The preceding winter was one of the wettest on record in the Western Cape, with major flooding and damaging winds in September, resulting in lower yields in coastal regions. The hot and dry conditions that followed during the growing season resulted in an unusually early and frantic start to a fast-paced vintage, but also resulted in significant flavour development and concentration in the fruit. Overall, a high-quality vintage that promises to produce outstanding wines.

All vineyard parcels were harvested by hand at optimum ripeness and vinified separately. The fruit was both de-stemmed and whole-bunch pressed, with the juice settling overnight before being racked into stainless steel tanks for fermentation. The wine spent 2 to 3 months on fine lees to develop a full, well-rounded palate before being blended and bottled.

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

To capture the fresh f avours, each vineyard was harvested separately by hand in the cool early morning hours. The fruit was both de-stemmed and whole-bunch pressed before overnight settling. Individual parcels were fermented separately in stainless steel tanks by selected yeast strains. After fermentation, the wine is left on the lees for 2 to 3 months to develop a full, wellrounded palate before being blended and bottled.

Another cold, wet winter resulting in good dormancy and water levels prior to the growing season. The cool, wet weather continued into spring which in turn resulted in delayed but relatively even bud break, flowering and fruit set. Very favourable conditions for mildew persisted during the growing season which added emphasis to careful canopy management. Very 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 very hot temperatures which continued throughout the vintage well into March, allowing 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 fruit was both de-stemmed and whole-bunch pressed before overnight settling. The individual parcels were fermented separately by a selection of cultured yeast strains in stainless steel tanks. After fermentation, the wine spent 2 – 3 months on the lees in order to build a full, well rounded palate 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. 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 both de-stemmed and whole-bunch pressed before overnight settling. The individual parcels were fermented separately by a selection of cultured yeast strains in stainless steel tanks. After fermentation, the wine was allowed to spend time on the lees in order to build a full, well rounded palate before being blended and bottled.