De Heuvel Wine and Olive Estate

About De Heuvel Wine and Olive Estate

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De Heuvel originated as De Hoop in 1714 and Jan Colette owned the farm and ran it as a mill. After a smallpox epidemic hit the region of Tulbagh, a few farms were converted to freehold farms and De Hoop was used as a grazing farm.

Pieter Francois Theron Jacobusz was responsible for initiating wine production on the farm in 1806. The name changed to De Klipheuvel and shortened to de Heuvel in 1813. When the previous Italian owner, Antonio Leonardo Bianco, bought the farm in 1991 and established olive groves and vineyards. He sold grapes to larger estates and eight years later, the first Bianco label was launched.

De Heuvel are known for their premium styled red wines and unique white wines. Winemaker and viticulturalist, Johan Meyer, guides the quality which begins in the vineyard and has a hands-on approach in the production process from pruning, tipping and picking the grapes.

De Heuvel Olive oil is made from olives which have been handpicked during autumn and winter, processed afterward and cured with brine. And true to the symbols which olives have represented over the years of peace, glory and abundance, the quality of De Heavel's olive oil echo this.

To view more wine estates in the region see Tulbagh Wine Estates or see South African Wine Estates for a general overview and links to other wine producing regions.