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A Glass of Wine and a Plate of Curry

30 July 2020  -  Delheim Wine Estate

Since curry is so much in the news these days we have decided to share our historic Gew├╝rztraminer story with our famous Cape Malay Chicken Curry recipe. The best food combination ever!

And since we live in South Africa and may not sell any alcohol we would like to invite those keen and fit to join us on 15 August for our inaugural hack.

For those of you fortunate enough to have some Delheim in your cellar, or live abroad we ask you to share a glass with someone who has never tried Delheim before. Tag us using #delheim and #worththejourney!

Online orders are always welcome… we will look after your wine in our cellar until we are allowed to transport again.


Thanks again for all the messages and support from all corners of the world, without you this journey would not be possible.

Stay safe, The Delheim team

Gewürztraminer and the Battle of the Bottle
By Emile Joubert

"The ethos and love of Gewürztraminer run deep at Delheim, one of the few South African producers to still make this aromatic, fresh white wine.

One of the reasons the food-loving Sperlings love Gewürztraminer, is its reputation as one of the world’s great food-wines. The acidity, perfume, and fruitiness make it an ideal accompaniment to curries and other spicy dishes. "

Read the full story here

Delheim's Cape Malay Chicken Curry Recipe

Never shared before, our signature Free Range Cape Malay Chicken Curry is sure to keep you warm and have you enjoy a part of our journey in your home. Pair with a glass of Delheim Gewürztraminer!

Get Cooking!

Hacking Nature with Delheim

Join us on the 15th of August for some hacking. Our conservation officer will be at hand to train us in alien clearing.

Full information shared upon Booking. Limited Space.

YOU NEED : Relative Fitness, Good Shoes, a Hat, Gloves, Pruning Scissors, Water Bottle, Travel Mug and some Good Vibes!

Book Now

Our team of 85 staff members at training session on Covid-19

Our vineyards are receiving some TLC being pruned, whilst the team in the cellar is hard at work blending up a storm.

We have also dedicated time to do training across various departments and preparing for when we re-open.