Val du Charron wines and long lunches in Wellington

A wine tasting followed by a long lunch is a thoroughly sensible way to investigate a wine estate. At Val du Charron, in Wellington’s Bovlei Valley, there is also the tempting option of booking a room and letting the investigation continue over dinner. With estate wines, two restaurants and mountain views, this is a place to give yourself time.

The setting is part of the attraction, but for a Thirsty Traveler reader the first question is surely what is in the glass. There is plenty to explore, from Chenin Blanc and single-variety reds to blends with names that practically demand a conversation.

Start with the wines

The Reserve Chenin Blanc is a useful starting point. The estate traces its old vineyard block back to the 1980s, giving this wine a connection to Wellington’s established Chenin story. Its producer notes emphasise fruit, lively aromas and a lingering finish. Ask about the vineyard as well as the vintage; that is where a tasting becomes more interesting than simply choosing a favourite.

Among the reds, the estate describes its Reserve Malbec in terms of black cherry, mint and fynbos, with juicy fruit and integrated tannins. The Reserve Syrah brings a different proposition: red fruit, spice and a fuller tannin structure. Tasting them alongside one another offers a useful introduction to the range before deciding what to drink with lunch.

Then there are the Theatre of Wine blends. Black Countess is presented as a signature blend, with ripe fruit, berry flavours and firm tannins. Erasmus Den Deen’s producer notes lean towards black cherry, blackcurrant, tobacco leaf and chocolate. Names like these give the tasting conversation somewhere to go. Ask the team for the stories behind the labels.

Make time for a tasting

Wine tasting is available on the estate, with published hours of 11:00 to 16:00 from Monday to Friday and 11- 12:00 and 14:00 to 16:00 on Saturdays and Sundays. Those shorter weekend hours deserve a little planning if lunch is also on the agenda.

There is scope to look beyond the tasting glass, too. Guided cellar and vineyard tours are offered by arrangement, with seasonal activities dependent on what is happening on the farm. Contact the estate beforehand about tours, group tastings, the wines being poured and current tasting charges. A little advance planning leaves more room for the enjoyable business of asking questions.

Stay for the Grillroom

The Grillroom gives those reds an obvious destination. Beef is the focus but the menu also includes bobotie, game, seafood, chicken and vegetarian dishes. Let the day’s menu guide the choice, then ask the team which estate wine they would put alongside it. A glass tasted on its own can become a rather different conversation when food arrives.

The room is designed to make use of the surroundings: large glass doors open in summer, fireplaces provide winter warmth, and an extended deck includes a cantilevered lookout over the vineyards and mountains. It is easy to see the appeal of securing a table with a view and leaving the afternoon unhurried.

For a more casual meal, Pizza Vista offers pizzas, pasta, salad and burgers in a family-friendly setting, with a water-play area and jungle gym for children. It gives visitors another way to enjoy the estate, particularly when the outing includes younger travellers.

Turn lunch into a stay

Accommodation makes a longer visit possible. The estate offers a forty four-star Guesthouse, a five-star Coach House with three suites and plunge pools, and a Manor House option. Staying over allows time for a tasting and dinner without fitting everything into a single afternoon.

That is the attraction of Val du Charron: enough wine to invite exploration, a restaurant that gives it a place at the table, and a bed for anyone who would rather continue tomorrow. There are worse ways to arrange a Wellington weekend.