Environmental sustainability

As stewards of the Dwars and Berg Rivers – the lifegiving veins of the Franschhoek Valley – environmental sustainability is a cornerstone of Allée Bleue’s philosophy across the different spheres of the property.
By integrating our farming divisions – viticulture, fruit and herb production, as well as Limousin cattle breeding – we aim to improve and sustain natural soil health through regenerative practices and support natural fauna and flora through natural corridors.
This philosophy is perfectly embodied in our pursuit of conserving local populations of birds of prey that nest throughout the property, especially along the two rivers that not only secure natural nesting sites but have also formed the terroir on which our vineyards thrive.

A fruitful valley

Franschhoek’s fertile valley is a haven for fruit production, with sufficient water and generous sunlight combining to create exceptional harvests. At Allee Bleue, farmer Douw Willemse has carefully cultivated the land in harmony with nature for over two decades. The result is a diverse fruit basket featuring plums, nectarines, peaches, pears, and the unique addition of persimmons, expertly grown to perfection and showcased in innovative ways by Chef Johan Stander at the Allée Bleue.

Cattle From France to Franschhoek

From the rolling hills of southwestern France to the picturesque Franschhoek valley, our herd of 85 Limousin cattle has found a new home along the Dwars and Berg rivers. At Allee Bleue, these majestic animals play a vital role in our regenerative farming practices, helping to maintain the health of the land and clearing the rivers of invasive overgrowth. Our Limousin stud is renowned for its exceptional bloodlines, representing some of the most esteemed genetics in South Africa.

Green shoots

Allée Bleue has been sustainably producing herbs since 2004. Our Herb gardens are an example of the Estate’s pursuit of balancing innovation and technology and the wonder of nature to produce something extraordinary. Our herbs are sold to retailers, speciality stores and restaurants throughout the Western Cape and are an integral part of the cuisine shared at the Allée Bleue Bistro.

For more information, contact Janet Scott at packshed@alleebleue.com