The Producer
The Vondeling Barrel Collection gathers the top tier of a single Paarl estate. Vondeling farms the Voor-Paardeberg, a granite massif north-west of Paarl worked since 1704, and the Barrel Selection range is what the cellar holds back rather than sells young.
Vintage & Terroir
Every wine here grows on well-weathered, nutrient-poor granite. The Cabernet comes off a south-west-facing block on one of the estate’s highest and most temperate slopes; the Chardonnay from a tree-lined site in the upper valley, sheltered from hard sun and temperature swings, with yields held low for even ripening. The case spans two harvests — the Cabernet Sauvignon and Merlot from 2022, the Chardonnay from 2024.
In the Cellar
The Cabernet is cold-soaked for two days, fermented in open-top vessels with hand plunging, then left on skins a further week. It spends 18 months in 300-litre French oak, goes through malolactic in barrel, and is held another year in bottle before release.
The Chardonnay is whole-bunch pressed and left to ferment on wild yeast in oak, without added sulphur. Eleven months in three- and 400-litre French oak — seven on the lees, blended to tank, then four more in barrel.
Tasting Notes
Cabernet Sauvignon 2022 — dark ruby. White musk, cinnamon, black cherry and vanilla on the nose; a broad, silky palate of blue fruit, cigar box, roasted almond and maraschino cherry; fine textured tannins on the close. Rated 94/100, 4.5 stars, Outstanding — Platter’s By Diners Club Wine Guide, 2026 edition. Rated 91/100 — Tim Atkin, 2025.
Merlot 2022 — same granite, same cellar, the rounder wine of the three. Rated 91/100, 4.5 stars, Outstanding — Platter’s By Diners Club Wine Guide, 2026 edition. Rated 91/100 — Tim Atkin, 2025.
Chardonnay 2024 — bright gold. Sliced pear and peach blossom over lime and caramelised oats; full-bodied, with crisp apple, chalky citrus, crème brûlée and roasted almond; refined finish. Rated 91/100, 4.5 stars, Outstanding — Platter’s By Diners Club Wine Guide, 2026 edition. Rated 91/100 — Tim Atkin, 2025.
Food Pairing
Give the Cabernet a dry-aged sirloin or a slow lamb shoulder. The Merlot takes oxtail, bobotie, or anything that has had hours on the coals. The Chardonnay belongs with line-caught kabeljou, a roast chicken, or a wedge of Dalewood Huguenot. Six bottles to a case — order yours and keep the Tribe fed.
