Klein Gustrouw

Klein Gustrouw makes only one speceial wine - its Cabernet Sauvignon/Merlot. The yield is limited to 7 tonnes per hectare with 21 tones committed to our own winery, a further 100 tonnes go to Stellenbosch Farmers Winery.

110 years ago, a wise father divided his farm between two sons. He literally drew a line from the Jonkershoek valley road, through the middle of a Cape Dutch homestead and right up to the top of the hill. Klein Gustrouw is one of the eccentric halves - and is home to the wine of the same name and to owners Chris and Athalie McDonald.

The old farmhouse, which dates back to 1817, is unique in that it was built in a U-shape when most other Cape Dutch gabled homes were H-shaped. The McDonalds' home is presumed to be the only semi-detached Cape Dutch homestead of the 300 or so which still exist.

It was the quirk that appealed to the McDonald's who fell in love with it. They always wanted to buy a wine farm. It had been their dream since they were UCT students.

They had looked over at least 40 farms together before Athalie saw Klein Gustrouw. "She never said anything about liking it. She simply told me that she'd found this rather odd place she'd like me to look at. There was then never any question about it being the right one." Their 1987 purchase and move was one they've never regretted.

The farm was planted to white grapes only, with those being delivered to what was then Stellenbosch Farmers' Winery. After three years of simply being a grape grower, Chris felt the urge to make his own wine. In the early '90s he replanted, adding Merlot and Cabernet Sauvignon, which are now the staples of his increasingly highly rated Klein Gustrouw Estate wine.

In 1993, Klein Gustrouw winery was established after just eight months, second hand tanks, equipment and all.

"I didn't buy a single thing I didn't need," McDonald stressed. His cellar is a marvel of simplicity - and works beautifully. Only making one wine - the Klein Gustrouw estate blend of Cabernet Sauvignon and Merlot - also helped. His biggest expense is the 30% component of new French oak that he buys every year.

"Getting rid of old barrels is the bane of my life! But the point is you don't need millions to get started and you don't need to go back to varsity to make wine."