Keimoes, Franschhoek of the Northern Cape


While the centre of gravity of SA wine quality moves inexorably south for climatic considerations, to Agulhas; or upwards, to the Cederberg, in a relentless search for cool sites, the centre of gravity of financially successful winemaking has moved north.  To Keimoes on the Groot Gariep, where vineyards like the one below can make balanced Colombard at 12.5% alcohol from grapes grown at 51 tons/ha.  Flood irrigated by the mighty river and paid R1500 a ton, this nets farmers like Barnus Steyn around ten times the income of gnarly old bush vines on the Paardeberg.

k1 300x225 Keimoes, Franschhoek of the Northern Cape

With carbohydrates off the menu thanks to the conversion of Professor Tim Noakes from pasta to protein and fat, Keimoes is also the place to source meat.  From the Kalahari Vleishuis, the best butchery in the Kalahari run by third generation butcher Patrys van Niekerk.  It should be self-evident why Keimoes will shortly become the centre of SA wine.

k2 300x225 Keimoes, Franschhoek of the Northern Cape

Patrys the Keimoes queen of meat