Estate Living Digital Publication Issue 4 April 2015 | Page 8

THE VINES

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years before moving the operation to
the farm, but remains a key consultant.”
Yet, that and the cooler temperature
are probably the only two references to
Stellenbosch, for the wine makers are quick
to differentiate themselves. “It is not our
aim to become another Stellenbosch,” says
Patty. “We want to maintain our identity,
because what we offer will always be
different and of great interest, with its own
All the wine farms are boutique, with character and offerings. It simply cannot be
the majority less than 10 hectares in size, compared to Stellenbosch, which has been
explains Vicky from Packwood, whose going for 300 years. We need to build stock
family has been farming in the region for and develop our own history,” says Patty.
nearly 20 years and are one of the main
milk suppliers to Lancewood. “Although Falling short of a rich and fascinating history,
many of the new wine farms are run it is abundantly clear that Plettenberg Bay
by those who are relatively new to the successfully ticks all the wine making
industry, collectively, we have a wealth requirements. A cooler climate, good, well
of knowledge and understanding thanks drained soils with not too much wind and
to celebrated figures like Anton Smal, a top winemaker making the best wines
Bramon’s Wine Master and former vintner possible is the perfect combination, so fill
on the Stellenbosch wine route and Teddy up your glass and join us in toasting the
Hall. Teddy Hall made our wine for several new wine route of the future. Cheers!
tasting rooms and a lunch venue like at
Packwood Wine and Country Estate allows
visitors to sample the homemade cheeses,
whilst cycling tours and other ‘add-ons’ are
an important element to increase flow to
the area. Events such as the Sasfin Plett
Wine & Bubbly Festival and the soon to
be launched Plett Winelands Trails also
provide ample activity.