01
The Wines
Two ranges — Story and Legacy — each named for chapters and patriarchs of the Winshaw family. Including a 95+ point Cabernet Sauvignon by Greg Sherwood MW.
Explore the wines →Winshaw · Lynedoch · Stellenbosch
A Fourth-Generation
Farm. A Story Worth
Tasting.
Wine Tasting · Farm-to-Table Eatery · Grass-Fed Beef
Open Wednesday – Sunday · Wine Tasting from 10:00 · Eatery 12:00–17:00 · Baden Powell Drive, Lynedoch
Est. 1925 · Fourth Generation
The Farm Behind
the Bottle
Winshaw has been Winshaw family land for 44 years. Brothers Pierre and JP are the fourth generation to farm it — growing boutique wines, raising grass-fed cattle, and cooking long lunches under oaks old enough to have shaded their great-grandfather.
Their ancestor, Dr. William Charles Winshaw, arrived from Kentucky in 1900 and went on to found the Stellenbosch Farmers Winery in 1925 — creating Château Libertas, Tassenberg, and Zonnebloem. Pierre and JP are doing something smaller and more interesting.
Read the full story →
Winshaw · 44 years family land
02
The Eatery
Long lunches under ancient oaks. The menu is built around the farm's grass-fed herd, seasonal vegetables, and pasture-raised eggs. Open Wednesday to Sunday.
Book a table →03
Usana Farming
Regenerative grass-fed beef and pasture-raised eggs, raised on the same land as the vines. On-site butchery. Farm store open during visiting hours.
Visit the farm →“One of the most genuine wine farm experiences in the Cape. The food, the setting, the wines — everything felt completely real.
Two Ranges · Seven Wines
Wines That Earn
Their Names
Story RangeLegacy Range
- →
The Runaway
Pinot Gris
- →
Swashbuckler
Chenin Blanc
- →
Gold Dust to Grapes
Chardonnay
- →
The Fox
Cabernet Sauvignon
Usana Farming · Regenerative Agriculture
Cattle Between
the Vines
The grass-fed herd grazes cover crops between vine rows. Chickens rotate on pasture. The on-site butchery supplies the eatery directly. Nothing is outsourced; nothing is rushed.
Regenerative farming isn't a marketing term here — it's the reason the soil is healthier each year than the last.
Visit the Farm Store
Farm-to-Table Eatery
Lunch Worth
Staying For
Tables under ancient oaks. A kitchen that draws from the farm's own butchery, egg flock, and seasonal garden. The menu changes with the land — not with a marketing calendar.
Open
Wednesday – Sunday · 12:00–17:00
Bookings via Dineplan. Walk-ins welcome subject to availability.
Book Your Table on Dineplan