01
The Wines
Story and Legacy ranges. Seven wines grown on the same land as the herd. Including a 95+ point Cabernet Sauvignon by Greg Sherwood MW.
Explore the the wines →Usana Farming · Winshaw · Stellenbosch
Cattle Between
the Vines.
Grass-Fed Beef · Pasture Eggs · Regenerative Land
Farm Store Open Wed – Sun · During Visiting Hours · Grass-Fed Beef · Pasture-Raised Eggs · On-Site Butchery
Usana Farming · Regenerative Agriculture
The Land Does
More Than One Thing
At Winshaw, the farm doesn't stop at the vine rows. The same land that produces the wines also carries a grass-fed cattle herd, a rotating flock of pasture-raised hens, and an on-site butchery that supplies the eatery directly.
Usana Farming is what Pierre and JP call this integrated approach — a word drawn from their family's history, meaning wholeness. The cattle graze the cover crops between vine rows. The chickens follow, breaking pest cycles. The soil improves every season. Nothing is outsourced; nothing is rushed.
Shop the Farm Store →
Usana Herd · Winshaw
How the Farm Works
Regenerative Farming
Is Not a Trend Here
The practices below aren't adopted for marketing purposes. They're the reason the farm looks and functions the way it does — and the reason the food that comes out of it tastes the way it does. Each element supports the others. That's the point.
01 · The Herd
Grass-Fed, Year-Round
The Usana cattle herd grazes exclusively on pasture. No feedlots, no grain finishing. Animals move through paddocks on a rotation that keeps cover crops in check between vine rows and builds organic matter back into the soil.
02 · The Flock
Chickens on Pasture
Free-range hens follow the cattle rotation, scratching through manure, breaking pest cycles, and fertilising as they go. They're moved every few days. Their eggs reflect what they eat — deep-orange yolks, full flavour, nothing supplemented.
03 · The Soil
Healthier Each Year
Cover crops are planted between vine rows every season — not tilled under, but grazed. The roots hold the soil structure. The grazing adds fertility. The vines benefit. After years of this cycle, the farm needs less input than when it started.
04 · The Butchery
On-Site, Nothing Wasted
All Usana beef is processed in the farm's own butchery. Whole-carcass thinking means every cut is used — not just the prime pieces. The eatery draws from the butchery daily. The farm store stocks what the restaurant doesn't serve that week.
05 · The Vines
Farming and Winemaking as One
The same land produces both the beef and the wine. The health of the soil beneath the vines is directly tied to how the herd is managed. Pierre and JP don't separate the winemaking from the farming — that integration is the whole idea.
06 · The Store
Open During Visiting Hours
The farm store carries fresh cuts from the on-site butchery, farm eggs, and seasonal produce. It's open Wednesday to Sunday during visiting hours. No pre-ordering required — come in, see what's available, take some home.
Usana Beef · Grass-Fed Herd
The Beef Behind
the Butchery
The Usana herd is raised on Winshaw exclusively. Animals graze mixed pasture year-round and are finished on the same cover crops that grow between vine rows. The result is beef with depth — darker, more intensely flavoured than grain-finished alternatives, with fat that reflects the grassland it came from.
100%
Grass-Fed
On-Site
Butchery
Zero
Feedlot Finishing
44yr
Family Land
“Regenerative farming isn't a marketing term here — it's the reason the soil is healthier each year than the last.
Pasture-Raised · Free-Range
Hens That Work
the Land
The chickens at Winshaw aren't an afterthought. They're a working part of the farm's rotation — moving behind the cattle, cleaning up, fertilising, and breaking pest cycles that would otherwise require intervention.
Their eggs are available from the farm store during visiting hours. Orange yolks, full flavour, laid that morning. The eatery uses them in everything from shakshuka to pastry. When they're on the plate, it shows.
Shop farm eggs →
Pasture-Raised · Daily RotationOn-Site Butchery · Farm Store
What's in the
Cold Room
The on-site butchery processes every animal raised on the farm. Whole-carcass thinking means nothing is wasted — the eatery takes what it needs each week, and the rest is available in the farm store. Cuts vary by season and by slaughter schedule.
- Grass-Fed RibeyeFarm Butchery
- Short Rib & BrisketSlow Cook
- Sirloin & RumpGrill Cuts
- Mince & Patties100% Grass-Fed
- Farm SausagesSeasonal
- Pasture-Raised EggsDaily Fresh
Farm Store Hours
Open When
We're Open
The farm store operates alongside the eatery and wine tasting — no separate trip required. Browse what's available, pick up a cut for the weekend, and leave with a bottle to pair it with.
Farm Store
Wednesday – Sunday
During Visiting Hours
Cuts vary weekly. No pre-ordering required. Cash and card accepted.
The HerdThe FlockThe Land02
The Eatery
Farm-to-table lunch under ancient oaks. The menu draws directly from the butchery, egg flock, and seasonal garden. Open Wednesday to Sunday.
Explore the the eatery →03
Our Story
Four generations. A Kentucky ancestor who founded the Stellenbosch Farmers Winery in 1925. Brothers Pierre and JP doing something smaller and more interesting.
Read the full story →