Spice Route Winery

Spice Route Winery in South Africa

The name Spice Route dates back to the 15th century and is reminiscent of the sailors who braved the stormy waters of the "Cape of Storms" to bring exotic spices to Western Europe along the so-called Spice Route. Similarly, Charles Back (Fairview Winery), Gyles Back (Thelema Winery), John Platter (wine author) and Jabulani Ntshangase (wine pioneer and first black winery owner) "sailed" in 1997 on largely unknown soils with extreme climate in the Swartland and found an old tobacco farm called Klein Amoskuil in Malmesbury. They immediately recognized the great potential of this terroir and started growing wines - Spice Route Winery was born. These days, the grapes from the Swartland are processed at the Spice Route Farm in Paarl. Today, the wines are produced under the direction of Chief Winemaker Charles du Plessis, who established and perfected the work with Qvevris on the winery.

Spice Route Winery Philosophy

A core part of the work at Spice Route Winery is the use of clay amphorae. The vessels, known as Qvevri, were originally produced with great care in Georgia, exported and then set into the ground at Spice Route Winery.
Not an easy feat as the pottery of Qvevris has become an almost extinct craft these days. Qvevris are made by hand from clay in a process that takes several days, then fired and then impregnated with beeswax on the inside to seal them.
Winemaking with qvevris is one of the oldest forms of traditional winemaking. In fact, since 2013, this type of craft has been considered part of the Intangible Cultural Heritage of Humanity list.

Spice Route Winery Grapes

The grapes, including skins, seeds and stems, are sealed airtight in the Qvevris in the ground, fermenting under micro-oxidation for several months at a constant temperature. All wines of the Spice Route Winery are partially or in the case of the OBSCURA line even completely vinified in the Qvevris. Each wine, a guarantee for an exceptional wine experience!

Their grape varieties that are primarily vinified are:

• Chenin Blanc
• Sémillon
• Sauvignon Blanc
• Viognier
• Pinotage
• Grenache
• Syrah
• Tannat
• Mourvèdre