Jakkalsvlei is a winery and restaurant set in the Herbertsdale valley, forty kilometres inland from the Indian Ocean. You come here to taste wine and eat farm-style dishes with views of the vineyards and Langeberg Mountains. The kitchen serves thin-crust pizzas, cheese platters, and dishes like slow-cooked lamb shank or ostrich fillet with mushroom marmalade. The wine list includes a Chenin Blanc, Pinotage Rosé, and a range of Moscatos.

The tasting hall has indoor and outdoor seating. Wine tastings run daily from ten in the morning until four in the afternoon, with options to sample six wines from the Jakkalsvlei range or five from the premium Lord Jackal selection. The restaurant takes bookings, which are essential for lunch and dinner.

The farm is family-run, and the setting is quiet — the valley limits mobile phone reception, so most contact is by landline. The kitchen is led by a chef with experience in hotel and conference catering. The wines are made from grapes grown on the property, with the vineyards planted in clay, shale, and sandstone soils.

Jakkalsvlei is closed on Good Friday and Christmas Day.