The Dornier family has a proud heritage of innovation, creativity and perfection, and we now bring this to our wines. We are made up of a team that recognises the old saying that the whole is greater than the sum of the parts. Like our wines are all blends, our people work as one, no one more important than the other. We are united by some common beliefs: that the quest for perfection doesn't allow average to be good enough; in the courage to be individualistic; and that tradition is a positive base for innovation.



Lee-Anne du Plessis Head Chef Dornier Bodega Restaurant

'My approach to food centres on complex flavours without complicating food. Beautiful food presentation is important as you eat with your eyes first and foremost. Technique, and consistency thereof are essential'. 

Lee-Anne was born in the quaint, academic town of Potchefstroom, South Africa. Lee-Anne’s affinity towards combining wines and spirits in her dishes is clearly displayed in several dishes available on Bodega's menu. 



Theunis Bell - Viticulturist & Farm Manager

‘Taking great pleasure when you taste and enjoy the wine of the grapes grown and tended to throughout the if that's not job satisfaction, then what is! To top it off the Stellenbosch Golden Triangle happens to be your playground.’


After studying Civil Engineering at Cape Technicon, I followed my heart and ended up pursuing a profession in viticulture. Throughout my career, I gained first-hand experience while working for relatively large concerns in both Malmesbury and Philadelphia, of which KWV and Nederburg were the key clients. I was appointed as the viticulturist at Dornier in 2009, where I have had the opportunity to work with some fantastic vineyards. We aim to consistently fine-tune our vineyard practices and enhance the biodiversity of our surroundings, and we see the results of our labours in the quality of the grapes each year.