Berene Sauls has probably the most unique story of all of our winemakers. Growing up in a small village in the Overberg, Berene admits that she came from a beer-drinking community, and wine was never really on her radar. Her first exposure was at the age of 19, when she began working for the trailblazing Hamilton Russell family as an au pair. Anthony Hamilton Russell recognised her drive and thought a job working in the winery office would better suit her.

Thrown in at the deep end knowing really nothing about wine, she was soon exposed to every side of the business - assisting with exports, bottling and labelling, driving forklifts and picking during harvest too, as well as on the side, "growing and developing a palate that wasn't there!" Her curiosity kept her rising through the ranks, and fifteen years after starting her career, Anthony offered her the opportunity to make her first wine, aided by proficient head winemaker Emul Ross. She leapt at the opportunity, and the rest is history.

She named her business Tesselaarsdal for the small village that she grew up in, and if you look closely at the label, you can make out two people walking across the mountain. This is Berene's mother and her grandmother who went each week to trade with the nearest town, Stanford.

Hemel-en-Aarde, meaning “Heaven and Earth” in Afrikaans, is a cool-climate wine region situated just inland from the Atlantic Ocean near Hermanus on South Africa’s south coast. Strong maritime influence from the nearby Walker Bay moderates temperatures, bringing cool breezes and morning mists that extend the growing season and help retain acidity. Summers are generally mild, though occasional heat spikes and high winds can present challenges, and rainfall during the growing season can increase disease pressure.

The region is divided into three wards — Hemel-en-Aarde Valley, Upper Hemel-en-Aarde Valley and Hemel-en-Aarde Ridge — each with slightly different elevations and soil types. Overall, soils are predominantly shale- and clay-based with varying amounts of granite and iron-rich sandstone. These well-drained but water-retentive soils help regulate vine vigour and contribute to structure and complexity in the wines.

Hemel-en-Aarde has become renowned for its Burgundian-style Pinot Noir and Chardonnay. Pinot tends to produce elegant, perfumed wines with red cherry, raspberry and subtle earthy or savoury notes, while Chardonnay offers vibrant citrus, white peach and mineral flavours often balanced with refined oak and a creamy texture.

Among the most awarded and highly regarded producers in the region are Hamilton Russell, Restless River, Newton Johnson, Storm, Creation and Ataraxia, all of which have helped establish Hemel-en-Aarde as one of South Africa’s premier cool-climate wine regions.

Chardonnay is one of the world’s most popular and versatile white grape varieties, originating from the Burgundy region of France. It is a relatively adaptable vine, thriving in a range of climates and soil types, making it widely planted across the globe. Chardonnay ripens early to mid-season and is known for its ability to express terroir, as well as respond well to a variety of winemaking techniques, including oak ageing and malolactic fermentation.

Today, Chardonnay is grown in nearly every major wine-producing country. In France, it shines in Burgundy’s Chablis (crisp, mineral-driven) and Côte de Beaune (rich, complex), and is also a key component of Champagne. In the New World, regions like California, Australia (Yarra Valley, Margaret River), New Zealand, and Chile produce diverse expressions, ranging from lean and citrusy to full-bodied and buttery.

Cool-climate Chardonnays tend to show green apple, lemon, and flinty notes, while warmer regions yield riper flavours like tropical fruit, peach, and melon. Oak-aged Chardonnays may exhibit vanilla, toast, and nutty characteristics, while unoaked versions highlight freshness and purity of fruit.

This remarkable flexibility makes Chardonnay a favourite among winemakers and wine lovers alike, offering a wide spectrum of styles and flavours.