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 Malbec

About the wine

The grapes for this Malbec are from vineyards that are situated in the Paardeberg region. Granite soils provide freshness to the wine while shale soils contribute to good structure.





Price Band

E (< $11.00)

Red Grapes




Tasting Notes

Cherries, Clove, Dark berry fruit





Winemaking process

The grapes were harvested at optimum ripeness to ensure good fruit and structure. At cellar grapes are destemmed and crushed. Cold maceration is applied for two days to extract as much colour and flavour as possible. After fermentation started the wine was left on the skin for extended period of time to ensure a softening of the phenolic compounds. Wood maturation took place in first fill and second fill French oak barrels for 20 months.


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