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.