Flagship Product: 
Sauvignon Blanc, Bastion Red Blend, and Chenin Blanc

Durbanville began as a rest stop farmers provided for travelers, and the area now has centuries of winemaking on its pedigree. In 1665, farmers were given land by the Dutch around a spring in an area named Pampoenkraal (later to be called Durbanville). The spring soon became a popular outspan (or resting place) for travelers.  Travelers going to and from the Cape’s coast would stop to replenish water and food, creating a demand for meat and a market for cattle farmers. Not long after, the first vineyards were planted and by 1702, the farmers in the area sold the region’s first wines. The farmers realized the climate and soil were producing high-quality grapes, and as a result, winemaking in this area continued to blossom in coming years.

In the late 1990’s, nine producers were still inspired by the favorable climate conditions of the area and joined forces to establish their own winery and cellar called Durbanville Hills, which pursues sustainability-focused winemaking.  The winery uses its location as its inspiration, and captures the energy of the nearby city of Cape Town in every bottle. 




Durbanville Hills centers around not only its unique vineyard terroir, but also a commitment to quality and sustainability. Environmentally friendly practices from soil to bottle, including water management and biodiversity conservation. 

Durbanville Hills grows superior grapes, and extends its focus on quality post-vine with a state of the art cellar. The cellar was designed with only one objective in mind: to make exceptional wines from outstanding grapes. The ultra modern cellar only uses the most advanced equipment, including:

•A cooling system which quickly chills the fruit so that only the beneficial  aromas from the skins of the white varietals are released in the juice, resulting in wines with consistent and longer flavor

•Two mobile and static presses ensure the wine is handled as little as possible

•A destemmer, crusher and pump in the receiving area designed to treat each cultivar separately

•Barrel fermentation facilities located underground to facilitate constant temperature and humidity control