The history of Stellenzicht dates back to 1692, when it was part of a much bigger farm granted to its first owner, Barendt Hendrikse by Governor Simon van der Stel.  He named the property Rustenburg although there was already another with the same name, spelled Rustenberg, established after Governor Simon van der Stel gave the right to families from the Cape of Good Hope to cultivate the land in what became known as the Stellenbosch district. 

One can well imagine the confusion that existed between the two farms.  According to local legend, two subsequent owners met one evening in a pub in Stellenbosch.  When both were rather deep in their cups, they agreed to flip a coin for the privilege of exclusive right to the name.  Rustenberg (which still exists today) won, with the result that our farm is now known as Stellenzicht.

LOCATION

Stellenzicht’s 228 hectares (of which 123 hectares are under vine) are situated on the slopes of the Helderberg Mountain between Stellenbosch and the Atlantic Ocean, in the prime wine-growing area known locally for its choice terroir as the Golden Triangle.

Just six kilometres away from the sea, these mountain slopes contribute to a variety of meso-climates.  Vineyard altitudes vary from 100m to 400m above sea level. False Bay breezes cool the vineyards in summer, prolonging the ripening process and a range of soil types impart complexity to the wines.

Since the early 1990s, Stellenzicht has been considered one of the top farms in the Cape wine industry.  It has also been rated an icon winery by WINE magazine and continues to win prestigious awards.  Stellenzicht is often regarded as the pioneer of the Shiraz revolution in South Africa  and is today famous in particular for its Syrah, a reputation that began in 1996 with the inaugural Lyse Cloutier Coffin award  for the 1994 Stellenzicht Syrah, judged the top wine of the show at Sélections Mondiales in Montréal, Canada.

Recent successes have included:

2004 International WINE Challenge

Trophy for Best SA Shiraz awarded to 2001 Stellenzicht Syrah

Silver medal for 2001 Golden Triangle Pinotage

2004 MUNDUSvini Great International Wine Award

One of 13 Grand Gold medals awarded internationally for wines achieving a minimum score of 95/100 for the 2001 Golden Triangle Shiraz (Veritas double gold winner)

Gold medal (minimum score of 90/100) for the 1999 Stellenzicht Syrah

Seal of approval for the 2001 Golden Triangle Cabernet Sauvignon

2004 SA National Wine Show Veritas Awards

Gold medal for 2002 Stellenzicht Syrah

Gold medal for 2002 Golden Triangle Pinotage

SAA selection for 2005

2003 Stellenzicht Reserve Semillon

2003 Stellenzicht Golden Triangle Chardonnay

WINEMAKER PROFILE         

Guy Webber was born in De Aar in 1965 and trained at Elsenburg Agricultural College.  He spent six years honing his skills as a winemaker at Clos Malverne and Devon Hill Winery before joining Stellenzicht Vineyards.

What does this talented oenologist believe determines the quality of a wine?  Balance.  Even during the growing of the grapes.  “When the vine gets too much water, the berries swell too much and the resulting wine can literally be watery.  If the vine suffers from drought, it gets too stressed and does not ripen its grapes properly.  The result is a wine that can best be described as green or stalky.  The aim is balance, to give the vine enough water to ripen its berries without diluting them.”

This, however, is not where it ends.  Balance continues to play a role in the processes of fermentation and maturation of the wine.  “Take the fermentation temperature, for example,” Guy explains.  “High temperatures result in very good colour and tannin extraction in red wines, but also in the evaporation of much of the grape’s inherent fruit flavours.  Cold temperatures, on the other hand, result in very fruity reds with little colour and often even less body.  Well-known French winemaker, Robert Drouhin, on the subject of balance, has made the point that to live with your feet in an oven and your head in a freezer does not mean that your average body temperature is ideal.  The most important thing about balance is to avoid extremes.”

Guy is supported by Ilse van Dijk, as assistant winemaker.  As he is away so often presenting tastings and attending wine shows, Ilse is often left to run the show on her own.  "Winemaking is a slow process that doesn't usually require split-second decisions, so I generally can discuss things with Guy before going ahead," she explains, "and usually we agree anyway."

Ilse grew up in Potchefstroom in the North West Province and studied winemaking at the University of Stellenbosch.  Once qualified, she worked several harvests at Agusta in Franschhoek before accepting the challenge of starting up a winery in Israel. "I enjoyed that.  Their wine industry is very different from ours.  It gave me new and different insights."  Of Stellenzicht, she says: “The cellar here is large enough to handle all the major cultivars, but small enough to get hands-on experience in all facets of winemaking.”

Quiet and unassuming though she may be, Guy is quick to admit that he couldn't do without her: "She's more theoretical and meticulous, whereas I work more on gut-feel, so I suppose we complement each other."