Vinimark - The Wine Company

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Vinimark - The Wine Company We partner with South African w**e brands to connect excellent w**es with consumers, both locally and abroad.

An uncompromising passion for fine w**es and dedication to service excellence prompted Tim Rands to form Vinimark in 1985. His vision paid off and today, we are the largest independent w**e specialist company in South Africa, distributing and marketing more than 50 of our country’s best known w**e brands. We are also the sole distributors of a number of exclusive French champagnes as well as the popular FAT bastard w**e range in South Africa. Our dynamic w**e portfolio and expert knowledge help us to stay at the forefront of our industry, and to promote the culture of responsible w**e consumption as part of the enjoyment of life.

Summer w**e doesn’t come with a colour code.A picnic basket doesn’t have to mean Sauvignon Blanc or rosé. If the food, t...
20/10/2026

Summer w**e doesn’t come with a colour code.

A picnic basket doesn’t have to mean Sauvignon Blanc or rosé. If the food, the company and the afternoon call for a red, we say take the red.

Barista Pinotage is a modern take on South Africa’s signature grape, made from 100% Pinotage. It’s a lovely reminder that w**e occasions are more interesting when we stop following rules nobody remembers making.

Picnic blanket optional. Good company highly recommended.

What’s in your picnic basket this summer? We’d love to hear what you’ll be pouring.

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Spring is painting parts of the Cape yellow, and it’s one of our favourite times to be out on the roads. But what are we...
18/10/2026

Spring is painting parts of the Cape yellow, and it’s one of our favourite times to be out on the roads. But what are we actually looking at?

Many of those bright fields across the Western Cape are commercial canola crops. Between the vineyard rows, though, you may notice something different: cover crops planted as part of a farm's vineyard care.

Depending on the farm and the mix used, cover crops can help protect and build soils, support soil life and attract beneficial insects. At Spier, for example, we plant mixtures of legumes, grains and brassicas between the vine rows.

It’s beautiful, and we’ll happily admit to pulling over for a photo or two. But it’s also a working agricultural landscape, shaped by the people who farm it.

Have you spotted cover crops on your travels through the w**elands this spring? We’d love to hear where.

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Bread and w**e have more in common than their place at the table.Both begin with agriculture and ingredients that seem r...
17/10/2026

Bread and w**e have more in common than their place at the table.

Both begin with agriculture and ingredients that seem relatively simple. Then fermentation starts to transform them.

Time, temperature, microorganisms, technique, and the maker's judgement all influence what follows. Small differences along the way can produce remarkably different textures, aromas and flavours.

There’s science in both. Craft in both. And a good measure of patience.

Yet after all that transformation, bread and w**e often arrive at the same place: a table shared with other people.

Perhaps that’s part of why breaking bread and sharing w**e have remained such enduring rituals across cultures and generations. What begins with agriculture, fermentation and time becomes something much more immediate when it reaches the table.

Sit down. Pass the bread. Pour the w**e. Share what’s in front of you.

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In an increasingly digital w**e business, what still makes a w**e fair worth the time?One answer is speed.Across a tasti...
15/10/2026

In an increasingly digital w**e business, what still makes a w**e fair worth the time?

One answer is speed.

Across a tasting table, a buyer can taste w**es side by side, ask questions while the w**e is still in the glass and move from one Brand Partner or category to another. Conversations that might otherwise involve emails, samples and follow-ups can happen in a matter of minutes.

But efficiency is only part of the value.

Every w**e has people, places and decisions behind it. Sitting across from someone who knows that story brings context to what’s in the glass and creates space for questions, ideas and conversations that are harder to replicate online.

That’s why we continue to value opportunities to meet face to face.

Not every business conversation needs to happen around a tasting table. But some become far more valuable when they do.

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Who decided red-w**e weather ends with winter?When temperatures start to rise, our tables change. We eat differently, sp...
13/10/2026

Who decided red-w**e weather ends with winter?

When temperatures start to rise, our tables change. We eat differently, spend more time outside and often find ourselves reaching for w**es that suit the warmer days.

But that doesn’t mean red w**e has to wait for next winter.

Grenache offers an interesting way to think about red w**e as the seasons change, and this bottle from our Brand Partner Twee Jonge Gezellen gives us a good reason to keep red on the table.

Rather than thinking about w**e in fixed seasonal categories, we like the idea of considering the occasion, the food and the style of w**e in front of us.

Spring can still mean red. Just perhaps alongside lighter dishes, longer afternoons and a table somewhere outside.

Sometimes drinking with the season isn’t about changing colour. It’s about changing perspective.

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Look closely at the vines in October and you may start to see the next vintage taking shape.After the first green shoots...
11/10/2026

Look closely at the vines in October and you may start to see the next vintage taking shape.

After the first green shoots of budburst, the growing season moves into another important stage: flowering and fruit set.

During flowering, the vine produces small flowers. Where these successfully set, tiny berries begin to develop. Over time, these berries grow and the bunches become increasingly recognisable as the season progresses.

It may look like a small change in the vineyard, but it marks an important point in the journey towards harvest. There is still a long growing season ahead, and much can happen between these first berries and the grapes that will eventually make their way into the cellar.

For now, it’s another reason to look a little more closely at the vineyard.

The vintage ahead is already beginning to take shape.

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09/10/2026

What goes into creating a Chardonnay for a flagship range?

For Kleine Zalze Family Reserve Chardonnay 2025, the story starts with two contrasting Stellenbosch sites: Schapenberg and Banhoek.

Fruit from these sites is selected before individual components are fermented across French oak, terracotta amphorae and concrete eggs. Each vessel brings a different approach to the w**emaking process, giving the Kleine Zalze team different components to work with as the w**e comes together.

It’s this attention to site, selection and w**emaking that sits behind Kleine Zalze’s Family Reserve range.

For us, w**es like this offer an opportunity to look beyond what’s in the glass and share more of the thinking, places and decisions that shape the w**es of our Brand Partners.

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October gives us a few reasons to put the Krone on ice. One of them happens to be ours.Vinimark began in 1985, which mea...
07/10/2026

October gives us a few reasons to put the Krone on ice. One of them happens to be ours.

Vinimark began in 1985, which means this month marks 41 years of working in South African w**e.

A lot can change in four decades. The industry has evolved, new markets have opened, tastes have shifted and the way we connect people with w**e continues to move forward. Through it all, one thing has remained at the heart of how we work: partnership.

For 41 years, we’ve had the opportunity to work alongside Brand Partners, customers, colleagues and industry partners who share a belief in South African w**e and what it can become. Those relationships have shaped our business, challenged us to keep learning and given us plenty of reasons to keep looking ahead.

Over the coming weeks, we’ll take some time to reflect on the people, partnerships and moments that have been part of that journey.

But an anniversary should also be enjoyed.

So, for now, we’re putting something cold in the glass and raising it to everyone who has shared a table, a conversation, an idea or a bottle with us along the way.

Here’s to 41 years and to everything we’re continuing to build together.

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A vineyard doesn’t exist in isolation. Look beyond the rows and there’s a much bigger ecosystem at work.Plants, animals,...
05/10/2026

A vineyard doesn’t exist in isolation. Look beyond the rows and there’s a much bigger ecosystem at work.

Plants, animals, insects and microorganisms can all contribute to the health and resilience of a farm. At Spier, this thinking forms part of a regenerative approach to agriculture that looks at the farm as an interconnected system rather than a collection of separate parts.

Multi-species cover crops help bring greater plant diversity into the vineyards, while indigenous vegetation creates space for a wider range of life across the farm. Animals are integrated into the system too. Chickens, for example, have formed part of Spier’s approach to cycling nutrients back into the soil.

Each element has its own role, but it’s the relationship between them that makes the bigger picture interesting.

For us, it’s a valuable example of how biodiversity can move beyond conservation alone. When it is considered as part of the way a farm functions, it becomes part of the ongoing relationship between healthy soil, agriculture and the surrounding environment.

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Who should tell a w**e's story?As distributors, we can provide information, introduce w**es and help create opportunitie...
03/10/2026

Who should tell a w**e's story?

As distributors, we can provide information, introduce w**es and help create opportunities for discovery.

But there is something particularly valuable about hearing directly from the people closest to the w**e.

At our Vinimark Trade Fairs, that might mean discussing a vineyard with the person who works there, understanding why a w**emaking decision was made, or hearing what a particular vintage asked of the team behind it.

These are the conversations we want to create more space for.

Our role is to bring Brand Partners and the trade together. Then, wherever possible, allow the people behind the w**es to tell their own stories.

Because a w**e may start the conversation, but understanding the people and place behind it often makes that conversation worth remembering.

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Address

05 Herold Street
Stellenbosch
7600

Opening Hours

Monday 08:00 - 17:00
Tuesday 08:00 - 17:00
Wednesday 08:00 - 17:00
Thursday 08:00 - 17:00
Friday 08:00 - 16:00

Telephone

+27218838043

Website

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