. The estate is planted with Cabernet Franc, Cabernet Sauvignon, Malbec, Merlot, Mourvédre, Petit Verdot, Syrah, Pinot Noir, Chardonnay, Sauvignon Blanc and Semillon and all micromanaged to nurture each vine to its full potential.
Crystal chandeliers stand guard over this state of the art 400 ton winery.
Advanced technology with traditional and modern fermentation vessels ensures total control of quality.
The innovatively designed cellar allows us to guide the journey of each grape cultivar into becoming wine.
Enjoy winelands cuisine at its best with vineyards to one side and panoramic views of the lagoon and Atlantic Ocean on the other. Namibian born chef Annie Badenhorst prides herself on the freshest ingredients elevated with skilled technique and plated with the philosophy of simple made extraordinary. Inside and outside dining is complemented with friendly and knowledgeable service.
Tailor-make your cellar door experience and choose from various bespoke offerings and tours that will make your visit one to remember.