For five years leading up to 1997, Willem Rossouw farmed table grapes in Vanrhynsdorp, a small town along the West Coast.
Rossouw, who was in his twenties at the time, exported his fresh produce into foreign markets, which is a lucrative stream for most local farmers. A devastating hailstorm changed everything when it hit the area and left his crops damaged.
Instead of having sour grapes over his destroyed crop, he decided to squeeze what was left from it to make wine. “The hailstorm destroyed the crops and we couldn’t use it for table crop production any longer, so I had to find something to do with it,” said Rossouw.
“And that is when the winery started. I realised that I can take that grape and I can make some wine from it,” he said.