Beau Constantia

High above Constantia Nek, where the vineyards climb to 362 metres above sea level on some of the steepest agricultural slopes in the Cape, sits Beau Constantia -- a boutique wine farm that was born from fire and built on patience.

The land's story begins with devastation. In 2000, fires swept across the property, destroying its fynbos and pine forests. When the smoke cleared, the slopes revealed an opportunity for transformation. In 2002, Pierre and Cecily du Preez purchased the 22-hectare property and began the ambitious process of clearing alien vegetation, terracing the near-vertiginous mountainside, and preparing the land for vineyards. Guided by meticulous soil analysis and the dedication of long-time farm manager Oom Japie Bronn, the first vines were planted in 2003. What started as a barren, fire-scarred hillside became a thriving vineyard -- proof of patience, vision, and respect for nature's resilience.

Today, Beau Constantia cultivates 11.47 hectares under vine, planted to Viognier, Sauvignon Blanc, Semillon, Cabernet Franc, Merlot, Cabernet Sauvignon, Malbec, Shiraz, Petit Verdot, and Pinot Noir. Viognier quickly established itself as a standout: the estate's debut vintage, the 2010 Cecily, won Best Viognier at the 2011 Novare Terroir Wine Awards and received 92 points from Neal Martin of Robert Parker's Wine Advocate. More recently, the Stella Syrah was named South African Syrah Trophy Winner and South African Red Wine Trophy Winner with 96 points and a Gold Medal at the 2025 International Wine Challenge.

Winemaker and viticulturist Megan van der Merwe oversees everything from ground to glass. Her philosophy of minimum intervention echoes from vineyard to cellar, with a zero-compromise approach to growing the best quality fruit. Production is limited to what these extreme slopes can deliver. The wines are divided into two ranges: the Beau Constantia family range -- premium, handcrafted wines named after the Du Preez family members -- and the Pas de Nom range, a lifestyle collection crafted for everyday enjoyment and dedicated to the late Oom Japie Bronn. Pierre is a coastal-inspired Sauvignon Blanc and Semillon blend. Cecily is a 100% Viognier. Aidan is a Bordeaux-style red. Lucca is a Merlot and Cabernet Franc blend. Stella is a Syrah co-fermented with Viognier. Karin is a Cabernet Franc rose.

The architecture of Beau Constantia is as striking as its wines. The glass-encased tasting room is permeable to the landscape, providing views across False Bay to the Stellenbosch and Helderberg mountain ranges. The open-air patio and amphitheatre sit tucked between rolling vineyards. A rotating food truck operates on the patio on weekends, featuring different vendors each month.

Chef's Warehouse at Beau Constantia, under chef patron Ivor Jones, is a separate dining entity on the property. Jones is an experimental creative who fuses flavours, techniques, and ferments, always highlighting the best of what is local and fresh. The restaurant serves lunch Monday to Sunday and dinner Monday to Saturday, with a kitchen table offering front-row seats to the brigade at work. A Protea Pod private dining room accommodates groups of 8 to 12 guests with views of the Constantia Valley. Children under 10 are not permitted in the restaurant.

Weddings and private events find a stunning canvas at Beau Constantia, with bespoke packages that pair Chef's Warehouse cuisine with estate wines against panoramic mountain views. The tasting room is open Monday to Thursday 11h00-16h30 and Friday to Sunday 11h00-17h30, with bookings highly recommended.