A warm and dry winter preceded the 2023 harvest, with fairly even budding occurring slightly earlier than the previous year. The warm conditions continued throughout the growing season, which eventually led to an overall lighter crop in most regions. Heavy rains early in December brought great relief and ensured that the vines were in good condition leading up to harvest. For the most of the season, conditions were ideal and the quality of the fruit outstanding. In March, unusually high and continuous rainfall created some challenges for later ripening regions and varietals. Overall, a great quality vintage that promises to deliver some outstanding wines.

To capture the freshest flavors, each vineyard was harvested separately by hand in the cool early morning hours. The fruit was wholebunch pressed and the juice was allowed to settle overnight. All parcels were kept separate and fermentation was started using a selected yeast culture. Before being blended and bottled, a small portion of the wine was fermented and matured in older French oak for two months to add complexity and texture.

Another cold, wet winter resulting in good dormancy and water levels prior to the growing season. Cool, wet weather continued into spring which in turn resulted in delayed but relatively even bud break, flowe ring and fruit set. Favourable conditions for mildew persisted during the growing s eason which added pressure to canopy management. Cool conditions during the early summer period delayed ripening and ensured that the vineyards were in very good condition going into another late vintage. Early January saw the arrival of ver y hot temperatures which continued throughout the vintage well into March, allowin g for good flavour development and ripening, with acid levels coming in lower than usual.

Each vineyard was harvested separately by hand in the cool early morning hours to capture the freshest flavours. The f ruit was wholebunch pressed and the juice settled overnight. All parcels were kept separately and racked into fermentation with a selected yeast culture. A s mall portion of the wine was fermented and matured in older French Oak barrels for 5 months to build complexity and texture, 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 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. The usually hot month of February was uncharacteristically cool, allowing for the gradual ripening of fruit with good flavours and acidity. Overall an exceptional vintage which promises to deliver outstanding wines.

Each vineyard was harvested separately by hand in the cool early morning hours to capture the freshest flavours. The fruit was wholebunch pressed and the juice settled overnight. All parcels were kept separate and racked into fermentation with selected yeast strain cultures. A small portion of this Chardonnay was fermented and matured in French Oak, before being blended with the rest and bottled.

Good rainfall and favourable climatic conditions during the growing season allowed for good flowering and fruit set. Vineyards generally saw a significant increase in yield, and the ripening period was nicely spread out due to the cool, moderate conditions during summer. Good healthy fruit with beautiful flavours make this 2020 vintage one of the most outstanding and enjoyable vintages in recent years.

Each vineyard was harvested separately by hand in the cool early morning hours to capture a fresh flavour profile. The fruit was whole- bunch pressed and the juice settled overnight. All parcels were kept separate and racked into fermentation tanks with selected yeast strain cultures. A small portion of the total blend was fermented and matured in French Oak, before being blended and bottled.

The 2019 vintage was a very challenging one, mainly due to uneven ripening during the early stages of harvest. October 2018 experienced wet, cold, and unusually warm conditions, as well as strong winds that caused significant damage in certain vineyards. This led to poor set and the consequent uneven ripening of bunches. The conditions during January and February were very favourable, with cool nights and moderate daytime temperatures resulting in great fruit flavours and exceptional acids. Despite the slower start, the white and rosé harvest was intense and compact, ending 2 weeks earlier than the 2018 vintage.

Each vineyard was harvested separately by hand in the cool early morning hours to capture the fresh flavours. The fruit was whole- bunch pressed and the juice settled overnight. All parcels were kept separate and racked into fermentation with selected yeast strain cultures. A small portion of the total blend was fermented with French Oak to add complexity and structure. The wine spent 2 months on the lees before being blended and bottled.