Press Release, Stanford, 5th of February 2026
Springfontein Wine Estate is proud and happy to announce that Christo Versfeld has (re-)joined the Springfontein family at the start of this week – perfectly timed with the 2026 harvest.
He completes the vigneron(ne)s quartet alongside Dr. Johst Weber, Jeanne Vito and Emil Weber. Jointly responsible not least for the viticulture and vinification of the wine estate, the four will continue to develop Springfontein’s profile with its quasi-monopoly appellation ‘Springfontein Rim’, and its unique limestone soils.
Off the beaten track. Against the norm. Daring to be different. Quality without chi-chi.
Christo is no stranger to Springfontein. From 2007 to end of 2012, he did already play a key role in shaping Springfontein into the distinctive, uncompromising destination it is today. And after nearly 13 years away, working in a top management position at Villiersdorp Winery, Christo, as expected, still carries Springfontein’s DNA very much within him. So his focus shifts deliberately back to the core of it all: a respected and seasoned industry expert with deep experience, strategic insight, and steady guidance returns from bulk to batch, from recipes to minimal intervention, from norms to the outstanding.
About Christo
Christo Versfeld (50) is married and the father of two children. He began his career with studies at Elsenburg Agricultural College, followed by three seasons working in France, including time at Château Mazeyres in Pomerol.
In 2007, Christo joined Springfontein Wine Estate, where he played a pivotal role in establishing the estate’s commercial winemaking foundations. He currently resides in Vermont and will relocate to the farm in April.
Christo is a passionate supporter of rugby, cricket, and tennis, and enjoys spending as much time as possible with his family.
About Springfontein Wine Estate
Springfontein is located in Walker Bay, an estate unique in every sense. Defined by its quasi-monopoly appellation Springfontein Rim, rare limestone soils, and a climate that is truly cool by South African standards, the estate produces organically certified wines rooted in place.
With a focus on the autochthonous Chenel and Pinotage varieties, Springfontein wines are fermented exclusively with indigenous yeasts and bottled without filtration. They aim to express, as authentically and holistically as possible, a specific terroir—a distinct piece of South Africa—brought into the spotlight it deserves.
