Walker Bay was one of the first cool climate regions of modern South Africa when, in the 1970s, the south coast began to be discovered for viticulture. The region is still quite small in size with vineyards scattered over seven different Wards. In the Hemel-en-Aarde Valley the vineyards are relatively high; toward the Indian Ocean, the terrain drops precipitously toward the sea; at the foot of the valley is the beautiful seaside resort of Hermanus, a popular destination for Cape Town residents. Two wine estates, Hamilton-Russell and Bouchard Finlayson were the first to put Walker Bay on the quality wine region map. In the 1970s, Burgundy lover Hamilton-Russell understood that the soils of sandstone, clay-rich shale and granite, combined with the very cool climate caused by the nearby ocean and arctic winds, were ideally suited for growing the Burgundy varieties Chardonnay and Pinot Noir. His wines, as well as those of his competitors and successors, have set the benchmark for these two varieties in South Africa. Further inland, in the somewhat warmer parts of the valley that are less exposed to the cool southerly winds, Syrah and Pinotage thrive. More recently, Sauvignon Blanc has done well here, producing a distinctive, zesty, fruity wine in the cool climate. However, it is the Burgundy-style wines which remain Walker Bay's big draw.
