Ses’fikile is owned and controlled by empowered women. The wines are hand-crafted by a team of wine makers in the Stellenbosch area of the Cape Winelands.
“Respect the Earth and her people.”
We are a bunch of people with enthusiasm, passion and adventure. Knowledge and expertise form the basis of enterprise. We are driven by partnerships and collaborations and the continued sense of curiosity. We represent a pioneering footprint for social and economic integration.
We are dedicated to growing and crafting beautiful wine. We will never substitute integrity for fashion. Every wine in the range represents our pride and commitment to do even better!
The wines of Ses’fikile aim to sparkle with the mysterious allure of adventure and trumpet the African Renaissance. Above all we aim to make the best wine in South Africa.
Ses’fikile, a global phenomenon!
Wine making History
Ses’fikile wines are informed by the three centuries of winemaking history in South Africa. Our viticultural and oenological practises are of international standards.
Winemaking standards and technology are not compromised, as we, on an ongoing basis, consult and compare with other wine producing regions.
This state of the art, gravity- flow cellar and ancient winemaking philosophy ensures authentic real wine of uncompromised quality.
Ses’fikile – a collaboration that trumpets the African Renaissance!
Chenin Blanc / Roussanne
Crisp and fresh, this wine is perfect for light summer lunches or to be enjoyed on it’s own. It will compliment fresh leaf salads and lots of sunshine and good company. It can also be enjoyed after your mphokoqo dish.
This rounded wine has fresh melon aromas that make it a perfect partner for dishes such as Parma ham and honeydew melon, seared tuna steaks with a lemon dressing, sushi as well as subtly spiced dishes like Bobotie. You can also pair it with pap and vleis of your choice.
Shiraz / Cinsault
Soft and subtle blend with a gentle spice – match this red with marinated rack of Karoo lamb, olive and brinjal truffles with a spicy tomato salsa and calves liver with bacon and mustard mash potatoes, or an African cuisine like mngqusho and tripe.