Fodor's Expert Review Solms-Delta

In 2002 neuroscience professor Mark Solms took charge of Delta wine estate and set about altering wine-making traditions in the region; the grapes grown at Solms-Delta are French, but the technique used is from ancient Greece. This process is called desiccation: grapes are clamped on the vine, cutting off the flow of nutrients, leading to dehydrated fruit with intense flavor. The estate produces three ranges: the Lifestyle, Heritage, and Terroir collections. On the farm you can also visit the Museum van de Caab, where you'll learn the story of the farm and the fascinating history of the Cape. Produce from the estate's 5-acre garden of veldkos (indigenous edible plants) is used in Fyndraai Restaurant, which serves traditional Cape cuisine with strong European and Cape Malay influences. If you'd prefer an informal lunch, you can opt to picnic on the grounds.