The Alto estate dates back to 1693, when it formed part of the larger Groenrivier farm granted by Simon van der Stel.

Today, their wines are crafted by celebrated winemaker, Schalk van der Westhuizen whose devotion to his craft is ever present.

“Winemaking is my life. It’s in my blood and my hands. It is what I know.”

With over 70 gold medals in open competitions with the best wines in the world, their collection continues to charm even the most discerning connoisseurs

Cabernet Sauvignon

Colour: Plum red. Bouquet: Cherries, violets, black olives, some dark chocolate and a hint of tobacco.

Taste: This full-bodied, mouth-filling wine boasts flavours of cherries, tobacco and dark chocolate which are underpinned by a good tannic structure.

Food Pairing: Our winemaker, Schalk van der Westhuizen suggests that you enjoy good winter fare with this wine.

If steak, lamb, stews and casseroles are on the menu, a glass of Alto Cabernet Sauvignon shouldn’t be too far out of reach.


This popular red wine consists of an exquisite blend of four varietals – Shiraz (47%), Cabernet Franc (42%), Merlot (8%) and Cabernet Sauvignon (3%). Colour: Dark ruby.Bouquet: Powerful berry fruit aromas give way to cigar boxes and dark chocolate followed by vanilla and oak spices.Taste: Full-bodied with appealing blackberry flavours followed by tobacco, chocolate, toast and vanilla. A good tannic structure adds complexity and long maturation potential.

Food Pairing: Alto Rouge winemaker, Schalk van der Westhuizen recommends a glass on its own or paired with simply- flavoured red meat, game and duck dishes.


COLOUR: ruby red
BOUQUET: blackcurrant and prunes with smoky, spicy undertones laced with berry and fruit.

TASTE: this full bodied Alto Shiraz offers delicate spices followed by prunes and plums and a creamy mouthfeel with a food tannic backbone

FOOD PAIRING: our winemakers suggests that you enjoy a glass or two of Alto Shiraz with Mediterranean dishes like spicy lamb and meat casseroles it is also an excellent accompaniment to a hearty oxtail, roasts and even a good old South African braai.

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