Taking a look back at the year, its final months were filled with striking creative collaborations and awards that reflected a global future firmly rooted in the farm’s bedrock.

In London during Frieze art week, we collaborated with cook and writer Jago Rackham on his six-hour dinner performance titled GREED, inspired by his Substack newsletter. 

Then in Cape Town during Confections x Collections, we partnered with Luke Radloff of UNI FORM to bring his first Cape Town show, EXHALE, to life at the Belmond Mount Nelson Hotel. 

Alongside these cultural highlights, we celebrated significant achievements in the cellar. Our Night Nectar Blanc de Blancs 2021 was awarded Best Nectar Class at the 2025 Amorim Cap Classique Challenge, South Africa’s pre-eminent competition and the gold standard for Cap Classique. Then at the 2025 Veritas Awards, three of our Cap Classiques were recognised: our Twee Jonge Gezellen Blanc de Blancs 2021 received Double Gold, our Kaaimansgat Blanc de Blancs 2021 won Silver Outstanding, and our Koelfontein Blanc de Blancs 2020 earned Gold.

And at the very beginning of the year, we set the tone for everything that followed. In February, four esteemed chefs, Margot Henderson OBE, Rose Chalalai-Singh, Fergus Henderson OBE and Hector Henderson, travelled from London and Paris to cook three lunches for 200 guests using local produce for the inaugural Chefs In Residence, a first-of-its-kind experience in South Africa. And we are already cooking up something special for next year.

In the moments in between, we celebrated gallery exhibition openings, listening-room gatherings, birthday milestones, collectors’ dinners and cocktails, magazine collaborations and many more.

Through it all, what remained constant was the shared joy of coming together around food, art, design and meaningful connection.

Thank you for making 2025 particularly memorable and enjoy the festive season.

We look forward to meeting you again at our table.