The entrance to Glen Carlou

There are many reasons to visit Glen Carlou. First of all, The view is breath-taking right across the valley to the Paarl Mountains, the restaurant is very good and a great place to unwind , there is an  art gallery with something always worth seeing, but the main reason to get there is the wine. After all if it wasn’t for the wine there would be no reason for the place to be there at all, not so? Under the steady and talented hand of Johnnie Calitz, who uses some of the most up to date techniques like concrete egg wine fermenters to achieve his desired result, the wines here continue to grow in reputation.  A wine tasting here is great fun with something to suit most tastes. The reds are memorable but my favourite is the brilliant Quartz Stone Chardonnay and its younger sister—superb.

A new addition to their slate is a marvellous Blanc de Blancs Brut 2018, a bubbly worthy of the name. The grapes—obviously 100% Chardonnay –were sourced from the Simonsberg-Paarl region with some from the Robertson area as well. The wine was bottle fermented and left on the lees for 30 months resulting in superb brioche nuances supporting crisp clean fruit. Best on its own, it will make a superb gift for the special person in your life. Available at the cellar at R320.

Concrete egg wine fermenters

Winemaker Johnnie Calitz