The Mason’s Winery sits on De Hoop Farm on the upper slopes of Paarl Mountain. It is a working farm first, and a winery that grew from it. Farming and winemaking happen side by side here, and the focus is straightforward: grow good fruit and make the best wine we can from it. We keep the estate small so we can give proper attention to each vineyard block and every step of the process.

For winemaker Derek Clift, the work starts long before harvest. He grew up farming table grapes, and that experience shapes how he looks at the land, the soil and the vines. The farm tells him what is possible each season, and decisions are made from there — not from a fixed recipe.

Mason’s began as a simple attempt to understand Shiraz on this mountain. Over time, that small experiment turned into a steady craft. The wines reflect the slopes they come from and the people who work them — nothing forced, nothing rushed. Each wine is blended from four Shiraz clones chosen for how they show the character of Paarl Mountain. We do not try to make every year taste the same. Some seasons give more depth, others more restraint, but each vintage is honest in its own way.

Mason’s wines are for people who appreciate clarity and truth in a glass: balanced, expressive and rooted in where they are grown.