This special little spot of earth has been home- and farming ground to the Myburgh family for five generations, with the estate being named after the De Meye river in Holland, the birthplace of the first Myburgh, who came to farm in South Africa in 1665. We are proud that despite current industry trends, we have remained a privately-owned estate, keeping up the original spirit, and staying true to authentic and sustainable wine making and business practices.

At De Meye, you won’t find much fuss, nor glitter. We leave the wine industrie’s sparkling image to what it is – an image alone. We believe that elegance lies in simplicity, and beauty in realness. We aim to make great wine and fantastic food, as naturally as possible. We love to connect people, to unwind and recharge mind and body. We are in the business of wine and hospitality, as much as we are in the business of keeping it real, since 1665.
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In 2001, Dudley and Lyn retired down to Hermanus and their children took over the running of the farm. Bill, who graduated from University of Stellenbosch with honours in Finance and Economics overseeing viticulture and finance and Haidee fulfilling her childhood dream to make and market the wine on the farm.

A New Beginning

In 2002 the 180 year old cellar was renovated to press approximately 70 tons of red wine. The grapes are handpicked from selected rows in selected vineyards. In a unique concept, to make the flow of juice completely gravitational, the grapes are hoisted on the flat roof of the cellar and, after again being hand sorted, the bunches are gently destalked and lightly bruised whole berries slide into the specially lined concrete fermentation tanks where fermentation takes place within the berries to give maximum colour and integrated tannin and flavour from the skin contact. The must is regularly plunged down through the cap of berries and skins to achieve yet greater flavour, complexity and strength while it ferments dry for 10 – 14 days. This is an ancient and gentle wine making technique and at no time are the juices agitated or stressed by pumping over for extraction. All the wine techniques are the gentlest and most sympathetic possible. The juices are gravity fed into concrete holding tanks below the fermenters and the skins are given a light pressing. The wine is then stored in a special selection of French and American 300 liter oak barrels where the secondary or malolatic fermentation will take place. The wine will remain in the wood for about 12 – 22 months after which it will be bottled under the family name – MARKLEW

2012, Veritas awards for the following:

Double Gold for Shiraz 2010

Double Gold for Cirrus 2009

Gold for Merlot 2011

Gold for Estate 2009

Gold for Single Vineyard Syrah 2010

2010, Chef David Higgs took the restaurant to a trilogy of awards – Restaurant, chef and Service award – of the year.

2009, Winemaker Coenie Snyman won the winemaker of the year award for his 2007 Cabernet Sauvignon.

2009, Top wine tourist destination in the world.

2000, Rust en Vrede became the first South African winery to be named in the prestigious, “Top 100 Wines of the World” by US wine magazine; Wine Spectator. This was followed up in 2001, 2002 and 2003 where the estate again made appearances on the esteemed list, making it four years in succession that this milestone was achieved.

1998, The 1998 Rust en Vrede Estate Wine was named the best blended red wine at the World Wine Championships in the United States.

1996, Rust en Vrede hosted the Queen of Denmark at an official lunch in the manor house on the estate.

1994, Rust en Vrede received the South African Export Achievement award from President Mandela.

1993, President Nelson Mandela selected Rust en Vrede to be served at the Nobel Peace Prize dinner in Oslo, where he was awarded the Nobel Peace Prize.

Yes they are quite pricey wines, but if you can afford it, I would seriously recommend any of the Rust en Vrede wines.

sydafrikansk rødvin – matsvineyard.dk

I had the huge privelage of running the vineyards at Thelema for eight beautiful years. I planted over 60% of the current vineyards and had a hand in some memorable vintages, mountain fires, celebrations and the infamous parties at my house that will go down in history. How I didnt get fired after a few of them amazes me.

It is where I really leaned about wine growing. I had the best local and international mentors available and the owner Gyles Webb would spare nothing to get the best results in the vineyards.

If ever you are in South Africa you have to go and see this amazing property high up the slopes of the Simonsberg, that looks all the way over to Cape Town. The vineyards are pristine and the scenery is unmatched.

Mats Vineyard is very proud to offer two wines from Kelleris vingaard. The 2006 award winning Utopia Rex and the 2006 Utopia, both made from the grape variety Rondo. It is the first time that I work with these grapes so I look forward to learning a lot and hopefully teaching Søren a little.  These wines are interesting and definitely worth a try. I have surprised a few South African winemakers with them.