The name De Wetshof has been synonymous with the production of fine wines in South Africa since the 1970s. As the first registered wine estate in the Robertson Wine Valley, De Wetshof has become known internationally as South Africa’s eminent chardonnay house due to the pioneering role it played in introducing this noble Burgundian grape to the country.
Today, De Wetshof is one of the few third-generation wine estates in South Africa. Here Johann de Wet has taken up the role of CEO and is also responsible for De Wetshof’s vineyards, while brother Peter runs finances and logistics. Both are also actively involved in winemaking and strategy along with their father Danie.
De Wet’s wines express the uniqueness of the soils of De Wetshof and meticulous attention to detail, while state-of-the-art technology ensures that the work in the cellar complements the gifts of nature’s vineyards.
With its crisp white buildings, rose bushes and jacaranda trees, the estate has become a well-known landmark in the Robertson Wine Valley. Thousands of local and foreign tourists visit the De Wetshof winery each year for a taste of history and a glimpse into the future of South African wine.
The Bateleur (Terathopius ecaudatus) is one of Africa’s most majestic birds of prey. The De Wetshof Bateleur Chardonnay 2020 wine was aptly named after an eagle that is rare in both its beauty and occurrence as a tribute to the power and grace of a creature synonymous with our great continent.
Gravel soil originating from mountain rock with a rich abundance of limestone and clay with a high pH allows this single-vineyard chardonnay to portray a spectrum of flavours framed in elegance and complexity, typical features of a classic chardonnay.
Citrus and pear-drop notes are complemented by an intriguing nuttiness, with elegant citrus on the finish. The Bateleur improves in dimension and complexity with age and under the correct storage conditions, it can mature in the bottle for many years.
An elegantly muscular wine, Bateleur can be enjoyed with leg of lamb and other roasted red meat dishes as well as with certain cheeses.