The 2023 harvest was preceded by a warm and dry winter, 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 most part 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 high-quality vintage that should rank among the best in recent years.

To capture the freshest flavours, each vineyard was harvested separately by hand in the cool early morning hours. To limit colour extraction from this blue/grey grape, the fruit was whole-bunch pressed and the juice separated immediately before overnight settling. Individual parcels were fermented separately in stainless steel tanks using a selection of cultured yeast strains. After fermentation, the wine was left on the lees for several months to develop a full, well-rounded palate 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 even bud brea k, flowering and fruit set. The moderate summer temperatures slowed the ripening period and resulted in harvest starting about two weeks later than normal. The usua lly hot month of February was uncharacteristically cool, allowing for the gradua l 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 whole-bunch pressed and the juice separated immediately to limit colour ext raction from this blue/grey grape before overnight settling. The individual parce ls were fermented separately by a selection of cultured yeast strains in stainles s 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.

Protea Pinot Grigio is made from a blend of grapes sourced from various regions of the Western Cape, namely Franschhoek, Groenekloof, Darling, Elgin and Elandskloof. Good rainfall and favourable climatic conditions during the growing season allowed for good flowering and fruit set. Most vineyards 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 were harvested, resulting in a well-balanced and refreshing wine.

Each vineyard was harvested separately by hand in the cool early morning hours to capture the freshest flavours. The fruit was whole-bunch pressed and the juice separated immediately to limit colour extraction from this characteristically blue/grey grape 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.

The 2019 vintage was a very challenging vintage, 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, this unusually intense and compact vintage finished 2 weeks earlier than the previous vintage.

Grapes were handpicked midway through January. Upon arrival at the cellar, they were whole-bunch pressed immediately to avoid any colour extraction from the blue/grey grape. The juice was allowed to settle overnight before being racked and cold-fermented using selected yeast cultures. The wine was kept on the fine lees in stainless steel tanks prior to bottling.