Winery Details

  • Cronier Wines

    • First Floor, Cronier Building, Zomerlust Estate, Bergriver Boulevard, Paarl, 7646, South Africa
    • +27 21 872 2643

About the Winery

Allow me to introduce Cronier Wines, which makes wines of distinction in Wellington, South Africa and distributes it to wine connoisseurs worldwide. Cronier Wines captures the character and vibrancy of Cape Winelands, steeped in history and bearing the rich legacy and cultivation of world-class wines.


In 1698, the two Cronier brothers arrived at the Cape of Good Hope on the ship, Driebergen. Shortly after their arrival, they were granted ownership of the farms Olyvenhout and Champagne (known today as the town of Wellington).


The vines planted in this fertile soil and excellent winemaking terroir produce the very best grapes for making fine wines.


In that tradition, Cronier Wines brings you a pledge of quality and the art of winemaking in every bottle.




We are passionate about our products. Each time we enter into a relationship with our clients our aim is to deliver a professional and excellent experience. We are working to meet the needs that customers have today and innovating to meet the needs they’ll have tomorrow. This means getting closer to our customers, understanding their needs and their business/market, and establishing a long term relationship with them. We hope that every time we deal with a customer/possible customer, their experience reflects our vision. We are pro-active and easy to do business with.

Cronier Barrel Fermented Cabernet Sauvignon

About the wine

The grapes for this Cabernet Sauvignon are from vineyards that are situated on the northerly mountain slopes for optimal sunshine and cooling factors from the prevailing southerly winds in summer. The shale and granite soils provide ideal conditions to impart acidity and structure to the wine.





Price Band

E (< $11.00)

Red Grapes

Cabernet Sauvignon



Tasting Notes

Blackcurrant, Spice





Winemaking process

The grapes were harvested fully ripe. After destemming, the juice underwent cold-soaking for two days for colour and flavour extraction. After fermentation the wine was left on the skins for an extended period to ensure a softening of the phenolic compounds resulting in a rich and elegant smoothness on the palate. Wood maturation took place in first fill and second fill French Oak barrels for 20 months.


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