World’s first Fine Water tasting room opens in Stellenbosch
Lanzerac Estate has launched an ultra-premium water tasting experience that elevates water tasting to an art form, guided by certified water sommelier Nico Pieterse.
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Stellenbosch’s historic Lanzerac Wine Estate has just made a splash - by launching the world’s first Fine Water tasting room.
Yes, you read that correctly: at The Library in Lanzerac, water is the star of the show, and not just any water, it’s ultra-premium, globally sourced bottles that can cost more than R1,000.
Known for its fine wines, Lanzerac is now partnering with The Fine Water Company, founded by water sommelier Nico Pieterse, to offer a refined, sensory tasting experience for water lovers and the curious alike.
During a 45-minute guided session, participants sip six different waters, three still and three sparkling and compare their clarity, aroma, texture and minerality.
The tasting is led by Pieterse, one of South Africa’s few certified water sommeliers at a cost of R295 per person,
Each tasting informs guests about how the source of the water, whether a high-altitude spring, ancient aquifer or city tap affects its flavour and texture.
Some of the rare waters on offer include:
- d’ORO (Romania) from a mineral-rich spring in the Carpathian Mountains, naturally containing colloidal gold and silver.
- Marzia (Italy) soft, velvety spring water from Tuscany’s historic Sant’Elena source.
- VEEN (Bhutan / Finland) pure, smooth water from Finland’s Arctic wilderness.
- Nevas (Germany) luxurious, champagne-like sparkling water; its 3-litre bottle retails for about US$180.99 (around R3,079).
- Three Bays (Australia) artesian spring water drawn from a 600-million-year-old underground aquifer.
- Lofoten (Norway) crisp, pristine mountain lake water from the Arctic.
At the launch, Pieterse said he feels privileged to lead what he believes may be the first water-tasting room in the world.
The event also welcomed Dr Michael Mascha, founder of the Fine Water Society, who praised the growth of “water as a terroir-driven experience.”
What makes this tasting special isn’t just the price tag, it’s the education.
Guests learn how mineral composition, pH levels, origin and even micro-bubbles influence how water feels and tastes.
Through the session, water is elevated from a daily necessity to an indulgent, mindful act of tasting.
Lanzerac’s move reflects a broader trend: fine water is being celebrated globally as a sophisticated beverage category, rather than a commodity.
For wine lovers, non-drinkers or wellness enthusiasts, the experience offers something refreshingly new.
IOL Travel