Greetings from the Riebeek Valley!

Greetings from the Riebeek Valley!

It’s a big year for Allesverloren and we’re looking forward to sharing this and more news as the year unfolds.

Photo Credit: Charles Russel Photography

Hot off the press

This year marks a truly rare and historic milestone – the 150th anniversary of the Malan Family at Allesverloren. Indeed, very few wine farms in South African can lay claim to this kind of heritage.

This year also marks the end of Allesverloren’s 53-year distribution contract with Stellenbosch Farmer’s Winery (SFW), now Distell. This relationship was certainly mutually beneficial, helping to spread the message of Allesverloren excellence around the world, and certainly ended on a good note.

Distribution of our wines is now being undertaken by another renowned enterprise, Vinimark. The company was founded by Tim Rands in 1985 and has become the largest independent wine specialist company in South Africa. It markets, distributes and sells more than 50 of the country’s best-known wine brands – now including Allesverloren.

We certainly look forward to building the legacy of Allesverloren with them.

Photo Credit: Charles Russel Photography

A great deal

This is the season for reds, which is why we’ve lined up a special offer on two of our great wines – Allesverloren’s flagship Três Vermelhos and our Red Muscadel. Get two bottles at R330 in total (value R450), delivery included.

The term Três Vermelhos is Portuguese, meaning “three reds”. The wine is so named because it is a blend of three cultivars – Souzão, Tinta Barocca and Touriga Naçional. The current vintage is a deep red wine with aromas of red berry fruit, dark chocolate and a hint of spice. The palate is smooth and elegant with a good concentration of sweet red fruit.

Our winemaker, Wilhelm de Vries, says the Três Vermelhos is excellent when simply enjoyed on its own, but really shines when paired with slightly spicy Thai and Indian dishes.

The Allesverloren Red Muscadel is made from one of South Africa’s true heritage varieties. The colour of rich pomegranate juice, this wine has an aroma that recalls freshly picked grapes with hints of cinnamon and spice. On the palate, there’s well-integrated balance and a wonderful array of berries and spice.

It’s certainly more-ish by itself, but is a winner when served with baked quinces, almond biscotti and mascarpone cheese.

Get the special when you order by email to danielle@allesverloren.co.za. Valid until 30 September 2022.

Get cookin’, good lookin’!

Allesverloren’s pioneering association with Portuguese cultivars in South Africa is the inspiration for this traditional Portuguese soup. Called Sopa de Pedra, or Stone Soup, it gets its name from an age-old story.

As told in Portugal, a monk travels to a village asking for donations for the poor. No-one helps as they themselves have little. He then settles down in a corner of the village square, lights a fire to boil some water. Into his pot, he places a stone.

A villager passes by, asking what’s cooking. “Stone soup,” the monk says. “It’s good but needs a little something to be excellent; a potato.” The villager has one spare and gives it to the monk. Soon, another villager arrives with similar question. This time, the monk responds that a handful of carrots are that missing ingredient. Once again, the villager obliges.

Soon enough, the pot is full of delicious soup. The monk removes the stone and is able to leave having accomplished his mission.

We recommend pairing this Sopa de Pedra with Allesverloren Três Vermelhos.

Sopa de Pedra (Serves 6)


  • 1/4 cup (60ml) olive oil, plus more for drizzling
  • 300g chorizo, sliced
  • 2 large baking potatoes, peeled and cut into cubes
  • 4-6 celery sticks, chopped
  • 3-4 carrots, chopped
  • 1 large onion, chopped
  • 1 chili, chopped
  • 2 bay leaves
  • Salt and pepper
  • 1 can (400g) chickpeas, drained
  • 1 tsp (5ml) sweet smoked paprika
  • 2-3 garlic cloves, chopped
  • 1 can (400g) chopped tomatoes
  • 6 cups (1.5L) chicken stock
  • Chopped flat-leaf parsley, for garnish


  • Heat olive oil in a heavy based pot, over medium-high heat.
  • Add chorizo, potatoes, celery, carrots, onion, chilli, garlic and bay leaves and season with salt and pepper.
  • Stir frequently, until the vegetables have softened slightly, 8-10 minutes.
  • Add chickpeas, paprika, garlic and canned tomatoes. Stir for a couple minutes before adding stock and bring to the boil for 5 minutes.
  • Reduce the heat and simmer until potatoes are tender, about 20 – 30 minutes.
  • Serve in bowls scattered with chopped parsley, seasoning and a drizzle of olive oil.

The final note

We’d love to see you in Riebeek Kasteel soon. Remember, our tasting room is open Monday to Friday, 9am to 5pm and Saturday and Sunday from 9am to 3pm.

Allesverloren wines are also available online via www.allesverloren.co.za, and can be delivered to your door. For more information, call 022 461 2589.

Stay up to date with events at Allesverloren by following @allesverloren on Facebook and Instagram.

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