ALHEIT VINEYARDS, South Africa

With a particular focus on Chenin Blanc and Sémillon, Alheit Vineyards crafts elegant, expressive wines that celebrate the character and complexity of the Cape’s finest terroirs. Situated at Hemelrand on the Hemel-en-Aarde Ridge near Hermanus, Alheit Vineyards embraces a minimalist, hands-off philosophy in its winemaking. Their approach prioritises authenticity and transparency, using techniques such as whole-bunch pressing, wild fermentation with native yeasts, and maturation in old barrels, clay amphorae, and concrete eggs. By avoiding new oak, additives, acidification, and fining, the Alheits craft wines of remarkable purity and balance – true reflections of the Cape’s diverse terroirs.

Viticulture

Alheit Vineyards draws its fruit from 21 hectares of dry-farmed bush vines—some over 80 years old—spread across a tapestry of Cape wine regions, including Skurfberg, Paardeberg, Perdeberg, Bottelary, False Bay, Botrivier, and Franschhoek. These diverse sites contribute to the layered complexity of their wines. In addition, the estate owns Nuwedam farm on the Paardeberg, where complete control over vineyard practices allows the Alheits to nurture vines with precision and purpose, further deepening their commitment to quality and terroir expression.

Winemaking

They have a minimalist, natural approach to winemaking, with a clear focus on capturing the purity and individuality of each vineyard site. Grapes are gently whole-bunch pressed, and fermentation occurs spontaneously with native yeasts—eschewing any additives such as commercial yeasts, enzymes, acidification, or fining agents. Maturation takes place in a variety of neutral vessels, including old oak barrels, concrete eggs, clay pots, and foudres, deliberately avoiding new oak to maintain freshness and authenticity. The result is a range of wines that are beautifully balanced, texturally layered, and a true expression of the Cape’s remarkable terroir.