Our Claudia embodies the “Celebration of Life.” it is a traditional method bottle fermented sparkling wine made from Chardonnay (79%) and Pinot Noir (21%). Following fermentation in bottle, the wine spends 48 months on its lees, developing creamy, brioche notes, and refining its mousse. Apple and creamy lemon curd notes mingle with a hint of perfumed red berries. On the palate, the expansive mousse is both creamy and mineral. The wine is keenly balanced with a long finish of citrus fruits and toasty brioche notes. Our maiden vintage was produced in 2006 and our current vintage is the 2011.

Our Rose of Sharon embodies the “Celebration of Love.” When making our (80%) Pinot Noir and (20%) Chardonnay Brut Rose we use the saignee method to achieve the colour. Juice is “bled off” (saignee) from the press when it has extracted the right level of colour. The base wine is then cool fermented in steel vats to preserve their delicate fruit flavours followed by 48 months bottle ageing on its lees. Strawberry, black cherry, raspberry notes jump out of the glass with a hint of rose water in the background. The mousse is fine and soft, with a rich, generous attack developing beautifully in the mouth into a clean, dry finish. Our maiden vintage was produced in 2007 and our current vintage is the 2010.

Our Josephine Pinot Noir is named after Napoleon Bonaparte first wife. Josephine was known to be the most glamorous and alluring woman in Paris. She was intelligent and ambitious for power, at a time when woman had no power, she would seize what she could. Much like its namesake, our Pinot Noir is powerful yet feminine. This wine has a deep evolved garnet colour with a very fragrant typical Pinot Noir nose, sweet strawberry overlaid with fresh earth and a whiff of tertiary tobacco. It is a persistent, sexy, opulent wine in the mouth, while packed with berry fruit and supported by lovely balancing acidity and fine resolved tannins. This wine is ageing beautiful.

The 09th August 1956, a day which has made South African history, was a day that approximately 20 000 Women took a stand and staged a march on the Union Buildings to protest against the “pass laws”. This was a day that women of all races stood together and protested for their rights. “Wathint'Abafazi Wathint'imbokodo!“ - “You strike a Women, you strike a rock!”

Let us a raise a glass of Claudia to celebrate the lives of the beautiful women who marched for the rights of all South Africa woman. Let us raise a glass of Rose of Sharon to celebrate the love these women had for each other while standing in solidarity. Let us raise a glass of Josephine Pinot Noir to celebrate the ambition, strength and determination these woman had to fight for their rights, making a mark in South African history.


In celebration of our women we have put together a special for the month of August, a mixed case consisting of 2 x Claudia MCC 2011, 2 x Rose of Sharon MCC 2010 and 2 x Josephine Pinot Noir 2012 selling for R900/case (normally R1100.) We will also be holding a woman’s day bottomless bubbly brunch on the 9th of August at our tasting room. Happy Womens Day to all the lovely Women in our lives, from the Domaine des Dieux team.

Posted 233 weeks ago


Lets take a short trip to the Northern Rhone region of France – a region unilaterally known as being home to the Syrah grape. It is here you will find an extensively documented history of Syrah, being a stellar single varietal wine but perhaps more famously used in combination with other Rhone varietals like Grenache, Mouvedre or Viognier, commonly referred to as an SMG or SMV.

When it comes to preparing food at home, to pair with a Rhone blend wine, you should consider making a mouth watering yet simple dish. From personal experience nothings pairs better than slow cooked comfort food. A wine with the complexity of blended Rhone varietals needs hearty red meats, such as beef and lamb, to compliment the nuances of the wine. Rich stews, slow-roasts and grilled meats that incorporate marinades, braises and plenty of herbs and spices accentuate a full-bodied, silky smooth tannin wine like a Syrah Mouvedre and mirrors the spicy bold characteristics of this blend.

Today we have chosen to pair the Domaine des Dieux 2013 Syrah Mouvedre with a slow-cooked beef short rib dish, braised in red wine and herbs, accompanied by oven roasted potatoes and honey-glazed carrots.


Slow-cooked beef short rib braised in red wine and herbs (serves 4)

1 tsp of Olive Oil
8 thick-cut meaty beef short ribs
1 large garlic head, cut in half horizontally
1 heaped tbsp tomato purée
1 x 750ml bottle red wine
1 litre beef stock
250g small chestnut mushrooms, trimmed and halved
Sea salt and freshly ground black pepper
Chopped basil, to garnish

4 Medium Potatoes
2 Tbsp Butter

20 baby carrots (5 per portion)
1 tsp Olive Oil

Method - Short rib:

  1. Preheat the oven to 170°C.
  2. Heat a deep-sided roasting tray on the hob and add a glug of olive oil. Season the short ribs thoroughly, then fry for 10–15 minutes to brown really well on all sides.
  3. Add the halved garlic head, cut side down, pushing it to the bottom of the pan. Add the tomato purée and heat for a minute or two to cook it out. Pour in the wine to deglaze the pan, scraping up the bits at the bottom. Bring to the boil and cook for 10–15 minutes until the liquid is reduced by half, then add stock to nearly cover the ribs (you’ll need less stock if your roasting tray isn’t very large). Bring to the boil again, basting the ribs with the juices.
  4. Cover the roasting tray with foil and cook in the preheated oven for 3–4 hours, basting now and then until the meat is tender and falling away from the bone.
  5. Add the mushrooms and cook for 4–5 minutes until tender. Drain off any excess fat.
  6. When the short ribs are ready, remove from the oven and transfer to a serving dish. Squeeze the garlic cloves out of their skins and pass through a sieve. Spoon off any excess fat from the beef cooking liquid, then strain it through the sieve and mix with the garlic. (If the sauce is too thin, reduce the cooking liquid by heating for 10–15 minutes more after straining.)
  7. Serve the short ribs topped with the mushrooms and the sauce poured around. Garnish with chopped basil.

Method - Oven roasted potatoes:

  1. Peel and slice the potatoes and boil until soft
  2. Place 2 tbsp butter in a oven roasting tray
  3. Pre-heat the oven to 180 degrees
  4. Place oven tray into the oven until butter melts, once butter has melted place your potatoes in the oven tray. Make sure to turn them over so that both sides has butter on.
  5. Allow potatoes to roast until they are crispy and golden.

Method - Honey glazed carrots:

  1. Place carrots in a casserole dish with olive oil and a little water
  2. Place the carrots in the microwave for 5mins, until soft
  3. Drizzle with honey and put under the grill for 2mins without the lid.
  4. Place the slow-cooked beef short ribs on the plate and then add the honey-glazed carrots and your oven-roasted potatoes. Pour a glass of the Syrah Mouvedre 2013 and enjoy.
Posted 234 weeks ago


The Amorim Cap Classique challenge is considered South Africa’s bench mark competition for premium quality Methode Cap Classique. The inaugural competition was in 2002 and is now held annually and judged by a panel of respected industry figures with experience in tasting and judging MCC specifically, with the results being released in September at the Amorim awards dinner. Since 2013 we have taken part in this prestigious event, each year walking away with an accolade.


In 2013 we entered our 2008 Claudia Brut MCC into the Brut Vintage category, where we walked away with a gold.

In 2014 we entered our 2009 Claudia Brut MCC into the Brut Vintage category, for which we received a double gold and winner of this category. The same wine went on to win overall winner of the 2014 Amorim Cap Classique Challenge, a feat we had only ever dreamed of.

In 2016 we again entered our 2008 Claudia Brut MCC, this time into the Museum class category, as well as our 2010 Claudia Brut MCC into the brut blend category. The 2008 vintage shone and was awarded a gold, and the 2010 a silver.


After rigorous blind tasting with the Domaine des Dieux team, deciding which vintages, disgorgement batches and wines would carry the Domaine des Dieux name the best in the competition, we have decided on our 2017 entries which will be submitted today. The 2011 Claudia Brut MCC has been entered into the Brut category and the 2010 Rose of Sharon Rose MCC has been entered into the Rose category.

We wish all the MCC producers who have entered this years Amorim Cap Classique Challenge the best of luck. We are looking forward to the results which will be announced September the 14th at the awards dinner.


You may have noticed our 2008 Claudia Brut MCC has been awarded a gold in both the Brut vintage category as well as the museum class category. In celebration of this we have decided to put together a limited offer for a case of 2008 Claudia Brut MCC at R1260. This offer is only available at our Tasting Room in the Hemel-en-Aarde Ridge.

Posted 235 weeks ago


Variety, along with maturity, are the two most important factors that influence the quality and taste of olive oil. In 2005, while planting vineyards on the Domaine des Dieux farm, we decided to include olive trees in our planting and chose 3 olive varieties specifically grown for producing quality olive oil:  Frantoio, Coratina and Leccino. The aim was not only to be able to pick and press olives for olive oil, but also to provide a windbreaker for the vineyards, assist with soil erosion and enhance the beauty of the farm. The olive tree is one of the hardiest trees, it is able to survive under strenuous conditions, thrive in most soils, retain leaves all year round and most importantly bear fruits for many years, making it an obvious choice as an addition to our ever growing farm.

The production of olive oil dates back to 3000 BC but to this day it is still an essential item to have in your kitchen. Not only is it considered one of the healthiest oils to help reduce bad cholesterol and lower the risk of heart disease, but it also enhances the taste of just about anything it accompanies, while still lending its own flavour to each and every dish. Olive Oil is an ingredient which can be used in more ways than one: a dressing for a salad, a base for antipasti, sauces, the base of cooked dishes, spicing of your meat, to name but a few. Good quality olive oil can be expensive but a little goes a long way and is definitely worth keeping in the kitchen.


On Domaine des Dieux we recently did our 7th harvest of olives, getting the whole team involved with ladders, rakes and nets. This was a very successful harvest as crop was up from last year and we had a consistent ripeness throughout the olives. The precious cargo was taken up the road to Breëvlei farm where it was pressed and ready to be bottled for release. All in all, it was another great year for olives, but you don’t have to take our word for it, you can taste the fruits of our labour by purchasing a 250ml bottle of our estate grown, cold pressed olive oil from the tasting room for R40 a bottle.

Posted 237 weeks ago