Winery Details

About the Winery

I grew up in a small village called Tesselaarsdal situated 24 km North-East of the Hemel-en-Aarde Valley, Hermanus in the Overberg region. Tesselaarsdal has a unique history where East India Company settler, Johannes Tesselaar, left his land to his freed slaves to farm upon his death in 1810.

After completing school, I initially joined Hamilton Russell Vineyards in February 2001 as an au pair at the age of 19. I soon moved to an administrative position and quickly got involved in the much more complicated administration linked to wine exports, labelling as well as warehousing of the estate’s wines.

Experiencing so many aspects of the business already my curiosity turned towards the delicate process from grape to bottle, the very layered wine culture and living the excitement of each harvest.

Fifteen years after starting my career in the Hemel-en-Aarde Valley, Anthony Hamilton Russell offered to assist me with the wonderful opportunity to wholly own my own wine business and join the rest of the Hemel-en-Aarde area as a producer with the expert assistance of Hamilton Russell Vineyards winemaker, Emul Ross and the Hamilton Russell Vineyards’ team.

Grapes purchases are secured with Babylon Vineyards, Hemel-en-Aarde Ridge (unirrigated vineyards) until Tesselaarsdal’s vineyards are secured and ready for harvest.
I will be focussing production on Pinot noir as our climate and soil type is best suited for this cultivar and named my wine Tesselaarsdal, honouring my history and continuing my family legacy.

I added Chardonnay to production as well, which is also from the Hemel-en-Aarde Ridge – the appellation will change when my vineyards in Tesselaarsdal Overberg planted and matured.

We often reference to Burgundy, and I suppose my palate is very much shaped by these great wines. I love the diversity of wines in South Africa, am particularly fond of Pinot noir produced in our area, but have been following the production of new wave Pinotage in South Africa with great interest.

I am humbled at the ratings Tesselaarsdal Pinot noir 2015 has already received, Master of Wine Greg Sherwood referred to “next SA Pinot Noir icon” on social media, Christian Eedes from Wine Magazine scored it 91/100, Jamie Goode reviewed it and scored it 94/100 and Master of Wine Tim Atkins scored 92/100.
Damon Quinlan of referred "The wine is looking beautiful, even in the short time since we first tasted it it's taken on a bit of weight and shows a lovely balance between power, freshness and spice. it's a great effort ……" And honoured to have it listed at some of South Africa’s top restaurants such La Colombe, Greenhouse, Aubergine and Overture.
93/100 – MW Greg Sherwood Tesselaarsdal Pinot Noir 2017
92/100 Wine Spectator US - "Silky in texture, featuring rose and velvet aromas and flavours that add to the charming pomegranate and cherry notes. Balanced and complex, with sandalwood and spice details emerge on the long, mouthwatering finish. Best from 2021 through 2028. "

Tesselaarsdal Chardonnay 2019

About the wine

The Tesselaarsdal Chardonnay 2019 is a particularly bright, tight and pure Chardonnay with marked elegance. Clean and lifted primary fruit character and citrus blossom introduce a long, gentle palate, very expressive but also deliciously classical and restrained. This is a graceful and age-worthy wine with almost crystalline purity.

Export Volume

112 x 6 cases



Food Pairing

Fish, Roasted Vegetables, Vegetables, White Meat


Walker Bay, Western Cape

Segment best suited for

Boutique, Off premise, On premise, Retail





White Grapes




Winemaking process

Grapes are whole bunch pressed and fermented in clay amphorae and old wooden barrels.
Partial malolactic fermentation, 8 months ageing on lees before blending and bottling.
Spontaneous fermentation using organically grown selected yeast – natural fermentation.

100% Pinot noir grapes
No ascorbic acid
13.0% Alcohol
Bottling date 2019/12/11