Our mother company, Anchor Yeast, has been producing yeast in South Africa since 1923, and has a state of the art, modern yeast production facility in Durban, South Africa.

The Anchor Oenology Business Unit forms part of the Anchor Yeast mother company and is situated in the Western Cape, the heart of the South African Winelands. We are a dedicated team of technical and sales consultants that provide support, service and products to wine producing cellars across South Africa. Our dedicated team services wine producing cellars in the following areas: Olifants River, Swartland, Tulbagh, Darling, Durbanville, Constantia, Cape Peninsula, Stellenbosch, Paarl, Wellington, Breedekloof, Worcester, Overberg, Elgin, Walker Bay, Cape Agulhas, Robertson, Klein Karoo and the Northern Cape. We pride ourselves on being a manufacturer and distributor of not just the leading new world wine yeast brand, but also providing the industry with a variety of wine ingredients, including wine bacteria, enzymes, nutrients, tannins, fining agents, mannoproteins and processing aids, as well as a dedicated sparkling wine and Cap Classique portfolio. Our focus is on providing winemakers with a variety of innovative tools, developed through dedicated and validated research, to assist in producing the best wine quality possible.

In addition to the local market, Anchor Oenology supplies yeast, nutrients and bacteria to the international wine industry via our global distribution partner, Oenobrands, distributing the Anchor products on 5 continents and in 35 countries around the world. Anchor Oenology is the leading new world wine brand in the world. We underpin this statement by constantly being a leader when it comes to innovation, world firsts and pioneering inventions.

We are here to support the industry from grape to glass.

• 1974  |  Anchor Yeast, a proudly South African company, produces the first experimental wine yeast.
• 1975  |  We provide the South African wine industry with the first commercially produced Anchor wine yeast.
• 1991  |  We create the world’s first commercialised hybrid wine yeast, Anchor Legacy VIN 13. The pioneering of a hybrid wine yeast, together with our unique ball-shaped yeast, make a bold statement.
• 1997  |  We want to share the South African success story of Anchor Yeast with the world and start exporting active dried wine yeast.
• 2008  |  We become the first company in the world to launch yeast blends, Alchemy I and II, developed to enhance wine aroma based on the metabolic interactions between specific yeast strains.
• 2010  |  We create the world’s first Saccharomyces paradoxus/cerevisiae interspecies hybrid with the launch of Exotics Mosaic.
  We increase our international footprint with the creation of Oenobrands, a joint venture between Anchor Yeast and DSM Food Specialties. Oenobrands, based in Montpellier in France, distributes the Anchor brand across the world.
  We create the world’s first blend of bacteria for malolactic fermentation with the launch of Duet Arom, followed by Duet Soft.
• 2016  |  We launch the yeast blends, Alchemy III and IV for red wine production.
• 2018  |  We create the world’s first Saccharomyces cerevisiae/cariocanus interspecies hybrid with the launch of Exotics Novello.