The winter conditions were superb, with higher-than-normal rainfall boosting groundwater levels. The cool season and moderate weather significantly slowed down the ripening process. As a result, the vines produced grapes with rich flavor and vibrant color. We anticipate that the 2022 vintage will yield wines of exceptional quality.

Grapes were selected and harvested from various growing regions in the Western Cape and then transferred to the cellar. The grapes were destemmed and fermented as whole berries in stainless steel tanks. After completing fermentation in the tanks, the wine was removed from the skins and pressed once it reached the dry fermentation stage. Following malolactic fermentation, the wine was racked off the lees and matured for 12 months in a variety of old French oak barrels before being blended and bottled.

“Late, slow, and steady” best describes the 2021 vintage. Because the previous winter was cold and wet, there was good dormancy and healthy dam levels before the growing season. The cool weather persisted into spring, causing delayed but relatively even bud break, flowering , and fruit set. The cool summer temperatures slowed the ripening process, causing harvest to begin about two weeks later than usual. February, which is typically hot, was unusually cool, allowing for the gradual ripening of fruit with good flavo urs and acidity. An exceptional vintage that promises to produce exceptional wines

The fermentation of the wine took place on the skins in stainless steel tanks using a gentle and refined approach to the pump-over regime. This ensures that the vibrant fruit flavours are maintained throughou t the process. After fermentation, the wine was racked off for further maturation in old French oak for approximately 12 months.

A better crop with lager yields than 2019 vintage attributed to favourable winter conditions. Soils were supplemented well by better winter rainfalls. With this, post-harvest irrigation was possible and vines were healthier. Moderate summer temperatures during ripening contributed to good flavour retention in the grapes. The 2020 vintage promises full wines with concentrated flavour profiles.

The grapes used to produce this fruit forward, elegant style of wine was selected from different growing regions to ensure complexity. Alcoholic fermentation was completed in Stainless steel tanks and the vinification process was conducted to preserve fruit components of the wine. Wine was fermented dry on the skins and after pressing, malolactic fermentation was completed in the tank. The wine was finally aged on a selection of French oak staves for approximately 12 months.

The 2019 South African vintage hit a record low volume due to the preceding drought. Despite the smaller crop, good quality wines can be expected from this vintage. With smaller berries, a excellent concentration of flavour and a good balance between acidity and sugar can be found. All of this contributes to the expected great quality of the 2019 vintage.

Alcoholic fermentation was completed in Stainless steel tanks. As soon as the wine has fermented dry, it was taken off the skins and gently pressed. After Malolactic fermentation, the wine was racked of the lees and aged on a selection of French oak staves for 12 months, to enhance the structure and balance of the wine.

2018 showed good fruit and a good stable wine. Lower rainfall definitely contributed to more challenges in the cellar. Yields have gone down and smaller bunches are noticeable. With good structure and tannin, one should be careful not to overwork the grapes during fermentation and as a result, lose the distinctive fruit flavour components of our Protea range.

The grapes were selected from various growing regions and transported to the cellar. Alcoholic fermentation was done in stainless steel tanks. As soon as the wine had fermented dry, it was taken off the skins and pressed. After malolactic fermentation, the wine was racked off the lees and aged on a selection of French oak staves for approximately 12 months.