Maanschijn Winery – Hermanus

Maanschijn is a collaboration between two young winemakers, Douglas Mylrea and Paul Hoogwerf. Having attended high school together, they both went on to study winemaking at Stellenbosch University. After which they continued on their separate journeys, gaining experience in cellars and vineyards around the world. Many vintages passed before a series of fortunate events led their paths to cross, once again. It was at this crossing, that they discovered, in each other, a shared passion and philosophy towards their craft, and together co-founded their young wine company, Maanschijn.

Maanschijn, derived from the Dutch term for moonshine, is now an artisanal wine production situated inside a heritage building and below a tall mountain peak – the Maanschynkop. It is within these walls that Doug and Paul ferment low intervention wines from vineyards of the Walker Bay wine district, and where they strive to create distinctively fun and uniquely South African wines. 

During your visit, stops will be made in the artisanal wine cellar, as well as the organic vineyard, which is a fantastic example whereby biodiversity and life are promoted. Over the course of the visit, guests will be able to enjoy a “grape to glass” experience, where the full winemaking process may be enjoyed, glass in hand, at both settings and in the company of the jovial and authentic winemaking duo.

In this offering, guests are afforded personal interaction with the winemakers, with the goal of sharing an in-depth and “behind closed doors” experience in a rural wine setting.

The experience is sensitive to pertaining weather conditions. The collective experience is also malleable to suit the needs of the guests. Arrival and departure is possible by air, wind and water.

Maanschijn is located 10 minutes outside of Hermanus making this experience the perfect addition to any guests itinerary if they are visiting Hermanus, Gansbaai or Grootbos. If this is not the case, it is highly recommended that guests charter a helicopter from Cape Town (45 min flight). There is no better way to appreciate the Cape’s fair beauty than from a bird’s eye view. The flight from Cape Town to Hermanus covers the most magnificent coastal scenery and mountainous landscapes.

From our experience, this experience tends to last precisely 1.5 –  2 hours – especially when in the company of curious and engaging guests.

A little more on the winemakers – 

Douglas Mylrea

Doug grew up on his family farm in the Constantia Valley of Cape Town. After wildfires swept through the farm in the year of 2000, it was decided that the property was going to be transformed into a wine estate. Having been exposed, from a young age, to the development of what is now Eagles’ Nest Wines, Doug quickly developed a passion for farming vineyards and making wine.

After high school he enrolled at Stellenbosch University to study a BSc degree in Viticulture and Oenology and, after completing his degree, went on to gain first-hand experience in his craft. He spent a few years living and learning from one vintage to the next, working under winemakers both locally, throughout the Cape winelands, and abroad, to the vineyards of foreign lands including that of Chile, California, France and, most recently, Portugal.

Bright, friendly and down to earth, Doug takes pride in welcoming guests to the Maanschijn cellar and strives to leave a lasting impression on all those who wish to visit.

Paul Hoogwerf

Raised in Swaziland, a resident of the Cape and visitor of its winelands for over two decades, Paul followed the subtle clues of his youth and entered the world of wine, in South Africa. A love for both the arts and sciences led him to complete a bachelor’s in Viticulture and Oenology from Stellenbosch University. 

This newfound passion spurred him into chasing experiences in foreign vineyards – with multiple wine harvests eventually being made in France, Portugal and the United Kingdom; all the while savouring the vinous and gastronomic niceties encountered along the way.

Paul also completed a post-graduate Master on Wine Tourism Innovation, through Erasmus Mundus, in Spain, France, Portugal and Greece. Today, he enjoys all things nature, cookery and wine, and takes delight in the sharing thereof, and in the hosting of visitors from all backgrounds.