Prince Albert

Prince Albert sits at the foot of the Swartberg on the dry northern side, and it exists because of water: springs in the mountain feed leiwater furrows that run along the streets on a rota, and residents still open sluices to flood their gardens on their allotted hours - a system in use since the nineteenth century. That water supports olives, figs, apricots and vineyards in country that is otherwise Karoo scrub. The main street has Cape Dutch and Karoo gables, several of them national monuments, along with a growing set of guesthouses, a good deal of art and an olive mill. Because there is almost no light pollution and the air is dry, stargazing is a local product with a resident astronomer running evening sessions. The Swartberg Pass climbs from the edge of the village, and the Hell turnoff is on it.

History

Prince Albert was founded in 1762 on a farm called Queekvalleij and first known as Albertsburg; on gaining municipal status in 1845 it was renamed in honour of Prince Albert of Saxe-Coburg. Later in the century a gold nugget found on a nearby farm brought a short-lived rush, though the yield proved small (Wikipedia, Prince Albert, South Africa).

What to look for

• The leiwater furrows - mountain water run along the streets on a rota since the 1800s.
• The gabled street - Cape Dutch and Karoo houses, several declared monuments.
• The olives and figs - fruit growing supported entirely by the furrow system.
• The dark sky - stargazing sessions with a resident astronomer.

When to go

March to May and September to November. Two days with the pass. Summer exceeds forty degrees.

Before you go

Summer heat is severe and the village goes quiet in the middle of the day. It is small - two days is generous unless using it as a base. Restaurants have limited midweek hours out of season. The Swartberg Pass above is gravel.

Nearby

The Swartberg Pass climbs from the village; Gamkaskloof turns off it.

Key facts