Omaruru wine – Namibia’s best-kept secret

AS a dry country wedged between the Namib and Kalahari deserts, you would not expect grapes to grow in Namibia, let alone that wine could be produced.

But for the last 12 years, red and white wine from Omaruru has become known by connoisseurs, passed on as an insider tip and traded on the websites of renowned traders in Europe. Helmut Kluge originally hails from Swakopmund and he followed a career in small-scale mining and geological drilling most of his life, but he did not mind paying extra for a bottle of good wine for special occasions.”But why not grow grapes in Namibia and make my own wine?” he often asked himself.”I remembered that the Catholic mission at Klein Windhoek used to have a vineyard for decades and it was closed down in the sixties after the old priest, who made wine and even schnapps, died.”Kluge started planting vines in 1990 and he chose Omaruru because of its excellent water and lack of frost.He was the first winemaker in Namibia after the Catholic Church.Kluge read a lot of literature on growing grapes and making wine, attended courses in wine cultivation and his first harvest was in 1995.”It was, however, also learning by doing,” he told The Namibian.On only four hectares, he produces about 10 000 bottles of red and white wine on average each year, getting some 5 000 litres from the annual harvest.The bottles come in a handy 500 ml size.He grows Ruby Cabernet and Colombard varieties, both imported from South Africa, but originally cultivated in California, and the two are known for being suitable for hot climates.”We do not spray pesticides and we don’t use artificial fertilisers,” says Kluge as he walks with a group of tourists from Europe past the long rows of lush green vines.The Kristall Kellerei, German for ‘crystal cellar’, has a tiny distillery, a wine cellar and a little wine tavern in colonial Cape-Dutch style opened in 2000.Wine and light meals can be ordered and tours around the vineyard and cellar provide an opportunity to taste fine wines.The winery has become a popular tourist attraction and a bottle of Omaruru wine is a coveted souvenir.”We definitely will expand production; the demand has increased enormously,” says Kluge.Hotels and lodges in Namibia want Omaruru wine on their menus and an airline has shown interest in serving wine ‘Made in Namibia’ to its passengers.Growing grapes in Namibia is catching on.Since 2001, a farmer in southern Namibia close to the Naukluft Mountains has started to produce his own wine too.Along the Orange River on Aussenkehr Farm, there are large vineyards, but they only produce table grapes destined for export to Europe.Helmut Kluge of the Omaruru Kristall Kellerei loves to experiment, which has resulted in producing small quantities of brandy, cognac and even grappa and sparkling wine.Recently, Kluge started to explore making schnapps from the red fruit of cactus plants, with great success.The first brandy matured for five years in an oak barrel and the tasting session was a special occasion.It must be the special blend of the Namibian sun, the Omaruru River’s water, its sandy soils and Kluge’s experimental skills that produce this special wine.Helmut Kluge originally hails from Swakopmund and he followed a career in small-scale mining and geological drilling most of his life, but he did not mind paying extra for a bottle of good wine for special occasions.”But why not grow grapes in Namibia and make my own wine?” he often asked himself.”I remembered that the Catholic mission at Klein Windhoek used to have a vineyard for decades and it was closed down in the sixties after the old priest, who made wine and even schnapps, died.”Kluge started planting vines in 1990 and he chose Omaruru because of its excellent water and lack of frost.He was the first winemaker in Namibia after the Catholic Church.Kluge read a lot of literature on growing grapes and making wine, attended courses in wine cultivation and his first harvest was in 1995.”It was, however, also learning by doing,” he told The Namibian.On only four hectares, he produces about 10 000 bottles of red and white wine on average each year, getting some 5 000 litres from the annual harvest.The bottles come in a handy 500 ml size.He grows Ruby Cabernet and Colombard varieties, both imported from South Africa, but originally cultivated in California, and the two are known for being suitable for hot climates.”We do not spray pesticides and we don’t use artificial fertilisers,” says Kluge as he walks with a group of tourists from Europe past the long rows of lush green vines.The Kristall Kellerei, German for ‘crystal cellar’, has a tiny distillery, a wine cellar and a little wine tavern in colonial Cape-Dutch style opened in 2000.Wine and light meals can be ordered and tours around the vineyard and cellar provide an opportunity to taste fine wines.The winery has become a popular tourist attraction and a bottle of Omaruru wine is a coveted souvenir.”We definitely will expand production; the demand has increased enormously,” says Kluge.Hotels and lodges in Namibia want Omaruru wine on their menus and an airline has shown interest in serving wine ‘Made in Namibia’ to its passengers.Growing grapes in Namibia is catching on.Since 2001, a farmer in southern Namibia close to the Naukluft Mountains has started to produce his own wine too.Along the Orange River on Aussenkehr Farm, there are large vineyards, but they only produce table grapes destined for export to Europe.Helmut Kluge of the Omaruru Kristall Kellerei loves to experiment, which has resulted in producing small quantities of brandy, cognac and even grappa and sparkling wine.Recently, Kluge started to explore making schnapps from the red fruit of cactus plants, with great success.The first brandy matured for five years in an oak barrel and the tasting session was a special occasion.It must be the special blend of the Namibian sun, the Omaruru River’s water, its sandy soils and Kluge’s experimental skills that produce this special wine.

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