Kingsriver Estate lies in the heart of the Breede River Valley two hours from Cape Town in South Africa. In these winelands are found some of the oldest viticultural soils in the world, made up of shale, limestone and alluvial river sand and traceable back to the first super continent some 1 000 million years ago. The constant interplay between these ancient soils, soaring mountains, valley slopes and coastal breezes results in a natural environment exceptional in its biodiversity, which in turn, contributes to the complex flavours and nutritional elements found in our grapes. Equally diverse is our South African cultural heritage and the wines were named Mzansi, meaning ‘people of the South’, in honour of our ‘Rainbow Nation’,as clearly depicted by the label.

Our winemaking philosophy adheres closely to the scientific evidence that red wine contains antioxidants (resveratrol and other polyphenols) which have beneficial health results, including the prevention of neurodegenerative diseases such as Alzheimer's and Parkinson's Disease and the prevention of cardiovascular diseases. Resveratrol is an antioxidising compound found in grape skins, is the most likely agent. And since skins are discarded for white wines, it is suggested that only reds have this beneficial effect.

Ruud de Clercq, the Kingsriver Estate wine maker, stresses that concentrations of resveratrol are too low to explain the lower incidence of heart attacks in red wine drinking countries, and that it is the presence of oligomeric procyanidins that offer the greatest degree of protection to human blood-vessel cells. These compounds are found in tannic red wines (such as tannat and pinotage) and there is some degree of correlation between longevity and tannat planting density in southwestern France, an area known for its love of red wines.

De Clercq notes that "Eco-friendly Kingsriver Estate red wines with these healthy elements are produced in the old fashioned way with longer skin contacts, wood aging (high tannins) and so on. This is the way we make our wines and will continue to improve on this in the future with emphasis on spontaneous fermentation by means of the natural yeast on the grapes to enhance the African character of our wines."

Mzansi Ruby Cabernet 2006

In 2006 we experimented for the first time with natural fermentation (wild yeast). This RUBY CABERNET 2006 is a blend of 50% grapes fermented on natural yeast and 50% on a cocktail of commercial yeast. Fermentation with the wild yeast was slow and permittted extended skin contact to extract as much taste, colour and healthy elements (Procyanidins) as possible. The wine is un filtered and matured in french oak for 1 year. It is medium bodied and ready to be enjoyed, preferably with a meal. But can also be saved for several years. There are hints of plum, Black Cherry and vanilla. It will develop depot overtime because of our traditional winemaking methods.

Mzansi Shiraz 2006

The 2006 SHIRAZ is our maiden Shiraz made from one of our blocks. The wine is unfiltered and matured in French oak barrels for 1 year. There are hints of Cigar box, Liquorices and Herbs. It is a full bodied wine that can be enjoyed now but will reach its full potential after 2 years.

His eco-friendly wines bear testimony to this philosophy.