News Blog

Insights from Charl, our head chef, on the philosophy and vision behind the food, as well as current and new offerings.

The Spookfontein restaurant was established by long-time partners Vaughan, Charl & Francois in 2016, after having built up considerable combined local and international experience in the industry. Head chef, Charl, describes the restaurant as a real passion project and credits their long-term partnership with creating the collaborative foundation that allows him to live out his food fantasy: “We respect each other inside the business and that flows through how we treat the ingredients and ultimately, our food. We have a lot of fun and just enjoy being here.”

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Seasonal update from our winemaker

Head winemaker, Nelis Uys, updates us on the current season, his process and new wines to be on the lookout for

By: Susan Tissiman

Nelis is coming into his stride at Spookfontein. Having joined in early 2021, he has overseen the last two harvests. “The first years are always interesting, getting to know the vineyards and what we get from each block in terms of natural acidities, for example, which are good here and mean we don’t have to interfere much during the wine making process.”

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A chat with tasting room manager, Stephan

By: Susan Tissiman

Spookfontein’s new tasting room is marking its one-year anniversary since opening in December 2021. Offering views into the wine cellar, the surrounding mountain ranges and an intimate indigenous garden - depending on one’s vantage point - the modern, industrial-leaning design still manages to retain a real sense of intimacy. Curves and natural textures contrast against sharper lines, all creating a feeling of seamlessly blending into the landscape without interference. Much like the restaurant, it appears to be tucked away into the folds of the valley and surrounding fynbos while remaining a striking structure.

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