Anysbos Wines

Anysbos: Bot River wine, olive oil and goats’ cheese by appointment

Anysbos is a working Overberg farm on Swart River Road, Botrivier, in the Bot River ward of the Walker Bay district. The name nods to the wild anise bush of the fynbos, and the place lives that scrub-and-vine character: wine from estate grapes, extra-virgin olive oil pressed on the farm, and handmade goats’ cheese from a small Toggenburg herd. Official site: anysbos.co.za. Bookings contact published on the site: Lereen on +27 82 897 0273. Address line used by the estate: Swart River Road, Botrivier, Western Cape.

This is not a walk-in cellar door. Tastings are by appointment only.

Visit only with a booking: hours and how to arrange

According to the official contact page, tastings are available by appointment between 11:00 and 15:00, Monday to Saturday. That window is for booked guests—not casual drop-ins off the N2. Contact Lereen on 082 897 0273 or use the message form on anysbos.co.za before you travel. Gravel farm-road access is part of the experience; allow time and drive accordingly.

If your group size, Saturday timing, or cheese-and-oil add-ons matter, confirm details when you book. Do not assume restaurant service, picnic packages, or same-day walk-up availability—the farm’s published model is appointment tasting on a working agricultural property.

Wine: estate grapes, shared Bot River cellar, Marelise Niemann

All Anysbos wines are made from grapes grown on the farm, in a small cellar shared with local winemaker Marelise Niemann, who also makes the Anysbos wines. That shared-cellar, hands-on Bot River model is central to the brand: short ranges, Mediterranean and Rhône-leaning varieties suited to cool Overberg sites, and farming that sits beside restored fynbos rather than a manicured tourism park.

Public commentary and trade writing commonly highlight a Chenin-led white (often discussed as Disdit) and a single-vineyard Syrah (often discussed as Stokalleen), alongside other red and white expressions that shift with planting and vintage. Treat named cuvées and current vintages as something to confirm on the shop and wine pages of the official site before you quote them as fixed “must-taste” flights—small farms rotate stock.

What you can say with confidence from the estate itself: the wines are farm-grown, made on site with Niemann, and presented in an intimate appointment setting rather than a high-volume tasting bar.

Olive oil pressed the same day

Anysbos produces extra-virgin olive oil as a well-rounded blend of olive varieties grown on the farm. Olives are hand-picked and cold-extracted on the same day in the farm’s own press. For visitors who care about Mediterranean pantry products as much as Syrah and Chenin, that same-day press story is a genuine differentiator—again best experienced when you have booked, so staff can walk you through oil and wine together rather than treating oil as a gift-shop afterthought.

Goats’ cheese from a small Toggenburg herd

The farm’s goats’ cheese is made from the milk of a small Toggenburg herd. Handmade cheeses go to shops and restaurants in the Overberg, and offspring from the goat mothers are sold to other breeders locally and in neighbouring countries. Guest notes often mention tasting cheese alongside wine and oil—exactly the “combo” the farm markets on its homepage. Availability of specific styles (for example pecorino-styled Caprino mentioned by visitors) can vary; ask when you reserve rather than expecting a fixed tasting menu published for walk-ins.

Bot River / Walker Bay context for route planners

Botrivier sits just off the N2 between Cape Town and Hermanus—an easy Overberg waypoint before or after a Hemel-en-Aarde day. The Bot River wine community is known for personality-driven cellars, cooler sites, and a mix of Rhône and Cape heritage varieties. Anysbos fits that profile: conservation-minded farming, a short serious range, and hospitality that is personal because it is scheduled.

Pairing tips that stay honest:

• Book Anysbos as a morning or early-afternoon appointment (within 11:00–15:00).
• Combine with other Bot River estates that publish their own open hours—never assume one farm’s diary matches another.
• Leave Hemel-en-Aarde Valley or Ridge cellar doors for a separate cluster day if you want chapel lounges and high-volume Pinot/Chardonnay tourism; Anysbos is a quieter, farm-first stop.

Practical contacts and expectations

• Website: https://www.anysbos.co.za/
• Tasting: by appointment only, Mon–Sat 11:00–15:00 (confirm when booking)
• Phone: +27 82 897 0273 (Lereen, per contact page)
• Address: Swart River Road, Botrivier, Western Cape
• Offerings to expect when booked: estate wine tasting; farm olive oil; goats’ cheese where available
• Not advertised as: walk-in tasting, full restaurant, or hotel stay

Anysbos rewards travellers who plan ahead and want wine tied to olives, cheese, and fynbos farming—not a tick-box N2 selfie stop. Book first, then enjoy the Overberg at the farm’s pace.