A South African wine made by hand, in small parcels, at the foot of the Helderberg. Sun, soil and a few good people — that's all we have, and that's the point.
We're starting with one crisp white and two structured reds — each made for the table. More wines are on the way as the estate grows.
The vineyard, looking south to the HelderbergOur wines come from a single estate at the foot of the Helderberg, on weathered granite soils that have made Cape wine for three hundred years. We farm few rows, of three cultivars, with the patience of people who would rather make less and make it well.
The Cape Doctor — the wind off the Atlantic — keeps things cool through summer. We pick at first light, when the grapes are still cold. We don't rush. Wine made well takes its time.
We don't make wine to be noticed. We make wine to be opened.
West Coast oysters, Atlantic linefish, a goat's cheese salad in the garden.
Char-edged steak, lamb shoulder slow-cooked with rosemary.
Roast duck, mushroom risotto, a board of camembert and ripe pears.
Solly in the cellarFor years, many people have known him under studio spotlights, behind microphones, or debating South Africa’s future through his columns and in public forums. Founding Du Sol Wines led him to switch from all of that to a very different setting – between vineyard rows instead of TV lights – to introduce something deeply personal: his own private wine label; the culmination of a journey of many years.
“Du Sol” means “from the ground”, and that is exactly what this project is about: wines born from the soils and people of South Africa — our farmers, our farm workers, our winemakers, our stories, and our everyday moments of joy, despite the odds.
Read our storyYou'll find Du Sol on the tables and shelves of some of the Cape's best-loved venues. Come enjoy a glass, or take a bottle home.
The Sauvignon Blanc came in at first light on a Tuesday, cooler than expected, with a clean acidity that has us quietly hopeful. The reds follow in three weeks.
— Bertus, winemakerThe Cape Doctor has been gentle this year. The canopies are clean, the berries small. Concentration is what we hoped for. Now we wait for sugar.
— Solly, founderA textbook spring. The Shiraz block by the post is heavy with caps; the Merlot is two days behind. If the wind holds, this could be a vintage to remember.
— Bertus, winemakerRestaurants, retailers and distributors — fair allocations, honest margins, and a winemaker who actually picks up the phone.
To enter, please confirm you are 18 years or older. We promote the responsible enjoyment of our wines.
Not for sale to persons under the age of 18.
