It is the middle of April and things are finally winding down after the harvest.
At the moment the focus in the cellar is to keep the wine that we made with so much passion safe against oxidation and micro organisms that could destroy it. All of the 2016 red wine is now resting in barrels and slowly but surely going through malolactic fermentation.
We taste the wine in barrel and tank regularly and top all the barrels frequently to ensure no head space in the barrel (air space due to the angels taking their share of the wine).
We are also busy blending and stabilizing our 2016 Methode Cap Classique based wine for bottling in May, when it will start its two year journey to becoming a bubbly. We will also be bottling our Velo Rose 2016 and Wildehurst Blush 2016.
Our little 100L barrel of sweet wine is still bubbling away and will keep on fermenting during the course of the year. The most beautiful pineapple and dried apricot aromas are drifting from it.
The vineyards are very grateful for the cooler weather and the little bit of rain that fell during the Easter weekend. We gave them their well deserved nutrients after the harvest and they will now start storing it to help with budburst next spring. During the next few weeks we will be planting cover crop in the working rows to help fight those nasty winter weeds.
We want to thank everyone who supported us at the Swartland Independent wine, food and culture show on the 2nd of April. It was an amazing day and we enjoyed meeting and sharing our love of wine with you.
We were very proud to release our 100% Chenin Blanc Methode Cap Classique at the show and it was very well received. The labels will be ready shortly so place your order now to avoid disappointment, because there are only 400 bottles available!
Cheers fellow wine lovers! Keep the good wine flowing!