The grapes were handpicked and refrigerated before whole bunch pressing the following day. After overnight settling, 54% of the free run juice was transferred to stainless steel tanks and the rest to French oak puncheons and foudre where spontaneous fermentation occurred. 10% of total blend was fermented and matured in new French oak. The wine spent 6 months on the fine lees before it was blended and bottled.

The winter preceding the 2024 Chenin Blanc harvest was one of the wettest on record in the Western Cape, with heavy rainfall, strong winds, and widespread flooding in September. These conditions reduced yields in coastal regions, but they also recharged the soils, resulting in a unique growing season. The vines responded vigorously to the dry, hot weather that followed, resulting in an early and quick harvest start. The rapid pace intensified the season, but these conditions also allowed for impressive flavour buildup and concentrated fruit. The end result is a Chenin Blanc vintage with incredible depth, balance, and potential—a high-quality year that promises some exceptional wines with finesse and intensity.

The grapes were handpicked and refrigerated before whole bunch pressing the following day. Following overnight settling, 55% of the free run juice was transferred to stainless steel tanks, with the remainder going to French oak puncheons (9% new) and foudres, where spontaneous fermentation took place. Before being blended and bottled, the wine was aged for 7 months on fine lees, during which time partial MLF (10%) occurred.

A warm and dry winter preceded the 2023 harvest, with reasonably even budding starting slightly earlier than the previous year. Warm weather persisted throughout the growing season, resulting in an overall lighter harvest in the majority of regions . Heavy rains early in December provided much relief and ensured that the vines were in good condition prior to harvest. For most of the season, the conditions were great, and the fruit quality was exceptional. Unusually heavy and sustained rains in March posed some issues for later-ripening regions and varietals. Overall, a high-quality vintage promises to produce some remarkable wines.

The grapes were picked at optimal ripeness and transported to the cellar in refrigerated trucks. Whole bunches were pressed and the juice settled overnight. Spontaneous fermentation by indigenous yeast occurred in both stainless steel tanks (47%) and French oak (11% new). The wine spent 12 months on the lees before being blended and bottled.

“Late, slow and steady” would be the best way to describe the 2022 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. February was uncharacteristically cool, allowing for the gradual ripening of fruit with good flavour and acidity. An exceptional vintage which promises to deliver outstanding wines.

The grapes were picked at optimal ripeness and transported to the cellar in refrigerated trucks. Whole bunches were pressed and the juice settled overnight. Spontaneous fermentation by indigenous yeast occurred in both stainless steel tanks (47%) and French oak (11% new). The wine spent 12 months on the lees 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 grapes 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 both stainless steel tanks (52%) and French oak (10% new). The wine spent 12 months on the lees before being blended and bottled.

Higher rainfall saw the region recovering from the challenging drought period. Favourable climatic conditions during the growing season, with even flowering and fruit set resulted in higher yields and healthy canopies. The moderate ripening conditions delivered beautiful fruit with great flavour and balance.

The grapes were picked at optimal ripeness and transported to the cellar in refrigerated trucks. Whole bunches were pressed and the juice settled overnight. Alcoholic and malolactic fermentation (100%) occurred in both stainless steel tanks (56%) and 500L French oak puncheons (26% new) the wine spent 7 months on the lees before being blended and bottled.

The 2019 vintage can in some way be described a vintage in two parts, with the first half experiencing favourable weather conditions and good fruit analyses until end of February, and the second half being more challenging, characterised by slower ripening due to cold and rainy weather in March. Good rainfall brought much needed relief from the severe drought experienced in the preceding 3 years, however, 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 these 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 grapes were picked at optimal ripeness and transported to the cellar in refrigerated trucks. Whole bunches were pressed and the juice settled overnight. Fermentation occurred in both stainless steel tanks (65%) and French Oak barrels (17% new) and the wine spent 8 months on the lees before being blended and bottled.

Despite the continuing severe drought conditions in the Western Cape, the 2018 harvest yielded very healthy fruit with beautiful flavour and good acidity. Relatively cool conditions and intermittent rainfall during the growing season delayed the onset of vintage slightly in comparison to the previous three vintages. The warmer regions like Swartland were most severely affected by the drought, resulting in extremely low yields of high quality fruit.

The grapes were picked at optimal ripeness and transported to the cellar in refrigerated trucks. Whole bunches were hand-sorted and pressed and the juice settled overnight. 12% of the wine was fermented and matured in 3008 and 5008 French Oak barrels (86% new, 14% 2nd fill) and the balance remained in stainless steel tank. The wine spent 8 months on the lees before being blended and bottled.

With the large-scale water restrictions during the 2016 season, the post-harvest period was characterised by very dry conditions which led to early leaf fall. Although the cold was sufficient, the winter was really brief and abruptly ended by an unusually warm August which led to a rapid and early bud burst of the vineyards. Moderately warm weather during the ripening process, with cooler than usual night temperatures and minimal heat peaks, made for ideal harvest conditions.