Vintage conditions

On the back of a cold and wet winter, the 2020 growing season began very early, with homogenous budburst and even shoot growth. Summer was relatively mild, without the heatwaves often experienced in the Cape. The resultant crop retained high levels of natural acidity and abundant concentration of flavour.

Vinification details

Each vineyard parcel was fermented separately, using a combination of natural yeast and careful inoculation. Of the grapes, 25% were left as whole bunch and 75% were lightly crushed and the juice was allowed to settle overnight. The wine was aged on its lees in a combination of stainless steel and French oak barrels. Malolactic fermentation was allowed to commence naturally in the barrel fermented portions. After 7 months the various parcels were blended, before being stabilised, lightly filtered and bottled.

Vintage conditions

2019 was a cooler vintage than the previous hot and dry years. Whilst the vineyards benefited from decent winter rainfall there were some latent stress effects from the previous year’s drought conditions, resulting in some uneven budding. Careful harvesting was necessary to achieve a total pick of optimum ripeness.

Vinification details

Each vineyard parcel was fermented separately, using a combination of natural yeast and careful inoculation. Of the grapes, 25% were left as whole bunch and 75% were lightly crushed and the juice was allowed to settle overnight. The wine was aged on its lees in a combination of stainless steel and French oak barrels. Malolactic fermentation was allowed to commence naturally in the barrel fermented portions. After 7 months, the various parcels were blended, before being stabilised, lightly filtered and bottled.

Awards

Tim Atkin MW: 90 pts

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Vintage conditions

2018 was a dry vintage in the Cape. Thunder storms in early spring added a lot of nitrogen to the soils resulting in very healthy canopies going into the growing season. The daytime temperatures during the ripening period were cooler than those experienced in the very hot 2016 and 2017 vintages, with relatively cool evenings. Conditions were very dry though, with vine stress management being key to success. Fruit harvesting tended to be very early in 2018, with a focus on bringing fruit into the winery with lower sugar levels and lower pH levels.

Vinification details

Each vineyard parcel was fermented separately, using a combination of natural yeast and careful inoculation. Of the grapes, 25% were left as whole bunch and 75% were lightly crushed and the juice was allowed to settle overnight. The wine was aged on its lees in a combination of stainless steel and French oak barrels. Malolactic fermentation was allowed to commence naturally in the barrel fermented portions. After 7 months, the various parcels were blended, before being stabilised, lightly filtered and bottled.

Awards

Vinous: 92 pts
Tim Atkin MW: 90 pts

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Vintage conditions

2017 was another hot and dry vintage in the Cape. Although the day time temperatures were warm, evening temperatures were much cooler than normal resulting in wines with incredible weight and texture, yet with great acidity and length. The dryness of the season resulted in minimal disease pressure with fruit arriving at the winery in very good condition.

Vinification details

Each vineyard parcel was fermented separately, using a combination of natural yeast and careful inoculation. Of the grapes, 25% were left as whole bunch and 75% were lightly crushed and the juice was allowed to settle overnight. The wine was aged on its lees in a combination of stainless steel and French oak barrels. Malolactic fermentation was allowed to commence naturally in the barrel fermented portions. After 8 months, the various parcels were blended, then aged for a further 3 months before being stabilised, lightly filtered and bottled.

Awards

Tim Atkin MW: 91 pts
JamesSuckling.com: 90 pts

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Vintage conditions

Early season conditions in 2016 were hot and dry causing an early fruit set and rapid ripening. Chardonnay was carefully monitored to ensure that the fruit was not allowed to overripen and that fruit with good natural acidity was harvested. Fruit quality was clean and healthy, facilitating easy processing at the cellar. Fruit was harvested between 22.5º and 23º balling.

Vinification details

The grapes were handpicked, with bunch selection done in the vineyard. Each vineyard parcel was fermented separately, using both inoculated and indigenous yeast cultures. Of the grapes, 25% were left as whole bunch and 75% were lightly crushed and the juice was allowed to settle overnight. The wine was aged on its lees in a combination of stainless steel and French oak barrels. Malolactic fermentation was allowed to commence naturally in the barrel fermented portions. After 8 months, the various parcels were blended, then aged for a further 3 months before being stabilized, lightly filtered and bottled.

Awards

Veritas 2017: Silver

Green credentials

Accredited Integrated Production of Wine (IPW) estate.