Ken Forrester Wines is situated on the slopes of the Helderberg Mountain, in the heart of South Africa’s most famous wine region Stellenbosch.
Their vineyards are commonly referred to as the Home of Chenin Blanc and other premium award-winning wines. Over the years their range of top quality wines has received massive national and international acclaim with literally hundreds of accolades and the wines are broadly available in reputable restaurants and exported around the globe.

Dirty Little Secret

Well it’s unfiltered, unfined just a Dirty Little Secret – naturally!

The FMC

Forrester Meinert Chenin

The Winemaker

Ken Forrester

Ken Forrester started a career in the Hotel industry with Southern Sun, in the early days of Sol Kerzner, way back in 1977, after a 3-year course in Hotel Management at the Johannesburg Hotel School.

He then went on to specialise in the restaurant trade, buying a share in one of the best restaurants of the day in the centre of Johannesburg, and from there a string of other restaurants and related activities culminating in being elected Chairman of the Federated Hospitality Association of SA (FEDHASA).

Then in 1993 he and his wife, Teresa, bought the farm on a public auction. Still his love for food and wine dictated and from 1993 – 1999 he was Chairman of Chaîne des Rôtisseurs.

Ken was a founder member of the Chenin Blanc Association and as Chairman he plays an important role in promoting the variety and image of Chenin Blanc both in local and international markets.

The Viticulturist

Pieter Rossouw

Pieter Rossouw is originally from Piketberg. He completed his diploma in Agriculture at Elsenburg in 1993, with Viticulture as one of his major subjects.

In 1997 he joined Francois Tolken, from the old legendary Verdun Estate. He was a key person to re-plant 90% of the vines and develop the Estate now well-known as Asara Wine Estate.

Pieter joined the Forrester Family in October 2009. Ever since his input to produce top quality grapes is rewarded by a series of accolades. He is passionate about the soil he’s working on and he constantly aim to improve microbe life.

Happy vineyards, produce quality wines.