Western Cape

The Western Cape is the large, overarching Geographical Unit that serves as the focal point of South Africa’s wine industry, housing all its most renowned regions. Cape Town serves as the central hub of the Cape Winelands, situated roughly an hour’s drive from all major sub-regions.

Winemaking in the Western Cape dates to the 17th century, with the introduction of vineyards by European settlers and the establishment of a wine estate in Constantia by Governor Simon van der Stel. The influence of the Huguenots, French Protestant refugees, also contributed to the region’s wine industry.

The Western Cape offers a wide range of wines, from vibrant and refreshing to bold and robust. There are more than 50 different red and white grape varieties grown along the Western Cape, so diversity is abundant. Most unique to the region is Pinotage – the crossing of Pinot Noir and Cinsault that was created in South Africa in the 1920s. This is undoubtedly the grape of South Africa. Rhone grapes Syrah (Shiraz in most parts), Grenache, Mourvedre, & Cinsault are found in the warmest areas like Swartland and Paarl. Cabernet Sauvignon and Bordeaux Blends are found in various regions, but most famous in Stellenbosch & Franschhoek. Walker Bay, (including Hemel-en-Aarde, Bot River, and Stanford Hills) have gained international acclaim for Burgundy-style Pinot Noir and Chardonnay, while Darling and Overberg are known for their cool-climate Sauvignon Blanc.

The Western Cape’s wine regions span approximately 185 miles north from Cape Town to the Olifants River; and 220 miles to Mossel Bay in the east. These regions are influenced by a Mediterranean climate – identical to that of Napa and Sonoma – with some areas experiencing cooler and rainier conditions. The Western Cape’s viticulture is enriched by its remarkable mountain ranges, which provide diverse soils and microclimates.

The Western Cape’s climate is shaped by the convergence of the Antarctic Benguela Current and the Agulhas Current from the Atlantic and Indian Oceans, respectively. Prevailing winds, including the ‘Cape Doctor,’ mitigates disease pressure in the vineyards, while a critical cooling effect comes from the Benguela Current along the west coast.