Blog
Reawakening Spier’s historic heart
NOVEMBER 04, 2014 | With a recorded history stretching back to 1692, Spier is one of the oldest wine farms in the country. It is home to 21 Cape Dutch gables – more than any other wine farm in the Cape – and has the oldest dated wine cellar in the country (1767).As part of Spier’s commitment to honouring and sharing this rich heritage, the farm has received a permit from Heritage Western Cape (HWC) allowing it to begin remedial work on the Werf (farmyard), historically the bustling heart of the farm.
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Beef for a better world
OKTOBER 16, 2014 | The pastured-reared beef from Spier not only tastes delicious – it also benefits the environment by helping to reduce the levels of carbon in the atmosphere.
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Spier takes home 36 Veritas medals!
OKTOBER 06, 2014 | We're proud to share our stellar results at the 24th edition of the Veritas Awards announced on Saturday, 4 October. Spier scooped 7 double gold and 6 gold medals.
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Heritage Dinner at the Spier Hotel
SEPTEMBER 23, 2014 | Celebrate Heritage Day at Spier on Wednesday, 24 September, with an array of traditional South African dishes. We're serving up a variety of dishes from the fire, and side dishes ranges from pap and smoor to cinnamon milktart for dessert.
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A happy accident: introducing the Spier Signature Chardonnay/Pinot Noir 2014
SEPTEMBER 03, 2014 | Sometimes wonderful things happen quite by chance – as the Spier Signature Chardonnay/Pinot Noir 2014 amply proves. During this year’s harvest of Pinot Noir and Chardonnay grapes destined for Spier’s Signature Méthode Cap Classique, an impressive yield resulted in an abundance of grapes – so many that there weren’t enough storage tanks left to store the two varietals separately.
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Eight Opens at Night
SEPTEMBER 03, 2014 | “Being on the farm and seeing the seasons change, you feel more connected to nature. It has a big impact on the thinking behind the dishes you create,” says Charl Coetzee, the new chef at Eight, Spier’s farm-to-table eating restaurant. From October, Eight will be open for dinner on Thursdays, Fridays and Saturdays.
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