The Estate

Longridge Wine Estate, one of the leading estates in organic and biodynamic winemaking in South Africa, is situated in the Stellenbosch region on the slopes of the Helderberg mountain range.

About Longridge Estate

INDUSTRY LEADER

Our vision is to produce environmentally sustainable wines of superior quality. Biodynamic farming methods are utilized to the fullest, minimizing the impact we have on the environment. On the farm, our vines, herbs and vegetables are free from chemicals, pesticides, herbicides, fungicides and fertilizers.

Our philosophy is simple – we want to make enjoyable wines, that are healthy to drink and of a world-class standard.

Our goal is to produce world class wines in a natural way, applying the age-old traditions of natural winemaking and respecting our land, by not using any herbicides, pesticides or chemical sprays.

Jasper Raats

Our Philosophy

KEEP IT SIMPLE

Our philosophy is simple – we want to make enjoyable wines, which are healthy to drink and of a world-class standard.

Jasper Raats

We focus on the varieties that are best suited to our climate and soils. Chardonnay and Chenin Blanc (Steen) have both proven themselves over the years and have been highly awarded. Likewise, the classic red varieties of Merlot, Cabernet Sauvignon and of course, the South African classic Pinotage.

For this we need only grapes and time. In other words, we do not want to make all the various additions modern winemakers use to produce wines quicker and cheaper. Accordingly we use less sulphur dioxide and no commercial yeast, enzymes, fining agents, stabilizing agents, filtration etc.

Our Biodynamic & Organic Principles

SUSTAINABILITY

At Longridge we strive to be as environmentally conscious as possible. Biodynamic viticultural methods are utilised to the fullest in our vineyards; we strive to produce excellent quality wines while minimalising the impact we have on the environment. On the farm, our vines, herbs and vegetables are free from artificial pesticides, herbicides, fungicides and fertilizers.

Each cultivar has been tended to using only natural methods and no commercial yeasts, enzymes or fining agents are used in our wines. The restaurant also utilizes sustainability to the best of its ability by only using produce grown organically on the farm and by sourcing other produce locally.

Free-roaming geese that waddle through the vineyard also help control insects and other pests that may harm the vines. The farm is also home to cattle, that also wander about freely on the farm and provide manure that can later be used as compost on the farm.

Spiritual and ethical practices are also greatly considered on farms that actively participate in biodynamic farming methods. Being biodynamic goes beyond being ecological and environmentally conscious, it’s about sustaining ecosystems and planning for the future.

The Longridge Team

OUR LIFEBLOOD

Jasper Raats

Heading the team is Jasper Raats, who has been a winegrowing consultant since 2006. He has worked in this capacity in various regions and countries and has a passion for organic and bio-dynamic growing.

With his winemaker wife, Sally, he also started Koru Wines in New Zealand and his two single vineyard wines became very sought-after in a relatively short time and the most expensive Marlborough wines of their type, receiving incredible international acclaim.

Going further back, he founded the successful Raats Family Wines with his brother and after working at acclaimed Vérité in California also worked in Burgundy, Pouilly Fume and Sancerre, before taking charge of the then up and coming Sumaridge near Hermanus.

In 2003 Jasper extended his international career by joining the Henri Bourgeois team as viticulturist and winemaker at their pioneering project in New Zealand. Clos Henri quickly jumped to the top list of producers in Marlborough.

Maritz Jacobs

Longridge Restaurant’s Executive Chef is Maritz Jacobs, as our new Executive Chef. A native from Namibia and later Pretoria, he completed a two year Swiss Hotel Management Course after Matric under the watchful eye of well-known hospitality figure Jürg Vontobel who instilled in Maritz many core values about food and service. Since then he has impressed fellow chefs, patrons, critics and fans with his culinary flair which was honed by his time in illustrious kitchens such as that of Ruben’s, Ruben’s @ One&Only and more recently Boschendal. While he has shown great success as a fine dining chef, Maritz is greatly inspired by elegant cuisine styles that showcase the beauty and flavour of a dish’s core ingredients. He also values the intrinsic and organic value of creating dishes in its most basic form. With Longridge’s commitment to and passion for organic and biodynamic principles, Maritz is truly a wonderful asset to our team.

pioneering project in New Zealand. Clos Henri quickly jumped to the top list of producers in Marlborough.

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