Stellenbosch Wedding Venues, Stellenrust, was established in 1928 and has produced some of the most superb quality wines that the Stellenbosch region from South Africa has to offer ever since. This wine farm consists of approximately 400ha (200ha planted) of which half is stretched over the Golden Triangle area of Stellenbosch, Western Cape, internationally recognized for having some of the best red wine soil in South Africa. The other half is situated high up in the Bottelary Hills, renowned for its cool climate and late afternoon sea breezes swooping in from Cape Town to nurture both the excellent white and red wines.
Stellenrust boasts today with being one of the largest family-owned wine estates in South Africa carrying through generations of wine-making skills and the legacy of their motto ‘where excellence meets wine-making’ put forward in every bottle.
Stellenrust Wedding Venue has a remarkable view of Table Mountain and the whole of Stellenbosch. Situated amongst lush vineyards and the Stellenbosch Mountains, this venue evokes a feeling of freedom and peace.
Stellenrust offers a 330 m² venue space, with pine flooring and gothic chandeliers hanging from a reed ceiling. This makes the venue easily suitable for functions catering to up to 220 guests with a dance floor and 300 guests without a dance floor. Stellenrust offers a delectable menu with various options.
Stellenrust also gives people the opportunity to stomp their own grapes and make their own wine which can be a super cool, unique experience for you and your bridal party. They do this and label wines for the public under their logo.
They produce JJ Handmade wines, using no machinery and only the free running juice through gravity flow and of which total production reached about 500 cases. So they converted an old dairy into a boutique cellar where everything works on a gravity basis. Grapes come in at the top of the cellar, are crushed with wooden stomps by the women on the farm and then allowed to ferment naturally. A basket press is used and soft pressure applied to fermented grapes to suck out the essence of the grapes and this juice is then combined with the free running juice from the tanks at the top of the cellar (with gravity flow) to finish fermentation in the barrels and start their ageing process.