Situated in the hills of Hout Bay, Ambeloui Wine Cellar sits as a hidden gem known for its handcrafted Methode Cap Classique and sense of family tradition. At the heart of it all is Miranda Green, a second-generation winemaker whose journey from corporate travel to winemaker is as inspiring as the sparkling wine she produces. Having grown up on the farm her parents established over 30 years ago, Miranda's roots and knowledge in Ambeloui run deep, now being shared with her three sons building Ambeloui's legacy with dedication and flair.
From hosting intimate events like the Harvest Festival to producing 5000 to 6000 bottles a year, Miranda has kept Ambeloui intentionally small and personal. In this interview, GLAMOUR speaks to Miranda about family, her Greek roots, how Ambeloui defines success, and more.
You’ve been involved with Ambeloui since your parents first started it over 30 years ago. What are some of your earliest memories on the farm?
I had just started University when the farm was established and I can distinctly remember our friends and family helping us pick and press the grapes during harvest time after which there was also a party to thank all the extra hands.
Stepping into a leadership role in a multi-decade family business is not easy. What have been some of the most defining moments of that transition?
The year I bottled my first bottles of bubbly that I was in charge of making and when my name went onto the labels as winemaker.
How have your Greek roots shaped the way you approach both winemaking and hospitality?
My parents, who are a mix of Greek and Afrikaans heritage, have set an example of “work hard and enjoy the fruits of your labour." Family is tremendously important to us and we all do our part to make the wheels of Ambeloui turn.
The Greek concept of philoxenia which means "friend to a stranger"—is also a cornerstone to how I see my clients. We want people to share in what we have made and feel a part of it.
How would you describe the feeling of opening a fresh bottle of Ambeloui to those who’ve never tasted it before?
The first sensation is the nose, which Ambeloui has consistently demonstrated that the noble Champagne vintages are in perfect balance. Then comes the mousse of fine bubbles gently rising which tickle the back of your pallet as you sip. Finally the lingering after taste of ripe fruits and age is the closing symphony
What distinguishes Ambeloui's sparkling wine from others in the region?
All of the above but added to that is that it is family affair and clearly hand crafted with care to consistently year after year produce a premium product that never disappoints
What’s one lesson your father taught you about wine, and the industry as a whole, that has stayed with you through every harvest?
You can plan as much as you want to, but be flexible and keep calm as it is far easier to sort out things that go wrong that way, and which inevitable does when you least expect it.
The farm is only open to the public three times a year — how do you maintain anticipation and loyalty among customers?
I hope to leave you with a lasting impression when you visit us that you will always want to return. We also trust that our Cap Classique will speak for itself and keep our clients loyal.
In what ways does Ambeloui reflect both your family’s legacy and your personal identity?
Each of our Vintages are named after someone in the Christodoulou family and by design our wine labels emulate our family centred home grown business. I like to think that every person is important that buys from us, whether you buy 1 bottle or 60, I treat my customers the same, which will hopefully be my legacy on this farm.
How do you define success for a small, family-run wine estate in today’s competitive market?
Selling out all our allocated bottles every year.
Looking ahead, what are your hopes or plans for the next chapter of Ambeloui?
Keep on doing what works and if the time comes that it doesn’t anymore, we will make a plan and move forward.
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