A geologically and culturally-rich area, the Cederberg is a favourite to many rock climbers, mountain bikers, hikers, adventure-seekers, even weekend ‘couch potatoes’ - and wine aficionados. Many overseas tourists return year after year to enjoy the crisp clean air, the environmental offerings and the produce of the farm.
Located within the heart of the Cederberg, the Cederberg Private Wine Estate and boutique brewery, homed on Dwarsriver Farm, is also the tourist centre and reception for guests staying at Sanddrif, under the deep red and orange-hued Wolfberg Cracks.
The resort and winery has much more than a South African outdoor-oriented following.
It attracts hundreds of international guests each year, who repeat their visits year after year, a tribute to the warm welcome they receive from farm management and farm workers alike. Cederberg is an environmentally and culturally-sensitive area and is home, for example, to the Cape Leopard, of which a number of individuals roam the high crags and mountains, as well as the indigenous Clanwilliam Ceder Tree, Widdringtonia cedarbergensis.
Farm owners, David and Cisca Nieuwoudt along with David’s father, Ernst and family, speak with pride about their working farm, which also happens to offer 4 Star graded Cederberg hospitality. The Nieuwoudt’s are the fifth generation to operate the farm and are the most fabulous and welcoming hosts available to tourists.
David is an extremely well-known and famous South African winemaker and has expanded his horizons around the world, being principal winemaker in regions as far apart as Chile (Maule region) and Cape Agulhas (Elim) The Cederberg Vineyard is the highest altitude vineyard in SA.
Well known wine brands made in the Cederberg Private Cellar
• Ghost Corner
• David Nieuwoudt
Overall master planning
Over the past decade, David has explored and affirmed the family heritage on the farm, which goes back five generations. Advised by a London firm of architects called Instinct, owned by Leszek Dobrovolsky and Caroline Sohie, who are themselves regular visitors to the farm, the heritage and built environment upgrades to the working farm and tourist facilities have been remarkable.
This includes a significant consolidation of cellar operations under one roof from a number of previously standalone functional buildings, with an eye on both efficiency and sustainability. The tourist side of the farm has also received attention with road upgrades, new signage conveying a single uniform brand, and of course an exclusive artisanal brewery. The latter is thanks to the extremely pure mountain stream water which services the farm.
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