Li-Ann Jacobs's Contact Details

Li-Ann Jacobs's Company Details

Backsberg

Paarl, Western Cape, South Africa • 25 Employees
Food Production

Backsberg Estate Cellars, set at the foot of the Simonsberg Mountain, offers a fascinating and commendable blend of history and innovation. The property was purchased by CL Back, an immigrant from Lithuania, in 1916. Over the years farming activities have shifted from fruit, vineyards, grain and livestock, to a small-scale fruit farm and by 1970 it was operating predominantly as a wine farm. Second generation owner, Sydney Back, joined the farm in 1936, third generation owner, Michael Back, in 1976 and the fourth generation owner, Simon Back, joined in 2008 and is the company's current CEO. Over the years the estate has grown to its present size of almost 300 hectares. Today, it enjoys international acclaim as one of the Top 100 Wineries in the world; as rated by Wine & Spirits Magazine, New York.Backsberg is unique as it is the only South African winery, and one of only three globally, that is considered to be completely carbon neutral. Activities such as tree planting, energy-saving, alternative fuel and energy creation, efficient farming and winemaking practices all contribute to the farm's effort in reducing it's carbon footprint. In 2010 Backsberg introduced its Tread Lightly range, bottled in PET. These bottles are 100% recyclable whilst the wine within offers the same quality as Backsberg's original glass-bottled wines. Backsberg is well-known for its Black Label range, with its award-winning Pumphouse Shiraz, John Martin Reserve Sauvignon Blanc, Klein Babylonstoren, Beyond Borders Pinot Noir and Hillside Viognier. Additionally, there is the Premium range consisting of single varietal wines, its kosher wine range, a range of fortified wines, and the Estate's signature pot-still brandy, the Sydney Back Brandy.The farm also boasts a Tasting Room, open daily, and a restaurant. The restaurant is open Wednesday to Sunday and guests can enjoy a hearty lunch or Lamb on the spit at the weekly Sunday buffet.