We come from two families with rich farming heritage. Our crest combines the roots of both – the lion of the Lunds and the stag of the Robinsons. And yet, Newstead represents a departure for both of us. From sugar and dairy farms in KwaZulu-Natal, we came to make wine in the Garden Route.
We brought our own young family to The Crags and in 2006, when the Plettenberg Bay Wine of Origin region was in its infancy, we bought 11.5 hectares of fallow land. We planted vineyards of Sauvignon Blanc, Chardonnay and Pinot Noir grapes. We built our home and our tasting room. We made wines, and a life, that we love.
We like to think that our journey, and anybody else’s journey, is reflected in that of our grapes. From the vine to the wine, there’s potential, growth, change, and ultimately, hopefully, something very special. And even then, there’s a sense of mystery and possibility, depending on when and how you enjoy it, and who with.
Maybe it’s just us, but our feeling is that wine is very much like life.
The Plettenberg Bay Wine of Origin region has a comparable geography and climate. As in New Zealand, it is especially favourable to the varieties we grow – Sauvignon Blanc, Chardonnay and Pinot Noir. Our vineyards also enjoy similar temperatures, sunlight and cool night breezes, the benefits of which are maximised by the north-south planting of our vines.
We believe that small is special. We know and nurture each vine. We use organic fertilisers and recycled grey water. We pay meticulous attention to detail. And because we prioritise quality over quantity, we don’t cut costs, even taking the unusual step of using netting over our vines, which results in unusually good grapes: they’re some of the most unblemished any farmer is ever likely to see, and they’re put to good use by our award-winning winemaker, Anton Smal.
Our Tasting Room
Our tasting room is very much the way we hope people will think of our farm: welcoming, authentic, intimate. It’s a place we want visitors to be able to relax and linger. Like a home, it will evolve, change, and hopefully surprise, depending on the time of day or year.
We don’t have restaurant-like formalities, but our foods are guided by the season, inspired by the moment, and made from scratch using ingredients that are locally-sourced (often as local as our own vegetable, herb and flower garden) and always fresh, simple and delicious.
We are open 10am – 4pm, Tuesday to Saturday.
In high season (mid Dec to early January) we are open from 10am to 7pm Monday to Saturday.
Tastings don’t need to be booked but lunches do. Please call 044 534 8331 or 082 927 6179 during business hours, or email firstname.lastname@example.org.