Nestled at the foot of the majestic Langeberg mountains, lies the family-owned wine estate, Le Roux & Fourie Vignerons on Buitenstekloof farm,
established circa 1823.
Founded by myself, Johan, and my brother Le Roux Fourie, we can trace our ancestry back to our French Huguenot ancestor Louis Fourie, a 17 year old farm boy from Pontaix Dauphine, who decided to flee from Huguenot persecution through Switzerland, Germany, and Holland into South Africa. The prospect of new adventure, a new life, and a new land ignited his pioneering spirit. Leaving his family behind, he fled persecution and in 1685 began cultivating wine in the French tradition in Wellington in the Western Cape in 1689. (The Pioneer)
Our rich terroir is reflected in the diverse fynbos and free limestone deposits, and is known as some of the most exceptional soil in the Western Cape. Our vineyard benefits from a unique microclimate and mineral profile, infusing delicious complexity into each berry.
Our hands on approach allows for multiple selective harvests within a single block—three to four pickings—granting unparalleled control over ripeness and structural balance. Our vigilant oversight throughout the harvest ensures that only the most exemplary berries, perfectly ripened and silky in texture, are chosen for our wines. We analyze each varietal personally, ensuring the hand processing and maturation
enhances the individual attributes.
We select the best of the harvest for our Reserve Collection. These wines are set aside to mature in our medium-toast French Oak barrels for a time, before being bottled and stored in perfect conditions to complete their maturation.
Once processed and allocated, our wines mature in the straw bale cellar, known as the tallest building of its type in the Southern Hemisphere. The height, as well as the straw bales, enable a thermal flow that keeps the cellar climate perfect for fermentation and slow maturation. The straw bales are stacked in the maturation area and some of the barrels are covered with straw bale “blankets” to help the malolactic fermentation. The straw is then repurposed for mulching our vineyards. The straw bale cellar dramatically reduces energy consumption and carbon footprint, complementing the farm’s
commitment to ecological stewardship.
