Location & Estate

Nestled just 5 miles from the Atlantic Ocean in the Upper Hemel-en-Aarde Valley near Hermanus, Newton Johnson Vineyards is a family-owned estate with sweeping views of Babylonstoring Mountains and Walker Bay. The estate spans 44 acres across two sites—37 acres north-facing and 7 acres south-facing—rising 150–280 m above sea level. Planted on rare porphyritic granite soils underlain by granitic clay and alluvial terraces, the vineyards offer excellent drainage and mineral complexity, producing wines of linear, perfumed character. With 33 inches of winter rainfall and minimal irrigation, the estate’s vines thrive in a cool, maritime climate that enhances purity and expression.

The Newton Johnson family moved to the valley in 1995, planting their first vineyards in 1997 and purchasing virgin land for the main estate in 2001. From the beginning, the family prioritized soil health, biodiversity, and virus-free planting material. Gordon Newton Johnson, previously a winemaker at iconic Hamilton Russell Vineyards, helped shape South African Pinot Noir and Chardonnay, while the estate was also the first in the country to plant Albariño.

Hemel-en-Aarde Valley (translates to Heaven and Earth) is one of South Africa’s most beautiful wine regions.

Family & Winemaking Legacy

The estate is led by brothers Bevan (management) and Gordon (winemaking), joined by Gordon’s wife Nadia, a sixth-generation winemaking family member and Stellenbosch Oenology graduate. Together, they bring over 40 vintages’ experience, crafting wines with a soft, natural hand: hand picking, sorting, gravity-flow fermentation, whole-bunch inclusion, native yeasts and minimal intervention winemaking. Their site-focused approach highlights the nuances of both north- and south-facing vineyards, with Pinot Noir and Chardonnay at the forefront, complemented by Albariño, Syrah, Mourvèdre, and Grenache.

Bevan, Nadia, and Gordie Newton Johnson

Vineyards & Winemaking Approach

The estate’s soils are largely decomposed granite and schist, producing wines of aromatic lift, linearity, and structure. Fermentation is carried out in a combination of stainless steel and oak, with whole-bunch use between 15–30 % depending on the cuvée. Aging takes place primarily in neutral French barrique, with only ever a small portion of new wood.

Newton Johnson Vineyards grows 30 % of the fruit used in their wines on-site, sourcing the remainder from their own vineyards elsewhere. Production now reaches approximately 12,000 cases per year, supported by a modern, gravity-flow cellar. Their commitment to holistic vineyard management and precise, site-driven winemaking has earned eight consecutive years of five stars in the Platter’s Wine Guide, Red Wine of the Year in 2013, and international acclaim with scores in the mid-90s from critics such as Jamie Goode, Tim Atkin, and Robert Parker’s Wine Advocate.

The Restaurant at Newton Johnson

Set among the vineyards overlooking Walker Bay, The Restaurant at Newton Johnson enters a new chapter under Alex and Ella Rykaart, the husband-and-wife team behind Rykaart’s in Stellenbosch. Their philosophy of honest, seasonal cooking pairs seamlessly with the estate’s wines, highlighting balance, restraint, and exceptional ingredients. Guests can enjoy a small, seasonal à la carte menu of vibrant plates, considered mains, and understated desserts designed to complement Newton Johnson’s site-expressive wines.

Culture Wine Co. is proud to be the US importer for Newton Johnson Vineyards. Please contact Culture Wine Co. for US wholesale inquiries related to Newton Johnson Vineyards’ Wines.