De Meye Wines

Family farming in Greater Simonsberg

De Meye Wines is a family-owned estate in Muldersvlei on the Stellenbosch Wine Route, framed on local route maps under Greater Simonsberg. The Myburgh family has farmed this land for five generations. The farm name recalls the De Meye River in Holland, where the first Myburgh who came to South Africa in 1665 once lived. Commercial estate bottling accelerated after 1997, when the family renovated old buildings and began producing wines under their own label instead of selling all grapes.

Official pages describe an honest, slower approach: grapes grown on the farm, wines made and bottled on site, small-batch volumes (a few thousand cases a year in brand messaging), and a tasting experience designed for calm rather than crowd tourism. The property is about 100 hectares, with winery, cellar and storage handled in-house from vineyard through sales and select export markets. That vertical control is a deliberate quality claim—what you taste at cellar door is grown on the same soils you look across from the garden.

Terroir and grape mix

De Meye sits in the western Muldersvlei pocket north of Stellenbosch town—cool maritime influence and southeast-facing vineyard aspects appear in older technical notes, with Mediterranean rainfall historically cited around 650 mm. A cool westerly wind during ripening months is credited in archival vineyard notes with helping keep grapes healthy and balanced. Soils are described as rich and fertile—conditions that favour ripe, healthy fruit when yields are managed with care.

Official variety lists emphasise:

Reds: Cabernet Franc, Cabernet Sauvignon, Merlot, Shiraz (Syrah)

Whites: Chardonnay, Chenin Blanc (including old-vine Chenin in recent shop listings)

Other styles: Rosé and red blends such as Little River and Raised by Rain appear in the online shop alongside vintage Cabernet Sauvignon and celebration mixed cases.

Winemaker Liam du Plessis is profiled on the official site for a thoughtful, minimal-intervention cellar style that lets fruit and farm character lead. Expect elegant, food-friendly wines rather than heavy showpieces—ideal with The Table restaurant's seasonal cooking. Ask which barrels or tanks are open for the day's flight; small-batch production means the chalkboard can change with the season.

Tasting room, lavender and The Table

The tasting room and shaded garden invite a slower pace—under trees in summer or by the indoor fireplace in cooler months. Official contact guidance:

• Summer (October–April): Wednesday–Sunday 11:00–17:00
• Winter (May–September): Thursday–Sunday 11:00–17:00
• Small groups often walk in; larger parties should reserve
• Platters listed around R260 (serves two)—confirm current pricing

The estate also markets pick-your-own lavender and estate lavender oil when fields are in bloom—an unusual add-on for Greater Simonsberg itineraries and a gentle activity between flights. Directories often describe rustic tasting décor (whitewashed walls, barn doors, barrel planters) rather than ultra-modern architecture—matching the "slower way of life" brand line on demeye.co.za.

The Table at De Meye, run by husband-and-wife team Leigh and Brendan, serves a seasonal set menu under the oaks with local produce. Restaurant bookings are essential. Published lunch window: roughly 12:30–17:00; summer lunch Wednesday–Sunday, winter Thursday–Sunday. Contact: +27 072 696 0530 | bookings@thetablerestaurant.co.za | thetablerestaurant.co.za. Pair a booked lunch with a morning tasting so you are not rushed between courses and pours.

Wine club, venue and online shop

The De Meye Wine Club delivers a curated mixed case every three months with early access to unreleased or older vintages and invitations to private tastings and pairings. The full range ships across South Africa via the official shop. Venue hire covers seminars, corporate functions, weddings and private events—enquire via events@demeye.co.za / weddings@demeye.co.za (dedicated phones listed on the contact page). Wedding marketing highlights vineyard views toward Simonsberg—confirm capacity and catering packages directly with the events team.

Visit tips

• Address: De Meye Farm, Muldersvlei Road, c/o Old Paarl Road (R101), Muldersvlei, Stellenbosch
• Phone / sales: +27 (0)63 025 6110 | info@demeye.co.za
• Events: Heidi | events@demeye.co.za | 064 537 9855
• Web: demeye.co.za
• Closed Mondays (and Tuesdays in winter tasting schedule)—plan Greater Simonsberg loops accordingly
• Combine with nearby Simonsberg or Muldersvlei stops; allow time for lunch under the oaks if booking The Table
• Ask which single-vineyard or small-batch releases are open; shop stock rotates with harvest
• Export exists to select markets—trade enquiries via the contact page

FAQ

Where are the wines made?

Grown, made and bottled on the farm in Muldersvlei, Stellenbosch (official FAQ).

Do I need a tasting booking?

Not always for small groups; recommended for larger parties and always for restaurant or events.

Is there food on the farm?

Yes—The Table (booked set-menu lunches) plus tasting-room platters in published hours.

Can I buy online?

Yes—South African delivery through the official shop; export to select markets on enquiry.

What should first-time visitors taste?

Start with a red-blend and Cabernet Franc or Cabernet Sauvignon flight, then add Chenin or Chardonnay; ask staff for the current Platter's or wine-club highlights.

Why Greater Simonsberg visitors choose De Meye

Greater Simonsberg rewards travellers who want mountain-framed farms with genuine family continuity. De Meye's five-generation Myburgh story, estate-grown fruit and garden tasting setup contrast with busier flagship cellars nearby. Come for Cabernet Franc and Chenin curiosity, stay for lavender season or a long lunch, and leave with wine-club membership if you want ongoing farm contact. Confirm winter versus summer opening days before you set the GPS for the R101 / Muldersvlei Road corner—hours are clearly posted but seasonal.

If you are building a full-day northern Stellenbosch loop, place De Meye where the calendar allows a seated lunch: the farm's value is pace, not checklist speed. Photograph the oaks and lavender when in bloom, buy a mixed case from the shop, and treat Liam du Plessis's minimal-intervention story as a tasting conversation starter rather than a technical lecture. That slower rhythm is exactly what the estate asks visitors to embrace.