Four separate vineyards were hand-picked into small lug boxes at optimal ripeness and transported to the cellar in refrigerated trucks. The fruit was whole bunch pressed, and the juice was allowed to settle overnight without the use of enzymes before being transferred to 300ℓ French oak barrels (22% new, 25% second-fill, and the balance third- and fourth-fill) the following day, where spontaneous fermentation occurred. The wine was aged for eight months on the gross lees, with 35% of the total volume undergoing malolactic fermentation during this time, before being blended and bottled.

The preceding winter in the Western Cape was among the wettest on record, marked by severe flooding and damaging winds in September. These challenging conditions resulted in reduced yields in many vineyards. However, the hot, dry weather that followed during the growing season set the stage for an early and intensely paced harvest. This warm, sunny period encouraged excellent flavor development and concentration in the fruit while preserving its naturally high acidity. Despite the challenges, the vintage shows remarkable promise, with the potential to produce exceptional wines of great character and balance.

Four different vineyards w ere h and-picked into s mall lug-boxes at optimum ripeness and transported to the cellar in refrigerated trucks. The fruit was wholebunch pressed, and the juice was allowed to settle overnight without the use of enzymes. The juice was then transferred t o 3 00ℓ French oak barrels ( 24% new) and spontaneously fermented. The wine was aged for 10 months on the gross lees, with 30% of the total volume undergoing malolactic fermentation during this time, before being blended and bottled.

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

Two separate vineyards were handpicked into small lug-boxes and transported to the cellar in refrigerated trucks. The fruit was whole-bunch pressed, and the juice allowed to settle overnight without the use of enzymes before it was transferred to 300ℓ French oak barrels the following day where spontaneous fermentation occurred – 30% new, 25% 2nd fill, 45% 3rd fill. Approximately 25% of the total volume underwent malolactic fermentation during the 10 months ageing on the gross lees before the wine was blended and bottled.

Another cold, wet winter meant good dormancy and healthy water levels before the growing season. The cool, wet weather persisted into spring, causing delayed but relatively even bud break, flowering, and fruit set. During the growing season, mildew-friendly conditions persisted, putting additional strain on canopy management. Cool early summer temperatures delayed ripening and ensured that the vineyards were in excellent condition for another late vintage. Warm temperatures arrived in early January and lasted well into March, allowing for good flavour development and gradual ripening while maintaining high levels of bright, vibrant acidity. An exceptional vintage that promises to produce exceptional, age-worthy wines.

Two separate vineyards were hand-picked into small lug-boxes at optimal ripeness in the early morning and transported to the cellar in refrigerated trucks. The fruit was whole-bunch pressed, and the juice allowed to settle overnight without the use of enzymes before being transferred to 300ℓ French oak barrels (30% new) the following day where spontaneous fermentation occurred. The wine was aged on the gross lees for 11 months, with approximately 30% completing malolactic fermentation during this time.

The best way to describe the 2021 vintage is “late, slow, and steady.” 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, causing a 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, which is typically hot, was unusually cool, allowing for the gradual ripening of fruit with good flavours and acidity. An exceptional vintage that promises to produce exceptional wines.

Four separate vineyards were hand-picked into small lug-boxes at optimal ripeness in the early morning and transported to the cellar in refrigerated trucks. The fruit was whole-bunch pressed and the juice allowed to settle overnight without the use of enzymes, before racking the following day into stainless steel tanks (20%) and French oak barrels (25% new) where spontaneous alcoholic fermentation occurred. The wine was matured for 11 months on the lees, with a portion (15%) undergoing malolactic fermentation (MLF) during that time, before it was blended and bottled.

Favourable climatic conditions during the growing season, with even flowering and fruit set was experienced. This resulted in higher yields and healthy vineyard canopies. The typically slow, even ripening conditions delivered beautiful fruit packed with flavour and concentration, with lively natural acidity and balance.

Two separate vineyards were hand-picked into small lug-boxes at optimal ripeness in the early morning and transported to the cellar in refrigerated trucks. The fruit was whole-bunch pressed and the juice allowed to settle overnight. A portion of the juice (25%) was fermented and matured in stainless steel and the balance in 300ℓ French oak hogsheads (30% new) for 12 months. A portion of the wine underwent MLF before it was 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 in certain vineyards. Despite moderate temperatures during December and January which initially delayed the onset of harvest slightly, early heat waves in February and lower yields resulted in these grapes being harvested much earlier than usual.

Two separate vineyards were hand-picked into small lug-boxes at optimal ripeness in the early morning and transported to the allowed to settle overnight. A portion of the juice was fermented and matured in stainless steel (28%) and the balance in 300ℓ French oak hogsheads (44% new) for 11 months. 20% of the wine underwent MLF before it was 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 when compared to the previous 3 vintages. Overall a very good vintage, albeit that yields were significantly lower.

Two separate vineyards were hand-picked into small lug-boxes at optimal ripeness in the early morning and transported to the cellar in refrigerated trucks. The fruit was whole-bunch pressed before overnight settling in stainless steel tanks 80% of the wine was fermented and matured for 8 months in 300e French oak barrels – 40% new, 31% 2nd and 9% 3rd fill. The remaining 20% was unoaked. No malolactic fermentation occurred, and the wine was blended and bottled at the end of November 2017.

Although the drought conditions persisted, ideal weather conditions throughout the growing season and harvest resulted in healthy fruit and small berries with great flavours and exceptional acids.

Grapes were hand-picked into small lug-boxes in the early morning and transported to the cellar in refrigerated trucks. The fruit was whole-bunch pressed before overnight settling in stainless steel tank. Fermentation occurred in 300E French oak barrels – 32% new, 23% 2nd-and 14% 3rd fill. The remaining 31% was unoaked. The wine spent 8 months on the lees without malolactic fermentation before being blended and bottled early in December.

Warmer, drier conditions than usual between March and November with below average rainfall. Acid levels were slightly lower due to the warmer conditions. The vineyards again delivered fruit of exceptional purity and flavour.

Grapes were hand-picked into small lug-boxes in the early morning and transported to the cellar in refrigerated trucks. The fruit was whole-bunch pressed before overnight settling in stainless steel tank. Fermentation by cultured yeast was started in tank before being transferred to 300e French oak barrels for completion – 18% new, 26% 2nd fill, 7% 3rd fill and 19% 4th fill. The remaining 30% was unoaked. The wine spent 7 months on the lees without malolactic fermentation before being blended and bottled early in November.

The 2015 season will go down as one of the earliest and best vintages in decades. Typical conditions between March and November with average rainfall. A cold winter period with the usual snow covered mountain tops. Much lower rainfall from November through to March caused the vines to stop vegetative growth at the end of December. A warm January and cool February resulted in early, but even ripening and development. The vines produced fruit of exceptional quality, balance and flavour.