In 2002, I introduced the historic Dombeya farm—then a modest citrus holding with a small vineyard, coffee shop and a barn where local women wove blankets and jerseys—to American property tycoon Preston Haskell IV. Set in one of the Cape’s most coveted wine valleys, flanked by distinguished neighbours such as Annandale (1688) and the Ernie Els estate, the farm was under‑capitalised but perfectly placed. Mr Haskell saw what I saw: the bones of a future benchmark estate.

 

I acquired the property on his behalf and reimagined it a 21st‑century, terroir‑driven estate with global ambition.

 

Between 2002 and 2004 I led the physical transformation required to turn that vision into reality. This was not cosmetic work; it was a complete re‑engineering of how the land was farmed, how the wine was made, and how the estate presented itself to the world.

 

Re‑Engineering the Vineyards

 

Total vineyard redevelopment
We started where all serious wine begins: the vineyard. Old, poorly aligned and underperforming blocks were removed. The farm was re‑mapped and re‑planted with site‑appropriate clones and rootstocks for Chardonnay, Merlot, Cabernet Sauvignon, Cabernet Franc and Shiraz—each block oriented and spaced to maximise aspect, airflow and soil potential.

 

Soil‑first viticulture
From the outset, the philosophy was to farm the soil, not just the vines. Regenerative practices were introduced:

• Organic amendments and composting

• Cover crops for structure, nitrogen and biodiversity

• Reduced tillage to protect microbial life and water retention

 

This was long‑horizon work, designed to improve vine health, resilience and flavour concentration over decades, not seasons.

 

Infrastructure and water architecture
Trellis systems, irrigation and drainage were modernised to give the viticulture team fine control over canopy, stress and yield. In a warming, water‑constrained world, this level of engineering became a strategic advantage.

 

Building the Cellar & the Brand

 

A modern cellar for precision winemaking
I oversaw the design and construction of a temperature‑controlled cellar and production area, including:

• Gentle, quality‑preserving fruit reception and sorting

• Fermentation facilities tailored to parcel‑by‑parcel vinification

• Maturation spaces optimised for barrel ageing and stability

 

The goal was to give the winemaker the tools to express site and vintage with clarity, not to impose a “cellar style” that could belong anywhere.

 

Distinctive labels, aligned identities
Dombeya and Haskell were positioned as two complementary brands from the same terroir:

• Dombeya: accessible, high‑quality wines with broad appeal.

• Haskell: more focused, premium expressions aimed at collectors, fine dining and export markets.

 

Cellar protocols, quality controls and release strategies were aligned to support this dual‑brand approach.

 

Hospitality, Experience & Wine Tourism

 

Restaurant and farm‑to‑table hospitality
To transform the farm into a true destination, we opened an on‑site restaurant focused on farm‑to‑table cuisine paired thoughtfully with Haskell and Dombeya wines. Menus were designed to reflect the seasons and the estate’s character, making each visit a coherent, place‑specific experience rather than a generic tasting stop.

 

Homestead guest house
The original farmhouse was converted into a stylish guest house, offering boutique accommodation in the heart of the vineyards. This extended the average guest stay from hours to days and significantly increased the estate’s agritourism appeal.

 

Capacity with intent
Production systems were enhanced to support roughly 60,000 bottles annually: large enough for meaningful presence, small enough to retain control and focus. Domestic distribution was consolidated, while exports were expanded selectively across Africa, Europe, Asia and America.

 

Stewardship & Sustainability

 

Ecological responsibility
Alongside commercial upgrades, we advanced the estate toward organic, habitat‑friendly farming:

• Expanding biodiversity corridors

• Reducing chemical reliance where possible

• Managing vineyards and natural areas as one interconnected system

 

The ambition was always to create an estate that would be both commercially and ecologically relevant 30–50 years from now.

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The Outcome

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The result is a revived, sustainably minded Haskell Vineyards estate that honours its agricultural past while operating as a serious, contemporary wine property: vineyards engineered for terroir expression, a cellar capable of precision and consistency, hospitality that makes the farm a destination, and brands that carry the valley’s name onto international wine lists.

 

For me, this project sits at the intersection of land, capital and time: proof that when you combine the right site, the right investor and the right execution, you can turn a good farm into an estate of record—and create an asset that compounds both financial and reputational value for generations.