The fruit was harvested by hand at optimal ripeness and transported to the cellar in refrigerated trucks. The grapes were whole bunch pressed and the juice settled overnight before racking the following day. Spontaneous fermentation occurred in stainless steel tanks (65%) and a combination of older French oak foudre and 4th fill 300ℓ barrels. The wine was matured on the lees for 12 months before being blended and bottled.

Late, slow and steady” would be the best way to describe the 2021 vintage. The preceding winter was cold and wet, resulting in good dormancy and healthy dam levels prior to the growing season. The cool weather continued into Spring which in turn resulted in delayed but relatively even bud break, flowering and fruit set. The moderate Summer temperatures slowed the ripening period and resulted in harvest starting about two weeks later than normal. The usually hot month of February was uncharacteristically cool, allowing for the gradual ripening of fruit with good flavours and acidity. An exceptional vintage which promises to deliver outstanding wines.

The fruit was harvested by hand at optimal ripeness and transported to the cellar in refrigerated trucks. The grapes were whole bunch pressed, and the juice settled overnight before fermentation and maturation in a combination of older French oak foudres, 3rd and 4th fill 500ℓ puncheons, and stainless steel (35%). The wine spent 11 months on the lees; thereafter, it was blended and bottled.

Higher rainfall helped the region recover from the challenging drought period. Favorable climatic conditions during the growing season, with early flowering and fruit set, resulted in an early harvest. The moderate ripening conditions and healthy canopies delivered excellent fruit with beautiful flavours.

The individual parcels were picked at optimal ripeness and transported to the cellar in refrigerated trucks. Whole bunches were pressed and the juice settled overnight. Fermentation by indigenous and selected yeast occurred in stainless steel tanks (15%), older French oak foudre and 500ℓ puncheons, with 80% of the wine completing malolactic fermentation. The wine was finally aged on its lees for 7 months before being blended and bottled.

Good rainfall brought much needed relief from the severe drought experienced in the preceding 3 years. Warm periods during winter and fluctuating temperatures during spring resulted in smaller berries and some uneven bunch development. Gale force winds and cool growing conditions led to significantly lower yields, especially in the Chenin Blanc vineyards. Moderate temperatures during December and January delayed the onset of harvest slightly, but the lower yields and early heat waves in February resulted in a short and compact white wine vintage.

The fruit was harvested by hand at optimal ripeness and transported to the cellar in refrigerated trucks. The grapes were whole bunch pressed and the juice settled overnight before fermentation and maturation separately in an old French oak foudre and 500ℓ puncheons. 11% of the blend remained unoaked to ensure an elegant balance to the rich and complex fruit profile. The wine spent 6 months on the lees before the final blend was crafted and bottled.

The warmer regions, such as this were most severely affected by the continuing drought conditions in the Western Cape which resulted in extremely low yields of high quality fruit with great concentration and flavour.

The fruit was harvested by hand at optimal ripeness and transported to the cellar in small lug-boxes in refrigerated trucks. The grapes were whole bunch pressed and the juice settled overnight before fermentation separately in both stainless steel tanks and French oak barrels. The wine spent 8 months on the lees in French Oak (9% new) and stainless steel (59%) before being blended and bottled.

Warmer, drier conditions than usual between March and November with below average rainfall. The 2016 yield was slightly lower, and the smaller berries produced wines of great flavour, balance and concentration, despite the slightly lower acid levels due to the warmer conditions.

The fruit was harvested by hand at optimal ripeness and transported to the cellar in small lug-boxes in refrigerated trucks.The grapes were whole-bunch pressed and the juice settled overnight before fermentation took place separately in both stainless steel tanks and French oak barrels. The wine spent 9 months on the lees in French oak (9% new) and stainless steel (58%) before being bottled in October.

The 2015 season will go down as one of the earliest and best vintages in decades. Warm weather in August resulted in earlier bud break, after which a warm, dry and windy summer kept vineyard growth under control and accelerated ripening by approximately two weeks. Yields were slightly lower, and the smaller berries produced wines of exceptional flavour, balance and concentration.