Production at Swartland

The original concept of the co-operative was to ensure that only member farms supplied grapes to the winery.

The original concept of the co-operative was to ensure that only member farms supplied grapes to the winery. This has not changed for the simple reason that the control afforded over a smaller area of production ensures greater control over quality in the final product. Cultivation of the vine (stump), planting, harvesting, producing and bottling are all monitored by the co-op, incl. loading of bulk orders at the winery.

Harvesting is determined by the sugar/acid ratio of the grapes. This is done on a regular basis. Member farmers of the co-operative bring in samples of their vineyards throughout the season, much like an expectant mother will visit her doctor for regular check ups, in order to estimate a delivery date. By testing these samples, the cellar master determines a harvest date at which the grapes in that particular vineyard will have the optimum sugar/acid ratio.

A minimum sugar level is set for every cultivar as well as a min/max sugar/acid ratio. When the acid levels are lower, harvesting is performed earlier in the season, while harvesting is performed later in the season if the acid levels are higher. This ensures that there is the same balance in the wine irrespective of the vintage. the Swartland Winery prides itself in seldom needing to use harsh acid additives. The result is a softer more natural wine.

All bottling and labelling is done in Swartland Winery's sophisticated bottling plant to ensure the highest standards throughout production.
Capacity: 10 000 Bottles/Hour.

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